Executive Sous Chef

Our leaders have always encouraged us to try new approaches and learn by experimentation. The biggest learning through this was that persistence and calculated risks pay off. At Hyatt, our guests choose us because of caring and attentive associates focused on providing efficient service and meaningful experiences. Hyatt is a place where high expectations aren't just met—they're exceeded. It offers outstanding rewards, unlimited career opportunities, and a warm, respectful, inclusive culture. Our Hyatt Culture is represented by our mission, values, and goals: Innovative, Respect, Service-Oriented, and Inclusion. Hyatt is forward‑thinking and passionate, continually seeking new ways to advance in the hospitality industry. Associates are inspired by camaraderie, customer‑focused, and committed to authentic hospitality every time. The Executive Sous Chef works directly with, and in the absence of, the Executive Chef to maintain and improve culinary operations. The ideal candidate monitors daily functions, supports and guides the culinary team, and delivers a positive guest experience. Salary Range: $76,000 – $93,000 annually. Responsibilities include: Support senior leadership by developing and assuming key management responsibilities Act as liaison among all departments within the culinary division and other hotel departments Supervise departmental Sous Chefs, providing guidance on 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 toward exceptional guest service and employee satisfaction Monitor food production, ordering, cost, and quality/consistency daily to ensure financial performance and control Ensure proper safety and sanitation of all kitchen facilities and equipment Organize and facilitate departmental meetings, training, and goal setting Qualifications

In‑depth knowledge of all kitchen operations Strong leadership, communication, organization, and relationship skills Experience with training, financial management, and customer service True desire to exceed guest expectations in a fast‑paced environment Ability to produce consistent product in a timely manner Culinary education and/or appropriate on‑the‑job training and hotel culinary experience Geographic and schedule flexibility preferred Must have Union Local 6 experience Hyatt develops Executive Sous Chefs to progress into the role of Executive Chef through training in Banquets, Restaurants, and Garde Manger. Executive Sous Chefs report directly to the Executive Chef. Hyatt Hotels & Resorts believes in strong commitment to promotion from within. Begin your career today as the Executive Sous Chef and find yourself as the Executive Chef within a few years. 70% of management hires are from within Hyatt, 89% of the Managing Committee is promoted from within. The statistics are there; make it your next step! Grand Hyatt at SFO | San Francisco, CA, US

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