Job Description

Summary

Are you ready to join a GORGEOUS, and COOL hotel in the heart of downtown Salt Lake City?  If so, we are seeking the BEST; individuals who are energetic, passionate to serve/help others, and enjoy interacting with people from all over the globe! Our ideal team player is one who will proudly represent our brand and elevate our experiences with us, as we graciously welcome our guests!

Apply today, as the first step towards joining a Global Corporation that still feels like family!    

At Hyatt, we believe our guests select Hyatt because of our caring and attentive colleagues who are focused on providing efficient service and meaningful experiences. 

Hyatt colleagues work in an environment that demands exceptional performance yet reaps great rewards.  Whether it’s career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, then we are ready for you!

We are seeking an experienced and dynamic Executive Sous Chef to join our culinary leadership team. This role will be instrumental in maintaining the highest standards of food quality, presentation, and service across all outlets and banquet events. The Executive Sous Chef will assist the Executive Chef in overseeing a team of four other chefs, ensuring a cohesive and innovative approach to our culinary offerings.

At the Hyatt Regency Salt Lake City, we pride ourselves on delivering exceptional culinary experiences within a vibrant and welcoming environment. With 30,000 square feet of meeting space, five diverse dining outlets, and a large-scale banquet operation, our hotel is a leader of hospitality and culinary excellence.

Key Responsibilities:

• Culinary Leadership: Assist in the daily operations of the kitchen, ensuring smooth and efficient production while maintaining quality standards.
• Menu Development: Collaborate with the Executive Chef to design and implement seasonal menus that reflect current culinary trends and guest preferences.
• Staff Management: Supervise, train, and mentor kitchen staff, fostering a positive work environment and promoting professional development.
• Food Safety & Sanitation: Ensure compliance with health and safety regulations, maintaining high standards of cleanliness and organization in the kitchen.
• Inventory Management: Assist in inventory control, ordering, and cost management to minimize waste and optimize profitability.
• Banquet Operations: Oversee large-scale banquet operations, coordinating with event staff to ensure seamless execution of all food services for meetings and events.
• Quality Control: Conduct regular quality checks to ensure that all food prepared meets the hotel's standards for taste, presentation, and portion size.
• Collaboration: Work closely with the front-of-house teams to ensure that culinary offerings align with guest expectations and hotel standards.

Qualifications

• Experience: A minimum of 6 years of progressive culinary experience in a hotel setting, ideally with Hyatt, and at least 4 years in a senior culinary role.
• Service Orientation: Service-oriented style with strong professional presentation skills.
• Leadership Skills: Proven leadership abilities with a focus on motivation and team development.
• Personal Attributes: High energy, entrepreneurial spirit, effective communicator, and a track record in high-volume operations. Ability to enhance the bottom line through innovative strategies.
• Communication Skills: Clear and concise written and verbal communication skills.
• Technical Proficiency: Proficient in Microsoft Word, Excel, Outlook, Teams.
• Organizational Skills: Excellent organizational, interpersonal, and administrative abilities.
• Coaching: Experience in coaching and counseling employees to reflect Hyatt Service Standards and Procedures.

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