Junior Sous Chef - Arabic Cuisine

Hyatt Hotels Corporation; Kansas City (MO); On-site; USD 40,000 - 60,000; Full time

Job summary

Hyatt Hotels Corporation in Kansas City, MO is seeking a Junior Sous Chef - Arabic Cuisine to support leadership and daily kitchen operations. You will help supervise culinary teams, ensure authentic Arabic dishes, and uphold luxury hospitality standards during service.

The role emphasizes menu development, food cost control, staff development through coaching, and strict adherence to food safety and HACCP.

Qualifications

• Diploma in Culinary Arts or related discipline.
• Minimum 4–5 years of culinary experience with 1–2 years in a supervisory role in Arabic/Levantine cuisine.
• Strong knowledge of Arabic cuisine, mezze, grilling, marinades and regional cooking methods.
• Experience supervising kitchen teams in high-volume luxury hospitality environments.
• Solid understanding of food cost control, inventory, purchasing, and planning.
• Proven leadership, coaching, communication and organizational skills.
• Ability to perform in a fast-paced luxury dining setting with meticulous attention to detail.

Responsibilities

• Support the Head Chef in overseeing day-to-day culinary operations and ensure service standards.
• Supervise preparation and presentation of Arabic dishes across hot and cold mezze, grills, and breads.
• Ensure consistency in taste, texture, quality, and portion control across all menu items.
• Lead the culinary team during service, ensuring efficient workflow and timely dish delivery.
• Assist in developing seasonal menus and signature offerings while maintaining authenticity.
• Coach and mentor Chef de Parties, Demi Chefs de Partie and kitchen staff to improve skills and performance.
• Conduct regular quality checks on ingredients, methods, and finished dishes for HACCP compliance.
• Coordinate with restaurant management and service teams to ensure guest satisfaction and dietary accommodation.
• Monitor inventory, stock rotation, and purchasing requirements to support cost control.

Skills

Arabic cuisine

Leadership

Food safety

Inventory control

Menu development

Staff training

Quality standards

Education

Culinary Arts Diploma

Job description

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"I joined as a server on the catering staff. Thanks to Hyatt's training and support, I now oversee a brilliant team that helps brings events to life."

The Junior Sous Chef - Arabic Cuisine is responsible for supporting the leadership and daily operations of the kitchen, ensuring the consistent preparation and presentation of authentic and contemporary Arabic cuisine within a vibrant dining environment. The role assists in supervising the culinary team, maintaining quality standards, controlling costs, and delivering memorable dining experiences aligned with luxury hospitality expectations.

Main Duties:

• Support the Head Chef in overseeing the day-to-day culinary operations of the restaurant, ensuring smooth service execution and adherence to established standards.
• Supervise the preparation and presentation of Arabic-inspired dishes, including hot and cold mezze, grilled specialties, flatbreads, salads, and regional favourites.
• Ensure consistency in taste, texture, quality, presentation, and portion control across all menu offerings.
• Lead and support the culinary team during service periods, ensuring efficient workflow, productivity, and timely delivery of dishes.
• Assist in developing seasonal dishes, promotional menus, and signature offerings while maintaining the authenticity and character of Arabic cuisine.
• Train, coach, and mentor Chef de Parties, Demi Chefs de Partie, Commis Chefs, and kitchen attendants to enhance culinary skills and operational performance.
• Conduct regular quality checks on ingredients, food preparation methods, and finished dishes to ensure compliance with established culinary standards.
• Coordinate with restaurant management and service teams to ensure seamless operations, guest satisfaction, and proper handling of special requests and dietary requirements.
• Monitor inventory levels, stock rotation, purchasing requirements, and product quality to ensure efficient kitchen operations and cost control.
• Drive food cost management initiatives through effective forecasting, portion control, waste reduction, and optimal utilization of ingredients.
• Ensure strict compliance with HACCP, food safety, hygiene, sanitation, and occupational health and safety standards at all times.
• Maintain the highest standards of cleanliness, organization, and maintenance throughout food preparation, storage, and service areas.
• Assist with staffing requirements, scheduling, operational planning, and performance management to support business needs.
• Assume responsibility for kitchen operations in the absence of the Head Chef, ensuring standards, productivity, and service levels are consistently maintained.

Qualifications

• Diploma or certification in Culinary Arts or a related culinary discipline.
• Minimum 4-5 years of culinary experience, including at least 1-2 years in a supervisory role specializing in Arabic, Levantine, or regional cuisine.
• Strong knowledge of Arabic cuisine, including mezze preparation, grilling techniques, marinades, traditional spices, and regional cooking methods.
• Experience in supervising kitchen teams within a high-volume restaurant, grill, or luxury hospitality environment.
• Good understanding of food cost control, inventory management, purchasing processes, and operational planning.
• Strong knowledge of HACCP, food safety regulations, hygiene practices, and sanitation requirements.
• Proven leadership, coaching, communication, and organizational skills.
• Ability to perform effectively in a fast-paced luxury hospitality environment while maintaining high standards of quality and attention to detail.

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