Job Overview
Employment Type
Full-time
Compensation
Salary
Range $93,000.00 - $110,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
inclusive workplace
Job Description
Hyatt Hotels & Resorts is a globally recognized leader in the hospitality industry, renowned for providing exceptional guest experiences through its dedication to innovative, respectful, and service-oriented values. As a distinguished hotel brand, Hyatt prides itself on fostering a warm, inclusive culture that promotes growth, teamwork, and excellence. With a rich history of success and a strong commitment to associate development, Hyatt offers vibrant career opportunities where employees can thrive in a supportive environment. The company’s mission focuses on delivering authentic hospitality, pushing boundaries to evolve the guest experience, and embracing diversity to create a welcoming atmosphere for associates and guests alike.
At Hyatt, the Executive Sous Chef position plays a crucial role in the culinary operations of the hotel. This role serves as the second-in-command in the kitchen and works directly with, and in the absence of, the Executive Chef to ensure smooth daily operations while upholding Hyatt’s renowned brand standards. The Executive Sous Chef is entrusted with managing and guiding the culinary and stewarding teams, spearheading menu innovation, and maintaining the highest levels of food quality, safety, and sanitation. This leadership role demands a blend of creativity, operational expertise, and a passion for hospitality that aligns with Hyatt’s core values.
This is an exempt, full-time position offering an annual salary range of $93,000 to $110,000. The Executive Sous Chef will support senior leadership by taking on key managerial responsibilities, acting as a bridge between culinary and other hotel departments, and supervising sous chefs and kitchen staff. The role calls for developing new, creative menu items that maintain Hyatt’s brand excellence while managing critical aspects like scheduling, payroll, training, coaching, and performance evaluation to maximize team effectiveness and guest satisfaction.
In addition to leading culinary functions, the Executive Sous Chef is also responsible for ensuring cost control, quality consistency, and operational efficiency daily. They plan and coordinate special events and holiday functions, facilitate team meetings and training sessions, and promote a culture of employee engagement and guest-centric service. Hyatt’s commitment to internal promotion means that this role offers excellent career progression opportunities, with many Executive Sous Chefs advancing to Executive Chef roles within the organization. The company proudly notes that 70% of management and 89% of its managing committee are promoted from within, emphasizing its dedication to associate growth and career advancement.
Joining Hyatt as an Executive Sous Chef means becoming part of a dynamic team committed to exceeding guest expectations through outstanding culinary experiences and exceptional customer service. The ideal candidate is passionate about food, enthusiastic about leadership and training, and excited to contribute to a thriving hospitality environment. Hyatt’s inclusive culture, combined with its reputation for excellence and strong career development pathways, makes this an ideal opportunity for culinary professionals eager to elevate their careers and make a lasting impact in the hotel industry.
At Hyatt, the Executive Sous Chef position plays a crucial role in the culinary operations of the hotel. This role serves as the second-in-command in the kitchen and works directly with, and in the absence of, the Executive Chef to ensure smooth daily operations while upholding Hyatt’s renowned brand standards. The Executive Sous Chef is entrusted with managing and guiding the culinary and stewarding teams, spearheading menu innovation, and maintaining the highest levels of food quality, safety, and sanitation. This leadership role demands a blend of creativity, operational expertise, and a passion for hospitality that aligns with Hyatt’s core values.
This is an exempt, full-time position offering an annual salary range of $93,000 to $110,000. The Executive Sous Chef will support senior leadership by taking on key managerial responsibilities, acting as a bridge between culinary and other hotel departments, and supervising sous chefs and kitchen staff. The role calls for developing new, creative menu items that maintain Hyatt’s brand excellence while managing critical aspects like scheduling, payroll, training, coaching, and performance evaluation to maximize team effectiveness and guest satisfaction.
In addition to leading culinary functions, the Executive Sous Chef is also responsible for ensuring cost control, quality consistency, and operational efficiency daily. They plan and coordinate special events and holiday functions, facilitate team meetings and training sessions, and promote a culture of employee engagement and guest-centric service. Hyatt’s commitment to internal promotion means that this role offers excellent career progression opportunities, with many Executive Sous Chefs advancing to Executive Chef roles within the organization. The company proudly notes that 70% of management and 89% of its managing committee are promoted from within, emphasizing its dedication to associate growth and career advancement.
Joining Hyatt as an Executive Sous Chef means becoming part of a dynamic team committed to exceeding guest expectations through outstanding culinary experiences and exceptional customer service. The ideal candidate is passionate about food, enthusiastic about leadership and training, and excited to contribute to a thriving hospitality environment. Hyatt’s inclusive culture, combined with its reputation for excellence and strong career development pathways, makes this an ideal opportunity for culinary professionals eager to elevate their careers and make a lasting impact in the hotel industry.
Job Requirements
- Culinary education or equivalent on-the-job training
- Proven experience in kitchen operations
- Strong leadership and communication skills
- Ability to manage and train staff
- Financial management knowledge
- Customer service orientation
- Proficiency in general computer applications
- Ability to work in a fast-paced environment
- Flexibility in scheduling
Job Qualifications
- In-depth skills and knowledge of all kitchen operations
- Possess strong leadership, communication, organization and relationship skills
- Experience with training, financial management and customer service
- Proficient in general computer knowledge
- A true desire to exceed guest expectations in a fast-paced customer service environment
- Capable of producing a consistent product in a timely manner
- Culinary education and/or appropriate level of on-the-job training and hotel culinary experience
- Schedule flexibility preferred
Job Duties
- Support senior leadership by developing and assuming key management responsibilities
- Assume the role of liaison between all departments within the culinary division and all other hotel departments
- Supervise departmental Sous Chefs performance and provide them council as to the preparation and cooking of various food items
- Develop and implement creative menu items that adhere to Hyatt brand standards
- Plan, coordinate and implement special events and holiday functions
- Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
- Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
- Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance and control
- Ensure proper safety and sanitation of all kitchen facilities and equipment
- Organize and facilitate departmental meetings, training and goals setting
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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