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Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef.
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Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature.
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In the absence of the Executive Chef and the Executive banquet Chef the Banquet Sous Chef will in tandem with the Sous Chef run the daily operations.
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Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies.
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In some instances the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.
Full-timeExpandUpdated 26 days ago - UpvoteDownvoteShare Job
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Sous Chefs report directly to the Executive Sous Chef and/or Executive Chef. The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement and maintain quality standards.
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They will also work with the Executive Chef and/or Executive Sous Chef to create, implement and maintain quality standards. Begin your career today as the Sous Chef and find yourself as a Executive Sous Chef within a few years.
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Sous Chefs report directly to the Executive Sous Chef and/or Executive Chef. Hyatt Hotels & Resorts believes in strong commitment to promotion from within. Hyatt develops Sous Chefs to progress into the role of Executive Sous Chef through the training of Banquets, Restaurants and Garde Manager.
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Assists the executive chef/sous chef with monthly inventories, pricing and cost control. Reports all member and guest complaints to the executive chef/sous chef and assists in resolving complaints.
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Assist Executive Chef, Sous Chef in supervising activities delegated to Cooks and ware washers. Ensure that other kitchen staff fulfill and complete their respective job functions in absence of Executive Chef or Sous Chef.
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The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and Executive Sous Chef to create, implement and maintain quality standards.
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The Executive Sous Chef will have the opportunity to provide input on menu development as directed and approved by the Chef de Cuisine and/or Executive Chef. A key responsibility will be mentoring, training, and disciplining BOH Staff (sous chefs, line cooks, prep cooks, etc.
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May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs. Culinary education and/or on the job training, hotel experience preferred. May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs.
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In some instances the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. Ideal candidate may supervise hourly kitchen employees in banquet, restaurant, garde manger, pastry, and butcher kitchens.
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The Executive Sous Chef is responsible for the effective management and operation of the public food culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Executive Chef.
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