{"schemaVersion":"jobsearcher.job.v1","id":"91ef8bd2ca4355f83b9681b6","url":"https://jobsearcher.com/jobs/91ef8bd2ca4355f83b9681b6","canonicalUrl":"https://jobsearcher.com/jobs/91ef8bd2ca4355f83b9681b6","title":"Executive Sous Chef","description":"Executive Sous ChefThe Executive Sous Chef is a key culinary leadership position responsible for the overall day-to-day culinary operations of the hotel restaurant, banquet functions, and related food and beverage activities. Reporting directly to the Director of Operations, the Executive Sous Chef provides hands-on leadership to the culinary team and is accountable for food quality, consistency, presentation, sanitation, labor management, food cost, production, and successful execution of restaurant and banquet operations. The ideal candidate is an experienced culinary professional with strong leadership skills, excellent organization, sound business judgment, and the ability to successfully manage both daily restaurant service and high-volume banquet operations.\r\nKey responsibilities include:\r\nDirect and oversee the daily operation of the hotel restaurant kitchen and culinary department.\r\nEnsure consistent execution of menu items, recipes, preparation standards, portion sizes, flavor profiles, and presentation.\r\nMaintain high standards of food quality and ensure dishes are prepared and served according to established hotel standards.\r\nLead kitchen operations during high-volume restaurant periods and special events.\r\nEstablish daily production priorities and ensure all preparation is completed accurately and on schedule.\r\nConduct pre-shift meetings and communicate daily priorities, specials, VIP needs, events, staffing, and operational expectations.\r\nMonitor kitchen flow and adjust staffing and production as business levels change.\r\nMaintain a clean, organized, efficient, and professional kitchen environment.\r\nEnsure proper storage, labeling, rotation, and utilization of all food products.\r\nIdentify opportunities to improve culinary processes, productivity, consistency, and efficiency.\r\nMaintain strict compliance with all federal, state, and local food safety and sanitation requirements.\r\nEnsure proper food handling, preparation, cooking, cooling, reheating, holding, and storage procedures.\r\nMonitor and document food temperatures as required.\r\nEnsure proper labeling, dating, and FIFO rotation of products.\r\nConduct regular inspections of refrigerators, freezers, prep areas, dry storage, equipment, and kitchen work areas.\r\nEnsure all employees follow established sanitation and personal hygiene standards.\r\nMaintain compliance with HACCP and hotel food safety procedures.\r\nEnsure proper chemical storage and usage.\r\nImmediately address food safety, sanitation, or equipment concerns.\r\nPrepare the department for health inspections and internal food safety audits.\r\nOversee the culinary execution of all banquet and event functions, including meetings, conferences, weddings, receptions, private events, and special programs.\r\nReview Banquet Event Orders (BEOs) and ensure all culinary requirements are understood and executed accurately.\r\nDevelop production schedules, prep lists, staffing plans, and timelines for banquet events.\r\nCoordinate closely with the Operations Manager and Assistant Operations Manager regarding banquet needs, event timelines, staffing, guest counts, menus, dietary restrictions, and special requests.\r\nEnsure banquet food is prepared, presented, and delivered according to event specifications and established quality standards.\r\nManage the culinary team during banquet service and ensure all food is delivered accurately and on time.\r\nMonitor buffet presentation, plated meals, stations, receptions, breaks, and other banquet food service.\r\nPlan production quantities based on guaranteed guest counts and anticipated attendance while minimizing waste and unnecessary costs.\r\nParticipate in banquet planning and event meetings as required.\r\nProvide culinary support for VIP events and high-profile guests.\r\nEnsure proper breakdown, storage, and utilization of banquet leftovers in accordance with food safety standards.\r\nProvide direct leadership, supervision, coaching, and direction to culinary team members.\r\nEstablish clear performance expectations related to food quality, productivity, attendance, sanitation, teamwork, and professionalism.\r\nLead by example and maintain a professional, respectful, and accountable workplace.