Executive Sous Chef

Marcus Corporation•Coralville, IA

3d•Onsite

About The Position

The Hyatt Regency Coralville Hotel & Conference Center is seeking an experienced, motivated, and hands-on Executive Sous Chef to support daily culinary operations across our award-winning hotel and conference center, including our award-winning restaurant, Watermill Kitchen + Bar, known for its elevated Midwest-inspired cuisine, locally influenced flavors, and exceptional guest experience. This leadership role assists in overseeing banquet operations, restaurant outlets, stewarding, room service, associate dining, and overall kitchen operations while helping maintain exceptional food quality, operational efficiency, and a positive team culture. The Executive Sous Chef serves as a key culinary leader and operational partner to the Executive Chef while helping drive consistency, creativity, cleanliness, associate development, and guest satisfaction throughout the property.

Requirements

3–5 years of high-volume culinary leadership experience preferred
Strong knowledge of food preparation, sanitation, safety, and kitchen operations
Experience leading teams in a fast-paced hospitality environment
Strong communication, organizational, and problem-solving skills
Knowledge of food and labor cost controls
Ability to manage multiple priorities and remain calm under pressure
Professional appearance and dependable work ethic
Culinary degree, apprenticeship, or formal culinary training preferred, but not required
Basic computer knowledge and administrative skills helpful
ServSafe Certification or ability to obtain certification
Ability to lift, carry, push, or pull up to 100 lbs. with assistance as needed
Ability to stand and walk for extended periods throughout the shift

Responsibilities

Assist in overseeing daily culinary operations across banquet, restaurant, room service, stewarding, and other food & beverage outlets
Supervise, coach, train, and develop culinary associates and kitchen leadership teams
Support scheduling and staffing to maintain operational coverage while managing labor costs responsibly
Ensure food quality, presentation, consistency, and recipe adherence across all outlets
Maintain proper food handling, labeling, storage, sanitation, and rotation procedures in compliance with health department standards
Support food and labor cost control initiatives and operational efficiencies
Assist with ordering, receiving, inventory management, and product quality control
Ensure kitchen cleanliness, safety, organization, and sanitation standards are consistently maintained
Support preventative maintenance and proper care of kitchen equipment
Assist with execution of special events, VIP functions, banquets, and associate events
Collaborate closely with Food & Beverage, Banquets, Stewarding, and Purchasing teams
Step into operational leadership responsibilities in the absence of the Executive Chef
Participate in leadership meetings, operational planning, and associate development initiatives
Maintain professionalism and strong communication with guests, associates, and leaders
Assist with additional duties and special projects as assigned