Senior Sous Chef — Elevate Menus, Quality & Kitchen Ops

Hyatt Hotels Corporation; San Francisco (CA); On-site; USD 43,000 - 57,000; Full time

Job summary

Hyatt Regency San Francisco Downtown SOMA is seeking a Sous Chef to lead kitchen operations, ensuring quality, consistency, eye appeal, taste and cost control for meals prepared in the facility.

You will work with F&B managers, monitor all kitchen areas, prepare reports, and maintain high standards of sanitation, guest service, and regulatory compliance. The role requires solid leadership and multitasking abilities in a fast-paced hotel environment.

Qualifications

• 4 years of related progressive kitchen experience or culinary graduate with 2+ years in hotel/related field.
• Knowledge of F&B preparation techniques and health department rules.
• Ability to multitask and manage deadlines.
• Strong communication with staff and guests.

Responsibilities

• Work with F&B managers and keep them informed of F&B issues.
• Inform supervisor of problems requiring attention.
• Coordinate and monitor all phases of Loss Prevention in kitchen areas.
• Prepare and submit required reports timely.
• Monitor quality of all food product and presentation.
• Ensure reports such as Wage Progress, payroll, revenue, schedules, and action plans are produced.
• Oversee daily kitchen operations and production areas for hot and cold items.
• Forecast daily guest counts to prep accordingly.
• Address guest complaints promptly.
• Ensure SOP compliance in all outlets and proper requisitions.
• Conduct staff performance reviews per hotel standards.
• Implement corporate promotions and buffet/three-meal concepts.
• Know and enforce local health sanitation laws.
• Compute daily food cost.
• Collaborate with F&B Director on menu development.

Skills

Culinary leadership

Food cost control

Staff supervision

Communication

Guest service

Education

Culinary degree or equivalent

Job description

Hyatt Regency San Francisco Downtown SOMA is seeking a Sous Chef to lead kitchen operations, ensuring quality, consistency, eye appeal, taste and cost control for meals prepared in the facility.

You will work with F&B managers, monitor all kitchen areas, prepare reports, and maintain high standards of sanitation, guest service, and regulatory compliance. The role requires solid leadership and multitasking abilities in a fast-paced hotel environment.