Outlets Sous Chef: Lead Dynamic Hotel Kitchen

Hyatt Regency; New Orleans (LA); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Career Growth and Advancement

Affordable Benefits after 30 days

Referral Bonuses up to $500

Free & Discounted Room Nights at Hyatt

Job summary

Hyatt Regency New Orleans is seeking an experienced Sous Chef – Outlets to lead our culinary teams across hotel outlets, bars, lounges, and room service. You will drive quality, consistency, and guest satisfaction in a fast-paced environment while upholding Hyatt standards.

The role emphasizes leadership, menu development, and collaboration with the Executive Chef to oversee operations in the absence of senior chefs, ensuring top-tier dining experiences for guests and events.

Qualifications

• Previous culinary leadership as Sous Chef or similar role.
• Experience in high-volume hotel/convention setting preferred.
• Culinary degree from an accredited college or university.

Responsibilities

• Support senior leadership by developing and assuming basic management responsibilities.
• Liaise between culinary and other hotel departments.
• Supervise preparation and cooking of items to Hyatt standards.
• Develop and implement creative menu items aligned with brand standards.
• Plan and execute special events and holiday functions.
• Manage hourly kitchen staff including scheduling, training, and coaching.
• Lead and coach the culinary team to deliver exceptional guest experiences.
• Monitor food production, cost, and quality daily.
• Ensure safety and sanitation of kitchen facilities and equipment.

Skills

Culinary leadership

High-volume operations

Team motivation & development

Strong communication

Time management

Education

Culinary degree (accredited)

Job description

Hyatt Regency New Orleans is seeking an experienced Sous Chef – Outlets to lead our culinary teams across hotel outlets, bars, lounges, and room service. You will drive quality, consistency, and guest satisfaction in a fast-paced environment while upholding Hyatt standards.

The role emphasizes leadership, menu development, and collaboration with the Executive Chef to oversee operations in the absence of senior chefs, ensuring top-tier dining experiences for guests and events.