Job Description

Summary

The Hyatt Regency New Orleans, a 1193 room luxury full-service hotel with 200,000 sq. ft. of event space, is searching for a talented Executive Sous Chef to help lead our culinary team. The Executive Sous Chef works directly with and in the absence of the Executive Chef to oversee and improve the F&B outlets and banquet operations The ideal candidate will be a passionate leader who enjoys being hands on, has a solid hotel background, is a strong leader, has extensive culinary knowledge, and has a passion for implementing policies and procedures.

BENEFITS | LOVE WHERE YOU WORK! | Not only will you be part of a rock-start team, but you’ll get to be part of a company that earned the 16th spot on Fortune’s 100 Best Companies to Work For in 2021, honored as one of the top 100 Companies that Care according to People, named Built-In's 100 Best National Large Companies to Work For in 2022, recognized as a Best Place to Work for Women, Diversity, LGBT Equality, and Millennials, and named one of New Orleans Best Places to work 9 years running!

We care for people so they can be their best .

• Career Growth and Advancement – Hyatt believes strongly in promoting from within. We offer training, skills development & career mobility, providing opportunities for advancement at every level
• Affordable Benefits after 30 days - full-time colleagues are eligible for medical, dental, vision, life, LTD, STD
• Referral Bonuses up to $500.00 - for bringing new members to our team
• Free and Discounted Room Nights at Hyatt Hotels around the world
• Paid Time Off –Holiday pay, new child leave and personal days
• Healthcare FSA - saves you money for medical expenses
• Financial Perks -401(k) w/ company match & discounted employee stock purchase plan
• Employee Assistance Program – 24/7 emotional support, legal guidance, personal & financial resources
• Discounts at various retailers – at Headspace, Apple, AT&T, Verizon and More!

Hyatt is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

Qualifications

• Qualifications

  • Demonstrated ability to effectively interact with people
  • 4 years or more of progressive hotel Culinary management experience in a Big Box Hotel
  • In-depth skills and knowledge of all kitchen operations
  • Degree from an Accredited University, Hotel/Hospitality degree an asset
  • Possess strong leadership, communication, organization and relationship skills
  • Experience with training, financial management, and customer service
  • Experience in menu creation, inventory, and ordering

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