Job Overview
Employment Type
Full-time
Work Schedule
Rotating Shifts
Weekend Shifts
Night Shifts
Benefits
Free room nights
discounted room rates
Medical insurance
prescription insurance
Dental Insurance
Vision Insurance
401K with company match
Paid vacation
paid sick days
Paid personal day
Paid Family Bonding Time
Adoption assistance
Tuition Reimbursement
free colleague meals
Employee stock purchase plan
Retail Discounts
Job Description
Hyatt is a globally recognized hospitality company that believes in the power of belonging and making everyone feel at home no matter where they are in the world. Hyatt is committed to transforming travel into meaningful journeys and encounters into cherished experiences while fostering career growth for its employees. Their mission centers on humanizing travel, connecting people sustainably and inclusively, and treating hospitality as a career for those who genuinely care about making a difference. The culture at Hyatt embraces individuality and celebrates diverse talents, allowing employees to shape meaningful opportunities and contributions in a collaborative environment.
Grand Hyatt DFW, located within Dallas Fort Worth Airport Terminal D, is a luxury hotel that blends convenience, comfort, and elegance, offering guests premium experiences that include stunning runway views from luxury rooms and suites. It provides direct access to all airport terminals, making it an ideal location for travelers. The hotel features on-site dining options such as the Grand Met restaurant and bar, where guests enjoy craft cocktails and elevated culinary selections. In addition, the hotel offers full-service meeting and event spaces tailored to upscale business gatherings, demanding high standards of service excellence.
The Assistant Sous Chef role at Grand Hyatt DFW is pivotal in upholding Hyatt's culinary reputation for quality and consistency across all food and beverage outlets and banquet functions. The position supports the Sous Chef and Executive Sous Chef by overseeing daily kitchen operations, leading production shifts, maintaining food safety compliance, and promoting proper portion control. This role not only ensures that every dish served meets Hyatt's stringent presentation and quality standards but also fosters a culture of continuous learning by training and developing culinary team members. The Assistant Sous Chef actively collaborates with various hotel departments like Purchasing, Stewarding, and Event Services to coordinate efficient kitchen management, inventory control, and successful banquet executions.
This position demands a high level of culinary expertise and leadership ability, enabling the Assistant Sous Chef to step in for the Sous Chef or Chef de Cuisine when necessary. The role involves participating in leadership meetings focused on operations, forecasting, and cost control, emphasizing a comprehensive approach to kitchen management. Candidates must be adaptable, capable of managing the fast-paced environments typical of large airport hotels, and committed to maintaining Hyatt’s high standards under pressure.
The Assistant Sous Chef will actively contribute to menu development, including creating daily specials and seasonal updates, while preserving recipe consistency and standardized preparation methods. Emphasizing teamwork and cross-department coordination, this role exemplifies Hyatt’s dedication to delivering exceptional culinary experiences that delight guests and support business objectives. As part of the Hyatt family, the Assistant Sous Chef benefits from a comprehensive package that includes medical coverage, paid time off, tuition reimbursement, and many exclusive discounts and perks, solidifying Hyatt's commitment to employee well-being and career progression.
Grand Hyatt DFW, located within Dallas Fort Worth Airport Terminal D, is a luxury hotel that blends convenience, comfort, and elegance, offering guests premium experiences that include stunning runway views from luxury rooms and suites. It provides direct access to all airport terminals, making it an ideal location for travelers. The hotel features on-site dining options such as the Grand Met restaurant and bar, where guests enjoy craft cocktails and elevated culinary selections. In addition, the hotel offers full-service meeting and event spaces tailored to upscale business gatherings, demanding high standards of service excellence.
The Assistant Sous Chef role at Grand Hyatt DFW is pivotal in upholding Hyatt's culinary reputation for quality and consistency across all food and beverage outlets and banquet functions. The position supports the Sous Chef and Executive Sous Chef by overseeing daily kitchen operations, leading production shifts, maintaining food safety compliance, and promoting proper portion control. This role not only ensures that every dish served meets Hyatt's stringent presentation and quality standards but also fosters a culture of continuous learning by training and developing culinary team members. The Assistant Sous Chef actively collaborates with various hotel departments like Purchasing, Stewarding, and Event Services to coordinate efficient kitchen management, inventory control, and successful banquet executions.
This position demands a high level of culinary expertise and leadership ability, enabling the Assistant Sous Chef to step in for the Sous Chef or Chef de Cuisine when necessary. The role involves participating in leadership meetings focused on operations, forecasting, and cost control, emphasizing a comprehensive approach to kitchen management. Candidates must be adaptable, capable of managing the fast-paced environments typical of large airport hotels, and committed to maintaining Hyatt’s high standards under pressure.
The Assistant Sous Chef will actively contribute to menu development, including creating daily specials and seasonal updates, while preserving recipe consistency and standardized preparation methods. Emphasizing teamwork and cross-department coordination, this role exemplifies Hyatt’s dedication to delivering exceptional culinary experiences that delight guests and support business objectives. As part of the Hyatt family, the Assistant Sous Chef benefits from a comprehensive package that includes medical coverage, paid time off, tuition reimbursement, and many exclusive discounts and perks, solidifying Hyatt's commitment to employee well-being and career progression.
Job Requirements
- Culinary diploma or certificate or equivalent practical experience
- Minimum 2 years of professional kitchen experience with supervisory or lead-line responsibilities
- Valid Food Safety Certification such as ServSafe or local equivalent
- Experience working in large hotels, convention centers, or airport hotels preferred
- Demonstrated strong leadership and coaching abilities
- Ability to organize work efficiently and perform well under pressure
- High attention to detail and commitment to culinary quality
- Flexibility to work rotating shifts including nights, weekends, and holidays
- Capacity to collaborate effectively with Banquets, Stewarding, and Purchasing departments
- Physical ability to stand for extended periods, lift heavy items, and work in heat and steam environments
Job Qualifications
- Culinary diploma, certificate, or equivalent practical experience
- 2 years in a professional kitchen with supervisory or lead-line responsibilities (hotel or banquet experience preferred)
- Food safety certification (ServSafe or local equivalent)
- Prior experience in large hotels, convention properties, or airport hotels is preferred
- Strong leadership and coaching skills
- Excellent organization and ability to perform under pressure
- Attention to detail and commitment to quality
- Flexible to work rotating shifts, nights, weekends, and holidays
- Collaborative mindset to work across Banquets, Stewarding, and Purchasing
- Able to work in a fast-paced kitchen with frequent standing, lifting, and heat/steam exposure
Job Duties
- Assist in planning and executing daily food production for outlets, banquets, and in-room dining
- ensure plating, portioning, and presentation meet brand standards
- Supervise and coach cooks, chef de parties, and prep staff
- manage shift assignments, line set-up, and station rotations
- Maintain HACCP/food safety compliance, including proper storage, labeling, temperature control, and sanitation procedures
- Support inventory control, stock rotation, requisitions, and minimize food cost variance through portion control and waste management
- Work with Purchasing, Stewarding, and Storeroom on deliveries, yields, and par levels
- Execute banquet and event menus in coordination with Event Services and Banquets teams
- support banquet kitchen production and on-site service when required
- Assist with recipe and menu development, including daily specials and seasonal changes
- maintain standardized recipes and production sheets
- Train colleagues on culinary techniques, safety, and Hyatt service standards
- support new hire onboarding for culinary roles
- Fill in for Sous Chef or Chef de Cuisine as needed and participate in leadership meetings about operations, forecasting, and cost control
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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