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Chef E Jobs (NOW HIRING)

HRI Hospitality

$49K - $66K/yr

The Sous Chef, under the guidance of the Director of F&B is responsible for assisting in food planning, preparation, and production that is used for the restaurant, banquet functions, and other ...

Dorchester Collection

$17 - $21.50/hr

Alla base di We Care c'e la volonta di creare un clima aziendale che faccia sentire tutti i nostri ... Ruolo Chef de partie - Ristorante Acanto Tipologia Contrattuale Tempo Determinato Durata del ...

Home Chef

Menu Strategy Analyst

Chicago, IL

The Menu Strategy Analyst will assist with planning the Home Chef Ecommerce menus. This requires involvement in the meal R&D process/planning, supporting the menu development, execution process, and ...

Home Chef

Menu Strategy Analyst

Chicago, IL · On-site

The Menu Strategy Analyst will assist with planning the Home Chef Ecommerce menus. This requires involvement in the meal R&D process/planning, supporting the menu development, execution process, and ...

Home Chef

Menu Strategy Analyst

Chicago, IL · On-site

The Menu Strategy Analyst will assist with planning the Home Chef Ecommerce menus. This requires involvement in the meal R&D process/planning, supporting the menu development, execution process, and ...

V & E Restaurant Group

Sous Chef

Las Vegas, NV · On-site

$55K - $60K/yr

Sous Chef Company: V&E Hospitality Group Job Type: Full-Time About V&E Hospitality Group: V&E Hospitality Group is a renowned hospitality company dedicated to providing exceptional dining and ...

V & E Restaurant Group

Sous Chef

Las Vegas, NV · On-site

$55K - $60K/yr

Sous Chef Company: V&E Hospitality Group Job Type: Full-Time About V&E Hospitality Group: V&E Hospitality Group is a renowned hospitality company dedicated to providing exceptional dining and ...

Dorchester Collection

$13.50 - $16.50/hr

Lavorando a stretto contatto con lo Chef e gli Chef de Partie, fornira supporto operativo nella preparazione della linea e dei piatti, contribuendo al corretto svolgimento del servizio e al ...

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As of Sep 9, 2026, the average hourly pay for chef e in the United States is $24.63, according to ZipRecruiter salary data. Most workers in this role earn between $16.83 and $31.01 per hour, depending on experience, location, and employer.

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Sous Chef - E

HRI Hospitality
Traveler Accommodation • 1 - 5K employees
Learn more about HRI Hospitalityexternal

$49K - $66K/yr

Full-time

Posted 26 days ago

Key responsibilities

  • Assist in food planning, preparation, and production for the restaurant, banquet functions, and other outlets.

  • Supervise the culinary team, including cooks, production staff, and kitchen assistants, to ensure food quality and safety standards are met.

  • Coordinate with the F&B Director and other departments to ensure efficient food preparation, cost control, and high service standards.

Job description

230 rooms | 2,299 sq. ft. meeting/event space


Amenities: pet-friendly accommodations, free breakfast for members, a Peloton-equipped fitness center, onsite dining at Corazon Bar & Restaurant.


Located in downtown Tampa, this modern property sits in a high-growth corridor, offering the opportunity to lead brand-forward operations in a dynamic urban market. The Hyatt House and Hyatt Place are co-located spanning transient and extended-stay segments, making it an ideal setting for leaders who excel in hybrid operational models.



The Sous Chef, under the guidance of the Director of F&B is responsible for assisting in food planning, preparation, and production that is used for the restaurant, banquet functions, and other related outlets. Assists the F&B Director in menu development, food specifications, recipes, and supervising cooks, production, developing and monitoring food and labor budgets for the department, and maintains the highest professional food quality and sanitation standards. Supervises the culinary team.

Assists F&B Director in planning menus for all food outlets in the Hotel
Trains, supervises, and evaluates the work of the cooks.
Coordinates the work of F&B Director, Line Cooks, and Kitchen Assistants to assure that food preparation is economical and technically correct and within budgeted labor goals.
Approves the requisition of products and other necessary food supplies
Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times
Assists F&B Director in safeguarding kitchen staff by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
Assists F&B Director standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices
Attends Food & Beverage staff and management meetings as needed
Consults with catering department about food production aspects of any special events that are planned.
Cooks or directly supervises the cooking of items that require skillful preparation
Evaluates food products to assure that quality standards are attained
Interacts with service director to assure that food production consistently exceeds the expectations of members and their guests
Assists F&B Director in evaluating job performance of kitchen staff; corrects, rewards, and disciplines staff in a fair and legal manner
Maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment
Provides training and professional development opportunities for all kitchen staff
Attends service lineups and ensures that other representatives from kitchen staff attend those lineups
Motivates and develops staff including cross training and promotion of personnel
Visits dining area to greet members
Maintains professional standards and codes of conduct as set forth Associate Handbook.


HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid jobrelated requirements.

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