Executive Sous Chef

Hyatt Taleo; Phoenix (AZ); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Free employee meals

Hotel room nights

Medical/Dental/Vision Insurance

Retirement savings plan

Training and development

Global opportunities

Tuition reimbursement

Job summary

Hyatt at Royal Palms Resort and Spa in Phoenix, AZ is seeking an Executive Sous Chef to support the Executive Chef in leading culinary operations across all resort outlets and to deliver exceptional guest dining experiences.

The role requires strong leadership, training, budgeting, and food safety expertise with a focus on consistency and innovation. Hyatt offers comprehensive benefits and opportunities to advance globally.

Qualifications

• Leadership in culinary operations and menu execution
• Experience with training, financial management and customer service
• Proven ability to manage laboratory and kitchen operations
• Geographic and schedule flexibility preferred

Responsibilities

• Lead and develop line cooks and culinary leaders
• Ensure high-quality food quality, plating, and presentation
• Monitor food costs, labor hours, and purchasing trends
• Maintain food safety standards and compliance across outlets
• Collaborate with Stewarding, Front of House, and Receiving teams

Skills

Leadership

Culinary operations

Training

Budgeting

Cost control

Communication

Teamwork

Food safety

Computer literacy

Education

Culinary education or equivalent

Job description

Executive Sous Chef | PHO004559

Description

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.

Position Summary

The Executive Sous Chef is responsible for supporting the Executive Chef in the leadership, management, training, and daily operation of all culinary outlets. This role ensures exceptional food quality, operational excellence, compliance with food safety standards, and the delivery of a high-end resort guest experience.

Responsibilities include, but are not limited to:

• Maintain flexibility, as schedules may change based on business needs.
• Assist the Stewarding team when needed with dishes, trash removal, sweeping, and other operational tasks.
• Maintain positive working relationships with Stewarding, Front of House, and Receiving teams.
• Stay informed of daily and weekly business forecasts, including reservations, events, and group functions.
• Demonstrate extensive food, recipe, and menu knowledge.
• Understand resort and departmental expectations.
• Supervise and develop line cooks and culinary leaders.
• Ensure all new associates are properly onboarded and trained.
• Set team members up for success through coaching and ongoing development.
• Promote a positive culture throughout Culinary and Stewarding departments.
• Lead by example through professionalism, accountability, and teamwork.
• Ensure recipes and menu standards are consistently followed.
• Inspect food quality, preparation methods, and presentation daily.
• Ensure all dishes are plated according to established standards.
• Monitor consistency across all resort dining outlets.
• Oversee daily specials and ensure quality, creativity, and compliance.
• Support innovation through new techniques, menu development, and culinary trends.
• Ensure dietary restrictions and food allergy requests are handled safely and accurately.
• Monitor:
  • Food costs
  • Labor hours
  • Purchasing trends
• Develop understanding of budgeting and financial performance.
• Assist in achieving departmental financial objectives.
• Support labor management and scheduling efficiency.
• Maintain visibility in operations and interact with VIP guests when appropriate.

Qualifications

• Sous Chef or other leadership roles in culinary required
• 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

Benefits & Perks

• Enjoy free employee meals in our employee dining hall
• Discounted & Complimentary Hotel Room Nights
• Medical Dental and Vision Insurance (Full-time colleagues)
• Retirement savings plan
• Excellent training and professional development
• Opportunities to work around the world with Hyatt Hotels and Resorts
• Tuition/Wellness reimbursement, up to $1,000 a year!

Our Values:

Empathy | Integrity | Respect | Inclusion | Experimentation | Wellbeing

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.

Proof of eligibility to work in the United States is required, as well as a completed background check.

Primary Location

: US-AZ-Phoenix

Organization

: Royal Palms Resort and Spa

Pay Basis

: Yearly US Dollar (USD)

Job Level

: Department Head/Manager | Full-time

Job

: Culinary