Sous Chef- Hourly - $55,000-$61,700 Annualized Salary Range - Benefits after 30 days!

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Sous Chef- Hourly - $55,000-$61,700 Annualized Salary Range - Benefits after 30 days!

Description

Opportunity is knocking. Let's open the door, together. When you join Hyatt Regency Minneapolis, you join a global brand that celebrates individuality, empowers everyone to be their best and consistently provides unique experiences for our colleagues and guests. Part of our culture of care includes providing our guests with stress-free, affordable experiences that enhance their stay. We also care about our colleagues and provide a well-rounded benefits package to ensure you are supported from day one. You'll find support from your team by working in an environment where success is celebrated and hard work is rewarded.

Hyatt Regency Minneapolis is currently seeking two talented and motivated Sous Chefs to join our dynamic and highly skilled culinary team. One position will be for the AM/Mid shift, and the other for the Mid/PM shift. As a Sous Chef, you will play a pivotal role in maintaining the smooth and efficient operation of our kitchen, primarily overseeing the Garde Manger, Banquet, and Cafeteria culinary departments. While your primary focus will be in these areas, you will also be involved in overall kitchen management and supporting all culinary operations across the property.

In this leadership role, you will be responsible for ensuring the highest standards of food quality, presentation, and safety in accordance with Hyatt's Leadership Expectations and Health Department Standards. This position requires strong communication and collaboration skills, with an emphasis on fostering an open-minded, respectful and empathetic approach to working with operational, culinary and stewarding leaders. You will work closely with the Executive Chef, Executive Sous Chef and Chef de Cuisine to ensure consistency and creativity in menu development, while actively fostering a positive and collaborative work environment for all kitchen staff.
Key Responsibilities include, but are not limited to:
• Champion Hyatt's Purpose and Values through Leadership:

• Support senior leadership by taking on key management responsibilities in the absence of the Executive Chef, Executive Sous Chef or Chef de Cuisine.
• Supervise kitchen staff and hourly employees, including scheduling, payroll, outside labor, training, coaching, evaluating, and hiring.
• Lead and mentor the culinary team, ensuring high standards of food quality, consistency, and presentation.
• Oversee the preparation and cooking of various food items, ensuring timely and efficient food service.

• Driving for Impact:

• Serve as a liaison between all culinary departments and other hotel departments to ensure smooth operations.
• This position requires proficiency in communication across various channels, including radio usage and adherence to proper radio etiquette, as well as managing email correspondence with professionalism and timeliness. Additionally, the role demands responsiveness to the operational team's needs, ensuring effective support and collaboration.
• Work closely with the Executive Chef, Executive Sous Chef and Chef de Cuisine to develop and implement menu items that align with Hyatt's brand standards.
• Develop creative and seasonal menu items to ensure a varied and exciting guest experience.
• Manage food costs and waste reduction strategies to maintain budget compliance.
• Assist with maintaining the kitchen's overall efficiency and operational budgets.
• Oversee your own, culinary and stewarding team members time management by ensuring meal breaks are taken and by overtime.
• Be actively present and engaged in manager-specific meetings and training sessions to ensure strong divisional visibility and representation.

• Operational Excellence:

• Monitor food production, ordering, costs, and ensure the highest standards of food quality and consistency on a daily basis.
• Assist with managing kitchen inventory, ensuring that food orders and supplies are maintained at optimal levels.
• Monitor food safety, hygiene, and sanitation practices in compliance with local health and safety regulations.
• Ensure that all menu items adhere to established guidelines for taste, quality, and presentation.
• Ensure that production is complete for each Garde Manger and Banquets for all meal periods prior to the end of each shift.

• Developing Diverse Talent:

• Foster a culture of respect, teamwork, and high performance by encouraging and motivating kitchen staff.
• Ensure that the kitchen operates in a safe, respectful, and positive work environment, contributing to employee satisfaction and retention.
• Participate in the interview process for potential new talent before forwarding candidates on to the Executive Chef.

