Seasonal Sous Chef - Join the Team!

Hyatt Hotels & Resorts is a globally recognized leader in the hospitality industry, renowned for its commitment to exceptional guest experiences and inclusive, respectful workplace culture. With a presence in many countries worldwide, Hyatt is known not only for its luxurious accommodations and sophisticated service but also for fostering a positive environment where employees can thrive and develop their careers. Hyatt’s core values are deeply embedded in its culture, emphasizing innovation, respect, a service-oriented mindset, and inclusion. These principles drive every aspect of the guest’s stay and the associate’s experience, ensuring that everyone contributes to delivering authentic hospitality. Hyatt places a strong emphasis on career advancement and internal promotion, with a significant percentage of management positions filled from within the company. This demonstrates Hyatt’s dedication to nurturing talent and building long-term careers in hospitality. The role of a Sous Chef at Hyatt is a pivotal position within the culinary department, integral to maintaining Hyatt’s high standards of food quality, safety, and guest satisfaction. The Sous Chef works closely with the Executive Chef and Executive Sous Chef to oversee daily kitchen operations and manage specific culinary teams or departments. In the absence of senior culinary leaders, the Sous Chef may take full responsibility for the kitchen’s operation, ensuring seamless service and excellent outcomes. This role involves hands-on leadership, providing direction and coaching to kitchen staff while cultivating a collaborative team culture. The Sous Chef is also tasked with developing creative menu items aligned with Hyatt’s brand standards and organizing special events or holiday functions, contributing significantly to the culinary innovation Hyatt is known for. Beyond daily supervision and coordination, the Sous Chef is deeply involved in managing kitchen personnel, which includes scheduling, payroll oversight, training new employees, coaching for performance improvement, conducting evaluations, and participating in hiring. This leadership extends to managing subordinate supervisors or Sous Chefs, ensuring consistent adherence to Hyatt’s culinary excellence and operational protocols. A critical element of the Sous Chef’s responsibilities includes rigorous monitoring of food production, inventory ordering, cost control, and maintaining the highest standards of safety and sanitation within the kitchen. This ensures that every dish served meets Hyatt’s expectations for quality and consistency, supporting a positive guest experience. To excel as a Sous Chef at Hyatt, one must demonstrate strong leadership capabilities, excellent communication, and organizational skills. Experience with training staff, basic financial management, and exceptional customer service are essential. Proficiency in general computer skills is also expected, as is the ability to perform efficiently in a fast-paced, customer-focused environment. Candidates are encouraged to have either formal culinary education or extensive on-the-job training, with experience in hotel settings preferred. Geographic and schedule flexibility are advantageous, given the dynamic nature of hospitality operations. Hyatt actively develops its Sous Chefs for career advancement opportunities, preparing them for roles such as Executive Sous Chef through comprehensive training that covers banquets, restaurants, and garde manger operations. This role embodies a significant step within Hyatt’s commitment to internal promotion, providing ample opportunity for ambitious culinary professionals to advance within the company. With over 70% of management hires and nearly 90% of Managing Committee promotions sourced from within the organization, Hyatt offers a rewarding pathway for growth and success in the hospitality industry. This position not only challenges individuals to refine their operational and leadership skills but also allows them to create meaningful and memorable experiences for guests.

• Culinary education and/or on the job training
• experience in kitchen operations
• leadership experience preferred
• ability to work flexible hours including weekends and holidays
• strong communication skills
• competence in managing kitchen teams
• knowledge of food safety and sanitation regulations
• proficiency in scheduling and payroll management