A Sous Chef at Hyatt-Spirit Ridge is a hands on and highly visible role within the resort, reporting to the Executive Chef. With that said, this is a key role that will be required to interact with leadership in every department, and be part of a creative and cohesive Food and Beverage Team. A Sous Chef will work closely with the Executive Chef, ensuring that the team maintains the culinary vision created with exceptional quality and presentation. This position will support the culture and training programs required for the culinary and stewarding team, to ensure an efficient and profitable food service operation with the highest of cleanliness standards. The position demands passion and creativity on a daily basis, excellent communication skills, and the ability to maintain the highest of culinary standards.

The Sous Chef needs to work well under pressure, is organized, flexible, creative and self-motivated.

Your duties will include:
Mentorship and training of resort culinary talent
Assist Executive Chef with menu engineering and design for multiple Food and Beverage outlets
Ability to instill safety and sanitation habits in all employees.
Teach employees the importance of creativity and flavor in preparation and presentation
Thorough knowledge of food handling and preparation techniques




Ensure that level of quality, portion control, and plate presentation is adhered to consistently
Coach and counsel employees to reflect Hyatt service standards and procedures

You will bring:
Demonstrated ability to effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds
3 years or more of progressive hotel Culinary leadership experience in a luxury driven environment with recognized post-secondary culinary certification.
Service oriented style with qualified presentations skills
Proven front line leadership skills
Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume property, effective communicator, effective in providing exceptional customer service and associate relations
Clear concise written and verbal communication skills in English
Must be proficient in Microsoft Word and Excel
Must have excellent organizational, interpersonal and administrative skills
Coach and counsel employees to reflect Spirit Ridge Service Standards and Procedure
Proponent of the Farm to Table concept

Source: Hospitality Online

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📌 Sous Chef (British Columbia)
🏢 Spirit Ridge
📍 British Columbia