Job Overview
Employment Type
Full-time
Compensation
Salary
Range $72,000.00 - $85,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Employee wellness programs
Job Description
Hyatt Regency Boston is a premier hotel destination known for its commitment to exceptional guest experiences driven by a dedicated and passionate team. As part of the globally recognized Hyatt brand, Hyatt Regency Boston emphasizes thoughtful hospitality, efficient service, and creating meaningful moments that guests cherish. The hotel offers a range of luxury amenities, fine dining options, and event spaces, making it a preferred choice for business travelers, tourists, and event planners alike. Known for its vibrant culinary scene and outstanding customer service, the hotel fosters a collaborative and inclusive workplace culture where employees are valued and empowered to excel in their roles.
The Sous Chef position at Hyatt Regency Boston is a pivotal role within the hotel's culinary team, supporting the Executive Chef and Executive Sous Chef to ensure smooth operations across all culinary areas. This includes Banquets, Restaurant, In-Room Dining, Garde Manger, colleague dining, production, and special event catering. The role requires a hands-on leader who can manage daily kitchen activities, oversee food preparation and presentation, and maintain the highest quality standards for sanitation and service.
The Sous Chef plays a critical role in mentoring and guiding culinary colleagues, fostering a team environment that promotes respect, creativity, and excellence. This position demands strong leadership skills to manage kitchen operations efficiently while ensuring safety and compliance with health regulations. The Sous Chef is also involved in operational duties such as ordering supplies, managing inventory, scheduling staff, and supporting payroll processes to maintain cost controls and optimize kitchen productivity.
Offering an annual salary range of $72,000 to $85,000, this role is ideal for culinary professionals with supervisory experience in a hotel environment who seek growth within a prestigious hospitality organization. Working at Hyatt Regency Boston means joining a team that is passionate about delivering culinary excellence and memorable guest experiences, with ample opportunities for professional development and career advancement. The Sous Chef position is essential to sustaining the high standards and reputation Hyatt is known for, making it a rewarding career choice for dedicated chefs who thrive in dynamic, fast-paced settings.
The Sous Chef position at Hyatt Regency Boston is a pivotal role within the hotel's culinary team, supporting the Executive Chef and Executive Sous Chef to ensure smooth operations across all culinary areas. This includes Banquets, Restaurant, In-Room Dining, Garde Manger, colleague dining, production, and special event catering. The role requires a hands-on leader who can manage daily kitchen activities, oversee food preparation and presentation, and maintain the highest quality standards for sanitation and service.
The Sous Chef plays a critical role in mentoring and guiding culinary colleagues, fostering a team environment that promotes respect, creativity, and excellence. This position demands strong leadership skills to manage kitchen operations efficiently while ensuring safety and compliance with health regulations. The Sous Chef is also involved in operational duties such as ordering supplies, managing inventory, scheduling staff, and supporting payroll processes to maintain cost controls and optimize kitchen productivity.
Offering an annual salary range of $72,000 to $85,000, this role is ideal for culinary professionals with supervisory experience in a hotel environment who seek growth within a prestigious hospitality organization. Working at Hyatt Regency Boston means joining a team that is passionate about delivering culinary excellence and memorable guest experiences, with ample opportunities for professional development and career advancement. The Sous Chef position is essential to sustaining the high standards and reputation Hyatt is known for, making it a rewarding career choice for dedicated chefs who thrive in dynamic, fast-paced settings.
Job Requirements
- 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 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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