Seasonal Sous Chef: Lead High-Volume Kitchen & Menus

Hyatt Regency; Portland (OR); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Wellbeing Programs

Tri-Met discount

Complementary Meals

Job summary

Hyatt Regency Portland invites a Seasonal Sous Chef to lead daily culinary operations alongside the Executive Chef and Executive Sous Chef. This hands-on leadership role offers creative input on menus, payroll management, and oversight of food ordering and execution to maintain Hyatt standards.

You will mentor hourly staff, collaborate with front-of-house teams, and drive cost control while upholding safety and quality across all meal periods.

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

Staff training

Kitchen operations

Cost control

Communication

Flexibility

Education

Culinary education

Job description

Hyatt Regency Portland invites a Seasonal Sous Chef to lead daily culinary operations alongside the Executive Chef and Executive Sous Chef. This hands-on leadership role offers creative input on menus, payroll management, and oversight of food ordering and execution to maintain Hyatt standards.

You will mentor hourly staff, collaborate with front-of-house teams, and drive cost control while upholding safety and quality across all meal periods.