Sous Chef: Lead Kitchen, Menu Innovation & Team Growth

Hyatt Hotels Corporation; Chicago (IL); On-site; USD 67,000 - 84,000; Full time

Benefits offered by this job

Health Insurance

401(k) Eligibility

401(k) Matching Contribution

Monthly Fitness Membership Reimburse-

Parking & Transportation Tax Exemption

Paid Time Off & Holidays

Job summary

Hyatt Hotels Corporation seeks a Sous Chef to manage a culinary department under the guidance of the Executive Chef, ensuring quality, consistency, and Hyatt brand standards. You will supervise kitchen staff, plan menus, and coordinate events to deliver exceptional guest experiences.

The role emphasizes leadership, training, and cost control in a fast-paced hotel setting, with opportunities for advancement and internal promotion within Hyatt. Chicago hospitality operations will be a core focus.

Qualifications

• Experience in culinary leadership
• Ability to develop and implement creative menu items
• Strong training and communication skills

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 rolls 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
• 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
• 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

Skills

Culinary leadership

Menu development

Food safety

Team supervision

Training

Job description

Hyatt Hotels Corporation seeks a Sous Chef to manage a culinary department under the guidance of the Executive Chef, ensuring quality, consistency, and Hyatt brand standards. You will supervise kitchen staff, plan menus, and coordinate events to deliver exceptional guest experiences.

The role emphasizes leadership, training, and cost control in a fast-paced hotel setting, with opportunities for advancement and internal promotion within Hyatt. Chicago hospitality operations will be a core focus.