Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Job Description
Hyatt Regency Boston is a premier hotel located in the heart of Boston, Massachusetts, known for its exceptional hospitality and premium guest services. As part of the global Hyatt Hotels Corporation, Hyatt Regency Boston offers a dynamic and culturally diverse environment where guests experience thoughtful, attentive care from dedicated colleagues. The hotel features modern amenities, sophisticated event spaces, and outstanding dining options that cater to both business and leisure travelers. Hyatt prides itself on fostering a collaborative and inclusive work environment, promoting career development, and maintaining high standards in service excellence. The commitment to outstanding guest experiences is evident through its devoted teams who bring passion and professionalism to their roles every day.
The role of the Sous Chef at Hyatt Regency Boston is a vital position within the culinary team, directly supporting the Executive Chef and Executive Sous Chef in overseeing the comprehensive daily culinary operations across multiple food service areas. These include banquets, restaurants, in-room dining, garde manger, colleague dining, production, and special events. The Sous Chef is responsible for ensuring food quality, presentation, sanitation, and overall kitchen organization meet Hyatt's high standards. This role demands creativity in menu development, meticulous attention to detail in food preparation, and strong leadership to guide and inspire culinary colleagues.
This position plays a key role in maintaining efficient kitchen workflows, supporting inventory control, assisting with ordering and payroll, and ensuring all health and safety regulations are rigorously observed. The Sous Chef actively contributes to fostering a respectful, inclusive kitchen culture that emphasizes teamwork, guest satisfaction, and operational excellence. Additionally, the Sous Chef may oversee the culinary operations in the absence of senior leadership, stepping up to ensure uninterrupted, seamless service.
This opportunity suits culinary professionals passionate about growth within a prestigious hotel setting who are eager to take on a leadership role that offers both challenges and rewards. The employment type is typically full-time, and compensation aligns with regional hospitality industry standards, reflecting the importance of the position within the hotel’s culinary operations.
The role of the Sous Chef at Hyatt Regency Boston is a vital position within the culinary team, directly supporting the Executive Chef and Executive Sous Chef in overseeing the comprehensive daily culinary operations across multiple food service areas. These include banquets, restaurants, in-room dining, garde manger, colleague dining, production, and special events. The Sous Chef is responsible for ensuring food quality, presentation, sanitation, and overall kitchen organization meet Hyatt's high standards. This role demands creativity in menu development, meticulous attention to detail in food preparation, and strong leadership to guide and inspire culinary colleagues.
This position plays a key role in maintaining efficient kitchen workflows, supporting inventory control, assisting with ordering and payroll, and ensuring all health and safety regulations are rigorously observed. The Sous Chef actively contributes to fostering a respectful, inclusive kitchen culture that emphasizes teamwork, guest satisfaction, and operational excellence. Additionally, the Sous Chef may oversee the culinary operations in the absence of senior leadership, stepping up to ensure uninterrupted, seamless service.
This opportunity suits culinary professionals passionate about growth within a prestigious hotel setting who are eager to take on a leadership role that offers both challenges and rewards. The employment type is typically full-time, and compensation aligns with regional hospitality industry standards, reflecting the importance of the position within the hotel’s culinary operations.
Job Requirements
- High school diploma or equivalent
- Previous culinary supervisory experience in a hotel environment
- Ability to work flexible shifts
- Ability to stand for extended periods
- Ability to work in hot or cold kitchen environments
- Ability to lift and carry up to 50 pounds
- Basic knowledge of food safety and sanitation standards
Job Qualifications
- Previous culinary supervisory experience in a hotel environment required
- Prior sous chef experience preferred
- Strong knowledge of kitchen operations, cooking techniques, food safety, sanitation, and quality standards
- Strong leadership, communication, organization, training, and relationship-building skills
- Basic understanding of scheduling, payroll, ordering, inventory, food cost, and union labor relations preferred
- Ability to work flexible shifts, stand for extended periods, work in hot or cold kitchen environments
- Lift and carry up to 50 pounds
Job Duties
- Support the Executive Chef and/or Executive Sous Chef in managing daily culinary operations and assigned kitchen areas
- Supervise food preparation, cooking, plating, and presentation to ensure quality, consistency, and timely service
- Lead, train, coach, and support culinary colleagues during prep, service, banquets, restaurant operations, and special events
- Monitor food production, product freshness, labeling, storage, portion control, sanitation, and safety standards
- Assist with ordering, inventory, scheduling, payroll support, food cost awareness, and other basic operational controls
- Coordinate with culinary, stewarding, banquet, restaurant, in-room dining, purchasing, and other hotel departments
- Support menu execution, creative menu development, special events, holiday functions, and high-volume business needs
- Promote a respectful, inclusive, organized, and guest-focused kitchen environment
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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