$83,600–$125,500 Per Year
Communication Skills, Cook Dishes, Culinary Operations, Event Management, Food Quality, Leadership, Menu Development, Operational Support, Organizational Skills, People Management, Quality Monitoring, Safety/Work Safety, Schedule Development, Team Lead/Manager
The Executive Sous Chef supports culinary operations by working closely with the Executive Chef, overseeing daily kitchen functions, and leading the culinary team to ensure exceptional guest experiences.
Responsibilities include
- developing creative menus that meet brand standards,
- coordinating special events and holiday functions,
- managing staff through scheduling, training, and evaluations,
- monitoring food quality, cost, and safety,
- and
- facilitating departmental meetings and training sessions.
Ideal candidates possess strong leadership, communication, and organizational skills, with culinary education or extensive hotel kitchen experience. Opportunities for growth include progressing to an Executive Chef role. The position offers a salary range of $83,600-$125,500 and promotes internal career development. Hyatt values diversity and equal opportunity in employment.