Verified Job
Cook / Chef
SOUS CHEF FULL BENEFITS OFFERED
Cook / Chef
#30221
Remote / WFH
Grand Hyatt at SFO
Job Description
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 $86,250-$103,500.
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.
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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, ****** orientation, gender identity, national origin, disability or protected veteran status.
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 $86,250-$103,500.
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.
Play
Play
00:00
02:58
Mute
Settings
Enter fullscreen
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, ****** orientation, gender identity, national origin, disability or protected veteran status.
