Hotel Sous Chef

At Hyatt Regency Boston, we believe guests choose Hyatt because of our caring, attentive colleagues who provide efficient service, thoughtful hospitality, and meaningful experiences. The Sous Chef supports the Executive Chef and/or Executive Sous Chef in leading daily culinary operations across assigned areas, including Banquets, Restaurant, In-Room Dining, Garde Manger, colleague dining, production, and special events. The Sous Chef helps create, implement, and maintain quality standards for food preparation, presentation, sanitation, organization, and service. This role provides daily support and guidance to culinary colleagues, ensures consistent execution, and may oversee the culinary operation in the absence of senior culinary leadership. This position has an expected pay range of $72,000 to $85,000 annually. Responsibilities The responsibilities outlined below are representative of the essential functions of this position and are not intended to be exhaustive; additional duties may be assigned as necessary. Support the Executive Chef and/or Executive Sous Chef in managing daily culinary operations and assigned kitchen areas. Supervise food preparation, cooking, plating, and presentation to ensure quality, consistency, and timely service. Lead, train, coach, and support culinary colleagues during prep, service, banquets, restaurant operations, and special events. Monitor food production, product freshness, labeling, storage, portion control, sanitation, and safety standards. Assist with ordering, inventory, scheduling, payroll support, food cost awareness, and other basic operational controls. Coordinate with culinary, stewarding, banquet, restaurant, in-room dining, purchasing, and other hotel departments. Support menu execution, creative menu development, special events, holiday functions, and high-volume business needs. Promote a respectful, inclusive, organized, and guest-focused kitchen environment. At Hyatt Regency Boston, we believe guests choose Hyatt because of our caring, attentive colleagues who provide efficient service, thoughtful hospitality, and meaningful experiences. The Sous Chef supports the Executive Chef and/or Executive Sous Chef in leading daily culinary operations across assigned areas, including Banquets, Restaurant, In-Room Dining, Garde Manger, colleague dining, production, and special events. The Sous Chef helps create, implement, and maintain quality standards for food preparation, presentation, sanitation, organization, and service. This role provides daily support and guidance to culinary colleagues, ensures consistent execution, and may oversee the culinary operation in the absence of senior culinary leadership. This position has an expected pay range of $72,000 to $85,000 annually. Responsibilities The responsibilities outlined below are representative of the essential functions of this position and are not intended to be exhaustive; additional duties may be assigned as necessary. Support the Executive Chef and/or Executive Sous Chef in managing daily culinary operations and assigned kitchen areas. Supervise food preparation, cooking, plating, and presentation to ensure quality, consistency, and timely service. Lead, train, coach, and support culinary colleagues during prep, service, banquets, restaurant operations, and special events. Monitor food production, product freshness, labeling, storage, portion control, sanitation, and safety standards. Assist with ordering, inventory, scheduling, payroll support, food cost awareness, and other basic operational controls. Coordinate with culinary, stewarding, banquet, restaurant, in-room dining, purchasing, and other hotel departments. Support menu execution, creative menu development, special events, holiday functions, and high-volume business needs. Promote a respectful, inclusive, organized, and guest-focused kitchen environment. • Previous culinary supervisory experience in a hotel environment required. • Prior sous chef experience preferred. • Strong knowledge of kitchen operations, cooking techniques, food safety, sanitation, and quality standards. • Strong leadership, communication, organization, training, and relationship-building skills. • Basic understanding of scheduling, payroll, ordering, inventory, food cost, and union labor relations preferred. • Ability to work flexible shifts, stand for extended periods, work in hot or cold kitchen environments. Lift and carry up to 50 pounds. • Previous culinary supervisory experience in a hotel environment required. • Prior sous chef experience preferred. • Strong knowledge of kitchen operations, cooking techniques, food safety, sanitation, and quality standards. • Strong leadership, communication, organization, training, and relationship-building skills. • Basic understanding of scheduling, payroll, ordering, inventory, food cost, and union labor relations preferred. • Ability to work flexible shifts, stand for extended periods, work in hot or cold kitchen environments. Lift and carry up to 50 pounds.

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