Sous Chef

The Hyatt Regency Schaumburg is an upscale hotel located across from the Woodfield Mall and just 15 minutes from O’Hare. The Hyatt Regency Schaumburg was recently renovated to satisfy a discerning clientele who share a common need for value without sacrifice. An integral part of the Hyatt Regency Schaumburg’s success will be attributed to this position with a hands‑on approach to guest satisfaction and service team stewardship that will dictate first and lasting impressions people have of the Hyatt Regency Schaumburg. We are currently seeking a Full‑Time Sous Chef. Key Responsibilities Kitchen Operations & Support Assist in overseeing daily kitchen operations and execution of service. Maintain consistency and excellence in food quality and presentation. Support the Executive Chef in leading the team during prep and service periods. Step into leadership roles as needed to support overall kitchen success. Food Preparation & Execution Ensure all menu items are prepared according to established recipes and presentation standards. Uphold food quality and kitchen efficiency during high‑volume periods. Maintain accurate preparation, storage, and labeling of all ingredients. Inventory & Cost Efficiency Monitor ingredient usage, portion control, and product rotation. Support inventory counts, waste reduction efforts, and ordering as directed by leadership. Assist the Chef with monthly inventory counts and ordering of supplies. Assist with ongoing payroll monitoring, including auditing time records, identifying discrepancies, and coordinating corrections as needed. Team Leadership & Collaboration Supervise and guide line cooks, prep cooks, and culinary stewards during shifts. Assist in training new and current staff on techniques, safety, and standards. Foster a positive team culture that aligns with Hyatt’s values and service excellence. Health, Safety & Sanitation Uphold strict food safety standards and cleanliness across the kitchen. Conduct daily station checks and maintain sanitation logs. Ensure proper operation and cleanliness of all kitchen equipment. Physical Requirements Ability to stand or walk for extended periods (up to 10–12 hours per day). Must be able to lift, carry, push, or pull items up to 50 pounds. Comfortable working in high‑heat environments. Frequent bending, reaching, and handling of kitchen tools and heavy equipment. Must be available to work evenings, weekends, and holidays. All Qualified Candidates Welcome 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. Qualifications Previous experience as a Sous Chef. Strong understanding of cooking techniques, food safety, and kitchen organization. Demonstrated ability to support kitchen leadership and train others. Culinary degree or equivalent experience preferred. Spanish fluency a plus. Flexible availability for varying shifts, including holidays and weekends. #J-18808-Ljbffr