Sous Chef- Hypsi

Sous Chef- Hypsi

Hypsi Sous Chef Full Time

Hypsi, the signature restaurant at Hotel Daphne, located in the heart of Houston Heights, is looking for a passionate, hospitality-driven Sous Chef to continue in assisting to lead the team.

Italian-inspired with a Houston spirit, Hypsi will launch with dinner service and expand into breakfast and lunch soon after. The menu will spotlight a robust pasta program and elegant yet approachable entrees. A signature roaming mozzarella cart will serve hand-pulled cheeses with curated add-ons like pickled vegetables, aged vinegars, and cold-pressed olive oil.

We are now looking to grow our team and are seeking a one-of-a-kind dynamic individual who will capture the very essence of this culinary destination and join our team as Sous Chef.

Your role

The goal of the Sous Chef is to work directly with and in the absence of the Executive Chef to maintain and improve the culinary operations. A Sous Chef must develop and maintain the company's culture, values and reputation in the public eye and with all staff, guests, vendors and partners. The ideal Sous Chef will accomplish this by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience. The person in this position must have excellent communication skills, the ability to resolve conflicts, and a thorough understanding of Bunkhouse/Hyatt policies.

Responsibilities:

• Support senior leadership by developing and assuming key management responsibilities

• Assume the role of liaison between all departments within the culinary division and all other hotel departments

• Supervise cooks performance and provide them council as to 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

• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results

• Monitor food production, ordering, cost, quality and consistency on a daily basis ensuring financial performance and control

• Ensure proper safety and sanitation of all kitchen facilities and equipment

• Organize and facilitate departmental meetings, training and goals setting

• Determine production schedules and staff requirements necessary to ensure timely delivery of services.