Sous Chef - Banquets & Outlets | Relocation Assistance

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

Benefits offered by this job

Health coverage

401(k) plan

Paid vacation

Holiday leave

Discounted Hyatt stays

Transit passes

Educational assistance

Job summary

Thompson Dallas, part of Hyatt's lifestyle portfolio, seeks a Sous Chef to support the Executive Chef in daily operations across banquet and restaurant outlets. You will lead culinary colleagues during service, maintain high standards of food quality and presentation, and help implement seasonal menus.

The ideal candidate is an organized culinary leader who thrives in a fast-paced environment, capable of mentoring teams and delivering memorable dining experiences for guests at banquets,

Qualifications

• 2–4 years of progressive culinary leadership in high-volume settings
• Experience supporting banquet and restaurant operations preferred
• Strong leadership, organizational and communication skills
• Thorough knowledge of food safety, sanitation and HACCP principles
• Flexibility to work early mornings, evenings, weekends and holidays

Responsibilities

• Support Executive Chef and Executive Sous Chef in daily culinary operations
• Supervise kitchen staff during banquets and service to ensure quality and timing
• Lead production planning for banquet events and outlets
• Assist with menu prep, recipe execution, and seasonal menus
• Coach and mentor line cooks and culinary colleagues
• Assist with scheduling, labor management, inventory and food cost controls
• Maintain proper product rotation, storage, and labeling to minimize waste
• Ensure safety standards and Hyatt Thompson culinary standards are met
• Collaborate with Banquets, Restaurants, Stewarding and F&B leadership
• Participate in interviewing, onboarding and performance coaching

Skills

Culinary leadership

Banquet & restaurant ops

Mentoring teams

Food safety & HACCP

Labor & inventory familiarity

Education

Culinary degree

Tools

Microsoft Office

Job description

Close Inclusive Collection Job Postings Notification

"Our leaders have always encouraged us to try new approaches and learn by experimentation. The biggest learning through this was that persistence and calculated risks, pay off."

Thompson Hotels Thompson Dallas US - TX - Dallas

Culinary

Department Head/Manager

Full-time

Yearly US Dollar (USD) pay basis

Summary

Description - External

At Thompson Dallas, we create experiences that are vibrant, creative, and distinctly local. As part of Hyatt's lifestyle portfolio, Thompson Hotels blend exceptional food and beverage, thoughtful design, and genuine hospitality to deliver memorable guest experiences. Our culinary team is at the center of that experience, bringing passion, creativity, and operational excellence to every service.

At Hyatt, we believe our guests choose us because of our people. We foster an environment where colleagues are empowered to grow, collaborate, and deliver authentic hospitality. Through our values of empathy, inclusion, respect, integrity, experimentation, and wellbeing, we create a workplace where careers thrive and individuals can make a meaningful impact.

Position Summary

The Sous Chef supports the Executive Chef and Executive Sous Chef in the daily operation of the culinary department, with primary responsibility for banquet production and restaurant outlets. This hands-on leadership role ensures exceptional food quality, consistency, and execution while leading culinary colleagues during service and supporting the overall success of hotel food and beverage operations.

The ideal candidate is an organized, passionate culinary leader who thrives in a fast-paced environment, enjoys mentoring others, and is committed to delivering memorable dining experiences for guests across banquets, restaurants, in-room dining, and special events.

Responsibilities

• Support the Executive Chef and Executive Sous Chef in the daily operation of banquet and restaurant kitchens.
• Supervise culinary colleagues during banquet functions and restaurant service, ensuring exceptional food quality, presentation, consistency, and timing.
• Lead production planning and execution for banquet events, outlet service, and special functions.
• Assist with menu preparation, recipe execution, and seasonal menu implementation while maintaining Hyatt and Thompson culinary standards.
• Monitor food quality, portion control, and presentation to ensure consistency across all outlets.
• Coach, mentor, and train line cooks and culinary colleagues while fostering a positive, collaborative work environment.
• Assist with scheduling, labor management, inventory, purchasing, and food cost controls to support departmental financial goals.
• Ensure proper product rotation, storage, labeling, and inventory management to minimize waste.
• Maintain compliance with Hyatt food safety, sanitation, HACCP, and workplace safety standards.
• Partner closely with Banquets, Restaurants, Stewarding, and Food & Beverage leadership to execute successful events and daily operations.
• Participate in interviewing, onboarding, training, and performance coaching for culinary colleagues.
• Support VIP events, holiday programming, chef collaborations, and high-profile banquet functions.
• Maintain a clean, organized, and efficient kitchen while promoting teamwork and operational excellence.
• Serve as the manager on duty for culinary operations when the Executive Chef or Executive Sous Chef is unavailable.
• Perform other duties as assigned.

Why Thompson Dallas

Thompson Dallas offers the energy of a lifestyle hotel with the support and opportunities of Hyatt. We believe in developing talent from within, empowering our colleagues to grow their careers while creating memorable experiences for our guests. If you're passionate about culinary excellence, thrive in a fast-paced environment, and enjoy leading high-performing teams, we'd love to meet you.

Hyatt is committed to supporting our colleagues both professionally and personally through a comprehensive benefits package, including:

• Comprehensive health and welfare plans.
• 401(k), College Savings Plan, and Employee Stock Purchase Plan.
• Paid vacation, holidays, and sick leave.
• Family bonding leave and adoption assistance.
• Complimentary and discounted stays at Hyatt properties worldwide.
• Transit passes and educational assistance.

Qualifications

• Minimum of 2–4 years of progressive culinary leadership experience as a Sous Chef, Junior Sous Chef, or similar supervisory role in a high-volume hotel, upscale restaurant, lifestyle hotel, or resort.
• Experience supporting both banquet and restaurant operations preferred.
• Demonstrated ability to lead, motivate, and develop culinary teams in a fast-paced environment.
• Working knowledge of labor management, food cost controls, purchasing, inventory, and productivity.
• Strong organizational, communication, and leadership skills.
• Ability to prioritize multiple responsibilities while maintaining exceptional quality and guest satisfaction.
• Thorough knowledge of food safety, sanitation, HACCP principles, and local health regulations.
• Proficiency with Microsoft Office and general computer applications.
• Culinary degree or equivalent combination of education and professional experience preferred.
• Flexible schedule with availability to work early mornings, evenings, weekends, holidays, and extended hours based on business demands.

Physical Requirements

• Ability to stand and walk for extended periods, frequently exceeding 8–12 hours per shift.
• Ability to frequently bend, stoop, kneel, climb stairs, reach overhead, and work in confined spaces.
• Ability to lift, carry, push, and pull up to 50 pounds regularly and occasionally more with assistance.
• Comfortable working in hot, humid, and fast-paced commercial kitchen environments for extended periods.
• Ability to safely operate commercial kitchen equipment including knives, slicers, mixers, ovens, grills, fryers, steamers, and other culinary equipment.
• Manual dexterity required for food preparation, plating, and operating kitchen tools.
• Ability to work in varying temperatures, including hot kitchens, walk-in refrigerators, and freezers.
• Ability to maintain focus, energy, and professionalism during extended shifts, high-volume service periods, and demanding operational conditions.

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.

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