Ramen Sous Chef

Location Type: On-site

 

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences to every guest. Hyatt is a place where high expectations aren’t just met-they’re exceeded. It’s a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It’s a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture.

Position Overview

Stevenson Restaurant is seeking a highly skilled and creative Ramen Sous Chef to lead our ramen program. This role requires deep technical mastery of traditional Japanese ramen techniques, strong leadership in a fast-paced kitchen, and the ability to innovate while maintaining consistency and quality. The Ramen Chef will oversee all aspects of ramen production, from broth development to noodle execution.

Salary Range $73,600 – $110,400

Key Responsibilities

Broth development – Prepare and maintain high-quality broths (tonkotsu, shoyu, miso, and seasonal variations) with consistency and precision

Noodle execution – Manage noodle preparation, cooking timing, texture control, and portioning standards

Toppings management – Oversee production of chashu, ajitama eggs, oils, tare, vegetables, and specialty garnishes

Quality control – Ensure consistency in flavor, presentation, and portioning across all services.

Food safety compliance – Enforce sanitation, safety, and compliance with health department regulations.

Cross department collaboration – Work closely with the Executive Sushi Chef and management to support menu goals and guest satisfaction

The Ramen Chef at Stevenson Restaurant will play a key role in shaping our culinary identity. We are looking for someone who combines technical mastery, creativity, and leadership to deliver an exceptional ramen experience to our guests.

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

Qualifications

• 3-5 years of experience in Japanese cuisine, ramen shops, or noodle-focused kitchens.
• Proven expertise in broth development, tare creation, and noodle cooking techniques.
• Strong leadership and communication skills.
• Ability to thrive in a high-volume, fast-paced environment.
• Creativity in developing new ramen dishes and flavor profiles.
• Strong understanding of food cost, waste reduction, and kitchen efficiency.
• Excellent organizational and time-management skills.

Physical Requirements

• Ability to stand for extended periods.
• Ability to lift up to 40 lbs.
• Comfortable working in hot, fast-paced kitchen environments.