Description

Summary

Join our award-winning Hyatt Team! Hyatt is proud to have an award-winning workplace culture, and we are consistently named as a Great Place to Work in the U.S . Check out our Hyatt career site to learn more about what it's like to be part of the Hyatt family!

Are you passionate about hospitality, organization, and creating seamless guest experiences? Here is your opportunity to grow your career with a recognized leader in the meetings and events industry.

At the Hyatt Regency Orlando, we're proud to be named CVENT's 2025 Top Hotel for Meetings in North America , a 2024 AAA Four Diamond Award winner, and a 2024 TripAdvisor Travelers' Choice recipient. Most importantly, we've been certified as a 2024-2025 Great Place to Work® , a reflection of the supportive, team-oriented culture we cultivate every day.

We are seeking a highly skilled and versatile Assistant Sous Chef with a comprehensive understanding of all kitchen operations. This position will primarily support our upscale steakhouse, while also providing opportunities to contribute across all culinary outlets as business needs require.

The Assistant Sous Chef will report directly to the Executive Chef, Executive Sous Chef, and Chef de Cuisine. This role requires strong communication abilities, advanced culinary knowledge, and exceptional leadership skills, along with a commitment to consistently exceeding guest expectations.

The ideal candidate will be capable of producing high-quality, consistent dishes in a timely manner while maintaining the highest standards of food safety and presentation. On a daily basis, this individual will monitor food production, ensure product quality and consistency, manage staffing levels, and support department training initiatives.

In addition to technical culinary expertise, the role requires strong organizational, administrative, and guest service skills, as well as the ability to mentor and develop team members.

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.

Qualifications

• Minimum of 3+ years of culinary leadership experience
• Ability to work a station nightly while providing leadership, guidance, and operational oversight to kitchen staff
• Demonstrated strong organizational and communication skills
• Proven ability to perform consistently at a high level in a fast-paced environment
• Experience in banquet and catering operations
• Proficiency in ordering and inventory management
• Demonstrates a high level of professionalism, integrity, and accountability
• Flexibility to work varied shifts, including evenings, weekends, and holidays
• Willingness and ability to engage with guests during service to enhance the overall dining experience