Seasonal Sous Chef

Hyatt Hotels Corporation; Portland (OR); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Wellbeing Programs

Tri-Met discount

Complementary Meals

Job summary

Hyatt Regency Portland, a flagship culinary operation, seeks a Seasonal Sous Chef to lead daily kitchen operations and contribute creatively to menus. You will work with the Executive Chef and Executive Sous Chef to uphold Hyatt standards and guest satisfaction in a high-visibility outlets program.

This hands-on leadership role includes input on menu offerings, payroll management, food ordering, and strong collaboration with front-of-house teams to deliver elevated experiences.

Qualifications

• In-depth knowledge of professional kitchen operations and outlet-focused food service.
• Proven leadership, communication, and organizational skills.
• Experience with training, payroll, food ordering, and basic financial management.
• Ability to thrive in a fast-paced, high-volume hospitality environment.
• Strong computer skills and familiarity with kitchen management systems.
• Culinary education and/or equivalent professional experience; hotel experience preferred.
• Flexible availability, including evenings, weekends, and holidays.

Responsibilities

• Lead daily culinary operations.
• Contribute creatively to menu development, seasonal features, and recipe refinement while aligning with Hyatt brand standards.
• Ensure consistent execution, presentation, and quality across all meal periods.
• Manage food ordering, inventory, and vendor relationships to meet quality and cost objectives.
• Participate in payroll management, scheduling, and labor control for outlet kitchens.
• Supervise food preparation and cooking, ensuring efficiency and consistency.
• Recruit, train, coach, and evaluate hourly culinary colleagues.
• Collaborate with front-of-house leadership to deliver seamless service and elevated guest experiences.
• Monitor food cost, waste, and production levels to drive operational efficiency.
• Ensure compliance with all food safety, sanitation, and workplace safety standards.
• Support banquet and special event operations as business needs require.
• Mentor supervisors and junior culinary leaders, fostering engagement and development.

Skills

Leadership

Payroll management

Menu development

Food ordering

Kitchen operations

Training

Communication

Labor control

Education

Culinary education

Hotel/hospitality experience preferred

Tools

Kitchen management systems

Job description

Summary

It's time to elevate your culinary career and join the leadership team at Hyatt Regency Portland, the largest hotel in Oregon and a flagship culinary operation located just steps from the Oregon Convention Center.

Our dynamic culinary program supports a three-meal restaurant, bar, and market, alongside large-scale banquet operations. This role offers the opportunity to lead a high-visibility outlets program, contribute creatively to menus, and grow within a best-in-class hospitality environment supported by Hyatt's commitment to internal development.

Position Overview

The Seasonal Sous Chef oversees the daily culinary operations working closely with the Executive Chef and Executive Sous Chef to maintain Hyatt's standards of quality, consistency, and guest satisfaction.

This position is a hands-on leadership role with creative input on menu offerings and responsibility for payroll management, food ordering, and operational execution. In the absence of senior culinary leadership, the Sous Chef may be responsible for overseeing the full culinary operation.

Key Responsibilities

• Lead daily culinary operations
• Contribute creatively to menu development, seasonal features, and recipe refinement while aligning with Hyatt brand standards
• Ensure consistent execution, presentation, and quality across all meal periods
• Manage food ordering, inventory, and vendor relationships to meet quality and cost objectives
• Participate in payroll management, scheduling, and labor control for outlet kitchens
• Supervise food preparation and cooking, ensuring efficiency and consistency
• Recruit, train, coach, and evaluate hourly culinary colleagues
• Collaborate with front-of-house leadership to deliver seamless service and elevated guest experiences
• Monitor food cost, waste, and production levels to drive operational efficiency
• Ensure compliance with all food safety, sanitation, and workplace safety standards
• Support banquet and special event operations as business needs require
• Mentor supervisors and junior culinary leaders, fostering engagement and development

What are the additional benefits of working at the Hyatt Regency Portland?

• Wellbeing Programs
• Tri-Met discount
• Complementary Meals

About Hyatt Regency Portland

Whether traveling for business or pleasure, Hyatt Regency Portland has everything a traveler could need under one hotel roof with over 600 guest rooms, 16 suites and over 39,000 sq. ft. of meeting space. You will rest comfortably in spacious rooms and suites. Enjoy delicious breakfast at Bridgetown, fresh brewed coffee from Portland Coffee Roasters and homemade pastries at The Market or meet for drinks at Spoke & Fork Bar. Reenergize in the 24-hour StayFit™ Gym or enjoy a run along the Willamette River. If you are hosting a meeting or event, our hotel sits directly next to the Oregon Convention Center which houses 328,909 sq. ft. of flexible meeting space.

At Hyatt, we believe our guests select Hyatt because of our caring and attentive colleagues who are focused on providing efficient service and meaningful experiences. Join us for this incredible opportunity to be a key member of our leadership team at Hyatt Regency Portland and Hyatt Hotels; a company that continuously earns a spot on Fortune's 100 Best Companies to Work For®, Fortune's Great Place to Work®, and Fortune's 100 Best Workplaces for Millennials

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status

Qualifications

• In-depth knowledge of professional kitchen operations and outlet-focused food service
• Proven leadership, communication, and organizational skills
• Experience with training, payroll, food ordering, and basic financial management
• Ability to thrive in a fast-paced, high-volume hospitality environment
• Strong computer skills and familiarity with kitchen management systems
• Culinary education and/or equivalent professional experience; hotel experience preferred
• Flexible availability, including evenings, weekends, and holidays