Sous Chef | Lead Kitchen, Menu Innovation & Guest Service

Hyatt Taleo; United States; On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Meal and parking

Hotel discounts

Insurance (Medical/Dental/Vision)

401K with Matching

Stock Purchase Plan

Educational Reimbursement

Job summary

Park Hyatt Aviara Resort in Carlsbad, CA is seeking a Sous Chef to lead a kitchen team under the Executive Chef, ensuring quality standards and guest satisfaction. The role partners with senior leadership to drive culinary excellence and operational efficiency in a high-volume environment.

The Sous Chef will mentor staff, develop menu items, manage events, and oversee cost control while maintaining Hyatt brand standards and safety practices.

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.
• 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 preferred.

Responsibilities

• Support senior leadership by developing and assuming basic management responsibilities.
• 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.

Skills

Leadership

Communication

Organization

Customer service

Culinary operations

Training

Financial management

Computers

Education

Culinary education

Job description

Park Hyatt Aviara Resort in Carlsbad, CA is seeking a Sous Chef to lead a kitchen team under the Executive Chef, ensuring quality standards and guest satisfaction. The role partners with senior leadership to drive culinary excellence and operational efficiency in a high-volume environment.

The Sous Chef will mentor staff, develop menu items, manage events, and oversee cost control while maintaining Hyatt brand standards and safety practices.