**Description:** At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences to every guest. Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture. Our Hyatt Culture is represented by our mission, values, and goals through: Innovative, Respect, Service-Oriented and Inclusion. Innovative, Hyatt is forward thinking and passionate as we seek new ways to advance in the hospitality industry. Respect, Hyatt associates are inspired by the team's spirit and camaraderie given to one another. Service-Oriented, Hyatt is customer focused by providing authentic hospitality in every way every time. The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement and maintain quality standards. In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience. **Position Responsibilities/ Essential Functions** Administration + To assist in ensuring culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate. + To prepare and update the Departmental Operations Manuals (SOP’s). + To conduct regular departmental communications briefings + To maintain the daily Ecosure log Sheet + To plan the outlet weekly roster and work schedules to ensure that the outlets are adequately staffed to handle the level of business. + To attend weekly Food & Beverage meeting and daily operations meeting. + To conduct monthly departmental trainings based on text analytics results. Customer Service + To ensure that employees also provide excellent service to internal customers in other departments as appropriate. + To handle guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to ensure problems are resolved satisfactorily. **Financial** + To maximize employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests. + To direct employees to ensure productivity meets standards given in accordance with Hyatt Design Standards and Criteria and the Hyatt International Food and Beverage Operations Manual. + To develop standard recipes which allow the restaurant to operate at an acceptable food cost and to ensure that the monthly forecasted Food Cost is achieved. + To strictly adhere to the established operating expenses and ensure that all costs are controlled. + To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan. **Marketing** + Constantly evaluates local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge. + To participate in the formulation of the Annual Marketing Plan and implement with each Outlet Manager and Catering Department effective sales and promotional activities to maximize revenues. + To conduct monthly menu sales analysis to continuously tailor the menus to the customer’s taste and preferences. **Stewarding and Engineering** + To ensure that the outlet is kept clean and organized at the front as well as the back of house. + To liaise and organize with assigned Stewards and the Chefs that the established cleaning schedules are strictly adhered to. + To coordinate allrepair and maintenance issue of the Kitchen Equipment through Hotsos **Operational** + To ensure that all company minimum brand standards have been implemented. + To respond to the results of the Consumer Audit and ensures that the relevant changes are implemented. + To ensure that the assigned kitchens is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times, following Hyatt Regency Trinidad’s Standards of Performance. + To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set. + To assign responsibilities to subordinates, implementing multi-Tasking principle and to check their performance periodically. + To be hands on Manager and be present at all times in the operation. + To implement a flexible scheduling based on business patterns. + To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the outlets are adequately equipped. + To conduct monthly inventory checks on all operating equipment and supplies. + To control the requisitioning, storage and careful use of all operating equipment and supplies. + To conduct daily pre-shift briefings to employees on preparation, service and menu. + To liaise with the Food & Beverage Department on daily operations and quality control. + To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives as necessary. + To ensure that culinary standards comply with Company and Hotel Policies & Procedures and Minimum Standards. + To use, wherever possible, locally and seasonally available products in menus and specials + To develop menus, buffets (where applicable) and "specials" and signature dishes that meet the needs of the target market and are in line with the operating concept for the restaurant. + To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests. **Personnel** + To provide feedback on the results of the colleague survey and ensuring that the relevant changes are implemented. + To identify training needs and plan training programs for the employees. + To ensure that the outlet employees are multi skilled and have the necessary skills to perform their duties with maximum efficiency, through consistent training in accordance with the Annual Training Plan. + To liaise and inform Kitchen Department and Human Resources Department of all training sessions. + To fully support the Departmental Trainers function in the Kitchen assigned, develop Department Trainers and assign training responsibilities. + To conduct colleague yearly performance appraisal and IDP’s. + To ensure that all employees report for duty punctually wearing the correct uniform and name badge at all times. + To assist in the building of an efficient team of employees by taking an active interest in their wellbeing, safety and development. + To ensure that all employees have a complete understanding of and adhere to the hotel’s policy relating to Fire, Hygiene, Health and Safety. **General** + To report for duty punctually wearing the correct uniform and nametag at all times. + To maintain a high standard of personal appearance and hygiene at all times. + To maintain a good rapport and working relationship with staff in the outlet and all other departments. + To fully support the Departmental Trainers function in the Department assigned. + To undertake any reasonable tasks and secondary duties as assigned by The Executive Chef. + To respond to any changes in the restaurant function as dictated by the hotel. + To project at all times a positive and motivated attitude and exercise self-control. + To provide a courteous and professional service at all times. **Qualifications:** + A minimum of two (2) years’ experience as a Sous Chef or; + Three (3) to four (4) years as a Chef de Partie in a hotel or large restaurant with good standards, preferably with experience in luxury international brands; + Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential; + In-depth skills and knowledge of all kitchen operations + Possess strong leadership, communication, organization and relationship skills + Experience with training, basic financial management and customer service + Proficient in general computer knowledge + A true desire to exceed guest expectations in a fast-paced customer service environment + Capable of producing a consistent product in a timely manner + Strong training and communication skills + Culinary education and/or on the job training, hotel experience preferred + Willing to work flexible hours, weekends and holidays. Hyatt Hotels & Resorts believes in strong commitment to promotion from within. Begin your career today as the Sous Chef and find yourself as an Executive Sous Chef within a few years. 70% of management hired is from within Hyatt, 89% of Managing Committee is promoted from within. The statistics are there; make it your next step! **Primary Location:** TT-TTI-Port of Spain **Organization:** Hyatt Regency Trinidad **Pay Basis:** Monthly **Job Level:** Full-time **Job:** Culinary **Req ID:** POR002225 Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.