Executive Sous Chef |Salary range $78,600-96,000/year
Hyatt Hotels Corporation, Baltimore, MD, United States
Executive Sous Chef |Salary range $78,600-96,000/year
Culinary
Department Head/Manager
Full-time
Yearly US Dollar (USD) pay basis
Summary
At Hyatt, we care for people so they can be their best.
Our commitment to care begins with you, our colleagues because you are the heart of Hyatt. We create an inclusive environment that prioritizes your well-being, fosters growth, and helps you thrive both personally and professionally. At Hyatt, empathy is not just a value, it’s a way of life.
We are looking for a dynamic and experienced
Executive Sous Chef
to support our property’s Culinary operations. This management position plays a critical role in providing efficient service and meaningful experiences.
Why Choose Hyatt
Health Benefits:
Medical, dental, and vision insurance starting after just 30 days
Free and discounted room nights
Friends & family rates at Hyatt properties
Discounts on food and beverage
Exclusive savings on tech, wellness apps, and more (e.g., Apple, AT&T, Headspace)
Work-Life Balance:
Paid time off, including new child leave
Retirement Support:
401(k) matching (up to 4%) and employee stock purchase plan
Growth Opportunities:
Tuition reimbursement and robust training programs
Everyday Conveniences:
Complimentary meals for employees
What You’ll Do Here
The goal of the Executive Sous Chef is to work directly with and in the absence of the Executive Chef to maintain and improve the culinary operations. The ideal Executive Sous Chef will accomplish this by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.
Key Responsibilities
Support senior leadership by developing and assuming key management responsibilities
Assume the role of liaison between all departments within the culinary division and all other hotel departments
Supervise departmental Sous Chefs performance and provide them council as to the preparation and cooking of various food items
Develop and implement creative menu items that adhere to Hyatt brand standards
Plan, coordinate & implement special events and holiday functions
Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance and control
Ensure proper safety and sanitation of all kitchen facilities and equipment
Organize and facilitate departmental meetings, training and goals setting
Qualifications
In-depth skills and knowledge of all kitchen operations
Possess strong leadership, communication, organization and relationship skills
Experience with training, financial management and customer service
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
Flexible schedule availability, including nights, weekends, and holidays
All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.
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Culinary
Department Head/Manager
Full-time
Yearly US Dollar (USD) pay basis
Summary
At Hyatt, we care for people so they can be their best.
Our commitment to care begins with you, our colleagues because you are the heart of Hyatt. We create an inclusive environment that prioritizes your well-being, fosters growth, and helps you thrive both personally and professionally. At Hyatt, empathy is not just a value, it’s a way of life.
We are looking for a dynamic and experienced
Executive Sous Chef
to support our property’s Culinary operations. This management position plays a critical role in providing efficient service and meaningful experiences.
Why Choose Hyatt
Health Benefits:
Medical, dental, and vision insurance starting after just 30 days
Free and discounted room nights
Friends & family rates at Hyatt properties
Discounts on food and beverage
Exclusive savings on tech, wellness apps, and more (e.g., Apple, AT&T, Headspace)
Work-Life Balance:
Paid time off, including new child leave
Retirement Support:
401(k) matching (up to 4%) and employee stock purchase plan
Growth Opportunities:
Tuition reimbursement and robust training programs
Everyday Conveniences:
Complimentary meals for employees
What You’ll Do Here
The goal of the Executive Sous Chef is to work directly with and in the absence of the Executive Chef to maintain and improve the culinary operations. The ideal Executive Sous Chef will accomplish this by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.
Key Responsibilities
Support senior leadership by developing and assuming key management responsibilities
Assume the role of liaison between all departments within the culinary division and all other hotel departments
Supervise departmental Sous Chefs performance and provide them council as to the preparation and cooking of various food items
Develop and implement creative menu items that adhere to Hyatt brand standards
Plan, coordinate & implement special events and holiday functions
Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance and control
Ensure proper safety and sanitation of all kitchen facilities and equipment
Organize and facilitate departmental meetings, training and goals setting
Qualifications
In-depth skills and knowledge of all kitchen operations
Possess strong leadership, communication, organization and relationship skills
Experience with training, financial management and customer service
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
Flexible schedule availability, including nights, weekends, and holidays
All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.
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