Sous Chef

Join the Culinary Team at Hyatt Regency Milwaukee Hyatt Regency Milwaukee, managed by Rebel Hotel Company, is seeking an experienced, passionate, and hands‑on Sous Chef to join our culinary leadership team. As one of downtown Milwaukee's premier convention hotels, our culinary operation supports thousands of guests annually through banquet events, catering, restaurant dining, receptions, meetings, and special events. The Sous Chef is a key leader responsible for ensuring exceptional evening execution while developing associates, maintaining culinary excellence, and supporting an engaging workplace culture. At Rebel Hotel Company, we believe hospitality is built by empowered teams, genuine service, and leaders who inspire others to succeed. If you're ready to grow your career with an innovative hospitality company that values creativity, accountability, and teamwork, we'd love to hear from you. Position Summary Working closely with the Executive Chef, the Sous Chef plans, coordinates, and directs evening food preparation and kitchen operations. This leadership position oversees PM restaurant, banquet, catering, and stewarding operations while ensuring exceptional food quality, efficient labor management, and outstanding guest experiences. Exempt associates are expected to work the hours necessary to successfully fulfill the responsibilities of the position. Key Responsibilities Lead all evening culinary operations, including restaurant, banquet, catering, and special event execution. Supervise, coach, and develop kitchen associates while promoting a positive, collaborative team environment. Organize, schedule, and direct the work of the PM culinary team to ensure efficient service and operational excellence. Partner with the Executive Chef to execute menus that reflect Hyatt Regency Milwaukee's culinary vision and Rebel Hotel Company's commitment to quality. Ensure food is prepared and presented according to established recipes, plating standards, and quality expectations. Maintain the highest standards of sanitation, food safety, and cleanliness throughout the kitchen. Monitor banquet and catering activity to ensure successful event execution. Review daily house counts, business forecasts, banquet event orders, and VIP arrivals to prepare the kitchen for service. Maintain appropriate inventory levels and assist with ordering and food cost management. Control waste, spoilage, and overproduction while maximizing product utilization. Perform quality checks for taste, consistency, and presentation throughout service. Assist with scheduling, payroll review, labor management, and departmental budgeting. Complete performance evaluations, coach associates, and support ongoing training and development. Maintain accurate kitchen records, inventories, and operational documentation. Lead by example through a hands‑on management style during peak meal periods. Ensure compliance with Hyatt brand standards, Rebel Hotel Company policies, and all local, state, and federal health regulations. Maintain a professional appearance and represent Hyatt Regency Milwaukee and Rebel Hotel Company with integrity and professionalism. Perform additional duties as assigned by the Executive Chef or hotel leadership. #J-18808-Ljbffr