Role OverviewThe Executive Sous Chef is responsible for leading daily culinary operations across multiple restaurant outlets, banquet venues, and resort events. This role partners closely with the Executive Chef and Culinary Director to ensure exceptional food quality, operational excellence, financial performance, and the continued development of the culinary team.
What You Will Do
Lead daily culinary operations, ensure consistent execution of Hyatt brand standards, coach and develop culinary colleagues, manage labor productivity, scheduling, food cost, inventory, ordering, and waste reduction, maintain exceptional standards for food safety, sanitation, HACCP compliance, and workplace safety.
Why It Might Be a Fit
The ideal candidate will have strong leadership, coaching, and team development skills, proven experience managing labor, food cost, purchasing, and inventory controls, and the ability to lead multiple outlets and large-scale banquet operations simultaneously.
Requirements
- culinary degree
- five or more years of progressive culinary leadership experience in a luxury hotel, resort, or high-volume hospitality environment
- previous experience as an Executive Sous Chef or senior Sous Chef
- strong leadership, coaching, and team development skills
- proven experience managing labor, food cost, purchasing, and inventory controls
- knowledge of HACCP, food safety, and sanitation standards
- ability to lead multiple outlets and large-scale banquet operations simultaneously
- strong organizational, communication, and problem-solving skills
Benefits
- world-class travel privileges
- professional development opportunities
- comprehensive benefits package
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