Sous Chef
HyattNew York, New York, United States
Posted February 10, 2026
70000 - 80000 USD
Full Time
About the Company
Hyatt Hotels Corporation is a global hospitality leader operating over 1,000 hotels and resorts in more than 75 countries across six continents. The company offers a broad portfolio of brands—from luxury properties such as Park Hyatt and Grand Hyatt to lifestyle collections like Andaz and Alila, and inclusive resorts under the Hyatt Ziva and Secrets banners—catering to a wide range of traveler preferences. Hyatt differentiates itself through a customer‑centric philosophy, a robust loyalty program (World of Hyatt), and integrated technology and destination‑management services that enhance guest experiences and operational efficiency. The organization emphasizes a culture of care, empowering employees to deliver personalized service and continuously innovate across hospitality, culinary, and wellness offerings.
Job Description
The Sous Chef will manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement and maintain quality standards. Responsibilities include monitoring daily functions, providing support and guidance to the culinary team, and leading and coaching the team towards achieving exceptional guest service and employee satisfaction results.
Requirements
- 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
- 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.
- Supervises Steward Team and all the cleaning duties.
- Supports the Stewarding team in training, evaluation, counseling, and discipline of staff and maintains confidentiality of related issues
- Oversees all restaurant kitchen operations.
- Oversees all quality control of recipes and adherence to all recipes.
- Portion control monitored to protect food cost.
- Monitors and maintains all applicable sanitation codes and regulations, and ensures that hotel is always prepared for inspection by Department of Health
- Oversees par stocks for Food and Beverage Outlets on daily basis and issues appropriate equipment
- Performs General Storeroom inventory of china, silver, and glassware on quarterly basis.
- Prepares daily work assignments and delegates to staff.
- Responsible for daily operation of employee cafeteria.
- All other responsibilities as assigned.
