Hotel Executive Sous Chef - Lead Culinary Growth

Hyatt Hotels Corporation; San Antonio (TX); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Complimentary & Discounted Hyatt Hotel

Paid Time Off

401(k) Match

Medical, Dental, Vision Insurance

Tuition Reimbursement

Free Meals Provided

Career Growth Opportunities

Job summary

Hyatt Hotels Corporation is seeking an Executive Sous Chef to oversee culinary operations in the absence of the Executive Chef, ensuring excellent guest experiences in a fast-paced hospitality setting. You will support leadership, mentor the culinary team, and maintain Hyatt standards across menus and service.

The role emphasizes staff development, cost management, and strong collaboration with all hotel departments to deliver memorable dining experiences.

Qualifications

• Strong leadership, communication, and organization skills are required.
• Experience with training, financial management, and customer service is preferred.
• Ability to work flexible shifts including weekends and holidays.

Responsibilities

• Support senior leadership by developing and assuming key management responsibilities.
• Liaise between culinary and other hotel departments.
• Supervise Sous Chefs and guide food preparation and cooking.
• Develop and implement creative menu items within Hyatt standards.
• Plan and coordinate special events and holiday functions.
• Manage hourly kitchen staff through scheduling, payroll, training, coaching, and hiring.
• Lead the team to achieve guest service excellence and employee satisfaction.
• Monitor food production, costs, and quality to ensure financial performance.
• Ensure proper safety and sanitation of kitchen facilities and equipment.
• Organize and lead departmental meetings and training sessions.

Skills

Leadership

Communication

Organizational skills

Customer service

Food safety knowledge

Education

Culinary education

Tools

General computer knowledge

Job description

Hyatt Hotels Corporation is seeking an Executive Sous Chef to oversee culinary operations in the absence of the Executive Chef, ensuring excellent guest experiences in a fast-paced hospitality setting. You will support leadership, mentor the culinary team, and maintain Hyatt standards across menus and service.

The role emphasizes staff development, cost management, and strong collaboration with all hotel departments to deliver memorable dining experiences.