Lead Sous Chef — Elevate Kitchens, $65K + Benefits

Hyatt Hotels Corporation; Nashville (TN); Hybrid; USD 59,000 - 72,000; Full time

Benefits offered by this job

Employee hotel discounts

Free Parking

401(k) with match

HSA available

Job summary

Hyatt Hotels Corporation in Nashville is seeking a skilled Sous Chef to lead and manage the kitchen team at Grand Hyatt. The role focuses on coordinating cooks, maintaining high culinary standards, and ensuring efficient, quality meal production during service and events.

The position requires at least two years of supervisory kitchen experience and three years of overall kitchen operations, with strong leadership and organizational abilities.

Qualifications

• Minimum 2 years of kitchen supervisory experience.
• 3 years of kitchen operations experience, including at least 1 year in a lead cook role and 1 year in a steward position.
• Equivalent combinations of education and experience will be considered.

Responsibilities

• Supervise kitchen staff to ensure proper cooking methods, portion sizes, and garnishing standards are followed.
• Provide hands-on training and guidance to cooking personnel on advanced culinary techniques.
• Prepare and carve meats, sauces, and specialty dishes during peak service times, banquets, and special functions.
• Assume full responsibility for the kitchen in the absence of the Chef, including planning, organizing, and preparing all meals.
• Prep food products using standardized preparation techniques and recipes.
• Visibly assess food quality and cooking temperatures to ensure consistency and excellence.
• Other duties as assigned.

Skills

Leadership

Culinary knowledge

Team supervision

Organizational skills

Education

ACF Certification

Culinary Arts degree

Apprenticeship

Job description

Hyatt Hotels Corporation in Nashville is seeking a skilled Sous Chef to lead and manage the kitchen team at Grand Hyatt. The role focuses on coordinating cooks, maintaining high culinary standards, and ensuring efficient, quality meal production during service and events.

The position requires at least two years of supervisory kitchen experience and three years of overall kitchen operations, with strong leadership and organizational abilities.