Banquet Chef

Hyatt Hotels Corporation; Atlanta (GA); On-site; USD 55,000 - 75,000; Full time

Job summary

Hyatt Hotels Corporation seeks a Banquets Sous Chef to lead the hotel's Banquet Kitchen and collaborate with Executive Chefs to uphold quality standards. You will guide the culinary team and ensure a positive guest experience at all events.

The role emphasizes developing and implementing menus, coordinating events, and maintaining high safety and sanitation in a fast-paced luxury setting.

Qualifications

• In-depth skills and knowledge of kitchen operations.
• Strong leadership, communication, organization and relationship skills.
• Experience with training, basic financial management and customer service.

Responsibilities

• Support senior leadership by developing and assuming basic management responsibilities.
• Liaise between all departments within the culinary division and 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 roles including supervisor and other 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 daily.
• Ensure proper safety and sanitation of all kitchen facilities and equipment.

Skills

Kitchen operations

Leadership

Communication

Organization

Relationship skills

Training

Financial management

Customer service

Guest expectations

Timely production

Education

Culinary education

Job description

\"I joined as a server on the catering staff. Thanks to Hyatt's training and support, I now oversee a brilliant team that helps brings events to life.\"

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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