In today's job market, you may be asking, "Why Hyatt?" Here's why:

We are evolving the future of the hospitality industry

Hyatt is a global leader in the hospitality industry connecting the world through care. We provide more human, more authentic and more meaningful experiences to our colleagues and guests in our hotel locations spanningacross 69 countries. As people who care, we believe in making a positive impact and providing resources so our people can be their best. Because when our people are at their best, we can provide the best experiences for our guests.

We're opening doors for all

No matter what career stageyou're in, you'll find a home here at Hyatt. Each day is an opportunity to chart your own journey, go after new opportunities and discover a career you never knew existed. That's because we understand the importance of opening doors and expanding horizonswhilesupporting you in your personal and professional development.

"Care ConnectsUs" is our guiding principle

It's the belief that it all starts with people who care. We see it in the way we treat each other and our guests. It's our superpower.It's how we create a culture of warmth, empathy and respect that results in more genuine connections and creating inclusive environments, together.

We need your curiosity. We need your innovative spirit. And we need your authentic self.

There is always a space for you here, and we take pride in empowering you to turn trips into journeys, encounters into experiences and jobs into careers.Hospitality is more than just a job -it'sa career for people who care. People like you. People like us.

What you can expect

• Inclusive, collaborative and team-driven environment with diverse industry experience and multi-cultural backgrounds
• Health benefit eligibility at 30 days of
• 401K with company match - eligible to contribute at 30 days of employment
• Discounted room nights at over 1,000 Hyatt properties upon hire
• Free room nights at over 1,000 Hyatt properties at 90 days of employment
• Education Assistance/Tuition Reimbursement
• Discounted employee parking ($5/day or $100/mo)
• Access to hotel gym (25,000 sq. ft.)
• Free meals in colleague cafeteria
• Discounted food & beverage from Prairie Kitchen and Bar and The Market (proudly serving Starbucks)
• Paid Time Off including Vacation, Sick Time, Holidays (eligibility and amount dependent on employment status)
• Annual performance-based increases

Qualifications

• Education:
  • Culinary Arts degree or equivalent professional training is preferred.
• Experience:
  • Minimum of 3-5 years of culinary experience in a fast-paced hotel or restaurant kitchen environment, including experience in a leadership or supervisory role.
  • Proven track record in managing Garde Manger and Banquet operations.
• Skills:
  • Strong culinary skills with a deep understanding of kitchen operations, including menu development, food preparation, and presentation.
  • Ability to manage kitchen staff, mentor cooks, and build a collaborative team environment.
  • Proficient in managing food costs, inventory, and quality control.
  • Excellent communication and interpersonal skills to interact effectively with staff, guests, and all other departments.
  • Strong organizational abilities, multitasking, and time management skills.
• Knowledge:
  • In-depth knowledge of kitchen safety, sanitation, and food handling regulations.
  • Familiarity with POS, payroll, reporting and ordering systems.
• Other:
  • Demonstrate the ability to thrive in a fast-paced and high-pressure environment while maintaining a strong focus on delivering exceptional guest satisfaction.
  • Flexibility to work varying shifts, including weekends, holidays, and special events.
  • A resume must be provided to be considered for this position.

Hyatt develops Sous Chefs to progress into the role of Executive Sous Chef through the training of Banquets, Restaurants and Garde Manager. Sous Chefs report directly to the Executive Sous Chef and/or Executive Chef.

Hyatt Hotels & Resorts believes in strong commitment to promotion from within. Begin your career today as the Sous Chef and find yourself as a Executive Sous Chef within a few years. 70% of management hired is from within Hyatt, 89% of Managing Committee is promoted from within. The statistics are there; make it your next step!

Hyatt associates work in an environment that demands exceptional performance yet reaps great rewards. Hyatt has the best to offer in the culinary field. Whether its career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, then we are ready for you.