Sous Chef

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences to every guest. Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture. The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement and maintain quality standards. In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.The salary range for this position is $66,100 to $95,700. This is the pay range for this position that Park Hyatt Aviara reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience and education.Responsibilities include:Support senior leadership by developing and assuming basic management responsibilitiesAssume the role of liaison between all departments within the culinary division and all other hotel departmentsSupervise the preparation and cooking of various food itemsDevelop and implement creative menu items that adhere to Hyatt brand standardsPlan, coordinate & implement special events and holiday functionsManage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiringMay manage other key culinary leadership rolls including supervisor and other less senior Sous ChefsLead and coach the team towards achieving exceptional guest service and employee satisfaction resultsMonitor food production, ordering, cost, and quality and consistency on a daily basisEnsure proper safety and sanitation of all kitchen facilities and equipmentIn-depth skills and knowledge of all kitchen operationsPossess strong leadership, communication, organization and relationship skillsExperience with training, basic financial management and customer serviceProficient in general computer knowledgeA true desire to exceed guest expectations in a fast paced customer service environmentCapable of producing a consistent product in a timely mannerStrong training and communication skillsCulinary education and/or on the job training, hotel experience preferredGeographic and schedule flexibility preferred

Created: 2026-02-26