Executive Sous Chef

Hyatt Hotels Corporation; Florida; On-site; USD 60,000 - 90,000; Full time

Job summary

Hyatt Hotels Corporation is seeking an Executive Sous Chef to support the Executive Chef and lead a vibrant culinary team in a Florida hotel. You will optimize daily kitchen operations, manage schedules, and guide staff to deliver exceptional dining experiences.

Responsibilities include menu development, cost control, quality assurance, and cross-department collaboration to ensure guest satisfaction and consistent brand standards.

Qualifications

• In-depth knowledge of all kitchen operations and station management.
• Strong leadership, communication, and organizational skills.
• Experience with training, financial management, and guest service.

Responsibilities

• Assist the Executive Chef and lead the culinary team to deliver high quality meals.
• Oversee kitchen operations, scheduling, payroll, coaching, and performance reviews.
• Plan, develop, and implement menus that align with Hyatt standards.
• Monitor food production, costs, quality, and sanitation daily.
• Ensure safety, sanitation, and proper kitchen equipment operation.
• Coordinate events, promotions, and holiday functions with other hotel departments.
• Lead by example to achieve exceptional guest satisfaction and team engagement.

Skills

Leadership

Communication

Organizational skills

Team management

Customer service

Education

Culinary degree or equivalent

Job description

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 include:

• 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.