Sous Chef - E

230 rooms | 2,299 sq. ft. meeting/event space

Amenities: pet-friendly accommodations, free breakfast for members, a Peloton-equipped fitness center, onsite dining at Corazon Bar & Restaurant.

Located in downtown Tampa, this modern property sits in a high-growth corridor, offering the opportunity to lead brand-forward operations in a dynamic urban market. The Hyatt House and Hyatt Place are co-located spanning transient and extended-stay segments, making it an ideal setting for leaders who excel in hybrid operational models.

• The Sous Chef, under the guidance of the Director of F&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 F&B Director 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. • Assists F&B Director in planning menus for all food outlets in the Hotel
• •Trains, supervises, and evaluates the work of the cooks.
• •Coordinates the work of F&B Director, 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 F&B Director in safeguarding kitchen staff by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
• •Assists F&B Director 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.
• •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 F&B Director 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.

HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements .