Assistant Sous Chef | Benefits Included

ASSISTANT SOUS CHEF

|

BENEFITS INCLUDED

Grand Hyatt Grand Hyatt DFW US

• TX•Dallas

CULINARY

Entry Level Manager Full-time Yearly US Dollar (USD) pay basis

Req ID:

DAL005825

Summary At Hyatt, we believe in the power of belonging

• of making people feel at home no matter w 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 d belief that hospitality is more than just a job
• it's a career for people who care.

Grand Hyatt DFW, located inside Dallas Fort Worth Airport Terminal D, is steps from TSA checkpoints and offers direct access to all terminals. Our luxury hotel rooms and suites offer amazing runway views. Plus, our guests get to enjoy on-site dining and craft cocktails at Grand Met restaurant and bar. Full-service meeting or event spaces are the perfect setting for their next upscale business meeting. The Assistant Sous Chef supports the Sous Chef and Executive Sous Chef in delivering consistent, high-quality culinary experiences across all hotel food & beverage outlets and banquet/meeting functions. This role helps supervise day-to-day kitchen operations, leads production for assigned outlets or shifts, enforces food safety and portion control, trains and develops culinary colleagues, and assists with menu execution for outlets and events. Key Responsibilities Assist in planning and executing daily food production for outlets, banquets, and in-room dining; ensure plating, portioning, and presentation meet brand standards. Supervise and coach cooks, chef de parties, and prep staff; manage shift assignments, line set-up, and station rotations. Maintain HACCP/food safetypliance, including proper storage, labeling, temperature control, and sanitation procedures. Support inventory control, stock rotation, requisitions, and minimize food cost variance through portion control and waste management. Work with Purchasing, Stewarding, and Storeroom on deliveries, yields, and par levels. Execute banquet and event menus in coordination with Event Services and Banquets teams; support banquet kitchen production and on-site service when required. Assist with recipe and menu development, including daily specials and seasonal changes; maintain standardized recipes and production sheets. Train colleagues on culinary techniques, safety, and Hyatt service standards; support new hire onboarding for culinary roles. Fill in for Sous Chef or Chef de Cuisine as needed and participate in leadership meetings about operations, forecasting, and cost control.

We Offer Excellent Benefits:

Free Room Nights, Discounted and Friends & Family Room Rates Medical, Prescription, Dental, and Vision Insurance 401K withpany 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 Why make a good decision when you can make a Classic one by ing for your next career opportunity with a Grand Hyatt hotel? Grand Hyatt hotels provide superior services and elevated experiences. Looking for a Classic beginning in your next career? at careers.hyatt. Qualifications
• Culinary diploma, certificate, or equivalent practical experience.
• 2+ years in a professional kitchen with supervisory or lead-line responsibilities (hotel or banquet experience preferred).
• Food safety certification (ServSafe or local equivalent).
• Prior experience in large hotels, convention properties, or airport hotels is preferred.
• Strong leadership and coaching skills.
• Excellentanization and ability to perform under pressure.
• Attention to detail andmitment to quality.
• Flexible to work rotating shifts, nights, weekends, and holidays.
• Collaborative mindset to work across Banquets, Stewarding, and Purchasing.
• Able to work in a fast-paced kitchen with frequent standing, lifting, and heat/steam exposure.

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.