SOUS CHEF

Orlando, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and development programs

Career advancement opportunities

Job Description

Hyatt Hotels & Resorts is a globally recognized hospitality company known for its commitment to delivering exceptional guest experiences through attentive service and a warm, inclusive culture. Hyatt is a hospitality leader that values its associates, seeking to provide not only exceptional service to guests but also promising career paths to its employees. The company prides itself on a culture built on innovation, respect, service orientation, and inclusion, aiming to constantly push the boundaries of the hospitality industry while fostering an environment of camaraderie and mutual support among its team members. Hyatt’s mission emphasizes forward-thinking, authentic hospitality, and a dedication to exceeding guest expectations in every interaction. This approach makes Hyatt a world-class, award-winning hotel brand with career opportunities that are as unlimited as one’s imagination, providing the ideal place to grow, learn, and succeed in the hospitality sector.

The Sous Chef position at Hyatt is a crucial role within the culinary team, focusing on managing specific kitchen departments and collaborating closely with the Executive Chef and Executive Sous Chef. This role is designed for culinary professionals who can oversee daily kitchen operations, ensuring quality standards are upheld to deliver a positive guest experience consistently. The Sous Chef acts as a leader by supporting senior culinary leadership, assuming management responsibilities, and serving as a liaison between the culinary division and other hotel departments. This role involves supervising the preparation and cooking of food, developing innovative menu items aligned with Hyatt’s brand standards, planning special events, and managing the scheduling, payroll, training, and evaluation of kitchen staff.

Hyatt values and develops its culinary leaders, providing a structured path for Sous Chefs to advance into Executive Sous Chef roles. The company fosters internal promotion, with a strong emphasis on growth from within. This is not only an opportunity to contribute to a world-renowned brand but also a chance to cultivate a fulfilling career in a supportive and dynamic environment. The Sous Chef position offers an engaging work environment where dedication to excellence, creativity, and leadership are rewarded, and where culinary professionals can thrive in a role that blends operational oversight with creative input. Candidates can expect to develop their skills in a fast-paced setting, interacting with a diverse team and an international clientele while being part of Hyatt’s respected hospitality family. Hyatt is committed to equal opportunity and values diversity, ensuring consideration without regard to race, gender, sexual orientation, or veteran status.

Job Requirements

Culinary education or equivalent on the job training
Proven experience in kitchen management or as a sous chef
Strong leadership and team management skills
Excellent communication and interpersonal abilities
Ability to work in a fast-paced environment
Knowledge of food safety and sanitation standards
Flexibility to work various 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, basic 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
Strong training and communication skills
Culinary education and/or on the job training, hotel experience preferred
Geographic and schedule flexibility preferred

Job Duties

Support senior leadership by developing and assuming basic management responsibilities
Assume the role of liaison between all departments within the culinary division and all other hotel departments
Supervise 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
Ensure proper safety and sanitation of all kitchen facilities and equipment