Sous Chef E

230 rooms 2299 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.

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 jobrelated requirements.