Executive Sous Chef

Summary

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 is a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It is a place where career opportunities are as unlimited as your imagination.

Discover your place to shine in our warm, respectful, and inclusive culture.

Hyatt’s culture is represented by our mission, values, and goals:
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 Executive Sous Chef is to work directly with and in the absence of the Executive Chef to maintain and improve the culinary operations. The ideal Executive Sous Chef will accomplish this by monitoring the daily functions of the culinary department, providing support and guidance to the team, and ensuring a positive guest experience.

• Support senior leadership by developing and assuming key management responsibilities
• Act as liaison between all departments within the culinary division and all other hotel departments
• Supervise departmental Sous Chefs’ performance and provide them counsel on preparation and cooking of various food items
• Develop and implement creative menu items that adhere to Hyatt brand standards
• Plan, coordinate, and implement special events and holiday functions
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating, and hiring
• Lead and coach the team toward achieving exceptional guest service and employee satisfaction results
• Monitor food production, ordering, cost, and quality and consistency on a daily basis to ensure financial performance and control
• Ensure proper safety and sanitation of all kitchen facilities and equipment
• Organize and facilitate departmental meetings, training, and goal setting

• In‑depth skills and knowledge of all kitchen operations
• Strong leadership, communication, organization, and relationship skills
• Experience with training, financial management, and customer service
• Proficiency in general computer skills
• A true desire to exceed guest expectations in a fast‑paced, customer‑service environment
• Capability to produce a consistent product in a timely manner
• Culinary education and/or appropriate level of on‑the‑job training and hotel culinary experience
• Schedule flexibility – must be able to work on any day including weekends and holidays, based on business levels

• Complimentary & Discounted Hyatt Hotel Rooms
• Paid Time Off (PTO)
• Flexible schedules
• Competitive Pay
• 401(k) Match
• Medical, Dental, Vision Insurance after 30 days
• Tuition Reimbursement
• Free Annual VIA Bus Pass/Discounted Parking
• Free Meals Provided in Employee Cafeteria
• Opportunities for Career Growth

Hyatt develops Executive Sous Chefs to progress into the role of Executive Chef through training in Banquets, Restaurants, and Garde Manger. Executive Sous Chefs report directly to the Executive Chef. Hyatt Hotels & Resorts believes in strong commitment to promotion from within. Begin your career today as the Executive Sous Chef and find yourself as the Executive Chef within a few years.

70% of management hires are from within Hyatt, 89% of the Managing Committee is promoted from within.

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.