Executive Sous Chef — Luxury Hotel Banquets Leader

Westmont Group; Denver (CO); On-site; USD 75,000 - 90,000; Full time

Job summary

Hyatt Denver Tech Center in Denver, CO is seeking an Executive Sous Chef to lead kitchen operations in a high-volume, luxury hotel environment. This salaried role requires strong culinary leadership, cost control, and staff development across production, costing, scheduling, and quality standards.

The ideal candidate has banquet experience, Serve Safe certification, and proven ability to train and motivate teams while ensuring cleanliness and safety.

Qualifications

• Must have 2+ years of culinary leadership experience.
• Creative and up-to-date on new concepts and food trends.
• Proven leadership skills; able to train, develop, and motivate staff.
• Ability to teach staff to interact with guests and resolve internal requests.
• Able to manage high volumes while maintaining hotel standards.
• Strong communication and organizational abilities.

Responsibilities

• Manage the daily production, preparation and presentation of all food for the hotel's kitchen operation to ensure a quality, consistent product.
• Lead the kitchen team with scheduling, training, coaching, and reviews, and motivate staff while ensuring a safe work environment.
• Monitor, analyze and control labor and food costs; prepare reports and schedules to meet budgets.
• Assist the Executive Chef in costing and implementing outlets, banquets, seasonal and special menus.
• Schedule staff according to budget and forecast.
• Oversee sanitation of kitchen facilities and equipment and proper maintenance of all walk-in coolers.
• Ensure staff sign-in/out procedures and maintain hygiene standards.
• Perform any other job-related duties as assigned.

Skills

Culinary leadership

Team management

Food cost control

Menu development

Quality standards

Tools

POS systems

Kitchen equipment

Computer skills

Job description

Hyatt Denver Tech Center in Denver, CO is seeking an Executive Sous Chef to lead kitchen operations in a high-volume, luxury hotel environment. This salaried role requires strong culinary leadership, cost control, and staff development across production, costing, scheduling, and quality standards.

The ideal candidate has banquet experience, Serve Safe certification, and proven ability to train and motivate teams while ensuring cleanliness and safety.