Sous Chef

About the role

Elevate Your Craft at Park Hyatt Chicago: Lead, Inspire, and Redefine Culinary Excellence as Our Sous Chef

Summary

Organization- Park Hyatt Chicago

THE ROLE

As Sous Chef , you will serve as a key culinary leader and brand ambassador for Park Hyatt Chicago and NoMI . This hands‑on leadership role is designed for a highly skilled, detail‑driven culinary professional who excels in refined execution, team development, and delivering exceptional dining experiences within a luxury environment.

RESPONSIBILITIES

• Culinary Leadership: Lead daily culinary operations by supervising food preparation, production, and service execution, ensuring consistency, precision, and adherence to Park Hyatt and NoMI quality standards across all meal periods.
• Menu Innovation: Drive culinary excellence and creativity by developing, testing, and implementing seasonal dishes that reflect NoMI’s modern American identity rooted in French technique.
• Team Development: Support and develop the culinary team through hands‑on training, coaching, performance management, and daily leadership that fosters craftsmanship and accountability.
• PM Oversight: Oversee PM shift operations while maintaining full flexibility to support AM, PM, and overnight needs to ensure uninterrupted culinary performance.
• Operational Management: Manage key operational functions including ordering, inventory, cost control, scheduling, payroll oversight, and labor management to support financial goals and efficiency.
• Safety & Sanitation: Ensure flawless safety and sanitation practices by upholding food safety standards, maintaining equipment care, and enforcing compliance with health regulations and Hyatt policies.
• Cross‑Functional Collaboration: Collaborate with the Executive Chef, Chef de Cuisine, Food & Beverage leadership, and hotel departments to support seamless service, special events, and elevated guest experiences.
• Guest Engagement — Serve as a culinary ambassador by engaging with guests, VIPs, and frequent diners to personalize experiences and reinforce NoMI’s reputation for refined hospitality.
• Coaching & Accountability: Teach, mentor, and elevate cooks through hands‑on training, constructive coaching conversations, and clear performance expectations; administer disciplinary documentation when necessary to uphold standards and support colleague growth.
• Leadership Coverage: Act as a senior leader in the absence of the Executive Chef or Chef de Cuisine, ensuring continuity of operations, decision‑making, and team leadership.

BENEFITS

• Health Insurance Eligibility: Available after 30 days of employment.
• 401(k) Eligibility: Available after 30 days of employment.
• 401(k) Matching Contribution: Eligible after 1 year of employment (limited match).
• Monthly Fitness Membership Reimbursement: Available up to a specified limit.
• Qualified Parking & Transportation Tax Exemption: Subject to eligibility.
• Paid Time Off & Holidays: Provided according to company policy.

Qualifications

• Luxury Experience : Minimum of two years of experience as a Sous Chef in a luxury hotel, fine‑dining restaurant, or Forbes‑rated environment, with a demonstrated ability to perform at an elevated standard.
• Formal Training: Culinary degree or equivalent professional training that reflects a dedication to craftsmanship and continuous growth.
• Technical Skill : Strong command of culinary techniques, modern American cuisine, and French fundamentals, with the ability to execute refined dishes with precision.
• Technical Proficiency: Comfort with culinary technology, kitchen management systems, and basic financial tools essential to daily operations.
• Consistency Standards: Commitment to maintaining uncompromising standards of consistency, presentation, and detail in a fast‑paced, high‑expectation environment.
• Operational Acumen : Solid understanding of kitchen operations, including production flow, ordering, inventory, and cost management, with the ability to support both efficiency and creativity.
• Talent Development: Demonstrated success in teaching and developing cooks through structured training, hands‑on guidance, and consistent coaching that elevates performance.
• Leadership Presence : Proven ability to lead with professionalism and poise, guiding teams through clear direction, thoughtful mentorship, and a commitment to excellence.
• Communication Excellence: Exceptional communication and interpersonal skills, with the ability to collaborate seamlessly across culinary and front‑of‑house teams.
• Guest Sensitivity: A refined understanding of luxury guest expectations and the ability to support personalized, thoughtful interactions that enhance the dining experience.
• Schedule Flexibility: Full open availability, including AM, PM, weekends, and holidays; ability to primarily support PM operations while providing coverage across all shifts as needed.