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The goal of the Sous Chef is to implement and maintain quality standards. The Sous Chef will be responsible for the entire operation of a small luxury hotel located in Oakhurst, serving breakfast and afternoon appetizers complimentary. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, ending in a positive guest experience.
Responsibilities include:
Support hotel leadership by developing and assuming basic management responsibilities
Assume the role of liaison between all departments within the culinary division and all other hotel departments
Supervise the preparation and cooking of various food items
Develop and implement creative menu items that adhere to Hyatt brand standards
Plan, coordinate & implement special events and holiday functions
Monitor food production, ordering, cost, and quality and consistency on a daily basis
Ensure proper safety and sanitation of all kitchen facilities and equipment
