Sous Chef

Overview Overview The Sous Chef plays a key leadership role within the culinary team, partnering with the Executive Sous Chef to create, implement, and maintain exceptional quality standards across all food operations. In the absence of the Executive Sous Chef, the Sous Chef may assume responsibility for the entire culinary operation. Success in this role requires strong leadership, organization, and a commitment to delivering memorable guest experiences through effective oversight of daily kitchen operations and team development. Responsibilities Support senior leadership by developing and assuming core management responsibilities. Serve as a liaison between the culinary division and all other hotel departments. Oversee the preparation and execution of a variety of food offerings. Develop and implement innovative menu items that align with Hyatt brand standards. Plan, coordinate, and execute special events, seasonal promotions, and holiday functions. Manage hourly culinary colleagues, including scheduling, payroll, training, coaching, performance evaluations, and hiring. Provide leadership and direction to culinary supervisors, Sous Chefs, and other kitchen leaders, as assigned. Lead, motivate, and develop the culinary team to achieve outstanding guest service and colleague satisfaction results. Monitor food production, purchasing, costs, quality, and consistency on a daily basis. Ensure compliance with all food safety, sanitation, and workplace safety standards. Why Work at Hyatt? Complimentary meals in our colleague cafeteria during every shift worked Free on-site parking Discounted and complimentary hotel room nights Medical, Dental, and Vision insurance Flexible Spending Account (FSA) Retirement Savings Plan with company match Basic Life Insurance Generous Paid Time Off (PTO) Opportunities for career growth and advancement throughout Hyatt Hotels & Resorts worldwide Hyatt colleagues work in an environment that demands excellence while offering meaningful rewards. Whether you are seeking career advancement, professional development, or a supportive and inclusive workplace culture, Hyatt provides the opportunity to build a rewarding career. Our Values: Empathy | Wellbeing | Respect | Integrity | Experimentation | Inclusion 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 Comprehensive knowledge of all kitchen operations, including food preparation, production, and sanitation practices. Demonstrated leadership, communication, organizational, and relationship-building skills. Experience in training and developing team members, basic financial management, and delivering exceptional customer service. Proficiency with standard computer applications and systems. Passion for exceeding guest expectations in a fast-paced hospitality environment. Ability to consistently produce high-quality culinary offerings while meeting established timelines. Strong coaching, training, and communication abilities. Culinary degree and/or equivalent hands-on culinary training; hotel experience preferred. Must be available to work a flexible schedule, including mornings, evenings, weekends, and holidays. Minimum of three (3) years of culinary leadership experience required. #J-18808-Ljbffr