Culinary Lead: Innovative Executive Sous Chef

Hyatt Hotels Corporation; New York (NY); On-site; USD 90,000 - 140,000; Full time

Job summary

Hyatt Hotels Corporation seeks an Executive Sous Chef to support the Executive Chef and lead the culinary team in daily operations, ensuring exceptional guest experiences. You will supervise kitchen staff, develop menus, control costs, and uphold Hyatt brand standards across safety and sanitation.

This role requires strong leadership, training, and collaboration across departments to deliver consistent, high-quality meals while maintaining fiscal discipline and guest satisfaction.

Qualifications

• Proven leadership in a high-volume kitchen
• Strong communication and team coordination
• Experience in training and staff development
• Ability to manage costs and maintain budgets
• Commitment to guest-focused hospitality and service quality
• Culinary education or equivalent hotel industry training

Responsibilities

• Support senior leadership by developing and assuming key management responsibilities
• Act as liaison between culinary division and other hotel departments
• Supervise Sous Chefs and guide culinary staff on food preparation
• Develop and implement menu items aligned with Hyatt brand standards
• Plan and execute special events and holiday functions
• Oversee scheduling, training, and performance coaching of hourly kitchen staff
• Lead the team toward exceptional guest service and high employee satisfaction
• Monitor food production, purchasing, cost, and quality to ensure financial performance and control
• Ensure safety and sanitation of kitchen facilities and equipment
• Facilitate departmental meetings and goal-setting

Skills

Leadership

Communication

Organization

Relationship skills

Training

Financial management

Customer service

Education

Culinary education

Job description

Hyatt Hotels Corporation seeks an Executive Sous Chef to support the Executive Chef and lead the culinary team in daily operations, ensuring exceptional guest experiences. You will supervise kitchen staff, develop menus, control costs, and uphold Hyatt brand standards across safety and sanitation.

This role requires strong leadership, training, and collaboration across departments to deliver consistent, high-quality meals while maintaining fiscal discipline and guest satisfaction.