Creative Sous Chef & Culinary Leader

Hyatt Hotels Corporation; Kansas City (MO); Hybrid; USD 55,000 - 65,000; Full time

Benefits offered by this job

Medical, dental, vision insurance

401K with company match

Free room nights and staff discounts

Free parking

Headspace wellbeing program

Discounts at retailers and partners

Job summary

Hyatt Saint Augustine in Houston, TX seeks an enthusiastic Sous Chef to join our culinary team. You’ll collaborate with the Executive Chef to elevate kitchen operations and guest experiences across hotel dining venues.

The ideal candidate brings deep kitchen knowledge, strong leadership, and expertise in menu development, cost control, training, and guest service within a fast-paced hotel environment.

Qualifications

• In-depth skills and knowledge of all kitchen operations.
• Strong leadership, communication, organization and relationships.
• Experience with training, financial management and customer service.
• Desire to exceed guest expectations in a fast-paced environment.
• Culinary education and/or hotel culinary experience.

Responsibilities

• Develop and implement creative menu items adhering to Hyatt standards.
• Support senior leadership by taking key management responsibilities.
• Liaise between culinary division and other hotel departments.
• Supervise Sous Chefs and coach on food preparation.
• Plan events and holiday functions; manage scheduling and payroll.
• Lead the team toward exceptional guest service and satisfaction.
• Monitor food production, ordering, cost and quality daily.
• Ensure kitchen safety, sanitation and equipment standards.
• Organize departmental meetings, training and goal setting.

Skills

Culinary leadership

Staff coaching

Communication

Menu development

Food safety

Education

Culinary education

Job description

Hyatt Saint Augustine in Houston, TX seeks an enthusiastic Sous Chef to join our culinary team. You’ll collaborate with the Executive Chef to elevate kitchen operations and guest experiences across hotel dining venues.

The ideal candidate brings deep kitchen knowledge, strong leadership, and expertise in menu development, cost control, training, and guest service within a fast-paced hotel environment.