Role OverviewThe Executive Sous Chef is responsible for leading the 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 our culinary team.
What You Will Do
Lead daily culinary operations across multiple restaurant outlets, banquet venues, and resort events. Ensure consistent execution of Hyatt brand standards, recipes, presentation, quality, and guest experience. Coach, mentor, and develop Sous Chefs and culinary colleagues while fostering a culture of accountability, teamwork, and continuous improvement.
Why It Might Be a Fit
Joining Spruce Peak means becoming part of a team that values craftsmanship, collaboration, and authentic hospitality. You'll have the opportunity to work alongside talented professionals while creating memorable dining experiences in one of New England's premier mountain destinations.
Requirements
- A 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 preferred
- 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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