Fine-Dining Sous Chef | Lead Creative Menus & Teams

Hyatt Taleo; San Francisco (CA); On-site; USD 69,000 - 86,000; Full time

Benefits offered by this job

Free room nights

Medical insurance

401K with company match

Paid vacation

Tuition reimbursement

Free colleague meals

Job summary

Grand Hyatt at SFO in San Francisco, CA, seeks a talented Sous Chef to join the Quail & Crane fine dining team. You will help lead daily kitchen operations, mentor staff, and translate culinary ideas into high-quality dishes reflecting the restaurant’s identity and Hyatt standards.

This role requires leadership, creativity, and precision during busy services, with opportunities to influence menu development, train colleagues, and participate in special events.

Qualifications

• Experience in sous chef or culinary leadership role.
• Experience in fine dining or luxury hotel environments preferred.
• Strong culinary technique and knowledge of seasonality.
• Ability to lead a team during busy service periods.
• Food handler certification preferred or obtainable.

Responsibilities

• Lead daily culinary operations with the Executive Chef.
• Maintain the highest standards of food quality, presentation, and flavor.
• Contribute creatively to menu development and seasonal offerings.
• Assist in designing dishes reflecting the concept and Hyatt standards.
• Coach and motivate culinary colleagues during service and prep.
• Ensure recipes and plating meet established standards and timing.

Skills

Culinary leadership

Strong communication

Time management

Team training

Menu development

Education

Culinary degree or equivalent

Job description

Grand Hyatt at SFO in San Francisco, CA, seeks a talented Sous Chef to join the Quail & Crane fine dining team. You will help lead daily kitchen operations, mentor staff, and translate culinary ideas into high-quality dishes reflecting the restaurant’s identity and Hyatt standards.

This role requires leadership, creativity, and precision during busy services, with opportunities to influence menu development, train colleagues, and participate in special events.