Executive Sous Chef: Lead Culinary Excellence & Team

Hyatt Hotels Corporation; Phoenix (AZ); On-site; USD 75,000 - 105,000; Full time

Benefits offered by this job

Free employee meals

Discounted hotel room nights

Complimentary hotel room nights

Medical, dental and vision insurance

Retirement savings plan

Professional development and training

Opportunities to work around the world

Tuition/Wellness reimbursement

Job summary

Hyatt Hotels Corporation seeks an Executive Sous Chef to support the Executive Chef in leadership, management, training, and daily culinary operations. You will ensure exceptional food quality, safety compliance, and a high-end resort guest experience.

Lead line cooks, develop culinary leaders, onboard new associates, and coach teams. Maintain strong cross-department relations and uphold standards across all outlets, while driving innovation and guest satisfaction.

Qualifications

• Sous Chef or other leadership roles in culinary required.
• In-depth skills and knowledge of all kitchen operations.
• Strong leadership, communication, organization and relationship skills.
• Experience with training, financial management and customer service.
• 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.

Responsibilities

• 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.

Skills

Leadership

Communication

Organization

Relationship skills

Customer service

Education

Culinary education

Job description

Hyatt Hotels Corporation seeks an Executive Sous Chef to support the Executive Chef in leadership, management, training, and daily culinary operations. You will ensure exceptional food quality, safety compliance, and a high-end resort guest experience.

Lead line cooks, develop culinary leaders, onboard new associates, and coach teams. Maintain strong cross-department relations and uphold standards across all outlets, while driving innovation and guest satisfaction.