Job Overview
Hyatt Regency Salt Lake City is seeking an experienced and highly motivated Chef de Cuisine to lead and support overall culinary leadership in a high-volume, luxury hotel environment. This role is ideal for a proven culinary leader who excels in organization, communication, and execution, and who is able to take full ownership of their team’s daily kitchen operations.
Reporting to the Executive Chef and Executive Sous Chef, the Garde Manger Sous Chef is responsible for all aspects of garde manger production, team leadership, administrative execution, and operational excellence, while upholding Hyatt brand standards and delivering exceptional guest experiences.
Key Responsibilities
Culinary Leadership & Operations
- Strong ability to teach and coach the garde manger culinary team to ensure consistent strength within the department
- Lead daily operations of the garde manger kitchen, ensuring the highest standards of food quality, presentation, consistency, and sanitation
- Supervise preparation and execution of all cold kitchen items for banquets, market, VIP lounge, and special events
- Write clear and accurate daily and weekly prep lists to support efficient production and minimize waste
- Develop and execute creative, on-brand menu items aligned with Hyatt culinary standards
- Plan, coordinate, and execute special events, banquets, and holiday functions
- Monitor food production, ordering, inventory, and cost controls to meet operational and financial targets
Administrative & Planning Responsibilities
- Attend and actively participate in culinary, operations, and banquet event meetings
- Place food and supply orders using approved systems (Birch Street experience a plus)
- Create and manage team schedules in alignment with business levels, labor targets, and service needs
- Maintain accurate documentation related to production, staffing, and operational needs
Team Leadership & Development
- Manage hourly culinary colleagues through scheduling, training, coaching, performance evaluations, and hiring
- Lead by example to foster accountability, professionalism, teamwork, and a positive kitchen culture
- Provide mentorship, constructive feedback, and career development opportunities to team members
- Support and collaborate with other culinary leaders, including supervisors and fellow Sous Chefs
Collaboration, Safety & Standards
- Act as a liaison between the culinary department and other hotel departments to ensure seamless communication and execution
- Ensure compliance with all food safety, sanitation, and workplace safety standards
- Oversee proper use and maintenance of kitchen facilities and equipment
- Uphold Hyatt brand standards while driving both guest satisfaction and colleague engagement
Qualifications
- Demonstrated expertise in garde manger operations within a hotel, resort, or high-volume banquet environment
- Proven experience leading, training, and developing high-performing culinary teams
- Strong organizational, communication, and time-management skills, including administrative accountability
- Ability to consistently produce high-quality culinary products in a fast-paced environment
- Culinary degree and/or significant professional culinary training; hotel or large-scale banquet experience strongly preferred
- Proficiency in Microsoft Word, Outlook, and Excel; BirchStreet experience a plus
- Flexible availability, including nights, weekends, and holidays
- Physical ability to stand for extended periods and lift or move heavy items as required
- Track record of building and managing successful culinary teams
- Food Handler’s Card
- Strong Communication Skills
Job Detail
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CitySalt Lake City
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Apply on hotel’s jobs sitehttps://careers.hyatt.com/en-US/careers/