Culinary | Sous Chef - Arriba Abajo

Key Responsibilities

• Service Leadership & Operations
• Lead breakfast, lunch, and select dinner services with a hands-on presence on the line
• Expedite during peak service periods and ensure smooth execution
• Supervise preparation and cooking of food items, ensuring quality, consistency, and timing
• Maintain strong BOH/FOH communication and cross-department collaboration
• Support senior culinary leadership by assuming day-to-day management responsibilities
• Act as liaison between culinary and other hotel departments
• Plan, coordinate, and execute special events and holiday functions
• Develop and implement creative menu items aligned with Hyatt and brand standards
• Operational Ownership
• Own ordering, inventory, and vendor communication
• Manage weekly scheduling and labor alignment
• Conduct monthly inventory and monitor food cost
• Build and maintain pars, prep lists, and structured line check systems
• Monitor daily food production, ordering, and quality standards
• Ensure proper safety and sanitation of all kitchen facilities and equipment
• Financial Accountability
• Assist in managing food cost and reducing waste
• Align staffing levels to forecasted volume and labor targets
• Maintain awareness of budget goals and operational efficiencies
• Ensure proper use of Hyatt purchasing systems

Team Leadership & Culture

• Train, mentor, and coach culinary team members
• Manage hourly kitchen employees including scheduling, payroll, training, coaching, evaluating, and hiring
• May supervise culinary supervisors and other junior Sous Chefs
• Participate in hiring and onboarding efforts
• Lead the team toward exceptional guest service and colleague satisfaction results
• Build a culture of urgency, accountability, pride, and professionalism
• Model Hyatt values and brand standards while fostering team growth and retention

Qualifications

• 1–2+ years of leadership experience in a high-volume restaurant or hotel culinary environment
• Experience leading breakfast and brunch service strongly preferred
• In-depth knowledge of kitchen operations, food production, and service execution
• Proven ability to confidently expedite service in a fast-paced environment
• Experience with ordering, inventory management, scheduling, and labor alignment
• Fundamental understanding of food cost control and basic financial management
• Strong leadership, communication, organization, and relationship-building skills
• Experience training, coaching, and developing culinary team members
• Ability to produce a consistent, high-quality product in a timely manner
• Demonstrated commitment to exceeding guest expectations in a service-driven environment
• Proficient in general computer systems and kitchen-related technology
• Culinary education and/or equivalent on-the-job training preferred; hotel experience a plus
• Flexible schedule, including availability for mornings, evenings, weekends, and holidays
• Geographic and schedule flexibility preferred
• PREFERRED: Branded restaurant experience, Lifestyle hotel experience, Familiarity with Birchstreet or similar purchasing platforms, Experience in multi-outlet environments

Benefits & Perks

• Health and welfare plans
• Financial wellbeing options (401(k) plan, College Saving Plan, Employee Stock Purchase Plan)
• Paid time off including vacation, holidays, and sick leave
• Paid Family Bonding Time
• Adoption Assistance
• Discounted and complimentary rooms at Hyatt locations across the globe
• Free colleague meals during shifts
• Well-being & educational assistance
• Many more!