Hyatt Regency Lake Washington is hiring a Sous Chef to support the culinary operation at Violetto Restaurant, a fine dining establishment focusing on fresh ingredients and Italian-French influences. In this role, you will lead daily kitchen operations and foster a culture of precision, professionalism, and creativity in a high-end environment.
What You'll Do
- Lead daily back-of-house operations, including prep, service, and line execution
- Maintain quality, consistency, and timing in all dishes served
- Collaborate on menu development, seasonal updates, and special offerings
- Manage inventory, ordering, and cost controls with a focus on sustainability
- Uphold and enforce food safety, cleanliness, and luxury service standards
- Train and mentor kitchen team members, ensuring alignment with fine dining standards
- Foster a kitchen culture that values precision, professionalism, and creativity
- Support senior leadership by developing and assuming basic management responsibilities
- Act as liaison between all departments within the culinary division and other hotel departments
- Supervise the preparation and cooking of various food items
- Develop and implement creative menu items that adhere to Hyatt brand standards
- Plan, coordinate and implement special events and holiday functions
- Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
- Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
- Monitor food production, ordering, cost, and quality and consistency on a daily basis
- Ensure proper safety and sanitation of all kitchen facilities and equipment
What We're Looking For
- 2–4 years of previous sous chef or culinary leadership experience, in a fine dining setting
- Deep understanding of classical technique, modern plating, and ingredient-focused cuisine
- Proven ability to lead, motivate, and inspire a diverse culinary team
- Excellent organizational and time management skills
- Food Safety Manager Certification (ServSafe or equivalent) required
Nice to Have
- Culinary degree or formal apprenticeship preferred
Team & Environment
You will manage a specific department and work with the Executive Chef and/or Executive Sous Chef, and will be responsible for the entire operation in their absence. The culture is innovative, service-oriented, respectful, and inclusive, focused on authentic hospitality.
Benefits & Compensation
- Salary range: $70,304 - $80,000
- Competitive pay and full benefits (medical, dental, vision, 401k, and more)
- Hyatt’s travel perks and global career development opportunities
- A dynamic, collaborative work culture rooted in care, creativity, and excellence
- The opportunity to work in one of Napa’s most scenic and prestigious culinary environments
Work Mode
This is an onsite position located in St. Helena, CA.
Hyatt Regency Lake Washington is an equal opportunity employer.
