Banquet Chef

Hyatt Hotels Corporation; Atlanta (GA); On-site; USD 60,000 - 75,000; Full time

Job summary

Hyatt Hotels Corporation seeks a Banquets Sous Chef to manage the hotel's Banquet Kitchen with the Executive Chef, guiding the culinary team to deliver exceptional guest experiences for events.

You will develop creative menu items, supervise daily operations, and ensure quality, safety, and brand standards in a fast-paced hospitality setting.

Qualifications

• Kitchen operations knowledge at a professional level.
• Strong leadership and communication skills.
• Experience in training staff and basic financial management.
• Commitment to guest satisfaction and Hyatt standards.
• Hotel or hospitality background preferred.

Responsibilities

• Supervise the preparation and cooking of various food items.
• Act as liaison between culinary and other hotel departments.
• Develop and implement creative menu items aligned with Hyatt standards.
• Plan, coordinate and execute special events and holidays.
• Manage hourly kitchen staff including scheduling and coaching.
• Lead and coach the culinary team toward guest satisfaction and team morale.
• Monitor food production, ordering, cost, and quality daily.
• Ensure safety and sanitation across kitchen facilities and equipment.
• Collaborate with executives to maintain quality and brand consistency.

Skills

Kitchen operations

Leadership

Communication

Organization

Team coaching

Training staff

Financial basics

Customer service

Quality standards

Education

Culinary education or equivalent

Job description

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"When you work in Hawaii, in addition to learning about the functional aspects of running a hotel — like the proper way to make a bed or how to best handle luggage — it’s critically important to understand Hawaiian culture and the spirit of ‘ohana, or ‘family.’ When opening the first Andaz property in Hawaii, our team participated in Hawaiian culture training to help us understand what ‘ohana truly means. "

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.

The goal of the Banquets Sous Chef is to manage the hotel's Banquet Kitchen and work with the Executive Chef and Executive Sous Chef to create, implement and maintain quality standards. The ideal Banquets Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department's Banquet Kitchen including providing support and guidance to the culinary team, ending in a positive guest experience.

Responsibilities include:

• Support senior leadership by developing and assuming basic management responsibilities
• Assume the role of liaison between all departments within the culinary division and all other hotel departments
• Supervise the preparation and cooking of various food items
• Develop and implement creative menu items that adhere to Hyatt brand standards
• Plan, coordinate & implement special events and holiday functions
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
• May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
• Monitor food production, ordering, cost, and quality and consistency on a daily basis
• Ensure proper safety and sanitation of all kitchen facilities and equipment

Hyatt associates work in an environment that demands exceptional performance yet reaps great rewards. Hyatt has the best to offer in the culinary field. Whether its career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, then we are ready for you.

• In-depth skills and knowledge of kitchen operations
• Possess strong leadership, communication, organization and relationship skills
• Experience with training, basic financial management and customer service
• A true desire to exceed guest expectations in a fast paced customer service environment
• Capable of producing a consistent product in a timely manner
• Strong training and communication skills
• Culinary education and/or on the job training, hotel experience preferred

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