Executive Sous Chef

Savannah, GA, USA|

Job Overview

Compensation

Salary

Range $60,500.00 - $77,300.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

employee discount

Professional development opportunities

career advancement

Job Description

Hyatt Hotels & Resorts is a globally recognized hospitality brand known for its dedication to exceptional guest experiences and outstanding service. With a strong commitment to innovation, respect, and inclusion, Hyatt offers a workplace culture where associates are inspired to exceed expectations, foster teamwork, and deliver authentic hospitality. Hyatt's mission revolves around creating meaningful experiences for guests through its caring and attentive associates who embody the values of innovation, respect, service orientation, and inclusion. The organization continually seeks passionate professionals who are eager to grow and contribute within the dynamic hospitality industry. Hyatt is a place where career opportunities are limitless, supporting a warm and respectful environment that values talent and promotes from within, truly making it a premier employer in the hotel and resort sector.

The Executive Sous Chef position at Hyatt represents a crucial leadership role within the culinary team, ideally suited for professionals passionate about culinary arts and hospitality management. This full-time opportunity involves working directly under the Executive Chef, taking charge in their absence to maintain, oversee, and elevate all culinary operations. The Executive Sous Chef is responsible for guiding the kitchen team to ensure a superior guest experience through consistent delivery of high-quality cuisine and seamless kitchen performance. Duties include managing daily kitchen operations, coordinating special events and menus, and supervising sous chefs to maintain Hyatt's high standards. The role requires an individual with strong leadership skills, culinary expertise, and the ability to inspire a team to produce creative, consistent, and delicious meals.

This position is not only vital in supporting senior leadership but also acts as the key liaison between the culinary division and other hotel departments, ensuring smooth communication and integration of services throughout the property. The ideal candidate will be adept at managing labor costs, food quality, safety, and sanitation standards while fostering a productive and motivated kitchen environment. Hyatt places a strong emphasis on developing Executive Sous Chefs with the goal of advancing them to Executive Chef roles. The organization’s culture of promoting from within is evidenced by the impressive statistic that 70% of management and 89% of managing committee members are internally promoted, providing clear career growth opportunities within Hyatt Hotels & Resorts.

Job Requirements

Culinary education or equivalent practical experience
Proven management experience in a culinary environment
Strong communication and interpersonal skills
Ability to lead and motivate a team
Knowledge of food safety and sanitation standards
Experience in staffing, training and scheduling kitchen employees
Familiarity with financial management and cost control
Flexibility to work varied shifts including weekends and holidays

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
Geographic and 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 & 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