Job Overview
Compensation
Salary
Range $49,600.00 - $66,900.00
Benefits
career growth and advancement
discounted room nights
Free parking
Employee Meals
Job Description
Hyatt Hotels Corporation is a leading global hospitality company known for its commitment to outstanding guest experiences, innovative culture, and inclusive environment. Hyatt operates a wide network of hotels, resorts, and residences worldwide, offering exceptional hospitality services and opportunities for career growth. Established with a philosophy centered on respect, service-oriented approaches, and innovation, Hyatt maintains a warm and welcoming atmosphere where both guests and employees feel valued. The company embraces diversity and inclusiveness, ensuring that its workforce reflects a wide range of backgrounds and perspectives, making it an inspiring place to work and grow professionally.
The role of Sous Chef within Hyatt is a vital leadership position in the culinary division, focusing primarily on the management of the banquet kitchen. This role reports to the Executive Chef and Executive Sous Chef and plays a crucial part in maintaining and elevating Hyatt’s high standards for food quality, presentation, and guest satisfaction. The Sous Chef will oversee daily kitchen operations, ensuring that all culinary activities from food preparation to cooking are executed efficiently and consistently. In addition to supporting senior culinary leadership, the Sous Chef is responsible for planning and coordinating special events, managing kitchen staff schedules and payroll, and maintaining high standards of safety and sanitation.
This position requires strong leadership skills to motivate and coach team members, promote a positive work environment, and ensure exceptional service to guests. The Sous Chef serves as a liaison between the culinary team and other hotel departments to facilitate smooth operations throughout the property. Candidates for this position are expected to have a strong culinary background with at least two years of banquet and kitchen management experience, excellent organizational and communication skills, and the ability to work effectively in a fast-paced environment. Hyatt offers a supportive workplace culture where associates receive training and career development opportunities, competitive benefits including discounted room nights, free employee parking, and meal provisions to help associates thrive and achieve their best.
This role is ideal for those passionate about the hospitality industry and eager to advance their culinary career within a prestigious global brand. Hyatt is committed to promoting from within, providing a strong foundation for career mobility and advancement. The company embraces innovation and continuous improvement, encouraging its associates to contribute ideas that enhance guest experiences. The Sous Chef position not only demands culinary expertise but also a dedication to exceptional guest service and team collaboration, making it a rewarding opportunity for culinary professionals looking to expand their impact in a respected hospitality environment.
The role of Sous Chef within Hyatt is a vital leadership position in the culinary division, focusing primarily on the management of the banquet kitchen. This role reports to the Executive Chef and Executive Sous Chef and plays a crucial part in maintaining and elevating Hyatt’s high standards for food quality, presentation, and guest satisfaction. The Sous Chef will oversee daily kitchen operations, ensuring that all culinary activities from food preparation to cooking are executed efficiently and consistently. In addition to supporting senior culinary leadership, the Sous Chef is responsible for planning and coordinating special events, managing kitchen staff schedules and payroll, and maintaining high standards of safety and sanitation.
This position requires strong leadership skills to motivate and coach team members, promote a positive work environment, and ensure exceptional service to guests. The Sous Chef serves as a liaison between the culinary team and other hotel departments to facilitate smooth operations throughout the property. Candidates for this position are expected to have a strong culinary background with at least two years of banquet and kitchen management experience, excellent organizational and communication skills, and the ability to work effectively in a fast-paced environment. Hyatt offers a supportive workplace culture where associates receive training and career development opportunities, competitive benefits including discounted room nights, free employee parking, and meal provisions to help associates thrive and achieve their best.
This role is ideal for those passionate about the hospitality industry and eager to advance their culinary career within a prestigious global brand. Hyatt is committed to promoting from within, providing a strong foundation for career mobility and advancement. The company embraces innovation and continuous improvement, encouraging its associates to contribute ideas that enhance guest experiences. The Sous Chef position not only demands culinary expertise but also a dedication to exceptional guest service and team collaboration, making it a rewarding opportunity for culinary professionals looking to expand their impact in a respected hospitality environment.
Job Requirements
- Two years of experience in banquets and kitchen management
- Culinary education and/or on the job training
- Strong leadership skills
- Good communication and organizational skills
- Experience in training and basic financial management
- Proficiency in computer knowledge
- Desire to exceed guest expectations
- Ability to work in a fast-paced environment
- Capability to produce consistent products in a timely manner
Job Qualifications
- Two years of experience in banquets and kitchen management
- 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
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
- 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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