Executive Sous Chef

Experienced culinary leader who thrives in a fast-paced hospitality environment and enjoys leading teams that create memorable guest experiences?

The Hyatt Regency Coralville Hotel & Conference Center is seeking an experienced, motivated, and hands‑on Executive Sous Chef to support daily culinary operations across our award‑winning hotel and conference center, including our award‑winning restaurant, Watermill Kitchen + Bar, known for its elevated Midwest‑inspired cuisine, locally influenced flavors, and exceptional guest experience.

This leadership role assists in overseeing banquet operations, restaurant outlets, stewarding, room service, associate dining, and overall kitchen operations while helping maintain exceptional food quality, operational efficiency, and a positive team culture.

The Executive Sous Chef serves as a key culinary leader and operational partner to the Executive Chef while helping drive consistency, creativity, cleanliness, associate development, and guest satisfaction throughout the property.

• Full-time leadership position
• Annual salary starting at $60,000, commensurate with experience
• Flexible schedule based on business demands and event volume
• Must be available to work days, evenings, weekends, and holidays

• Competitive compensation package
• Matching 401(k) and profit‑sharing opportunities
• Health benefits available after 30 days for full‑time associates
• Free and discounted meals & Starbucks
• Free Marcus Theatre movie tickets
• Hotel discounts at Hyatt and Marcus Hotels & Resorts properties
• Free parking and uniforms
• Opportunities for advancement and career growth
• A fast‑paced, team‑focused culture built around People Pleasing People

As Executive Sous Chef, you will help lead culinary operations throughout the hotel while supporting kitchen leadership, operational consistency, associate development, and exceptional guest experiences.

• Assist in overseeing daily culinary operations across banquet, restaurant, room service, stewarding, and other food & beverage outlets
• Supervise, coach, train, and develop culinary associates and kitchen leadership teams
• Support scheduling and staffing to maintain operational coverage while managing labor costs responsibly
• Ensure food quality, presentation, consistency, and recipe adherence across all outlets
• Maintain proper food handling, labeling, storage, sanitation, and rotation procedures in compliance with health department standards
• Support food and labor cost control initiatives and operational efficiencies
• Assist with ordering, receiving, inventory management, and product quality control
• Ensure kitchen cleanliness, safety, organization, and sanitation standards are consistently maintained
• Support preventative maintenance and proper care of kitchen equipment
• Assist with execution of special events, VIP functions, banquets, and associate events
• Collaborate closely with Food & Beverage, Banquets, Stewarding, and Purchasing teams
• Step into operational leadership responsibilities in the absence of the Executive Chef
• Participate in leadership meetings, operational planning, and associate development initiatives
• Maintain professionalism and strong communication with guests, associates, and leaders
• Assist with additional duties and special projects as assigned

We’re looking for a strong culinary leader who thrives in a high‑volume hospitality environment and enjoys mentoring teams while delivering exceptional food experiences.

• 3–5 years of high‑volume culinary leadership experience preferred
• Strong knowledge of food preparation, sanitation, safety, and kitchen operations
• Experience leading teams in a fast‑paced hospitality…