Executive Sous Chef

Hyatt Regency; Florida; On-site; USD 90,000 - 130,000; Full time

Job summary

Hyatt Regency Coconut Point is seeking an Executive Sous Chef to lead the culinary team in a fast-paced hotel environment. The role supports the Executive Chef and drives exceptional guest experiences through quality, consistency, and innovation in menu execution.

You will manage daily kitchen operations, mentor staff, and collaborate with other departments to maintain Hyatt standards of service and hospitality excellence.

Qualifications

• Strong leadership and team-management abilities.
• Clear communication across departments and shifts.
• Excellent organizational skills and priority setting.
• Ability to develop and coach staff for high performance.
• Experience with budgeting, cost controls and menu planning.
• Customer-focused hospitality mindset and problem solving.
• Proficiency with standard computer systems used in hotel operations.

Responsibilities

• Support senior leadership by managing daily culinary operations.
• Coordinate with other hotel departments to ensure seamless service.
• Supervise Sous Chefs and culinary staff; guide cooking and presentation.
• Develop and implement creative menus aligned with Hyatt standards.
• Plan events and holiday functions; ensure smooth execution.
• Oversee staffing, scheduling, payroll, training and performance evaluations.
• Monitor food production, cost, quality and consistency daily.
• Ensure safety and sanitation of all kitchen facilities and equipment.

Skills

Leadership

Communication

Organization

Relationship skills

Training

Financial management

Customer service

Computer literacy

Education

Culinary education

Job description

Organization

Hyatt Regency Coconut Point

Summary

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences to every guest. Hyatt is a place where high expectations aren't just met—they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture.

Our Hyatt Culture is represented by our mission, values, and goals through: Innovative, Respect, Service-Oriented and Inclusion. Innovative, Hyatt is forward thinking and passionate as we seek new ways to advance in the hospitality industry. Respect, Hyatt associates are inspired by the team's spirit and camaraderie given to one another. Service-Oriented, Hyatt is customer focused by providing authentic hospitality in every way every time.

The goal of the Executive Sous Chef is to work directly with and in the absence of the Executive Chef to maintain and improve the culinary operations. The ideal Executive Sous Chef will accomplish this by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.

Responsibilities

• Support senior leadership by developing and assuming key management responsibilities
• Assume the role of liaison between all departments within the culinary division and all other hotel departments
• Supervise departmental Sous Chefs performance and provide them council as to the preparation and cooking of various food items
• Develop and implement creative menu items that adhere to Hyatt brand standards
• Plan, coordinate & implement special events and holiday functions
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
• 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 ensuring financial performance and control
• Ensure proper safety and sanitation of all kitchen facilities and equipment
• Organize and facilitate departmental meetings, training and goals setting

Qualifications

• In-depth skills and knowledge of all kitchen operations
• Possess strong leadership, communication, organization and relationship skills
• Experience with training, 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
• Culinary education and/or appropriate level of on-the-job training and hotel culinary experience
• Geographic and schedule flexibility preferred

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.