Executive Sous Chef

Hyatt Taleo; Stowe (VT); On-site; USD 95,000 - 116,000; Full time

Benefits offered by this job

Travel privileges

Professional development

Comprehensive benefits package

Job summary

Spruce Peak in Vermont seeks an experienced Executive Sous Chef to lead daily culinary operations across resort outlets, banquets, and events. You will partner with the Executive Chef and Culinary Director to ensure exceptional food quality, safe operations, and financial success while developing a high-performing culinary team.

You will mentor sous chefs, drive seasonal menu development, control labor and food costs, and uphold Hyatt brand standards in a fast-paced luxury setting.

Qualifications

• A culinary degree and 5+ years of progressive culinary leadership in luxury hospitality.
• Experience as Executive Sous Chef or senior Sous Chef preferred.
• Strong leadership, coaching, and team development skills.
• Proven ability to manage labor, food cost, purchasing, and inventory controls.
• Knowledge of HACCP, food safety, and sanitation standards.
• Ability to lead multiple outlets and large-scale banquet operations.
• Willingness to work evenings, weekends, and holidays.

Responsibilities

• Lead daily culinary operations across resort restaurants, banquet venues, and events.
• Ensure Hyatt brand standards, recipes, presentation, and guest experience.
• Coach and develop sous chefs and culinary staff with accountability and teamwork.
• Partner on seasonal menu development and recipe standardization.
• Manage labor, scheduling, food cost, inventory, and waste reduction to meet financial goals.
• Maintain high food safety, sanitation, HACCP, and workplace safety standards.
• Collaborate with F&B, Stewarding, Purchasing, and Events teams for weddings and conferences.
• Lead by example during service and support peak periods.
• Assist recruiting, onboarding, training, and performance management.
• Identify opportunities to improve systems and guest experience.

Skills

Leadership

Coaching

Team development

Food cost control

HACCP knowledge

Communication

Problem solving

Education

Culinary degree

Job description

Executive Sous Chef | STO001009

Description

Executive Sous Chef

At Spruce Peak, we have something special. As Vermont's premier mountain resort community, we are surrounded by the natural beauty of the Green Mountains. The Lodge at Spruce Peak is slopeside at Stowe Mountain Resort, offering year-round adventures, destination weddings, luxury events, and unforgettable guest experiences.

Our culinary program celebrates Vermont through seasonal ingredients, local partnerships, and thoughtful hospitality. From elevated restaurant dining to large-scale banquets and signature resort events, our team is committed to delivering exceptional food with consistency, creativity, and genuine care.

We are seeking an experienced Executive Sous Chef to join our culinary leadership team.

The Executive Sous Chef is responsible for leading the daily culinary operations across the resort's restaurants, banquets, and special events. This role partners closely with the Executive Chef and Culinary Director to ensure exceptional food quality, operational excellence, financial performance, and the continued development of our culinary team.

This position is highly visible and hands-on, requiring a leader who thrives in a fast-paced luxury resort environment while inspiring teams through collaboration, accountability, and a passion for hospitality.

What You'll Do

• Lead daily culinary operations across multiple restaurant outlets, banquet venues, and resort events.
• Ensure consistent execution of Hyatt brand standards, recipes, presentation, quality, and guest experience.
• Coach, mentor, and develop Sous Chefs and culinary colleagues while fostering a culture of accountability, teamwork, and continuous improvement.
• Partner with culinary leadership on seasonal menu development, recipe standardization, and implementation of new offerings.
• Manage labor productivity, scheduling, food cost, inventory, ordering, and waste reduction to achieve financial objectives.
• Maintain exceptional standards for food safety, sanitation, HACCP compliance, and workplace safety.
• Collaborate with Food & Beverage, Stewarding, Purchasing, and Events teams to execute weddings, conferences, holiday programming, and other high-volume resort events.
• Lead by example during service, providing visible leadership and support during peak operating periods.
• Support recruiting, onboarding, training, performance management, and succession planning for the culinary team.
• Continuously identify opportunities to improve systems, workflows, and operational efficiency while enhancing the guest experience.

Qualifications

• A culinary degree, plus five or more years of progressive culinary leadership experience in a luxury hotel, resort, or high-volume hospitality environment - or the equivalent combination of education and experience.
• Previous experience as an Executive Sous Chef or senior Sous Chef preferred.
• Strong leadership, coaching, and team development skills.
• Proven experience managing labor, food cost, purchasing, and inventory controls.
• Knowledge of HACCP, food safety, and sanitation standards.
• Ability to lead multiple outlets and large-scale banquet operations simultaneously.
• Strong organizational, communication, and problem-solving skills.
• Flexibility to work evenings, weekends, and holidays as business demands require.

Why Spruce Peak?

Joining Spruce Peak means becoming part of a team that values craftsmanship, collaboration, and authentic hospitality. You'll have the opportunity to work alongside talented professionals while creating memorable dining experiences in one of New England's premier mountain destinations.

As part of the Hyatt family, you'll enjoy outstanding benefits, including world-class travel privileges, professional development opportunities, and a comprehensive benefits package. Beyond work, Stowe offers year-round recreation including skiing, hiking, mountain biking, golf, paddling, and access to one of Vermont's most vibrant food and craft beverage communities.

Primary Location

: US-Vermont-Stowe

Organization

: Spruce Peak

Pay Basis

: 105,000.00 Yearly US Dollar (USD)

Job Level

: Director | Full-time

Job

: Culinary