Steakhouse Sous Chef: Lead Kitchen & Menu Innovation

Hyatt Hotels Corporation; Austin (TX); On-site; USD 30,000 - 47,000; Full time

Benefits offered by this job

Career Growth

Affordable Benefits after 30 days

Healthcare FSA

Free Hyatt Room Nights

Discounted Room Nights

Free Parking

Paid Time Off

401(k) with company match

Employee Assistance

Employee meals

Tuition Reimbursement

Discounts at retailers

Colleague Recognition

Job summary

Hyatt Regency Lost Pines Resort and Spa in Bastrop, near Austin, is seeking a dedicated Sous Chef for our specialty restaurant/steakhouse. Join a luxury resort kitchen known for exceptional dining and team development in a full-time, hourly position.

Lead and mentor the culinary team, oversee kitchen operations, and contribute to seasonal menu development while maintaining Hyatt's commitment to excellence and guest satisfaction.

Qualifications

• Experience in a high-paced kitchen environment is required.
• Strong leadership and communication skills to guide the culinary team.
• Culinary education or equivalent hands-on experience in fine dining or banquet operations.
• Uphold Hyatt values of empathy, integrity and innovation while delivering hospitality.

Responsibilities

• Support Culinary Leadership – assist in overseeing kitchen operations and maintain quality.
• Maintain High Standards – deliver exceptional dining experiences.
• Team Development – train and mentor kitchen staff for collaborative work.
• Menu Innovation – contribute to menu development with seasonal ingredients and techniques.
• Operational Efficiency – manage inventory, cost control and food safety.

Skills

Leadership

Communication

Culinary Skills

Banquet Operations

Education

Culinary education or equivalent hands-on experience

Job description

Hyatt Regency Lost Pines Resort and Spa in Bastrop, near Austin, is seeking a dedicated Sous Chef for our specialty restaurant/steakhouse. Join a luxury resort kitchen known for exceptional dining and team development in a full-time, hourly position.

Lead and mentor the culinary team, oversee kitchen operations, and contribute to seasonal menu development while maintaining Hyatt's commitment to excellence and guest satisfaction.