Executive Sous Chef - Fremont, CA

Hyatt Hotels & Resorts is a global leader in the hospitality industry, known for its commitment to creating exceptional experiences for guests through a dedicated and attentive team. Founded with a focus on quality service, Hyatt has grown into a prestigious brand synonymous with luxury, comfort, and innovation in hotel management. Hyatt operates a wide range of properties including full-service hotels and resorts, serving millions of guests worldwide each year. With a strong company culture that values diversity, inclusivity, and career development, Hyatt offers a supportive environment for employees to grow both personally and professionally. Known for its warm and respectful atmosphere, Hyatt fosters an inclusive culture that encourages collaboration and creativity across all departments. The Executive Sous Chef position at Hyatt Regency San Francisco Airport is a cornerstone role within the culinary team, designed for individuals passionate about culinary excellence and leadership. This full-time position offers a competitive salary range of $83,600 to $125,500, reflecting the importance and responsibility of the role. The Executive Sous Chef works directly alongside or in the absence of the Executive Chef to oversee and enhance daily culinary operations, ensuring Hyatt's renowned high standards are consistently met or exceeded. This role is instrumental in maintaining operational efficiency, culinary quality, and guest satisfaction. As an Executive Sous Chef, you will support senior leadership in developing and executing culinary strategies while assuming key management responsibilities. You will act as a liaison between all departments within the culinary division and other hotel sectors, fostering seamless communication and teamwork. Part of the role involves creatively developing and implementing menu items that align with Hyatt's brand standards, helping to keep the dining experience innovative and appealing to guests. In addition to menu development, planning and coordinating special events and holiday functions are key components of the role. This requires strong organizational skills and the ability to manage multiple priorities effectively. You will also be responsible for managing hourly kitchen staff through scheduling, payroll administration, training programs, coaching, performance evaluations, and hiring processes. Leadership in cultivating a motivated and skilled team is essential for delivering exceptional guest experiences and ensuring employee satisfaction. Financial oversight is another critical aspect, including monitoring food production, ordering, cost control, and maintaining quality and consistency on a daily basis. Adherence to safety and sanitation standards is vital to ensure kitchen facilities and equipment meet all regulatory requirements. Regular departmental meetings, training sessions, and goal-setting initiatives will help drive continuous improvement and maintain high performance. Hyatt is dedicated to the professional development of its culinary leaders, with a clear path for Executive Sous Chefs to advance into Executive Chef roles. Training spans various culinary areas, including banquets, restaurants, and garde manger, emphasizing Hyatt's strong commitment to internal promotion. With 70 percent of management positions filled from within and 89 percent of the management committee promoted internally, Hyatt offers unparalleled career growth opportunities. Working at Hyatt means joining an environment that demands exceptional performance and rewards hard work with career enrichment, supportive leadership, and opportunities to shine in the competitive culinary field. If you are ready to take on this challenge of excelling in a fast-paced, guest-focused environment and are motivated to grow your culinary career, Hyatt provides a fitting platform to realize your professional dreams.

• Culinary education and/or appropriate level of on the job training and hotel culinary experience
• Experience in kitchen operations and management
• Strong leadership and communication skills
• Ability to manage and train kitchen staff
• Knowledge of food safety and sanitation standards
• Flexibility in geographic location and scheduling
• Proficient in computer knowledge