\r\nTrain new culinary employees on recipes, preparation methods, equipment, sanitation, safety, and hotel standards.\r\nContinuously develop the culinary team through coaching, cross-training, and hands-on development.\r\nIdentify high-potential team members and support internal development and succession planning.\r\nAssist with recruiting, interviewing, selection, onboarding, and training of culinary employees.\r\nPrepare or contribute to employee schedules based on restaurant volume, occupancy, banquet business, and forecasted needs.\r\nMonitor employee attendance, punctuality, productivity, and performance.\r\nAddress performance issues promptly and communicate significant concerns to the Director of Operations.\r\nRecognize team accomplishments and promote a positive culture of teamwork and accountability.\r\nLead with professionalism, respect, accountability, and integrity.\r\nTake ownership of culinary operations and proactively identify solutions.\r\nQualifications include:\r\nMinimum of 35 years of progressive culinary leadership experience in a hotel, resort, upscale restaurant, or high-volume food and beverage operation.\r\nPrevious experience as an Executive Sous Chef, Sous Chef, Chef de Cuisine, or comparable culinary leadership role.\r\nStrong hotel restaurant and banquet experience preferred.\r\nStrong knowledge of culinary techniques, food preparation, menu execution, and presentation.\r\nDemonstrated experience managing banquet production and large-scale events.\r\nStrong understanding of food cost, labor management, inventory, and purchasing.\r\nKnowledge of food safety, sanitation, and HACCP principles.\r\nStrong leadership, communication, organization, and problem-solving skills.\r\nAbility to effectively coach, develop, and hold employees accountable.\r\nAbility to work collaboratively with hotel operations and other departments.\r\nValid food safety certification required or ability to obtain certification within the required timeframe.\r\nDue to the cyclical nature of the hospitality industry, management may be required to work varying schedules (including Holidays and weekends) to reflect the business needs of the hotel.\r\nAnnual Salary: $100,000-$110,000 + Discretionary Bonus Plan\r\nAbout Hyatt Centric\r\nLocated near Pier 39, Hyatt Centric Fisherman's Wharf hosts 316 spacious, nautically themed rooms and suites with comfy Hyatt Grand Beds and is one of the best ways to experience the city by the bay. As part of the EOS Hospitality Group, we believe in Shared Accountability, Humility & Kindness, Creative Problem Solving, Collaboration & Community and Do Well and Do Good. Hyatt Centric offers competitive salaries and robust benefit plans.\r\nManagement Benefits:\r\nTiered Medical Plans- Cigna or Kaiser\r\nPlans include Chiropractic & Acupuncture - Long Term Disability\r\nTiered PPO Dental Plans - Voluntary Supplemental Medical Plans\r\nVision - Paid Holidays\r\nEmployee Assistance Program - PTO and Sick Pay\r\nFlexible Spending Account (FSA) - 401K Matching Program\r\nLife & AD&D Insurance - On-site parkingPre-Tax Commuter\r\nImportant Notice:\r\nThis job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform.\r\nPursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records. Hyatt Centric is an Equal Opportunity Employer without regard to people formerly experiencing homelessness, race, color, creed, gender, gender expression, gender identity, religion, marital status, registered domestic partner status, sex (includes pregnancy, childbirth, breastfeeding, and related medical conditions), sexual orientation, age, veteran status, national origin or ancestry, political affiliation, physical or mental disability, medical condition including genetic characteristics, or any other consideration made unlawful by federal, state, or local laws. Hyatt Centric hiring policies require a background check for all applicants working directly with at-risk populations.","company":"EOS","rawCompany":"eos","city":"Millbrae","state":"CA","isRemote":false,"isActive":false,"createdAt":"2026-09-02T01:11:13.506Z","occupations":[{"code":"35-1011.00","title":"Chefs and Head Cooks","slug":"chefs-and-head-cooks"},{"code":"35-1012.00","title":"First-Line Supervisors of Food Preparation and Serving Workers","slug":"first-line-supervisors-of-food-preparation-and-serving-workers"},{"code":"11-9051.00","title":"Food Service Managers","slug":"food-service-managers"}],"industries":[{"code":"722511","title":"Full-Service