Sous Chef – Luxury Steakhouse, Growth & Perks

Hyatt Hotels Corporation; Bastrop (TX); On-site; USD 25,000 - 44,000; Full time

Benefits offered by this job

Free Hyatt Room Nights

Discounted Room Nights

Free Parking

Paid Time Off

401(k) with match

Employee meals

Job summary

Hyatt Regency Lost Pines Resort and Spa in Bastrop, TX seeks a dedicated Sous Chef to lead a high‑pace kitchen, ensuring consistency, quality, and exceptional dining experiences for resort guests and banquet events.

You will mentor kitchen staff, assist culinary leadership, contribute to menu development with seasonal ingredients, and oversee inventory, cost control and food safety in a full‑time, hourly role.

Qualifications

• Proven experience in a high-paced kitchen environment.
• Strong leadership and communication skills to effectively support and guide the culinary team.
• Culinary education or equivalent hands-on experience in fine dining or banquet operations.
• Ability to uphold Hyatt’s values of empathy, integrity, and innovation while delivering outstanding hospitality.

Responsibilities

• Support Culinary Leadership – Assist in overseeing kitchen operations, ensuring consistency and quality in every dish.
• Maintain High Standards – Uphold Hyatt’s commitment to excellence by delivering exceptional dining experiences.
• Team Development – Train and mentor kitchen staff, fostering a collaborative and professional work environment.
• Menu Innovation – Contribute to menu development by incorporating fresh, seasonal ingredients and creative culinary techniques.
• Operational Efficiency – Manage inventory, cost control, and food safety protocols to maintain a well-organized kitchen.

Skills

Leadership

Communication

High-paced kitchen

Hospitality standards

Education

Culinary education

Job description

Hyatt Regency Lost Pines Resort and Spa in Bastrop, TX seeks a dedicated Sous Chef to lead a high‑pace kitchen, ensuring consistency, quality, and exceptional dining experiences for resort guests and banquet events.

You will mentor kitchen staff, assist culinary leadership, contribute to menu development with seasonal ingredients, and oversee inventory, cost control and food safety in a full‑time, hourly role.