Executive Sous Chef

Description
Executive Sous Chef
Experienced culinary leader who thrives in a fast-paced hospitality environment and enjoys leading teams that create memorable guest experiences?
The Hyatt Regency Coralville Hotel & Conference Center is seeking an experienced, motivated, and hands-on Executive Sous Chef to support daily culinary operations across our award-winning hotel and conference center, including our award-winning restaurant, Watermill Kitchen + Bar, known for its elevated Midwest-inspired cuisine, locally influenced flavors, and exceptional guest experience.
This leadership role assists in overseeing banquet operations, restaurant outlets, stewarding, room service, associate dining, and overall kitchen operations while helping maintain exceptional food quality, operational efficiency, and a positive team culture.
The Executive Sous Chef serves as a key culinary leader and operational partner to the Executive Chef while helping drive consistency, creativity, cleanliness, associate development, and guest satisfaction throughout the property.
Schedule & Pay
Full-time leadership position
Annual salary starting at $60,000, commensurate with experience
Flexible schedule based on business demands and event volume
Must be available to work days, evenings, weekends, and holidays
Salaried, exempt position
Why Our Culinary Team Loves Working Here
Competitive compensation package
Matching 401(k) and profit-sharing opportunities
Health benefits available after 30 days for full-time associates
Free and discounted meals & Starbucks
Free Marcus Theatre movie tickets
Hotel discounts at Hyatt and Marcus Hotels & Resorts properties
Free parking and uniforms
Opportunities for advancement and career growth
A fast-paced, team-focused culture built around People Pleasing People
What Youll Do
As Executive Sous Chef, you will help lead culinary operations throughout the hotel while supporting kitchen leadership, operational consistency, associate development, and exceptional guest experiences.
Responsibilities include:
Assist in overseeing daily culinary operations across banquet, restaurant, room service, stewarding, and other food & beverage outlets
Supervise, coach, train, and develop culinary associates and kitchen leadership teams
Support scheduling and staffing to maintain operational coverage while managing labor costs responsibly
Ensure food quality, presentation, consistency, and recipe adherence across all outlets
Maintain proper food handling, labeling, storage, sanitation, and rotation procedures in compliance with health department standards
Support food and labor cost control initiatives and operational efficiencies
Assist with ordering, receiving, inventory management, and product quality control
Ensure kitchen cleanliness, safety, organization, and sanitation standards are consistently maintained
Support preventative maintenance and proper care of kitchen equipment
Assist with execution of special events, VIP functions, banquets, and associate events
Collaborate closely with Food & Beverage, Banquets, Stewarding, and Purchasing teams
Step into operational leadership responsibilities in the absence of the Executive Chef
Participate in leadership meetings, operational planning, and associate development initiatives
Maintain professionalism and strong communication with guests, associates, and leaders
Assist with additional duties and special projects as assigned
What Were Looking For
Were looking for a strong culinary leader who thrives in a high-volume hospitality environment and enjoys mentoring teams while delivering exceptional food experiences.
Ideal candidates will have:
3-5 years of high-volume culinary leadership experience preferred
Strong knowledge of food preparation, sanitation, safety, and kitchen operations
Experience leading teams in a fast-paced hospitality environment
Strong communication, organizational, and problem-solving skills
Knowledge of food and labor cost controls
Ability to manage multiple priorities and remain calm under pressure
Professional appearance and dependable work ethic
Culinary degree, apprenticeship, or formal culinary training preferred, but not required
Basic computer knowledge and administrative skills helpful
ServSafe Certification or ability to obtain certification
Ability to lift, carry, push, or pull up to 100 lbs. with assistance as needed
Ability to stand and walk for extended periods throughout the shift
If you are passionate about culinary leadership, hospitality, and developing strong teams while creating memorable guest experiences, this could be an exciting opportunity to grow your career with an award-winning hotel team.
About Us
At Marcus Hotels & Resorts , we believe our associates are our greatest asset. Our culture is built around the philosophy of People Pleasing People , creating memorable experiences for both guests and team members.
The Hyatt Regency Coralville Hotel & Conference Center offers a dynamic, welcoming, and fast-paced environment where associates can grow, develop, and take pride in delivering exceptional hospitality experiences.
Marcus Hotels & Resorts is an Equal Opportunity Employer.
All offers of employment are subject to E-Verify verification of identity and employment eligibility.