Executive Sous Chef - Creative Culinary Leader

Hyatt Regency; Florida; On-site; USD 90,000 - 130,000; Full time

Job summary

Hyatt Regency Coconut Point is seeking an Executive Sous Chef to lead the culinary team in a fast-paced hotel environment. The role supports the Executive Chef and drives exceptional guest experiences through quality, consistency, and innovation in menu execution.

You will manage daily kitchen operations, mentor staff, and collaborate with other departments to maintain Hyatt standards of service and hospitality excellence.

Qualifications

• Strong leadership and team-management abilities.
• Clear communication across departments and shifts.
• Excellent organizational skills and priority setting.
• Ability to develop and coach staff for high performance.
• Experience with budgeting, cost controls and menu planning.
• Customer-focused hospitality mindset and problem solving.
• Proficiency with standard computer systems used in hotel operations.

Responsibilities

• Support senior leadership by managing daily culinary operations.
• Coordinate with other hotel departments to ensure seamless service.
• Supervise Sous Chefs and culinary staff; guide cooking and presentation.
• Develop and implement creative menus aligned with Hyatt standards.
• Plan events and holiday functions; ensure smooth execution.
• Oversee staffing, scheduling, payroll, training and performance evaluations.
• Monitor food production, cost, quality and consistency daily.
• Ensure safety and sanitation of all kitchen facilities and equipment.

Skills

Leadership

Communication

Organization

Relationship skills

Training

Financial management

Customer service

Computer literacy

Education

Culinary education

Job description

Hyatt Regency Coconut Point is seeking an Executive Sous Chef to lead the culinary team in a fast-paced hotel environment. The role supports the Executive Chef and drives exceptional guest experiences through quality, consistency, and innovation in menu execution.

You will manage daily kitchen operations, mentor staff, and collaborate with other departments to maintain Hyatt standards of service and hospitality excellence.