Restaurants","slug":"full-service-restaurants"},{"code":"722310","title":"Food Service Contractors","slug":"food-service-contractors"},{"code":"721110","title":"Hotels (except Casino Hotels) and Motels","slug":"hotels-except-casino-hotels-and-motels"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"Executive Sous Chef","description":"Executive Sous ChefThe Executive Sous Chef is a key culinary leadership position responsible for the overall day-to-day culinary operations of the hotel restaurant, banquet functions, and related food and beverage activities. Reporting directly to the Director of Operations, the Executive Sous Chef provides hands-on leadership to the culinary team and is accountable for food quality, consistency, presentation, sanitation, labor management, food cost, production, and successful execution of restaurant and banquet operations. The ideal candidate is an experienced culinary professional with strong leadership skills, excellent organization, sound business judgment, and the ability to successfully manage both daily restaurant service and high-volume banquet operations.\r\nKey responsibilities include:\r\nDirect and oversee the daily operation of the hotel restaurant kitchen and culinary department.\r\nEnsure consistent execution of menu items, recipes, preparation standards, portion sizes, flavor profiles, and presentation.\r\nMaintain high standards of food quality and ensure dishes are prepared and served according to established hotel standards.\r\nLead kitchen operations during high-volume restaurant periods and special events.\r\nEstablish daily production priorities and ensure all preparation is completed accurately and on schedule.\r\nConduct pre-shift meetings and communicate daily priorities, specials, VIP needs, events, staffing, and operational expectations.\r\nMonitor kitchen flow and adjust staffing and production as business levels change.\r\nMaintain a clean, organized, efficient, and professional kitchen environment.\r\nEnsure proper storage, labeling, rotation, and utilization of all food products.\r\nIdentify opportunities to improve culinary processes, productivity, consistency, and efficiency.\r\nMaintain strict compliance with all federal, state, and local food safety and sanitation requirements.\r\nEnsure proper food handling, preparation, cooking, cooling, reheating, holding, and storage procedures.\r\nMonitor and document food temperatures as required.\r\nEnsure proper labeling, dating, and FIFO rotation of products.\r\nConduct regular inspections of refrigerators, freezers, prep areas, dry storage, equipment, and kitchen work areas.\r\nEnsure all employees follow established sanitation and personal hygiene standards.\r\nMaintain compliance with HACCP and hotel food safety procedures.\r\nEnsure proper chemical storage and usage.\r\nImmediately address food safety, sanitation, or equipment concerns.\r\nPrepare the department for health inspections and internal food safety audits.\r\nOversee the culinary execution of all banquet and event functions, including meetings, conferences, weddings, receptions, private events, and special programs.\r\nReview Banquet Event Orders (BEOs) and ensure all culinary requirements are understood and executed accurately.\r\nDevelop production schedules, prep lists, staffing plans, and timelines for banquet events.\r\nCoordinate closely with the Operations Manager and Assistant Operations Manager regarding banquet needs, event timelines, staffing, guest counts, menus, dietary restrictions, and special requests.\r\nEnsure banquet food is prepared, presented, and delivered according to event specifications and established quality standards.\r\nManage the culinary team during banquet service and ensure all food is delivered accurately and on time.\r\nMonitor buffet presentation, plated meals, stations, receptions, breaks, and other banquet food service.\r\nPlan production quantities based on guaranteed guest counts and anticipated attendance while minimizing waste and unnecessary costs.\r\nParticipate in banquet planning and event meetings as required.\r\nProvide culinary support for VIP events and high-profile guests.\r\nEnsure proper breakdown, storage, and utilization of banquet leftovers in accordance with food safety standards.\r\nProvide direct leadership, supervision, coaching, and direction to culinary team members.