Sous Chef

Park Hyatt; Washington (District of Columbia); On-site; USD 65,000 - 80,000; Full time

Benefits offered by this job

Medical, Dental and Vision Insurance

Free room nights

401(k) retirement matching

Paid time off

Tuition Reimbursement

Free meals during shift

Employee stock purchase plan

Discounts at retailers

Job summary

Park Hyatt Washington is seeking a Sous Chef to lead a culinary team across Blue Duck Tavern and Banquets, ensuring high-quality food and guest satisfaction in a fast-paced luxury hotel setting.

You will report to the Executive Chef, supervise kitchen staff, manage daily operations, and develop creative menus that align with Hyatt standards. Requires deep kitchen operations knowledge and strong leadership.

Qualifications

• In-depth skills and knowledge of all kitchen operations.
• Strong leadership, communication, organization and relationship skills.
• Experience with training, basic financial management and customer service.
• Culinary education and/or on the job training, hotel experience preferred.

Responsibilities

• Support senior leadership by developing and assuming basic management responsibilities.
• Assisting the team in the kitchen for day-to-day operation.
• Ensuring the highest quality of food is executed on a daily basis.
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results.
• Monitor food production, ordering, cost, and quality and consistency on a daily basis.

Skills

Leadership

Communication

Team management

Culinary operations

Tools

POS/Kitchen systems

Job description

Summary

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences to every guest. Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture.

Organization- Park Hyatt Washington

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences to every guest. Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture.

Our Hyatt Culture is represented by our mission, values, and goals through: Innovative, Respect, Service-Oriented and Inclusion. Innovative, Hyatt is forward thinking and passionate as we seek new ways to advance in the hospitality industry. Respect, Hyatt associates are inspired by the team's spirit and camaraderie given to one another. Service-Oriented, Hyatt is customer focused by providing authentic hospitality in every way every time.

The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement and maintain quality standards. In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience. This position will also work across both Blue Duck Tavern and Banquets, supporting each area based on business and operational needs.

Salary Range:

$65,000 to $80,000

Responsibilities include:

• Support senior leadership by developing and assuming basic management responsibilities
• Assisting the team in the kitchen for day-to-day operation
• Ensuring the highest quality of food is executed on a daily basis
• Assume the role of liaison between all departments within the culinary division and all other hotel departments
• Supervise the preparation and cooking of various food items
• Develop and implement creative menu items that adhere to Hyatt brand standards
• Plan, coordinate & implement special events and holiday functions
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
• May manage other key culinary leadership roles including supervisor and other less senior Sous Chefs
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
• Monitor food production, ordering, cost, and quality and consistency on a daily basis
• Ensure proper safety and sanitation of all kitchen facilities and equipment

Qualifications -

• In-depth skills and knowledge of all kitchen operations
• Possess strong leadership, communication, organization and relationship skills
• Experience with training, basic financial management and customer service
• Proficient in general computer knowledge
• A true desire to exceed guest expectations in a fast-paced customer service environment
• Capable of producing a consistent product in a timely manner
• Strong training and communication skills
• Culinary education and/or on the job training, hotel experience preferred
• Geographic and schedule flexibility required

We offer excellent benefits:

• Medical, Dental and Vision Insurance after only 30 days
• Free room nights, colleague discount rates, and friends & family room rates
• 401(k) retirement matching plan (up to 4%)
• Paid time off
• Paid family bonding time and adoption assistance
• Tuition Reimbursement
• Free colleague meals during shift
• Employee Stock Purchase Plan
• Discounts at various retailers - Apple, AT&T, Verizon, Headspace and many more