Executive Sous Chef

Hyatt Hotels Corporation; Ernakulam; On-site; INR 7,707,000 - 11,561,000; Full time

Job summary

Seabird Ocean Resort and Spa in Oceanside, CA is seeking an Executive Sous Chef to partner with the Executive Chef and lead day-to-day culinary operations across restaurants, bars, in-room dining and events. This hands-on leadership role emphasizes exceptional food quality, talent development, and guest satisfaction.

You will manage labor and food costs, mentor diverse culinary teams, uphold HACCP standards, and ensure compliance with health regulations.

Qualifications

• 3–5 years of progressive culinary leadership experience.
• Strong knowledge of restaurant, banquet, production, and stewarding operations.
• Demonstrated success coaching and developing diverse culinary teams.
• Strong financial acumen with experience managing labor costs, food costs, purchasing, inventory, and productivity.
• Proven ability to lead multiple priorities while maintaining exceptional food quality and guest satisfaction.
• Excellent communication, organization, and interpersonal skills.
• Passion for mentoring and developing future culinary leaders.
• Strong problem-solving and decision-making skills in a fast-paced environment.
• Thorough knowledge of food safety, sanitation, HACCP principles, and local health regulations.
• Proficiency with Microsoft Office and general computer applications.
• Culinary degree or equivalent combination of education and professional experience preferred.
• Flexible schedule with availability to work early mornings, evenings, weekends, holidays, and extended hours based on business demands.

Responsibilities

• The Executive Sous Chef partners closely with the Executive Chef to lead all day-to-day culinary operations throughout the hotel.
• This role is responsible for delivering exceptional food quality, developing and inspiring culinary talent, maintaining operational excellence, and ensuring an outstanding guest experience across restaurants, bars, in-room dining, and special events.
• In the absence of the Executive Chef, the Executive Sous Chef assumes responsibility for the overall culinary operation.

Skills

Culinary leadership

Financial acumen

Communication skills

Problem-solving

Mentoring and coaching

Education

Culinary degree or equivalent

Tools

Microsoft Office

Job description

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"Our leaders have always encouraged us to try new approaches and learn by experimentation. The biggest learning through this was that persistence and calculated risks, pay off."

The Executive Sous Chef partners closely with the Executive Chef to lead all day-to-day culinary operations throughout the hotel. This role is responsible for delivering exceptional food quality, developing and inspiring culinary talent, maintaining operational excellence, and ensuring an outstanding guest experience across restaurants, bars, in-room dining, and special events.

This is a hands-on leadership position requiring a strong culinary background, operational expertise, financial acumen, and a passion for coaching and developing high-performing teams. In the absence of the Executive Chef, the Executive Sous Chef assumes responsibility for the overall culinary operation.

Qualifications

• Minimum of 3–5 years of progressive culinary leadership experience as an Executive Sous Chef, Senior Sous Chef, or similar leadership role in a high-volume hotel, lifestyle hotel, upscale restaurant, or resort environment.
• Strong knowledge of restaurant, banquet, production, and stewarding operations.
• Demonstrated success leading, coaching, and developing diverse culinary teams.
• Strong financial acumen with experience managing labor costs, food costs, purchasing, inventory, and productivity.
• Proven ability to lead multiple priorities while maintaining exceptional food quality and guest satisfaction.
• Excellent communication, organization, and interpersonal skills.
• Passion for mentoring and developing future culinary leaders.
• Strong problem-solving and decision-making skills in a fast-paced environment.
• Thorough knowledge of food safety, sanitation, HACCP principles, and local health regulations.
• Proficiency with Microsoft Office and general computer applications.
• Culinary degree or equivalent combination of education and professional experience preferred.
• Flexible schedule with availability to work early mornings, evenings, weekends, holidays, and extended hours based on business demands.

The Seabird Ocean Resort and Spa | Oceanside , CA , US

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