Executive Sous Chef

Description

The Hyatt Regency Coralville Hotel & Conference Center is seeking an experienced, motivated, and hands-on Executive Sous Chef to support daily culinary operations across the hotel and conference center, including the award-winning restaurant, Watermill Kitchen + Bar.

Responsibilities

• Assist in overseeing daily culinary operations across banquet, restaurant, room service, stewarding, and other food & beverage outlets
• Supervise, coach, train, and develop culinary associates and kitchen leadership teams
• Support scheduling and staffing to maintain operational coverage while managing labor costs responsibly
• Ensure food quality, presentation, consistency, and recipe adherence across all outlets
• Maintain proper food handling, labeling, storage, sanitation, and rotation procedures in compliance with health department standards
• Support food and labor cost control initiatives and operational efficiencies
• Assist with ordering, receiving, inventory management, and product quality control
• Ensure kitchen cleanliness, safety, organization, and sanitation standards are consistently maintained
• Support preventative maintenance and proper care of kitchen equipment
• Assist with execution of special events, VIP functions, banquets, and associate events
• Collaborate closely with Food & Beverage, Banquets, Stewarding, and Purchasing teams
• Step into operational leadership responsibilities in the absence of the Executive Chef
• Participate in leadership meetings, operational planning, and associate development initiatives
• Maintain professionalism and strong communication with guests, associates, and leaders
• Assist with additional duties and special projects as assigned

Qualifications

• 3–5 years of high-volume culinary leadership experience preferred
• Strong knowledge of food preparation, sanitation, safety, and kitchen operations
• Experience leading teams in a fast-paced hospitality environment
• Strong communication, organizational, and problem-solving skills
• Knowledge of food and labor cost controls
• Ability to manage multiple priorities and remain calm under pressure
• Professional appearance and dependable work ethic
• Culinary degree, apprenticeship, or formal culinary training preferred, but not required
• Basic computer knowledge and administrative skills helpful
• ServSafe Certification or ability to obtain certification
• Ability to lift, carry, push, or pull up to 100 lbs. with assistance as needed
• Ability to stand and walk for extended periods throughout the shift

Pay

Annual salary starting at $60,000, commensurate with experience. Salaried, exempt position.