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Executive Sous Chef
(Chefs/Kitchen)
The Executive Sous Chef is a key culinary leadership position responsible for the overall day-to-day culinary operations of the hotel restaurant, banquet functions, and related food and beverage activities. Reporting directly to the Director of Operations, the Executive Sous Chef provides hands-on leadership to the culinary team and is accountable for food quality, consistency, presentation, sanitation, labor management, food cost, production, and successful execution of restaurant and banquet operations. The ideal candidate is an experienced culinary professional with strong leadership skills, excellent organization, sound business judgment, and the ability to successfully manage both daily restaurant service and high-volume banquet operations.
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Associate Director of Sales
(Sales & Marketing)
In this role, you’ll partner closely with the Director of Sales & Marketing to lead the sales strategy for multiple properties, playing a key leadership role in positioning the hotels across group, corporate, and convention segments while fostering strong client relationships and delivering exceptional service experiences
careers.eoshospitality.com/hyatt-centric-fishermans-wharf/jobs
