Company Description
Hyde is embracing an evolved brand identity that is all about a festival vibe with music at its core. Hyde perfectly balances an elevated bohemian-chic aesthetic with a youthful, laidback ambience. The spaces are defined by vibrant colors and are designed to encourage serendipitous connections and new discoveries around every corner. Hyde is all about the freedom and personal discovery that comes with great music, time with friends and connecting with something bigger.
Hyde is part of Ennismore, a creative hotel group rooted in cultures and destinations, with a global portfolio of brands. Ennismore is a joint venture with Accor, founded in 2021.
And now, Hyde is making its big debut in Mexico bringing the music and festival spirit to Mexico City.
Job Description
As Executive Sous Chef, you will support the Executive Chef in leading the culinary operation for Hyde, ensuring the highest standards of food quality, consistency, creativity, hygiene, and team performance. This role requires strong leadership, excellent technical culinary skills, and proven experience in high-level Japanese cuisine, including knowledge of premium ingredients, authentic techniques, modern presentation, and lifestyle hospitality standards.
The Executive Sous Chef will play a key role in daily kitchen operations, menu execution, team training, cost control, food safety, and the overall guest dining experience. This position requires a hands-on leader who can inspire the culinary team, maintain operational discipline, and deliver an elevated, creative, and consistent culinary experience aligned with the Hyde brand.
Duties & Functions
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Support the Executive Chef in overseeing all culinary operations, ensuring quality, consistency, presentation, and execution across all outlets.
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Lead and supervise the kitchen team in the preparation and execution of high-level Japanese cuisine, including sushi, sashimi, robata, izakaya-style dishes, hot kitchen preparations, sauces, broths, rice, noodles, and premium seafood handling.
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Ensure all dishes are prepared according to established recipes, standards, plating guidelines, portion control, and brand expectations.
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Maintain a strong presence on the floor and in the kitchen during service periods to ensure smooth operations, timely execution, and guest satisfaction.
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Assist in menu development, seasonal specials, tastings, and culinary activations that reflect Japanese techniques, creativity, and Hyde’s lifestyle positioning.
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Train, coach, and develop culinary team members on Japanese culinary techniques, knife skills, product handling, mise en place, plating, hygiene, and service standards.
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Supervise daily mise en place, production schedules, prep lists, and station readiness to ensure operational efficiency.
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Ensure proper handling, storage, and preparation of premium ingredients, including fish, seafood, wagyu, rice, seaweed, sauces, vegetables, and specialty Japanese products.
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Monitor food quality, freshness, taste, temperature, and presentation before and during service.
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Support purchasing, receiving, inventory control, stock rotation, and cost management in coordination with the Executive Chef and Purchasing team.
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Assist in controlling food cost, waste, portioning, productivity, and kitchen expenses without compromising quality.
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Ensure full compliance with food safety, sanitation, hygiene, HACCP standards, local health regulations, and hotel policies.
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Conduct daily kitchen briefings, communicate priorities, and ensure alignment between culinary, stewarding, service, and leadership teams.
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Support scheduling, attendance control, performance feedback, disciplinary processes, and development plans for culinary team members.
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Promote teamwork, positive energy, respect, and a culture of excellence within the kitchen.
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Collaborate with F&B service leaders to ensure seamless communication between kitchen and service teams.
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Respond with urgency and professionalism to guest feedback, operational needs, special requests, dietary restrictions, and VIP requirements.
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Maintain cleanliness, organization, safety, and discipline in all kitchen areas.
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Act as Executive Chef in their absence, ensuring continuity of standards, leadership, and operational performance.
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Support hotel events, private dining, tastings, activations, and special culinary experiences as required.
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Any other reasonable duties as assigned by the Executive Chef, Director of Food & Beverage, or hotel leadership.
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We recognize we are in the hospitality industry and that may require us to provide lateral service. We will, on occasion, call for each individual in the team to routinely perform various related tasks as needed in the spirit of providing exceptional service.
Qualifications
The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the position, with or without reasonable accommodation.
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Professional degree in Gastronomy, Culinary Arts, Hospitality Management, or a related field preferred.
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Minimum of five years of progressive culinary experience, preferably in upscale hotels, lifestyle brands, fine dining, or high-level gastronomic concepts.
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Proven experience in high-level Japanese cuisine is required.
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Strong knowledge of Japanese techniques, sushi, sashimi, robata, izakaya, Japanese hot kitchen, fish and seafood handling, rice, broths, sauces, and specialized products.
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Experience leading culinary teams in high-volume operations with high quality standards.
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Ability to maintain consistency, quality, and speed during high-demand service periods.
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Knowledge of food costs, waste control, inventory, portioning, productivity, and profitability.
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Strong knowledge of hygiene, food safety, sanitation standards, and applicable local regulations.
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Ability to train, motivate, evaluate, develop, and lead team members.
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Positive leadership, operational discipline, sense of urgency, and results-driven mindset.
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Excellent communication, organization, time management, and attention to detail.
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Ability to work in a dynamic, fast-paced operation with high service standards.
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Culinary creativity, aesthetic sensitivity, and understanding of lifestyle gastronomic trends.
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Ability to collaborate effectively with service, stewarding, purchasing, storeroom, and hotel leadership teams.
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Availability to work flexible schedules, including weekends, holidays, and extended shifts according to operational needs.
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Knowledge of inventory, cost control, recipe systems, Microsoft Office, and hotel operating platforms is desirable.
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Must have excellent communication skills and be able to read, write, speak, and understand English.
Additional Information
What's in it for you...
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The opportunity to join an innovative, fast-growing, international group that’s committed to not just building new hotels but building a global brand.
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The chance to challenge the norm and work in an environment that is both creative and rewarding.
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Become part of a team that’s very passionate about creating great hospitality experiences and exploring new locations at every opportunity.
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A competitive package and plenty of opportunity for development.
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Discounts across the entire Ennismore family of brands.
