Executive Sous Chef | Caption by Hyatt Hillsboro

Westin Greensboro; Hillsboro (OR); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Hotel discounts

F&B discounts

Job summary

Caption by Hyatt Hillsboro is seeking an Executive Sous Chef to lead daily kitchen operations and ensure top-tier food quality in a fine dining setting. You will supervise staff, help shape menus with the executive chef, and manage high-pressure situations with poise.

The role requires a culinary degree, 5+ years in fine dining, and 2+ years in a supervisory capacity, along with strong food safety and knife skills. On-site, with opportunities for career growth within a growing hotel company.

Qualifications

• Requires a degree from a culinary school or college.
• At least 5 years of culinary experience in fine dining, with 2+ years in kitchen supervision.
• Knowledge of food safety procedures and professional cooking/knife handling skills.

Responsibilities

• Assign detailed duties to all associates under supervision.
• Collaborate with the executive chef to develop and produce menus.
• Prepare high-quality dishes following the established menu.
• Assist the executive chef with administrative duties (hiring, training, etc.).

Skills

Staff supervision

Knife handling

Food safety procedures

Education

Culinary school/college degree

Job description

Executive Sous Chef | Caption by Hyatt Hillsboro

Job Category: Food & Beverage

Requisition Number: EXECU019839

• Posted : September 24, 2026
• Full-Time
• On-site

Locations

Showing 1 location

Hillsboro, OR 97124, USA

Description

What You’ll Do:

For every Executive Chef, a skilled and reliable Executive Sous Chef stands right beside them. Our kitchens are no exception. As an Executive Sous Chef, you will be responsible for planning and directing all food preparation in the kitchen. This means supervising staff, solving problems when they arise, and taking control of the situation at a moment’s notice.

Here are a few more tasks you can expect to complete on a daily basis:

• Assign, in detail, specific duties to all associates under supervision.
• Work with the executive chef to produce diversified menus.
• Produce high-quality dishes that follow up the established menu.
• Assist the Executive Chef in their administrative duties (e.g. hiring, firing, training, etc.).

Where You’ve Been:

We’re looking for someone with a degree from a reputable Culinary School or College, at least 5 year’s culinary experience in a fine-dining restaurant, and 2 years of kitchen supervisor+ experience. You’re someone with knowledge of food safety procedures and knows the ins and outs of professional cooking and knife handling skills.

When You’re Here:

This probably goes without saying but you’ll be on your feet a lot. There will be occasions when you may be carrying/lifting up to 50 pounds, walking, bending/twisting, climbing stairs and working on slippery floors. You also must be able to accommodate varying schedules including nights, weekends and holidays. But wait, there’s a great upside: in exchange for your flexibility, we offer excellent pay, hotel discounts, F&B discounts and the opportunity to be part of an anything-but-standard growing hotel company.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
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