Hyatt Regency
About Hyatt Regency DFW: At Hyatt Regency DFW, we service with heart – anticipating guests and colleague needs, listening with empathy and creating meaningful moments. Service isn’t just what we do – it is who we are, and we do it together!
Come be part of our culinary team at Hyatt Regency DFW located at the DFW Airport. The hotel features 811 guestrooms and 92,000 square feet of function space.
About this Role: We are seeking a passionate and experienced Restaurant Sous Chef to support our culinary team and hotel dining experiences: Jacob’s Spring Grille, Ace’s Lounge, and Jett’s Market. These outlets offer elevated, classic menus infused with a bold Texas flair, serving meals daily in a high-volume, fast-paced environment. As the Restaurant Sous Chef, with the support of the Executive Chef, you will be responsible for the creative direction, operational execution, and team leadership of our culinary outlets team. This role demands passion for excellence, a commitment to quality, and the ability to inspire and develop a kitchen team.
Key Responsibilities:
Oversee daily kitchen operations, ensuring consistency and excellence in food quality and presentation. Develop and execute creative menus that reflect the restaurant concept and culinary trends. Manage food costs, inventory, and vendor relationships to maintain budgetary goals. Ensure compliance with health, safety, and sanitation standards. Collaborate with front-of-house teams to deliver exceptional guest experiences. Manage culinary colleagues through scheduling, payroll, training, coaching, evaluating and hiring Manage other key culinary leadership roles including Supervisors Lead, inspire and coach the team towards achieving exceptional guest service and colleague satisfaction results Monitor food production, ordering, cost, and quality and consistency on a daily basis. What We are Looking For:
Minimum 2+ years Culinary hotel leadership Proven experience as a Sous Chef in a high-volume setting Culinary degree is preferred Maintain a positive and professional approach with coworkers and customers Maintain a high level of responsibility, attention to detail and the ability to adapt under pressure Must have physical stamina to stand, lift, push, and pull moderate amounts of weight In-depth skills and knowledge of kitchen operations and advanced cooking skills Possess strong leadership, communication, organization and relationship skills Proficient in general computer knowledge Capable of producing a consistent quality product in a timely manner Flexible schedule to include weekends and holidays as well as AM, Mid and PM shifts What We Offer:
We believe in taking care of our people. Here’s a glimpse of the benefits and perks you’ll enjoy: Work-Life Balance with a supportive, well-rounded team Colleague Recognition & Celebrations Medical, Dental, Vision benefits starting at 30 days 401(k) + Company Match and Employee Stock Purchase Plan Complimentary Covered Parking at DFW Terminal D Free Colleague Meals during your shift Global Hotel Discounts for you and your family Learning & Development Support Paid Holidays, Sick Time & Vacation Exclusive Discounts on phones, car rentals, entertainment & more Hyatt is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status. Qualifications
In-depth skills and knowledge of all kitchen operations Possess strong leadership, communication, organization and relationship skills Experience with training, basic financial management and customer service Proficient in general computer knowledge A true desire to exceed guest expectations in a fast-paced customer service environment Capable of producing a consistent product in a timely manner Strong training and communication skills Culinary education and/or on the job training, hotel experience preferred Geographic and schedule flexibility preferred Hyatt develops Sous Chefs to progress into the role of Executive Sous Chef through the training of Banquets, Restaurants and Garde Manager. Sous Chefs report directly to the Executive Sous Chef and/or Executive Chef.
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Oversee daily kitchen operations, ensuring consistency and excellence in food quality and presentation. Develop and execute creative menus that reflect the restaurant concept and culinary trends. Manage food costs, inventory, and vendor relationships to maintain budgetary goals. Ensure compliance with health, safety, and sanitation standards. Collaborate with front-of-house teams to deliver exceptional guest experiences. Manage culinary colleagues through scheduling, payroll, training, coaching, evaluating and hiring Manage other key culinary leadership roles including Supervisors Lead, inspire and coach the team towards achieving exceptional guest service and colleague satisfaction results Monitor food production, ordering, cost, and quality and consistency on a daily basis. What We are Looking For:
Minimum 2+ years Culinary hotel leadership Proven experience as a Sous Chef in a high-volume setting Culinary degree is preferred Maintain a positive and professional approach with coworkers and customers Maintain a high level of responsibility, attention to detail and the ability to adapt under pressure Must have physical stamina to stand, lift, push, and pull moderate amounts of weight In-depth skills and knowledge of kitchen operations and advanced cooking skills Possess strong leadership, communication, organization and relationship skills Proficient in general computer knowledge Capable of producing a consistent quality product in a timely manner Flexible schedule to include weekends and holidays as well as AM, Mid and PM shifts What We Offer:
We believe in taking care of our people. Here’s a glimpse of the benefits and perks you’ll enjoy: Work-Life Balance with a supportive, well-rounded team Colleague Recognition & Celebrations Medical, Dental, Vision benefits starting at 30 days 401(k) + Company Match and Employee Stock Purchase Plan Complimentary Covered Parking at DFW Terminal D Free Colleague Meals during your shift Global Hotel Discounts for you and your family Learning & Development Support Paid Holidays, Sick Time & Vacation Exclusive Discounts on phones, car rentals, entertainment & more Hyatt is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status. Qualifications
In-depth skills and knowledge of all kitchen operations Possess strong leadership, communication, organization and relationship skills Experience with training, basic financial management and customer service Proficient in general computer knowledge A true desire to exceed guest expectations in a fast-paced customer service environment Capable of producing a consistent product in a timely manner Strong training and communication skills Culinary education and/or on the job training, hotel experience preferred Geographic and schedule flexibility preferred Hyatt develops Sous Chefs to progress into the role of Executive Sous Chef through the training of Banquets, Restaurants and Garde Manager. Sous Chefs report directly to the Executive Sous Chef and/or Executive Chef.
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