Job Overview
Employment Type
Full-time
Compensation
Salary
Range $60,100.00 - $73,600.00
Work Schedule
Standard Hours
Benefits
Health Insurance
401(k)
401(k) matching contribution
monthly fitness membership reimbursement
Qualified parking
Paid Time Off
Holidays
Job Description
Hyatt is a globally recognized hospitality company renowned for its commitment to exceptional guest experiences and high-quality service. Operating a diverse portfolio of hotels and resorts worldwide, Hyatt provides an inclusive, respectful, and innovative working environment that encourages professional growth and excellence in service. The company prides itself on a culture that values innovation, respect, service orientation, and inclusiveness, making it a preferred employer for those passionate about hospitality. Hyatt's mission centers around caring associates who deliver efficient service and meaningful experiences, driving the company's reputation as a premier destination for travelers and professionals alike. Hyatt Regency Chicago is part of this prestigious brand, offering opportunities for talented individuals looking to build a rewarding career in hospitality underpinned by core values and a warm work culture.
The Sous Chef role at Hyatt Regency Chicago is a significant position within the culinary department, tasked with supporting senior leadership while managing a specific kitchen section or, at times, the entire culinary operation in the absence of the Executive Chef or Executive Sous Chef. With a competitive salary range from $60,100 to $73,600 annually, commensurate with experience, this position is ideal for culinary professionals eager to advance their careers in an esteemed hotel environment. The Sous Chef is responsible for ensuring quality standards in food preparation and presentation, guiding the culinary team, and fostering a positive guest experience through efficient kitchen operations and innovative menu planning. This role also includes leadership responsibilities such as coaching, scheduling, payroll management, and collaborating with other hotel departments to maintain seamless service delivery.
At Hyatt Regency Chicago, the Sous Chef will have access to a comprehensive benefits package including health insurance, 401(k) plans with matching contributions, fitness membership reimbursements, paid time off, holidays, and qualified parking with transportation tax exemptions. The hotel's commitment to internal promotion ensures career progression opportunities, supporting sous chefs as they gain skills to become Executive Sous Chefs through hands-on experience in banquets, restaurants, and garde manger operations. This position favors candidates with culinary education or on-the-job training, exceptional communication and leadership skills, and a passion for exceeding guest expectations in a fast-paced, customer-focused environment. Hyatt encourages geographic and schedule flexibility, underscoring its dynamic approach to hospitality management and team development.
The Sous Chef role at Hyatt Regency Chicago is a significant position within the culinary department, tasked with supporting senior leadership while managing a specific kitchen section or, at times, the entire culinary operation in the absence of the Executive Chef or Executive Sous Chef. With a competitive salary range from $60,100 to $73,600 annually, commensurate with experience, this position is ideal for culinary professionals eager to advance their careers in an esteemed hotel environment. The Sous Chef is responsible for ensuring quality standards in food preparation and presentation, guiding the culinary team, and fostering a positive guest experience through efficient kitchen operations and innovative menu planning. This role also includes leadership responsibilities such as coaching, scheduling, payroll management, and collaborating with other hotel departments to maintain seamless service delivery.
At Hyatt Regency Chicago, the Sous Chef will have access to a comprehensive benefits package including health insurance, 401(k) plans with matching contributions, fitness membership reimbursements, paid time off, holidays, and qualified parking with transportation tax exemptions. The hotel's commitment to internal promotion ensures career progression opportunities, supporting sous chefs as they gain skills to become Executive Sous Chefs through hands-on experience in banquets, restaurants, and garde manger operations. This position favors candidates with culinary education or on-the-job training, exceptional communication and leadership skills, and a passion for exceeding guest expectations in a fast-paced, customer-focused environment. Hyatt encourages geographic and schedule flexibility, underscoring its dynamic approach to hospitality management and team development.
Job Requirements
- Culinary education or relevant on the job training
- experience in kitchen operations and food preparation
- leadership experience managing kitchen staff
- ability to work in a fast-paced environment
- strong communication skills
- availability to work flexible schedules including holidays and weekends
- commitment to health and safety standards
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
- may manage other key culinary leadership roles including supervisor and other less senior Sous Chefs
- 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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