Sous Chef - Outlets

Hyatt Hotels Corporation; New Orleans (LA); Hybrid; USD 58,000 - 70,000; Full time

Benefits offered by this job

Career Growth

Health benefits after 30 days

Referral bonuses up to $500

Free and Discounted Room Nights

Paid Time Off

Healthcare FSA

401(k) with company match

Employee Assistance Program

Retail discounts

Job summary

Hyatt Regency New Orleans, a premier convention hotel with over 1,200 guest rooms and extensive meeting space, is seeking a Sous Chef – Outlets. You will lead culinary operations across restaurants, bars, lounges, and room service, ensuring exceptional food quality and guest experiences.

The role emphasizes leadership, menu development, cost controls, safety and sanitation, and collaboration with the Executive Chef to maintain Hyatt brand standards while delivering memorable dining experiences

Qualifications

• Previous culinary leadership experience as a Sous Chef or similar role.
• Experience in high-volume hotel, resort, or convention property.
• Strong culinary skills across multiple cuisines and techniques.
• Ability to lead, motivate, and develop a diverse culinary team.
• Knowledge of food cost controls, inventory, and purchasing practices.
• Understanding of food safety, sanitation, and HACCP principles.

Responsibilities

• Support senior leadership by developing and assuming basic management responsibilities.
• Liaise between culinary division and other hotel departments.
• Supervise the preparation and cooking of various food items.
• Develop and implement creative menu items that adhere to Hyatt standards.
• Plan, coordinate, and implement special events and holidays.
• Manage hourly kitchen staff through scheduling, payroll, training, coaching, and hiring.
• May supervise other sous-chef roles and lead in absence of senior chefs.
• Lead and coach the team toward exceptional guest service and satisfaction.
• Monitor food production, ordering, cost, and quality daily.
• Ensure proper safety and sanitation of all kitchen facilities and equipment.

Skills

Culinary leadership

High-volume operations

Team leadership

Menu development

Food safety HACCP

Education

Culinary degree

Job description

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"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

Peggy Focheux Duval: Director of Learning & Development, France

64,000.00 Yearly US Dollar (USD) pay basis

Summary

Join the culinary leadership team at the Hyatt Regency New Orleans, one of the city's premier convention hotels featuring over 1,200 guest rooms and more than 200,000 square feet of meeting and event space. As a Sous Chef – Outlets, you will play a key role in leading the culinary operations of our restaurants, bars, lounges, and other food and beverage outlets. This position requires a passionate culinary professional who thrives in a fast-paced environment, leads by example, and is committed to delivering exceptional food quality and guest experiences.

The goal of the Outlets Sous Chef is to oversee the restaurant outlets that would include but is not limited to the sports and media bar, pool bar, room service, and restaurant. They will also 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.

Responsibilities include:

• 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

Benefits Include

• Career Growth and Advancement – Hyatt believes strongly in promoting from within. We offer training, skills development, and career mobility with opportunities for advancement at every level
• Affordable Benefits after 30 days – Full-time colleagues are eligible for medical, dental, vision, life, LTD, and STD coverage
• Referral Bonuses up to $500 – For bringing new members to our team
• Free and Discounted Room Nights at Hyatt hotels around the world
• Paid Time Off – Holiday pay, new child leave, and personal days
• Healthcare FSA – Save money on eligible medical expenses
• Financial Perks – 401(k) with company match and discounted employee stock purchase plan
• Employee Assistance Program – 24/7 emotional support, legal guidance, and personal & financial resources
• Retail Discounts – Savings at Headspace, Apple, AT&T, Verizon, and more

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

Qualifications

• Previous culinary leadership experience as a Sous Chef, Junior Sous Chef, Kitchen Supervisor, or similar role
• Experience in a high-volume restaurant, hotel, resort, or convention property preferred
• Strong culinary skills with knowledge of multiple cooking techniques and cuisines
• Culinary degree from an accredited college or university
• Ability to lead, motivate, and develop a diverse culinary team
• Strong organizational and time-management skills
• Knowledge of food cost controls, inventory management, and purchasing practices
• Understanding of food safety, sanitation, and HACCP principles
• Excellent communication and problem-solving skills
• Ability to work under pressure while maintaining quality and consistency
• Flexible schedule including mornings, evenings, weekends, holidays, and special events

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