Executive Sous Chef: Lead Culinary Innovation & Teams

Hyatt Hotels Corporation; Florida; Hybrid; USD 85,000 - 110,000; Full time

Job summary

Grand Hyatt Baha Mar in the Bahamas is seeking an Executive Sous Chef to lead culinary operations across outlets and banquet venues. You will partner with the Executive Chef to inspire innovation, mentor teams, and deliver exceptional dining experiences in a luxury resort environment.

The role combines strategic leadership with hands-on culinary expertise, balancing menu creation, cost control, staff development, and guest satisfaction.

Qualifications

• Proven leadership of culinary teams in luxury hotels or resorts.
• Strong menu development and seasonal offering skills.
• Experience in food costing, purchasing, inventory, and labor control.
• Ability to manage budgets and drive profitability.
• Mentor and develop culinary and stewarding staff.
• Commitment to food safety, sanitation, and hospitality standards.
• Excellent communication and organizational skills.
• Willingness to work evenings, weekends, holidays.

Responsibilities

• Lead and manage all areas of the culinary operation with excellence.
• Maintain high standards of food quality, presentation, sanitation, and safety.
• Mentor culinary and stewarding teams.
• Create innovative menus and seasonal offerings.
• Cost recipes, portions, and yields; ensure accuracy.
• Monitor costs, labor, inventory, and budgets to maximize profitability.
• Collaborate with F&B leadership on marketing initiatives.
• Respond to guest feedback and ensure service recovery.
• Oversee purchasing, receiving, storage, and rotation of products.
• Ensure banquet and event operations meet Hyatt standards.
• Maintain compliance with Hyatt policies and health regulations.
• Support recruitment, scheduling, performance management.
• Complete other tasks as assigned.

Skills

Culinary leadership

Menu development

Food costing

Budget management

Staff development

Sanitation& safety

Communication

Job description

Grand Hyatt Baha Mar in the Bahamas is seeking an Executive Sous Chef to lead culinary operations across outlets and banquet venues. You will partner with the Executive Chef to inspire innovation, mentor teams, and deliver exceptional dining experiences in a luxury resort environment.

The role combines strategic leadership with hands-on culinary expertise, balancing menu creation, cost control, staff development, and guest satisfaction.