Executive Sous Chef

Hyatt Hotels Corporation; Park City (UT); On-site; USD 85,000 - 120,000; Full time

Job summary

Grand Hyatt Baha Mar is seeking an Executive Sous Chef to lead our culinary team and partner with the Executive Chef to drive excellence across all restaurants, lounges, banquets, and resort outlets. You will balance strategic leadership with hands-on culinary expertise to deliver memorable dining experiences.

You will mentor culinary and stewarding teams, oversee procurement and quality control, and help shape innovative menus while maintaining profitability and guest satisfaction in a luxury

Qualifications

• Proven culinary leadership experience in luxury hotels or resorts.
• Strong knowledge of food production and menu development.
• Ability to lead large teams and mentor culinary talent.
• Financial acumen with budgets, forecasts, and metrics.
• Hands-on leadership with emphasis on quality and service excellence.
• Flexibility to work evenings, weekends, holidays.

Responsibilities

• Lead and manage all areas of the culinary operation with the Executive Chef to ensure excellence in guest experiences.
• Maintain highest standards of food quality, presentation, sanitation, and safety across outlets and banquets.
• Mentor and develop culinary and stewarding colleagues to foster teamwork and growth.
• Create innovative menus and seasonal offerings aligned with market trends and guest preferences.
• Cost recipes, portions, and yields; monitor food costs and labor to maximize profitability.
• Collaborate with leadership to develop annual marketing initiatives and outlet experiences.
• Address guest feedback professionally and ensure service recovery standards are met.
• Oversee food purchasing, receiving, storage, and rotation to prevent waste.
• Ensure banquet and special events meet Hyatt standards and client expectations.
• Maintain compliance with Hyatt policies and health regulations; support recruitment and scheduling.

Skills

Culinary leadership

Menu development

Food costing

Purchasing

Inventory management

Labor controls

Financial acumen

Team leadership

Communication skills

Problem solving

Job description

"When you work in Hawaii, in addition to learning about the functional aspects of running a hotel — like the proper way to make a bed or how to best handle luggage — it’s critically important to understand Hawaiian culture and the spirit of ‘ohana, or ‘family.’ When opening the first Andaz property in Hawaii, our team participated in Hawaiian culture training to help us understand what ‘ohana truly means. "

At Grand Hyatt Baha Mar, culinary excellence is at the heart of the guest experience. As an Executive Sous Chef, you will be a key leader within our culinary team, partnering with the Executive Chef to oversee kitchen operations, inspire culinary innovation, and deliver exceptional dining experiences across our restaurants, lounges, banquet venues, and resort outlets. Guided by Hyatt's purpose of caring for people so they can be their best, you will help cultivate a culture of excellence, creativity, and collaboration while ensuring every dish reflects the quality and sophistication of our world-class resort.

The Executive Sous Chef is responsible for assisting in the overall management of the culinary operation, ensuring the highest standards of food quality, consistency, profitability, food safety, and guest satisfaction. This role combines strategic leadership with hands‑on culinary expertise, requiring a professional who can successfully balance operational execution, colleague development, financial performance, and innovative menu creation.

As a leader, you will oversee and mentor culinary and stewarding teams, ensuring colleagues are engaged, motivated, and equipped to perform at the highest level. You will work closely with Food & Beverage leadership to drive culinary innovation, support marketing initiatives, enhance guest experiences, and deliver memorable dining offerings that distinguish Grand Hyatt Baha Mar as a premier luxury destination.

Responsibilities:

• Partner with the Executive Chef to lead and manage all areas of the culinary operation, ensuring operational excellence and exceptional guest experiences.
• Maintain the highest standards of food quality, presentation, consistency, sanitation, and safety across all culinary outlets and banquet operations.
• Lead, mentor, coach, and develop culinary and stewarding colleagues, fostering a culture of teamwork, accountability, and continuous growth.
• Create innovative menus, seasonal offerings, and culinary experiences that align with market trends and guest preferences.
• Ensure all recipes, portion standards, and product yields are accurately costed and consistently executed.
• Monitor food costs, labor expenses, inventory levels, and operational budgets to achieve financial objectives while maximizing profitability.
• Collaborate with Food & Beverage leadership to develop annual marketing initiatives, promotional strategies, and outlet‑specific dining experiences.
• Respond proactively to guest feedback, address concerns professionally, and ensure service recovery standards are consistently achieved.
• Oversee food purchasing, receiving, storage, and product rotation practices to maintain quality and minimize waste.
• Ensure all banquet and special event culinary operations are prepared and executed according to Hyatt standards and client expectations.
• Maintain compliance with Hyatt policies, food safety regulations, health standards, and operational procedures.
• Support recruitment, succession planning, scheduling, performance management, and colleague engagement initiatives.
• Complete any other task assigned by management.

Qualifications

• Proven culinary leadership experience in a luxury hotel, resort, high-volume restaurant, or hospitality environment.
• Strong knowledge of food production, menu development, food costing, purchasing, inventory management, and labor controls.
• Demonstrated ability to lead large teams and develop culinary talent through coaching and mentorship.
• Strong financial acumen with the ability to analyze budgets, forecasts, and performance metrics.
• Creative and innovative approach to culinary operations and guest experiences.
• Excellent communication, leadership, organizational, and problem‑solving skills.
• Hands‑on leadership style with a passion for quality, service excellence, and continuous improvement.
• Proficiency in computer systems and culinary operational reporting.
• Flexibility to work evenings, weekends, holidays, and varied schedules as business demands require.

Knowledge, Skills, and Abilities

• Fair and firm management abilities with high influencing
• Strong administrative skills
• Creative and innovative.
• Strong knowledge of food and beverage
• Hands‑on approach to all operational aspects.
• Excellent communication skills and computer skills.
• Initiative and Self‑Motivated
• Ideal training and coaching skills.
• Willing and able to work evenings, weekend and holidays