Executive Sous Chef: Luxury Resort Culinary Lead

Hyatt Hotels Corporation; Stowe (VT); On-site; USD 98,000 - 120,000; Full time

Benefits offered by this job

World-class travel privileges

Professional development opportunities

Job summary

Hyatt Hotels Corporation, through Spruce Peak in Vermont, is seeking an Executive Sous Chef to lead daily culinary operations across resort restaurants, banquets, and events. You will partner with the Executive Chef and Culinary Director to uphold Hyatt standards, drive quality, and manage cost while mentoring a culinary team.

The role demands hands-on leadership in a fast-paced luxury resort environment, with a focus on collaboration, accountability, and guest-centric hospitality.

Qualifications

• A culinary degree and 5+ years of progressive culinary leadership in luxury/ high-volume settings.
• Experience as Executive Sous Chef or senior Sous Chef preferred.
• Strong leadership, coaching, and team development skills.
• Experience managing labor, food cost, purchasing, and inventory controls.
• Knowledge of HACCP, food safety, and sanitation standards.
• Ability to lead multiple outlets and large-scale banquet operations.
• Strong organizational and communication skills.

Responsibilities

• Lead daily culinary operations across the resort's restaurants, banquets, and events.
• Ensure Hyatt brand standards, recipes, presentation, and guest experience.
• Coach and develop Sous Chefs and culinary staff with accountability.
• Partner on seasonal menu development and recipe standardization.
• Manage labor, scheduling, food cost, inventory, and waste reduction.
• Maintain HACCP compliance and workplace safety.
• Collaborate with F&B, Stewarding, Purchasing, and Events teams for weddings and conferences.
• Lead by example during service and support recruitment and training.

Skills

Leadership

Team development

Food cost control

Labor scheduling

HACCP knowledge

Food safety

Operations management

Education

Culinary degree

Job description

Hyatt Hotels Corporation, through Spruce Peak in Vermont, is seeking an Executive Sous Chef to lead daily culinary operations across resort restaurants, banquets, and events. You will partner with the Executive Chef and Culinary Director to uphold Hyatt standards, drive quality, and manage cost while mentoring a culinary team.

The role demands hands-on leadership in a fast-paced luxury resort environment, with a focus on collaboration, accountability, and guest-centric hospitality.