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Hotel Sous Chef

Hyatt Hotels

Boston, MA

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JOB DETAILS
SKILLS
Banquet Services, Coaching, Cook Dishes, Culinary Operations, Food Presentation, Food Production, Leadership, Menu Development, Operations, Operations Management, Organizational Skills, Plating Processes, Portion Control, Presentation/Verbal Skills, Production Control, Purchasing/Procurement, Quality Management, Quality Metrics, Restaurant, Safety Standards, Sanitation, Time Management
LOCATION
Boston, MA
POSTED
Today
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.ResponsibilitiesThe 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.

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Hyatt Hotels

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