Sous Chef | Full Benefits Offered

Full TimeUSCASan Francisco

• United States28 days ago Opening
  2.6k
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  11.7k
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  Industry
• Hotels & Resorts
  Role
• Sous Chef
  Level
• Management
  Department
• Chefs-Kitchen
  Full Time
  Posted at: 13 Aug 2026
  

Last Date:

09 Sep 2026

Salary Details

Competetive Salary Offered

Job Description

Description

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.

Grand Hyatt at SFO is a luxury hotel located at San Francisco International Airport, delivering elevated dining and event experiences with a strong commitment to cleanliness, safety, and exceptional service. Our stewarding team is essential to keeping culinary operations running smoothly-supporting restaurants, bars, banquets, and in-room dining through behind-the-scenes excellence.

Grand Hyatt at SFO is seeking a talented and creative Sous Chef to join the culinary leadership team at Quail & Crane, the hotel's signature fine dining restaurant. This position is ideal for a thoughtful culinary professional who is passionate about elevated dining, refined execution, seasonal ingredients, and creating memorable guest experiences through food.

The Sous Chef will support the Executive Chef and culinary leadership team in overseeing daily kitchen operations, leading colleagues, maintaining exceptional quality standards, and contributing to menu development. This role requires a strong balance of technical skill, leadership, creativity, and attention to detail. The ideal candidate brings a thoughtful approach to menu creation and understands how to translate culinary ideas into consistent, high-quality dishes that reflect the restaurant's identity and Grand Hyatt service standards.

Key Responsibilities

Support the Executive Chef in leading the daily culinary operations of Quail & Crane.

Maintain the highest standards of food quality, presentation, consistency, and flavor in a fine dining restaurant environment.

Contribute creatively and thoughtfully to menu development, seasonal offerings, specials, tastings, and culinary programming.

Assist in designing dishes that reflect the restaurant's concept, guest expectations, seasonal availability, and elevated dining standards.

Lead, coach, and motivate culinary colleagues during preparation, service, and closing duties.

Ensure all menu items are prepared according to established recipes, plating standards, timing expectations, and quality guidelines.

Monitor line execution during service to ensure precision, consistency, and proper pacing.

Partner with culinary leadership on product sourcing, menu testing, recipe documentation, and food cost controls.

Maintain strong working knowledge of culinary techniques, ingredients, flavor development, and modern dining trends.

Ensure proper mise en place, station setup, prep levels, production planning, and service readiness.

Support ordering, inventory, receiving, storage, labeling, rotation, and waste reduction efforts.

Maintain compliance with hotel, departmental, sanitation, safety, and health department standards.

Train culinary colleagues on recipes, techniques, plating, sanitation, safety, and service expectations.

Promote a positive, respectful, and collaborative kitchen culture.

Communicate effectively with restaurant leadership, front-of-house teams, stewarding, purchasing, banquet culinary teams, and hotel operations.

Assist with scheduling, labor management, performance feedback, and colleague development as directed.

Support special events, VIP experiences, private dining, tastings, and other culinary activations as needed.

Resolve operational challenges quickly and professionally while maintaining service excellence.

Perform other duties as assigned by culinary leadership.

This is a salaried position with compensation ranging from $69,000

• 86,250.

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
  Why make a good choice when you can make a Classic one by applying for your next career opportunity with a Grand Hyatt hotel? Hyatt Regency hotels provide superior services and elevated experiences. Looking for a Classic beginning in your next career? Apply today at careers.hyatt.com.
  Qualifications
  
• Previous Sous Chef, Junior Sous Chef, Lead Cook, Chef de Partie, or comparable culinary leadership experience required.
  
• Experience in fine dining, luxury hotel, upscale restaurant, tasting menu, or high-volume elevated dining environment strongly preferred.
  
• Strong culinary technique and knowledge of refined food preparation, plating, flavor balance, and ingredient seasonality.
  
• Demonstrated creativity and thoughtfulness in menu creation, dish development, and culinary storytelling.
  
• Ability to lead a team while maintaining calm, professional, and precise execution during busy service periods.
  
• Strong understanding of kitchen operations, food cost control, labor productivity, inventory, sanitation, and safety standards.
  
• Excellent communication, organization, and time management skills.
  
• Ability to train, coach, and develop culinary colleagues.
  
• Strong attention to detail and commitment to consistency.
  
• Ability to work collaboratively with both culinary and front-of-house teams.
  
• 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 evenings, weekends, and holidays based on restaurant and hotel business needs.

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.