Pastry Sous Chef

Steps from Terminal C at DFW Airport, Hyatt Regency DFW is a fast-paced, high-energy destination with 811 guest rooms, 92,000 square feet of event space, and a culinary team that takes pride in creativity, service, and teamwork. Join us in creating memorable dining experiences for travelers from around the world.

At Hyatt, care connects us—to our guests, our communities, and one another. Here, you’ll find opportunities to grow, expand your skills, and build a career you may not have imagined. Bring your passion for culinary leadership and hospitality and help your career take flight.

We’re looking for a skilled, creative Pastry Sous Chef to help lead our pastry operation. You’ll work alongside the Executive Pastry Chef and culinary team to prepare high-quality desserts, pastries, breads, and baked goods for our restaurants, banquets, room service, and special events. This is a hands-on leadership role for someone who cares about craft, consistency, food safety, and helping colleagues do their best.

• →Prepare and oversee pastries, desserts, breads, and other baked goods according to established recipes and quality standards.
• →Support daily production planning for restaurants, banquets, room service, and catered events.
• →Help lead, train, and coach pastry cooks and other kitchen colleagues.
• →Coordinate with culinary and service teams to meet event timelines and guest needs.
• →Assist with menu development, seasonal offerings, recipe testing, and presentation standards.
• →Monitor inventory, recommend orders, and help control food costs and waste.
• →Maintain clean, organized work areas and follow proper storage, labeling, sanitation, and food safety practices.
• →Follow hotel policies and applicable health and safety requirements.
• →Step in for the Executive Pastry Chef when needed.

• At least two years of culinary leadership experience, preferably in a hotel or other high-volume kitchen.
• Professional pastry or baking experience and skill with advanced pastry techniques.
• Experience leading or mentoring kitchen colleagues.
• Strong skills in baking, dessert preparation, and presentation.
• Ability to organize production and meet deadlines during busy service periods and events.
• Basic knowledge of cost control and Microsoft Office.
• Clear communication skills and a collaborative approach.
• Flexibility to work shifts based on business needs, including weekends and holidays.
• Ability to stand for extended periods and safely lift, push, or pull moderate weight, with or without reasonable accommodation.
• Culinary degree or hotel culinary experience preferred.