Executive Sous Chef - Creative Culinary Leader

Park Hyatt Los Cabos at Cabo del Sol; New York (NY); On-site; USD 91,000 - 115,000; Full time

Job summary

Grand Hyatt Deer Valley in Park City, UT seeks an Executive Sous Chef to support and, in the absence of the Executive Chef, lead culinary operations, ensuring a positive guest experience.

The role involves managing kitchen staff, developing menus, controlling costs, maintaining sanitation, and coordinating with other departments; 5–10 years of high-end restaurant experience is expected.

Qualifications

• 5–10 years’ experience in a top, first-class restaurant.
• In-depth skills and knowledge of all kitchen operations.
• Capable of producing a consistent product in a timely manner.
• Culinary education and/or on‑the‑job training.
• Knowledge of OSHA Standards.
• NYC Department of Health Food Handling Certification, or similar certification.

Responsibilities

• Develop and implement creative menu items that adhere to Hyatt brand standards.
• Plan, coordinate & implement special events and holiday functions.
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring.
• Lead and coach the team towards guest service and employee satisfaction results.
• Monitor food production, cost, and quality daily to ensure financial performance and control.
• Oversees all restaurant kitchen operations.

Skills

Delegation

Staff training

Communication

Stand long hours

Flexible schedule

French cuisine

Creativity

Leadership

Education

Culinary arts degree

Job description

Grand Hyatt Deer Valley in Park City, UT seeks an Executive Sous Chef to support and, in the absence of the Executive Chef, lead culinary operations, ensuring a positive guest experience.

The role involves managing kitchen staff, developing menus, controlling costs, maintaining sanitation, and coordinating with other departments; 5–10 years of high-end restaurant experience is expected.