Sous Chef- Temporary Position

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.

The goal of the Sous Chef – Banquets is to lead the banquet culinary operation and partner closely with the Executive Chef and Executive Sous Chef to create, implement, and maintain exceptional food quality and presentation standards. This role is responsible for overseeing banquet food production, supporting culinary colleagues, and ensuring seamless execution of meetings, events, and special functions that deliver an outstanding guest experience. In the absence of the Executive Chef and/or Executive Sous Chef, the Banquet Sous Chef may be required to oversee banquet culinary operations independently.

Key Responsibilities

• Support culinary leadership by developing and assuming day-to-day management responsibilities within the banquet kitchen
• Oversee all aspects of banquet food preparation, production, and execution for meetings, conferences, weddings, and special events
• Serve as a key liaison between the banquet culinary team and other hotel departments to ensure smooth event execution
• Supervise the preparation, cooking, plating, and timely service of banquet menu items in accordance with Hyatt brand standards
• Collaborate with the Executive Chef and Executive Sous Chef to develop creative banquet menus, seasonal offerings, and special event menus
• Plan, coordinate, and execute holiday events, VIP functions, and other high-volume banquet operations
• Manage hourly culinary colleagues through scheduling, payroll, training, coaching, performance evaluations, and hiring
• Provide leadership and direction to culinary supervisors and other developing kitchen leaders as needed
• Lead and motivate the team to achieve exceptional guest satisfaction, colleague engagement, and operational excellence
• Monitor banquet food quality, consistency, production flow, and presentation on a daily basis
• Control food costs through proper ordering, inventory management, waste reduction, and efficient production practices
• Ensure all banquet kitchen facilities, equipment, and work areas maintain the highest standards of cleanliness, safety, and sanitation
• Maintain compliance with all food handling, health, and safety regulations
• Support a fast-paced, high-volume environment while maintaining composure, organization, and attention to detail

This is a temporary position with an employment time of approximately one month. This is also a salaried position with a compensation ranging from $65,000-$86,600.

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

· In-depth skills and knowledge of all kitchen operations

· Possess strong leadership, communication, organization and relationship skills

· Experience with training, basic financial management and customer service

· Proficient in general computer knowledge

· A true desire to exceed guest expectations in a fast-paced customer service environment

· Capable of producing a consistent product in a timely manner

· Strong training and communication skills

· Culinary education and/or on the job training, hotel experience preferred

· Geographic and schedule flexibility preferred

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.