Sous Chef

Hyatt Hotels Corporation; San Francisco (CA); In loco; USD 43.000 - 57.000; Tempo pieno

Descrizione del lavoro

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.

Competenze

• 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.

Mansioni

• 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.

Conoscenze

Culinary leadership

Food cost control

Staff supervision

Communication

Guest service

Formazione

Culinary degree or equivalent

Descrizione del lavoro

Close Inclusive Collection Job Postings Notification

The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost.

Hyatt Regency San Francisco Downtown SOMA

Compensation: $30.89 to $41.18 per hour

Posted: Oct 23, 2026

Summary

What you will be doing

Work with other F&B managers and keep them informed of F&B issues as they arise.

Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.

Coordinate and monitor all phases of Loss Prevention in kitchen areas.

Prepare and submit required reports in a timely manner.

Monitor quality of all food product and presentation.

Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.

Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry.

Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.

Respond to guest complaints in a timely manner.

Ensure compliance with SOP’s in all outlets.

Ensure compliance with requisition procedures.

Conduct staff performance reviews in accordance with Highgate Hotel standards.

Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.

Know and enforce all local health department sanitation laws.

Know how to compute daily food cost.

Work with the Director of F&B to create and implement menus.

Assess food portion size, visual appeal, taste and temperature of items served.

Check all stations at the end of every shift for proper food storage and sanitation.

Check food purchases for proper ordering, quality and price structure.

Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.

Prepare daily food production sheets.

Cut meat, poultry, seafood according to daily business

The ideal candidate for this position

• At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field.
  
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
  
• Long hours sometimes required.
  
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
  
• Maintain a warm and friendly demeanor at all times.
  
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
  
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
  
• Must be able to multitask and prioritize departmental functions to meet deadlines.
  
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
  
• Attend all hotel required meetings and trainings.
  
• Participate in M.O.D. coverage as required.
  
• Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
  
• Maintain high standards of personal appearance and grooming, which include wearing nametags.
  
• Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
  
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
  
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
  
• Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
  
• Must be able to maintain confidentiality of information.
  
• Perform other duties as requested by management.
  

This position is at a location where Hyatt is not the employer. The employer of individuals working at this hotel may be a third-party management company that is responsible for all employment benefits and obligations at this location.

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