Executive Andaz Jobs (NOW HIRING)

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The hourly rate for the Sous Chef position is $29.00.
At Andaz Napa, part of the World of Hyatt Lifestyle Brand, we believe our guests choose Andaz for our caring and attentive colleagues who deliver efficient service and meaningful experiences. We pride ourselves on being independent and free-thinking, fostering a workplace where creativity and individuality thrive.
Our team operates in an environment that expects exceptional performance while offering rewarding opportunities in return. From career growth and job enrichment to a supportive workplace culture, Andaz Napa provides a dynamic setting for those ready to take on new challenges.
At Hyatt, our culture is built on exceeding expectations. We offer a space where talent opens doors to exciting opportunities within the hospitality industry. With a commitment to respect, inclusion, and service, we create an environment where colleagues can grow and succeed.
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The Sous Chef is responsible for managing a specific culinary department while partnering with the Executive Chef to uphold and enhance quality standards. In their absence, the Sous Chef may oversee the entire kitchen operation.
Responsibilities include:

• Support senior leadership by developing and assuming basic management responsibilities
• Assume the role of liaison between all departments within the culinary division and all other hotel departments
• Supervise the preparation and cooking of various food items
• Develop and implement creative menu items that adhere to Hyatt brand standards
• Plan, coordinate & implement special events and holiday functions
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
• May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
• Monitor food production, ordering, cost, and quality and consistency on a daily basis
• Ensure proper safety and sanitation of all kitchen facilities and equipment