Union Sous Chef | Full Benefits

At Hyatt, we believe in the power of belonging- of making people feel at home no matter where they are in the world. We turn trips into journeys, encounters into experiences, and jobs into careers. Join a team that is making travel more human. Connected. Sustainable. Here, everyone's role matters. Opportunities are yours to shape. Your individuality is celebrated. At the heart of Hyatt is our shared belief that hospitality is more than just a job - it's a career for people who care. 

With our stunning California location, Embarcadero Center is literally at your feet. Our financial district hotel’s newly renovated guest rooms and suites offer a sophisticated urban-modernist haven in downtown with superb amenities for a dynamic stay near San Francisco’s Embarcadero. A multimillion-dollar renovation has transformed our Embarcadero Center hotel’s spacious guest rooms and suites into sophisticated urban retreats, with inviting modernist style in a natural palette, the latest amenities and spectacular balcony views of the city or San Francisco Bay.

The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement and maintain quality standards. In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.   

• →Support senior leadership by developing and assuming basic management responsibilities
• →Assume the role of liaison between all departments within the culinary division and all other hotel departments
• →Supervise the 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
• →May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs
• →Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
• →Monitor food production, ordering, cost, and quality and consistency on a daily basis
• →Ensure proper safety and sanitation of all kitchen facilities and equipment

This is an hourly position with compensation of $42.18 per hour.