Sous Chef - Oceanside, CA

Hyatt is a globally recognized hospitality company known for its commitment to delivering outstanding guest experiences through the dedication of its caring and attentive associates. As a leading hotel and resort brand, Hyatt operates in diverse locations around the world, offering luxurious accommodations, exceptional service, and an inclusive culture where associates thrive. Hyatt values talent and provides a workplace rich with opportunities for career growth and development, making it a preferred destination for professionals passionate about hospitality. The company fosters a warm and respectful environment where high expectations are not only met but exceeded, ensuring every guest receives efficient service and memorable experiences. The role of the Sous Chef at Hyatt is integral to maintaining culinary excellence within the hotel’s kitchen operations. Reporting directly to the Executive Chef or Executive Sous Chef, the Sous Chef is responsible for overseeing a specific department within the culinary division, ensuring the highest quality standards are implemented and upheld. This position demands a leader who can manage daily kitchen functions, support and guide culinary associates, and contribute to a positive and engaging guest experience through exceptional food preparation and presentation. The Sous Chef may also step up to manage the entire kitchen operation in the absence of senior chefs, demonstrating versatility and leadership. This role offers a competitive salary range between $66,100 to $95,700, reflecting the candidate’s experience and education. Key responsibilities include collaborating with senior leadership to handle basic management duties, acting as a liaison among various culinary and hotel departments, and supervising food preparation processes. The Sous Chef plays a vital role in menu development, crafting creative dishes that align with Hyatt’s brand standards and appeal to diverse palates. Additionally, the role involves planning and executing special events and holiday functions, managing an hourly kitchen workforce through scheduling, payroll, training, and performance evaluations, and potentially overseeing other culinary leadership positions such as supervisors or junior sous chefs. A crucial aspect of the position is leading and coaching the kitchen team to achieve high standards of guest service and employee satisfaction. The Sous Chef is also tasked with monitoring food production, ordering, costs, and consistency on a daily basis to maintain operational efficiency. Finally, ensuring all safety and sanitation protocols are rigorously followed is paramount to safeguarding the kitchen environment and guest health.

• High school diploma or equivalent
• previous culinary training or certification preferred
• minimum of 3 years culinary experience in a professional kitchen
• experience in a supervisory or management position
• strong leadership and organizational skills
• ability to work flexible hours including weekends and holidays
• food safety certification required