Executive Sous Chef
Listed on 2026-01-02
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Hospitality / Hotel / Catering
Food & Beverage, Catering -
Restaurant/Food Service
Food & Beverage, Catering
"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."
Peggy Focheux Duval:
Director of Learning & Development, France
You will be responsible for the efficient running of the department in line with Hyatt International’s Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Executive Sous Chef is also responsible to function as the Assistant Production Manager for the Food and Beverage Department, and to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel, and that they are individually profitable.
QualificationsIdeally with an apprenticeship or professional diploma in Food Production. Minimum 2 years work experience as Executive Sous Chef, or Chef de Cuisine in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.
Grand Hyatt at SFO | San Francisco, CA, US
Miraval Austin Resort and Spa | Austin, TX, US
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