Summary:
Hyatt Regency San Francisco is seeking an experienced, hands-on, and highly organized Executive Sous Chef to join our Culinary leadership team. This position will have a strong focus on banquet culinary operations, supporting high-volume events, meetings, conferences, weddings, receptions, plated dinners, buffets, VIP functions, and special events. This position will be overseeing banquet operations.

Located on the Embarcadero waterfront in San Francisco's Financial District, Hyatt Regency San Francisco offers a dynamic culinary environment with significant banquet and event volume, restaurant operations, food and beverage outlets, and large-scale meeting space. The Executive Sous Chef will support the Executive Chef in leading daily kitchen operations, maintaining food quality and consistency, developing colleagues, managing production, and ensuring exceptional culinary execution across banquets and other hotel food and beverage areas.

The ideal candidate is a proven culinary leader with strong banquet experience, excellent organizational skills, high-volume production knowledge, and the ability to lead teams through complex event execution while maintaining Hyatt standards of quality, safety, creativity, and care.

Key Responsibilities

• Support the Executive Chef in overseeing daily culinary operations, with primary focus on banquet production and event execution.
• Lead banquet culinary preparation and service for meetings, conferences, weddings, social events, corporate functions, receptions, plated meals, buffets, coffee breaks, VIP events, and special functions.
• Review banquet event orders, group resumes, menus, guarantees, dietary restrictions, timing, service details, and special requests to ensure culinary readiness.
• Coordinate banquet production schedules, prep lists, staffing needs, equipment needs, and service timelines.
• Ensure banquet food is prepared and presented according to hotel standards, menu specifications, recipes, portion guidelines, and client expectations.
• Maintain strong communication with Banquets, Events, Stewarding, Sales, Food & Beverage, and hotel operations teams to ensure seamless event execution.
• Lead culinary teams during high-volume production, plating, buffet setup, action stations, receptions, and event service.
• Support restaurant, outlet, in-room dining, colleague dining, and other culinary operations as business needs require.
• Train, coach, and develop sous chefs, cooks, culinary supervisors, and hourly culinary colleagues.
• Maintain a visible leadership presence in kitchens, banquet production areas, and event spaces.
• Partner with the Executive Chef on menu development, seasonal offerings, banquet menus, tasting events, special promotions, and culinary programming.
• Support client tastings, menu presentations, VIP events, and high-profile functions.
• Monitor food quality, flavor, temperature, presentation, consistency, and timing throughout production and service.
• Ensure proper mise en place, station readiness, product levels, storage, labeling, dating, and rotation.
• Support purchasing, ordering, receiving, inventory, food cost controls, waste reduction, and product utilization.
• Maintain high standards of sanitation, food safety, kitchen cleanliness, equipment care, and health department compliance.
• Ensure culinary colleagues follow safety procedures, knife safety, equipment standards, sanitation protocols, and proper food handling practices.
• Assist with scheduling, labor management, payroll review, productivity, training, performance feedback, and colleague engagement.
• Support financial goals by managing food cost, labor productivity, purchasing controls, and operational efficiency.
• Partner with Stewarding to ensure equipment, china, glassware, silverware, banquet supplies, and kitchen cleanliness support event needs.
• Respond to operational challenges quickly and professionally while maintaining service standards.
• Promote a positive, inclusive, accountable, and team-oriented culinary culture.
• Act as a senior culinary leader in the absence of the Executive Chef.
• Perform other duties as assigned by hotel or culinary leadership.

This is a salary position with compensation starting from $97,400-126,500.

We Offer Excellent Benefits:

• Free room nights, Discounted and Friends & Family Room Rates
• Medical, Prescription, Dental, and Vision Insurance
• 401K with company match
• Paid Vacation, sick days, new child leave, and personal day
• Paid Family Bonding Time and Adoption Assistance
• Tuition Reimbursement
• Free colleague meals during shift
• Employee Stock Purchase Plan
• Discounts at various retailers - Apple, AT&T, Verizon, Headspace, and many more

Qualifications:
• Previous Executive Sous Chef, Senior Sous Chef, Banquet Chef, Sous Chef, or comparable culinary leadership experience required.
• Significant banquet culinary experience required, preferably in a full-service hotel, convention hotel, luxury hotel, or high-volume event environment.
• Strong knowledge of banquet production, plated service, buffet service, receptions, large-scale prep, event timing, and high-volume culinary execution.
• Experience supporting restaurants, outlets, in-room dining, or multi-outlet hotel culinary operations preferred.
• Strong culinary technique, knife skills, food production knowledge, menu execution, and presentation standards.
• Demonstrated ability to lead, train, coach, and motivate culinary colleagues.
• Strong organizational skills with the ability to manage multiple events, deadlines, menus, and operational priorities.
• Ability to read and execute banquet event orders, menus, recipes, production sheets, and event timelines.
• Strong understanding of food cost control, labor management, inventory, purchasing, waste reduction, and productivity.
• Knowledge of health department regulations, food safety standards, sanitation practices, and kitchen safety procedures.
• Excellent communication and collaboration skills with culinary, banquet, event, stewarding, and hotel operations teams.
• Ability to remain calm, focused, and solution-oriented during high-volume banquet service and time-sensitive events.
• Culinary degree, apprenticeship, or equivalent professional training preferred.
• Food handler certification or ability to obtain required certification.
• Must be able to work a flexible schedule, including mornings, evenings, weekends, holidays, and event-based hours.