\r\nEstablish clear performance expectations related to food quality, productivity, attendance, sanitation, teamwork, and professionalism.\r\nLead by example and maintain a professional, respectful, and accountable workplace.\r\nTrain new culinary employees on recipes, preparation methods, equipment, sanitation, safety, and hotel standards.\r\nContinuously develop the culinary team through coaching, cross-training, and hands-on development.\r\nIdentify high-potential team members and support internal development and succession planning.\r\nAssist with recruiting, interviewing, selection, onboarding, and training of culinary employees.\r\nPrepare or contribute to employee schedules based on restaurant volume, occupancy, banquet business, and forecasted needs.\r\nMonitor employee attendance, punctuality, productivity, and performance.\r\nAddress performance issues promptly and communicate significant concerns to the Director of Operations.\r\nRecognize team accomplishments and promote a positive culture of teamwork and accountability.\r\nLead with professionalism, respect, accountability, and integrity.\r\nTake ownership of culinary operations and proactively identify solutions.\r\nQualifications include:\r\nMinimum of 35 years of progressive culinary leadership experience in a hotel, resort, upscale restaurant, or high-volume food and beverage operation.\r\nPrevious experience as an Executive Sous Chef, Sous Chef, Chef de Cuisine, or comparable culinary leadership role.\r\nStrong hotel restaurant and banquet experience preferred.\r\nStrong knowledge of culinary techniques, food preparation, menu execution, and presentation.\r\nDemonstrated experience managing banquet production and large-scale events.\r\nStrong understanding of food cost, labor management, inventory, and purchasing.\r\nKnowledge of food safety, sanitation, and HACCP principles.\r\nStrong leadership, communication, organization, and problem-solving skills.\r\nAbility to effectively coach, develop, and hold employees accountable.\r\nAbility to work collaboratively with hotel operations and other departments.\r\nValid food safety certification required or ability to obtain certification within the required timeframe.\r\nDue to the cyclical nature of the hospitality industry, management may be required to work varying schedules (including Holidays and weekends) to reflect the business needs of the hotel.\r\nAnnual Salary: $100,000-$110,000 + Discretionary Bonus Plan\r\nAbout Hyatt Centric\r\nLocated near Pier 39, Hyatt Centric Fisherman's Wharf hosts 316 spacious, nautically themed rooms and suites with comfy Hyatt Grand Beds and is one of the best ways to experience the city by the bay. As part of the EOS Hospitality Group, we believe in Shared Accountability, Humility & Kindness, Creative Problem Solving, Collaboration & Community and Do Well and Do Good. Hyatt Centric offers competitive salaries and robust benefit plans.\r\nManagement Benefits:\r\nTiered Medical Plans- Cigna or Kaiser\r\nPlans include Chiropractic & Acupuncture - Long Term Disability\r\nTiered PPO Dental Plans - Voluntary Supplemental Medical Plans\r\nVision - Paid Holidays\r\nEmployee Assistance Program - PTO and Sick Pay\r\nFlexible Spending Account (FSA) - 401K Matching Program\r\nLife & AD&D Insurance - On-site parkingPre-Tax Commuter\r\nImportant Notice:\r\nThis job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform.\r\nPursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records. Hyatt Centric is an Equal Opportunity Employer without regard to people formerly experiencing homelessness, race, color, creed, gender, gender expression, gender identity, religion, marital status, registered domestic partner status, sex (includes pregnancy, childbirth, breastfeeding, and related medical conditions), sexual orientation, age, veteran status, national origin or ancestry, political affiliation, physical or mental disability, medical condition including genetic characteristics, or any other consideration made unlawful by federal, state, or local laws. Hyatt Centric hiring policies require a background check for all applicants working directly with at-risk populations.","datePosted":"2026-09-02T01:11:13.506Z","dateModified":"2026-09-02T01:11:13.506Z","hiringOrganization":{"@type":"Organization","name":"EOS","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Millbrae","addressRegion":"CA","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"91ef8bd2ca4355f83b9681b6"},"url":"https://jobsearcher.com/jobs/91ef8bd2ca4355f83b9681b6"}}