Sous Chef

Headline

At Hyatt, we understand that our guests choose us because of our dedicated and compassionate associates who prioritize exceptional service and memorable moments. Join our team and play a crucial role in the success of Hyatt Regency Schaumburg.

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The Hyatt Regency Schaumburg is an upscale hotel located across from the Woodfield Mall and just 15 minutes from O’Hare. The Hyatt Regency Schaumburg was recently renovated to satisfy a discerning clientele who share a common need for value without sacrifice.

An integral part of the Hyatt Regency Schaumburg’s success will be attributed to this position with a hands on approach to guest satisfaction and service team stewardship that will dictate first and lasting impressions people have of the Hyatt Regency Schaumburg.

POSITION PURPOSE: To provide general direction for the hotel’s food and beverage operations

Requirements:

Strong knowledge of Food & Beverage operations and preparation techniques.

Mathematical abilities in order to determine and track inventory, controls, revenue productions, and other hotel financial statement.

Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve.

Position requires 2 years-previous Food & Beverage and management experience.

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

QUALIFICATIONS:

 - Typically requires an Bachelor's degree and 2 to 4 years of experience in a high volume full service restaurant.

 - Performs work under minimal supervision. Handles complex issues and problems and refers only the most complex issues to higher-level staff.

 - Possesses comprehensive knowledge of subject matter.

 - Provides leadership coaching and/or mentoring to a subordinate group.

 - Must be proficient in Windows Operating Systems Company approved spreadsheets and word processing.

 - Ability to work a flexible schedule

 - Must be able to convey information and ideas clearly.

 - Must be able to evaluate and select among alternative courses of action quickly and accurately.

 - Must work well in stressful high pressure situations.

 - Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary.

 - Must be effective at listening to understanding and clarifying the issues raised by co-workers and guests.

 - Must be able to work with and understand financial information and data and basic arithmetic functions.

 - Must maintain composure and objectivity while under pressure.

 RESPONSIBILITIES:

 - Produces innovative and diversified menus that reflect the restaurant's overall vision.

 - Trains the kitchen staff to adhere to restaurant policies and general sanitation regulations.

 - Organizes schedules and directs the work of the kitchen staff ensuring that kitchen operations are carried out quickly and effectively.

 - Designs aesthetic plating presentations.

 - Ensures that hygiene and food safety requirements are met.

 - Maintains kitchen inventory and assigned budget.

 - Approach all encounters with guests and employees in a friendly service oriented manner.

 - Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards).

 - Maintain regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling which will vary according to the needs of the hotel.

 - Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.

 - Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid

 - Maintain a friendly and warm demeanor at all times.

 - Ensure that all kitchen personnel fulfill their job functions appropriately.

 - Create menus and food presentation.

 - Address and resolve all customer problems in an efficient and effective manner.

 - Perform spot checks for menu accuracy and taste.

 - Minimize spoilage waste and over production.

 - Regularly review house counts forecasts and VIP lists.

 - Monitor all Banquet and Catering activity.

 - Maintain all kitchen inventories.

 - Prepare annual reviews of employees

 - Assist in the achievement of departmental objectives and goals

 - Expedite peak meal periods by maintaining a 'hands on' approach.

 - Works within monthly set food cost budget adjust food requisitions and controls waste

 - Ensure that plating standards and use records are posted according to Aimbridge Hospitality standards.

 - Review food sales for accuracy daily.

 - Perform any other duties as requested by the General Manager.

Source: Hospitality Online