Executive Sous Chef - Luxury Resort Culinary Leader

Hyatt Taleo; Stowe (VT); On-site; USD 95,000 - 116,000; Full time

Benefits offered by this job

Travel privileges

Professional development

Comprehensive benefits package

Job summary

Spruce Peak in Vermont seeks an experienced Executive Sous Chef to lead daily culinary operations across resort outlets, banquets, and events. You will partner with the Executive Chef and Culinary Director to ensure exceptional food quality, safe operations, and financial success while developing a high-performing culinary team.

You will mentor sous chefs, drive seasonal menu development, control labor and food costs, and uphold Hyatt brand standards in a fast-paced luxury setting.

Qualifications

• A culinary degree and 5+ years of progressive culinary leadership in luxury hospitality.
• Experience as Executive Sous Chef or senior Sous Chef preferred.
• Strong leadership, coaching, and team development skills.
• Proven ability to manage 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.
• Willingness to work evenings, weekends, and holidays.

Responsibilities

• Lead daily culinary operations across resort restaurants, banquet venues, and events.
• Ensure Hyatt brand standards, recipes, presentation, and guest experience.
• Coach and develop sous chefs and culinary staff with accountability and teamwork.
• Partner on seasonal menu development and recipe standardization.
• Manage labor, scheduling, food cost, inventory, and waste reduction to meet financial goals.
• Maintain high food safety, sanitation, HACCP, and workplace safety standards.
• Collaborate with F&B, Stewarding, Purchasing, and Events teams for weddings and conferences.
• Lead by example during service and support peak periods.
• Assist recruiting, onboarding, training, and performance management.
• Identify opportunities to improve systems and guest experience.

Skills

Leadership

Coaching

Team development

Food cost control

HACCP knowledge

Communication

Problem solving

Education

Culinary degree

Job description

Spruce Peak in Vermont seeks an experienced Executive Sous Chef to lead daily culinary operations across resort outlets, banquets, and events. You will partner with the Executive Chef and Culinary Director to ensure exceptional food quality, safe operations, and financial success while developing a high-performing culinary team.

You will mentor sous chefs, drive seasonal menu development, control labor and food costs, and uphold Hyatt brand standards in a fast-paced luxury setting.