Executive Sous Chef

Position Overview:

The Executive Sous Chef is a key culinary leadership position responsible for the overall day-to-day culinary operations of the hotel restaurant, banquet functions, and related food and beverage activities. Reporting directly to the Director of Operations, the Executive Sous Chef provides hands-on leadership to the culinary team and is accountable for food quality, consistency, presentation, sanitation, labor management, food cost, production, and successful execution of restaurant and banquet operations. The ideal candidate is an experienced culinary professional with strong leadership skills, excellent organization, sound business judgment, and the ability to successfully manage both daily restaurant service and high-volume banquet operations.

Key Responsibilities:

Culinary Operations

• Direct and oversee the daily operation of the hotel restaurant kitchen and culinary department.
• Ensure consistent execution of menu items, recipes, preparation standards, portion sizes, flavor profiles, and presentation.
• Maintain high standards of food quality and ensure dishes are prepared and served according to established hotel standards.
• Lead kitchen operations during high-volume restaurant periods and special events.
• Establish daily production priorities and ensure all preparation is completed accurately and on schedule.
• Conduct pre-shift meetings and communicate daily priorities, specials, VIP needs, events, staffing, and operational expectations.
• Monitor kitchen flow and adjust staffing and production as business levels change.
• Maintain a clean, organized, efficient, and professional kitchen environment.
• Ensure proper storage, labeling, rotation, and utilization of all food products.
• Identify opportunities to improve culinary processes, productivity, consistency, and efficiency.

• Maintain strict compliance with all federal, state, and local food safety and sanitation requirements.
• Ensure proper food handling, preparation, cooking, cooling, reheating, holding, and storage procedures.
• Monitor and document food temperatures as required.
• Ensure proper labeling, dating, and FIFO rotation of products.
• Conduct regular inspections of refrigerators, freezers, prep areas, dry storage, equipment, and kitchen work areas.
• Ensure all employees follow established sanitation and personal hygiene standards.
• Maintain compliance with HACCP and hotel food safety procedures.
• Ensure proper chemical storage and usage.
• Immediately address food safety, sanitation, or equipment concerns.

• Prepare the department for health inspections and internal food safety audits.

Banquet & Event Operations

• Oversee the culinary execution of all banquet and event functions, including meetings, conferences, weddings, receptions, private events, and special programs.
• Review Banquet Event Orders (BEOs) and ensure all culinary requirements are understood and executed accurately.
• Develop production schedules, prep lists, staffing plans, and timelines for banquet events.
• Coordinate closely with the Operations Manager and Assistant Operations Manager regarding banquet needs, event timelines, staffing, guest counts, menus, dietary restrictions, and special requests.
• Ensure banquet food is prepared, presented, and delivered according to event specifications and established quality standards.
• Manage the culinary team during banquet service and ensure all food is delivered accurately and on time.
• Monitor buffet presentation, plated meals, stations, receptions, breaks, and other banquet food service.
• Plan production quantities based on guaranteed guest counts and anticipated attendance while minimizing waste and unnecessary costs.
• Participate in banquet planning and event meetings as required.
• Provide culinary support for VIP events and high-profile guests.
• Ensure proper breakdown, storage, and utilization of banquet leftovers in accordance with food safety standards.

Leadership & Team Management

• Provide direct leadership, supervision, coaching, and direction to culinary team members.
• Establish clear performance expectations related to food quality, productivity, attendance, sanitation, teamwork, and professionalism.
• Lead by example and maintain a professional, respectful, and accountable workplace.
• Train new culinary employees on recipes, preparation methods, equipment, sanitation, safety, and hotel standards.
• Continuously develop the culinary team through coaching, cross-training, and hands-on development.
• Identify high-potential team members and support internal development and succession planning.
• Assist with recruiting, interviewing, selection, onboarding, and training of culinary employees.
• Prepare or contribute to employee schedules based on restaurant volume, occupancy, banquet business, and forecasted needs.
• Monitor employee attendance, punctuality, productivity, and performance.
• Address performance issues promptly and communicate significant concerns to the Director of Operations.
• Recognize team accomplishments and promote a positive culture of teamwork and accountability.
• Lead with professionalism, respect, accountability, and integrity.
• Take ownership of culinary operations and proactively identify solutions.

Qualifications:

• Minimum of 3–5 years of progressive culinary leadership experience in a hotel, resort, upscale restaurant, or high-volume food and beverage operation.
• Previous experience as an Executive Sous Chef, Sous Chef, Chef de Cuisine, or comparable culinary leadership role.
• Strong hotel restaurant and banquet experience preferred.
• Strong knowledge of culinary techniques, food preparation, menu execution, and presentation.
• Demonstrated experience managing banquet production and large-scale events.
• Strong understanding of food cost, labor management, inventory, and purchasing.
• Knowledge of food safety, sanitation, and HACCP principles.
• Strong leadership, communication, organization, and problem-solving skills.
• Ability to effectively coach, develop, and hold employees accountable.
• Ability to work collaboratively with hotel operations and other departments.
• Valid food safety certification required or ability to obtain certification within the required timeframe.

Due to the cyclical nature of the hospitality industry, management may be required to work varying schedules (including Holidays and weekends) to reflect the business needs of the hotel.

Annual Salary: $100,00-$110,000 + Discretionary Bonus Plan

About Hyatt Centric

Located near Pier 39, Hyatt Centric Fisherman's Wharf hosts 316 spacious, nautically themed rooms and suites with comfy Hyatt Grand Beds and is one of the best ways to experience the city by the bay. As part of the EOS Hospitality Group, we believe in Shared Accountability, Humility & Kindness, Creative Problem Solving, Collaboration & Community and Do Well and Do Good. Hyatt Centric offers competitive salaries and robust benefit plans.

Management Benefits:

Important Notice:

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform.

Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records. Hyatt Centric is an Equal Opportunity Employer without regard to people formerly experiencing homelessness, race, color, creed, gender, gender expression, gender identity, religion, marital status, registered domestic partner status, sex (includes pregnancy, childbirth, breastfeeding, and related medical conditions), sexual orientation, age, veteran status, national origin or ancestry, political affiliation, physical or mental disability, medical condition including genetic characteristics, or any other consideration made unlawful by federal, state, or local laws. Hyatt Centric hiring policies require a background check for all applicants working directly with at-risk populations.