Executive Sous Chef

Summary

The Executive Sous Chef supports the Executive Chef in leading, managing, training, and overseeing daily operations across all culinary outlets, ensuring exceptional food quality, operational excellence, and a high-end resort guest experience.

Responsibilities

• Maintain flexibility with schedule changes based on business needs.
• Assist Stewarding team with dishes, trash removal, sweeping, and other operational tasks as needed.
• Maintain positive working relationships with Stewarding, Front of House, and Receiving teams.
• Stay informed of daily and weekly business forecasts including reservations, events, and group functions.
• Demonstrate extensive food, recipe, and menu knowledge.
• Understand resort and departmental expectations.
• Supervise and develop line cooks and culinary leaders.
• Ensure all new associates are properly onboarded and trained.
• Set team members up for success through coaching and ongoing development.
• Promote a positive culture throughout Culinary and Stewarding departments.
• Lead by example through professionalism, accountability, and teamwork.
• Ensure recipes and menu standards are consistently followed.
• Inspect food quality, preparation methods, and presentation daily.
• Ensure all dishes are plated according to established standards.
• Monitor consistency across all resort dining outlets.
• Oversee daily specials and ensure quality, creativity, and compliance.
• Support innovation through new techniques, menu development, and culinary trends.
• Ensure dietary restrictions and food allergy requests are handled safely and accurately.
• Monitor food costs, labor hours, and purchasing trends.
• Develop understanding of budgeting and financial performance.
• Assist in achieving departmental financial objectives.
• Support labor management and scheduling efficiency.
• Maintain visibility in operations and interact with VIP guests when appropriate.

Qualifications

• Sous Chef or other leadership roles in culinary required.
• In-depth skills and knowledge of all kitchen operations.
• Strong leadership, communication, organization, and relationship skills.
• Experience with training, financial management, and customer service.
• Proficient in general computer knowledge.
• A true desire to exceed guest expectations in a fast-paced customer service environment.
• Capable of producing a consistent product in a timely manner.
• Culinary education and/or appropriate level of on-the-job training and hotel culinary experience.
• Geographic and schedule flexibility preferred.

Benefits

• Free employee meals in employee dining hall.
• Discounted and complimentary hotel room nights.
• Medical, dental, and vision insurance (full-time colleagues).
• Retirement savings plan.
• Excellent training and professional development.
• Opportunities to work around the world with Hyatt Hotels and Resorts.
• Tuition/wellness reimbursement up to $1,000 a year.