Role OverviewThe Executive Sous Chef is responsible for leading daily culinary operations across the resort's restaurants, banquets, and special 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 Sous Chefs, manage labor productivity, and maintain exceptional standards for food safety and sanitation.
Why It Might Be a Fit
The ideal candidate is a leader who thrives in a fast-paced luxury resort environment, inspires teams through collaboration, accountability, and a passion for hospitality, and has a proven track record of managing labor, food cost, purchasing, and inventory controls.
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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