Sous Chef

Hyatt Regency; Frisco (TX); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Complimentary meals

Free on-site parking

Discounted hotel room nights

Medical, dental, and vision insurance

Flexible Spending Account

Retirement Savings Plan with company 4

Basic Life Insurance

Generous PTO

Career growth opportunities

Job summary

Hyatt Regency Frisco is seeking a Sous Chef to lead the culinary team under the Executive Sous Chef. The role focuses on maintaining quality standards across food operations and stepping in for the Executive Sous Chef when needed.

Strong leadership, organization, and a commitment to exceptional guest experiences are essential for daily kitchen operations and team development.

Qualifications

• Extensive knowledge of kitchen operations, food prep, production and sanitation.
• Proven leadership, communication and organizational skills.
• Experience in training and developing team members, and financial basics.
• Proficiency with standard computer applications.
• Passion for guest satisfaction in fast-paced hospitality.
• Culinary degree or equivalent hands-on training.
• Able to work flexible schedule including holidays.
• Minimum 3 years hotel culinary leadership; 2 years banquet/event experience.

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

Leadership

Communication

Organization

Team development

Customer service

Financial basics

Education

Culinary degree or equivalent

Tools

POS systems

Job description

Organization- Hyatt Regency Frisco - Dallas

Summary

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.

Role Overview

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