Sous Chef

The Restaurant/Hotel Sous Chef is responsible for achieving operational, financial, and quality goals for THE WILDBIRCH HOTEL a JdV by Hyatt . This role includes training, supervising, and motivating kitchen teams while overseeing production, food quality, and cost control.

KEY RESPONSIBILITIES

• Developing and implementing innovative, high-quality menus that enhance guest satisfaction, increase market share, and drive revenue growth.
• Ensuring consistent preparation, presentation, and flavor of dishes to meet the highest culinary standards.
• Collaborating with Restaurant and Food and Beverage managers and supervisors to uphold the policies, procedures, and standards of conduct established by the Wildbirch Hotel.
• Maintaining a strong daily working relationship with teammates to foster teamwork and operational excellence.

This role requires leadership, creativity, and a commitment to delivering an exceptional dining experience.

Financial Responsibility:

• Ensure culinary staff accurately clock in and out per Wildbirch Hotel attendance policies.
• Maintain financial awareness of food and labor costs, actively contributing to cost control.
• Monitor and manage overtime, ensuring compliance for yourself and your team.
• Uphold employee performance standards through documented evaluations, training checklists, daily reviews, and, when necessary, disciplinary actions.
• Participate in daily front-of-house line-ups to promote specials and upselling techniques.
• Maintain the quality and timeliness of food service, adhering to established standards.

Communication:

• Foster effective communication with co-workers and management to ensure an efficient workflow.
• Conduct daily pre-shift meetings to outline duties and expectations.
• Effectively communicate with cooks, stewards, and front-of-house staff.
• Attend all meetings relevant to hotel operations and departmental responsibilities.
• Clearly relay menu changes, special events, and operational updates to the team.

Teamwork & Leadership:

• Promote teamwork within your department and across other areas.
• Recognize and proactively provide support when assistance is needed.
• Develop and implement strategies to enhance workflow efficiency and labor management.
• Take the initiative in directing and supporting team members to foster a collaborative work environment.
• Oversee kitchen staffing plans, ensuring adequate coverage and operational efficiency.

QUALIFICATIONS

Education & Experience:

• Culinary degree or a minimum of five (5) years of professional managerial experience in the hotel and restaurant industries.
• Proven track record of progressive leadership in hotels, resorts, or high-end restaurant organizations.
• Demonstrated success in culinary achievements, guest service, dining operations, catering, and back-of-house management.
• Possess current Serve Safe management Certification

Knowledge & Expertise:

• Comprehensive understanding of all aspects of kitchen operations, including:
  • Profit and loss management, marketing, and kitchen management.
  • Alaska and regional cuisine and innovative menu development.
  • Budget development and administration (operating and capital), workforce planning, purchasing, and inventory control.
  • Knowledge of restaurant and kitchen facility design, refurbishing, and operational efficiencies.

Leadership & Personal Characteristics:

• Exceptional leadership, communication, and presentation skills.
• Professional, approachable, and guest-focused demeanor.
• Strong collaboration, networking, and relationship-building abilities.
• Ability to lead and foster teamwork across multiple departments.
• Composed, positive, and solution-oriented under pressure.

Business Acumen & Financial Management:

• Proficiency in:
  • Reading and analyzing financial statements (P&L).
  • Developing and managing annual operating budgets.
  • Forecasting business trends and adjusting operations accordingly.
  • Controlling food costs through recipe monitoring, production oversight, and waste reduction.
  • Implementing internal controls for food storage, production, and quality assurance.
  • Conducting menu engineering analysis to maximize profitability.
  • Managing labor forecasting and staffing adjustments based on business demands.

Preferred Qualifications (Optional):

• Experience in developing and delivering training programs
• Commitment to long-term excellence in culinary and food & beverage operations, with a dedication to establishing a distinguished reputation at the local, regional, and national levels.

BENEFITS

• Competitive salary.
• Medical, dental, vision, and life insurance.
• Global Hyatt Advantages
• PTO and holiday pay.