Executive Sous Chef

At Hyatt, our caring and attentive colleagues create meaningful experiences for every guest. We offer a warm, respectful, and inclusive workplace where you can grow your skills, take on new challenges, and build a rewarding career in hospitality. About the Role The Executive Sous Chef works closely with the Executive Chef to lead and strengthen culinary operations and assumes leadership of the department in the Executive Chef’s absence. You’ll guide the culinary team, oversee daily kitchen operations, and help deliver consistent, high-quality food and service.

Responsibilities

• Support senior leadership and take on key management responsibilities.
• Serve as a liaison between the culinary division and other hotel departments.
• Supervise and coach Sous Chefs on food preparation and cooking techniques.
• Develop creative menu items that meet Hyatt brand standards.
• Plan and coordinate special events and holiday functions.
• Lead hourly kitchen colleagues, including scheduling, payroll, training, coaching, performance evaluations, and hiring.
• Guide the team in delivering excellent guest service and colleague experiences.
• Monitor food production, purchasing, costs, quality, and consistency to support strong financial performance.
• Maintain safe, clean, and sanitary kitchen facilities and equipment.
• Organize departmental meetings, training, and goal setting.

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status.

• In-depth knowledge of kitchen operations
• Strong leadership, communication, organizational, and relationship-building skills
• Experience with training, financial management, and customer service
• General computer proficiency
• A genuine desire to exceed guest expectations in a fast-paced environment
• The ability to produce consistent, high-quality food in a timely manner
• Culinary education or relevant on-the-job training, along with hotel culinary experience
• Geographic and schedule flexibility preferred