Banquet Chef

Hyatt Hotels Corporation; Washington (District of Columbia); On-site; USD 76,000 - 83,000; Full time

Benefits offered by this job

Medical/Dental/Vision

Free room nights

401(k) matching

Paid time off

Tuition reimbursement

Free meals during shift

Employee stock purchase plan

Retail discounts

Job summary

Park Hyatt Washington is seeking an experienced Banquet Chef to lead the banquet team and collaborate with the Executive Chef to deliver Hyatt-level culinary excellence.

The role emphasizes staff leadership, menu creativity, and flawless event execution, including high-end banquets and holiday functions. A culinary degree or related hotel experience is preferred, with full-time, on-site scheduling including weekends and holidays.

Qualifications

• Proven leadership and team management in a fast-paced kitchen environment.
• Experience training staff and managing costs and schedules.
• Strong communication and guest-service orientation.

Responsibilities

• Manage the banquet team and coordinate with Executive Chef to uphold quality standards.
• Oversee day-to-day kitchen operations and guest experience.
• Lead creative menu development in line with Hyatt brand standards.
• Plan and execute special events and holiday functions.
• Schedule, train, coach, and evaluate hourly kitchen staff.

Skills

Leadership

Kitchen operations

Communication

Training

Financial management

Customer service

Computer literacy

Education

Culinary degree or related hotel experience

Job description

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\"Hyatt is a place of learning – similar to a university. The company offers so many ways for me to learn and grow, both professionally and personally.\"

Park Hyatt Washington is seeking an experienced Banquet Chef to join Park Hyatt Washington’s culinary team. Join us for this opportunity to be part of an elite luxury service team and discover why Hyatt has continually earned the Great Places to Work designation.

Key Responsibilities

Our Banquet Chef is responsible for managing the banquet team and working with the Executive Chef and/or Executive Sous Chef to create, implement, and maintain quality standards. In some instance, the Banquet Chef will be responsible for the entire operation in the absence of the Executive Chef and/or Executive Sous Chef. The ideal Banquet Chef will monitor the daily functions of the banquet team, including supporting and guiding the banquet team, to ensure a positive banquet guest experience.

• Support senior leadership by developing and assuming basic management responsibilities
• Assisting the team in the kitchen for day-to-day operation
• Ensuring the highest quality of food is executed on a daily basis
• 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 roles 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

Starting Salary

Starting salary range is $76,000 - $82,500, depending on experience and qualifications, subject to culinary cooking test.

We offer excellent benefits

• Medical, Dental and Vision Insurance after only 30 days
• Free room nights, colleague discount rates, and friends & family room rates
• 401(k) retirement matching plan (up to 4%)
• Paid time off
• Paid family bonding time and adoption assistance
• Tuition Reimbursement
• Free colleague meals during shift
• Employee Stock Purchase Plan
• Discounts at various retailers – Apple, AT&T, Verizon, Headspace and many more

Qualifications

• In-depth skills and knowledge of all kitchen operations
• Possess strong leadership, communication, organization, and relationship skills
• Experience with training, basic financial management, and customer service
• Proficient in general computer knowledge
• 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 degree or related hotel experience
• Full-time flexible schedule availability, including weekends and holidays

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