Executive Sous Chef - Luxury Resort Culinary Leader

Destination by Hyatt; Stowe (VT); On-site; USD 90,000 - 120,000; Full time

Job summary

Destination by Hyatt in Vermont's premier mountain resort community seeks 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 ensure exceptional food quality, guest experience, and financial performance.

This hands-on role requires a visible, collaborative leader who motivates teams, ensures HACCP compliance, and drives seasonal menu innovation while maintaining Hyatt brand

Qualifications

• A culinary degree and five+ years of progressive culinary leadership in luxury hospitality.
• Experience as an Executive Sous Chef or senior Sous Chef preferred.
• Strong leadership, coaching, and team development skills.
• Proven ability to manage labor, food cost, and inventory controls.
• Knowledge of HACCP and food safety standards.

Responsibilities

• Lead daily culinary operations across multiple outlets, banquet venues, and resort events.
• Ensure consistency with Hyatt brand standards, recipes, presentation, quality, and guest experience.
• Coach and develop Sous Chefs and culinary staff while fostering accountability and teamwork.
• Collaborate on seasonal menu development and implementation of new offerings.
• Oversee labor productivity, scheduling, food cost, inventory, ordering, and waste reduction.
• Maintain high standards for food safety, sanitation, and HACCP compliance.
• Partner with Food & Beverage, Stewarding, Purchasing, and Events teams to execute weddings and high-volume events.
• Lead by example during service and provide visible leadership during peak periods.
• Assist recruiting, onboarding, training, performance management, and succession planning.
• Identify opportunities to improve systems and workflows for efficiency and guest experience.

Skills

Leadership

Team development

HACCP knowledge

Communication

Education

Culinary degree

Job description

Destination by Hyatt in Vermont's premier mountain resort community seeks 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 ensure exceptional food quality, guest experience, and financial performance.

This hands-on role requires a visible, collaborative leader who motivates teams, ensures HACCP compliance, and drives seasonal menu innovation while maintaining Hyatt brand