The Executive Sous Chef partners with the Executive Chef to lead culinary and stewarding operations across multiple outlets, banquet venues, catering functions, and production kitchens. This role ensures exceptional food quality, operational efficiency, colleague development, and a positive guest experience. Working directly with the Executive Chef, and in their absence, the Executive Sous Chef oversees the daily functions of the culinary division while fostering Hyatt's Culture of Care through visible leadership, mentorship, collaboration, and service excellence. This role requires creativity, strong communication skills, attention to detail, and a commitment to developing future culinary leaders. Hyatt views the Executive Sous Chef position as a key step in preparing leaders for future Executive Chef opportunities. Essential Responsibilities Culinary Leadership & Operations
- Support the Executive Chef and senior leadership team by assuming key operational and management responsibilities.
- Oversee daily culinary operations across restaurants, lounges, banquets, catering, and production kitchens.
- Maintain a strong presence in kitchens and service areas to support colleagues and ensure operational excellence.
- Serve as the liaison between Culinary and other hotel departments to promote collaboration and successful execution.
- Supervise and support less senior Chefs & Supervisors while providing guidance on food preparation, production, and execution.
- Ensure culinary standards, recipes, and Hyatt brand expectations are consistently achieved.
Colleague Development
- Lead, coach, and develop Sous Chefs, supervisors, cooks, and culinary colleagues.
- Ability to manage hiring, onboarding, scheduling, payroll, training, coaching, and performance evaluations.
- Create opportunities for growth through mentoring, cross-training, and succession planning.
- Organize and facilitate departmental meetings, training sessions, and goal-setting discussions.
- Foster an inclusive environment where colleagues feel respected, supported, and empowered to succeed.
Culinary & Guest Experience
- Develop and implement creative menu offerings that align with Hyatt brand standards.
- Monitor food production and presentation to ensure quality and consistency across all outlets.
- Lead culinary execution for special events, holiday programming, VIP functions, and catered events.
- Promote a guest-focused culture that consistently delivers memorable dining experiences.
Financial & Administrative Leadership
- Monitor food costs, labor, purchasing, inventory, and production practices to achieve business objectives.
- Maintain effective inventory controls, ordering procedures, and productivity standards.
- Assist with forecasting, budgeting, and operational planning.
- Balance operational efficiency with quality, service, and colleague engagement.
Safety & Compliance
- Ensure compliance with food safety, sanitation, and workplace safety standards.
- Maintain clean, organized, and safe kitchen facilities and equipment.
- Support successful health inspections, internal audits, and continuous compliance efforts.
CULTURE AND FUN! · Free room nights, discounted room nights, and friends & family room rates at wonderful Hyatt locations around the world · Celebrations, recognitions, and volunteer opportunities · Free nutritional colleague meals · PerkSpot - discounts at various retailers - Apple, AT&T, Verizon, and many more! · Discounted parking and discounted annual DART passes
WELLNESS AND BENEFITS! · Full medical benefits at 30 days of employment · 401K with company match · Employee Stock Purchase plan · Paid vacation, holidays, sick days, and extended sick leave · New child leave, paid family bonding time, and adoption assistance · Tuition reimbursement · Free access to Headspace - meditation, recuperation, and rejuvenation · Work-life balance
- Minimum 5 years of progressive hotel or hospitality culinary experience.
- At least 3 years in a senior culinary leadership role.
- Experience leading large, multi-outlet culinary operations.
- Strong knowledge of kitchen operations, food production, purchasing, inventory management, and cost control.
- Proven experience in training, team development, financial management, and guest service.
- Proficiency in scheduling, payroll processing, and general computer applications.
- Excellent leadership, communication, organization, and relationship-building skills.
- Demonstrated ability to work effectively with individuals from diverse backgrounds and experiences.
- Culinary degree, formal culinary training, or equivalent experience preferred.
- Flexibility to work varied schedules based on business needs.
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.