Sous Chef
: Job Details :

**Sous Chef**

**Join the dynamic team at one of Tampas newest hotels, the Hyatt Place Hyatt House Tampa Downtown.**

Hyatt Place/Hyatt House Tampa Downtown 325 North Florida Avenueundefined Tampa FL 33602 Posted: Jul 29, 2021

Share Sous Chef via Email **Summary**

Our dual brand Hyatt House/Hyatt Place Downtown Tampa is looking for motivated individuals to join our team!

JOB SUMMARY

The Sous Chef, under the guidance of the Executive Sous Chef/Chef & B is responsible for assisting in food planning, preparation, and production that is used for the restaurant, banquet functions, and other related outlets. Assists the Executive Sous Chef/Chef & B in menu development, food specifications, recipes, and supervising cooks, production, developing and monitoring food and labor budgets for the department, and maintains the highest professional food quality and sanitation standards. Supervises the culinary team in absence of the Executive Sous Chef/Chef & B.

JOB DUTIES

Assists Executive Chef/Chef & B in planning menus for all food outlets in the Hotel

Trains, supervises, and evaluates the work of the cooks.

Coordinates the work of Executive Chef, Line Cooks, and Kitchen Assistants to assure that food preparation is economical and technically correct and within budgeted labor goals.

Approves the requisition of products and other necessary food supplies

Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times

Assists Executive Chef/Chef & B in safeguarding kitchen staff by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles

Assists Executive Chef/Chef & B standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices

Attends Food & Beverage staff and management meetings as needed

Consults with catering department about food production aspects of any special events that are planned in Executive Chefs/Chef & B absence

Cooks or directly supervises the cooking of items that require skillful preparation

Evaluates food products to assure that quality standards are attained

Interacts with service director to assure that food production consistently exceeds the expectations of members and their guests

Assists Executive Chef/Chef & B in evaluating job performance of kitchen staff; corrects, rewards, and disciplines staff in a fair and legal manner

Maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment

Provides training and professional development opportunities for all kitchen staff

Attends service lineups and ensures that other representatives from kitchen staff attend those lineups

Motivates and develops staff including cross training and promotion of personnel

Visits dining area to greet members

Maintains professional standards and codes of conduct as set forth Associate Handbook.

MINIMUM REQUIREMENTS

Minimum of six years experience in culinary field or any similar combination of education and experience.

Knowledge of safety programs and regulations.

Read, write, and speak English fluently. Spanish skills helpful. Ability to communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.

Ability to perform advances kitchen math such as determining menu costing.

Basic computer skills, including spreadsheets, word processing and email.

Must have an unexpired Food Handlers Safety Certificate.

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, report or schedule

Experience in meeting deadlines and multiple priorities of business demands as required. Possess basic knowledge of business contracts.

Able to work with little or no supervision. Operate kitchen equipment.

Able to lead, train, motivate, and evaluate kitchen team for optimum performance.

Able to develop, cost, and implement menus that are creative, innovative, and healthy while exceeding the expectations of quality and value for members and guests.

EOE M/F/D/V

*This position is at a location where Hyatt is not the employer. The employer of individuals working at this hotel may be a third-party management company that is responsible for all employment benefits and obligations at this location.*