Sous Chef

Hyatt Hotels Corporation; Dallas (TX); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Complimentary meals for staff

Free on-site parking

Discounted hotel stays

Medical, Dental, Vision insurance

Retirement plan with company match

PTO and growth opportunities

Job summary

Hyatt Regency Frisco, part of Hyatt Hotels Corporation, is hiring a Sous Chef to lead daily kitchen operations, develop menus, and drive guest satisfaction. You will supervise culinary teams, coordinate with departments, and ensure high-quality food with strict safety standards.

You will mentor staff, plan for events, and contribute to menu innovation while maintaining brand standards in a fast-paced, guest-focused environment.

Qualifications

• Comprehensive knowledge of kitchen operations, including food preparation, production, and sanitation practices.
• Proven leadership, communication, organizational, and relationship-building skills.
• Experience in training and developing team members, basic financial management, and delivering exceptional customer service.
• Proficiency with standard computer applications and systems.
• Passion for exceeding guest expectations in a fast-paced hospitality environment.
• Ability to consistently produce high-quality culinary offerings while meeting established timelines.
• Strong coaching, training, and communication abilities.
• Culinary degree and/or equivalent hands-on culinary training.
• Must be available to work a flexible schedule, including mornings, evenings, weekends, and holidays.
• Minimum of three (3) years of hotel culinary leadership experience required.

Responsibilities

• Support senior leadership by developing and assuming core management responsibilities.
• Serve as a liaison between the culinary division and all other hotel departments.
• Oversee the preparation and execution of a variety of food offerings.
• Develop and implement innovative menu items that align with Hyatt brand standards.
• Plan, coordinate, and execute special events, seasonal promotions, and holiday functions.
• Manage hourly culinary colleagues, including scheduling, payroll, training, coaching, performance evaluations, and hiring.
• Provide leadership and direction to culinary supervisors, Sous Chefs, and other kitchen leaders, as assigned.
• Lead, motivate, and develop the culinary team to achieve outstanding guest service and colleague satisfaction results.
• Monitor food production, purchasing, costs, quality, and consistency on a daily basis.
• Ensure compliance with all food safety, sanitation, and workplace safety standards.

Skills

Culinary leadership

Team leadership

Menu development

Cost control

Staff training

Guest service excellence

Computer skills

Education

Culinary degree

Tools

Kitchen management software

MS Office

Job description

"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone." Peggy Focheux Duval: Director of Learning & Development, France

Hyatt Regency Frisco is conveniently located just 25 minutes north of Dallas and features 303 guestrooms and 27,500 square feet of flexible event space. This 18-story hotel is situated in the heart of Frisco, Texas, adjacent to Stonebriar Centre and just steps away from Riders Field, Toyota Stadium (home of FC Dallas), the Frisco Discovery Center, and a variety of shopping, dining, and entertainment destinations.

The Sous Chef plays a key leadership role within the culinary team, partnering closely with the Executive Sous Chef to create, implement, and maintain exceptional quality standards across all food operations. In the absence of the Executive Sous Chef, the Sous Chef may assume responsibility for the entire culinary operation. Success in this role requires strong leadership, organization, and a commitment to delivering memorable guest experiences through effective oversight of daily kitchen operations and team development.

Responsibilities

• Support senior leadership by developing and assuming core management responsibilities.
• Serve as a liaison between the culinary division and all other hotel departments.
• Oversee the preparation and execution of a variety of food offerings.
• Develop and implement innovative menu items that align with Hyatt brand standards.
• Plan, coordinate, and execute special events, seasonal promotions, and holiday functions.
• Manage hourly culinary colleagues, including scheduling, payroll, training, coaching, performance evaluations, and hiring.
• Provide leadership and direction to culinary supervisors, Sous Chefs, and other kitchen leaders, as assigned.
• Lead, motivate, and develop the culinary team to achieve outstanding guest service and colleague satisfaction results.
• Monitor food production, purchasing, costs, quality, and consistency on a daily basis.
• Ensure compliance with all food safety, sanitation, and workplace safety standards.

Why Work at Hyatt?

• Complimentary meals in our colleague cafeteria during every shift worked
• Free on-site parking
• Discounted and complimentary hotel room nights
• Medical, Dental, and Vision insurance
• Flexible Spending Account (FSA)
• Retirement Savings Plan with company match
• Basic Life Insurance
• Generous Paid Time Off (PTO)
• Opportunities for career growth and advancement throughout Hyatt Hotels & Resorts worldwide

Hyatt colleagues work in an environment that demands excellence while offering meaningful rewards. Whether you are seeking career advancement, professional development, or a supportive and inclusive workplace culture, Hyatt provides the opportunity to build a rewarding career.

Our Values: Empathy | Wellbeing | Respect | Integrity | Experimentation | Inclusion

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

• Comprehensive knowledge of all kitchen operations, including food preparation, production, and sanitation practices.
• Demonstrated leadership, communication, organizational, and relationship-building skills.
• Experience in training and developing team members, basic financial management, and delivering exceptional customer service.
• Proficiency with standard computer applications and systems.
• Passion for exceeding guest expectations in a fast-paced hospitality environment.
• Ability to consistently produce high- quality culinary offerings while meeting established timelines.
• Strong coaching, training, and communication abilities.
• Culinary degree and/or equivalent hands‑on culinary training
• Must be available to work a flexible schedule, including mornings, evenings, weekends, and holidays.
• Minimum of three (3) years of hotel culinary leadership experience required.

Minimum of two (2) years of banquet and event culinary experience required

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