Hyatt Hotels Corporation
"Our leaders have always encouraged us to try new approaches and learn by experimentation. The biggest learning through this was that persistence and calculated risks, pay off."
Hyatt Centric Sapporo is preparing to make its debut in one of Japan’s most dynamic cities—where nature, culture, and creativity converge. Located just steps from Sapporo Station, our hotel will be the perfect launchpad for curious travelers eager to explore Hokkaido’s vibrant urban energy and breathtaking landscapes.
As Executive Chef, you will lead the culinary vision of the hotel from pre‑opening through daily operations. You’ll oversee all kitchen operations, develop locally inspired menus, and ensure exceptional quality and safety standards. Your creativity and leadership will shape the dining experience and reflect the spirit of Sapporo.
Rooted in Hyatt’s Purpose —“ We care for people so they can be their best”—you’ll inspire a passionate culinary team and deliver memorable dining moments that connect guests to the local culture.
Key Responsibilities
Lead culinary strategy and operations for pre‑opening and ongoing service Develop seasonal and locally inspired menus that reflect the brand and region Oversee kitchen staff recruitment, training, and development Ensure compliance with food safety, hygiene, and regulatory standards Manage inventory, cost control, and supplier relationships Collaborate with F&B and Marketing teams to create signature experiences Foster a culture of creativity, care, and excellence Qualifications
Culinary degree or equivalent experience Minimum 2 years’ experience as Executive Chef or Sous Chef in a lifestyle or luxury hotel Pre‑opening experience is highly preferred Strong leadership, creativity, and operational skills Deep understanding of food safety and kitchen management Fluency in Japanese and English
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Lead culinary strategy and operations for pre‑opening and ongoing service Develop seasonal and locally inspired menus that reflect the brand and region Oversee kitchen staff recruitment, training, and development Ensure compliance with food safety, hygiene, and regulatory standards Manage inventory, cost control, and supplier relationships Collaborate with F&B and Marketing teams to create signature experiences Foster a culture of creativity, care, and excellence Qualifications
Culinary degree or equivalent experience Minimum 2 years’ experience as Executive Chef or Sous Chef in a lifestyle or luxury hotel Pre‑opening experience is highly preferred Strong leadership, creativity, and operational skills Deep understanding of food safety and kitchen management Fluency in Japanese and English
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