Banquet Kitchen Leader & Menu Developer

Grand Hyatt Nashville; United States; On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Medical, dental, vision

Company-paid disability & life

Employee Assistance Program

401(k) with match

Employee hotel discounts

Paid vacation & sick time

Free Parking

Job summary

HM Alpha Hotels & Resorts invites an experienced Senior Sous Chef to support the Executive Sous Chef in daily kitchen operations at Grand Hyatt Nashville. You will supervise the culinary team, ensure food quality and safety, and drive menu execution and cost control.

Lead and mentor chefs, collaborate on menu development, monitor inventory and labor, and ensure seamless service with the FOH team. Must have 3-4 years in banquet sous chef roles and ServSafe certification.

Qualifications

• Must have 3-4 years experience as Sous Chef in a Banquet environment.
• Minimum 3-4 years of progressive kitchen leadership experience, including at least 2 years as a Sous Chef in a high-volume or fine dining establishment.
• Strong experience in kitchen operations, including inventory control, labor management, and food costing.
• Background in banquet operations, large-scale food production, and a la carte dining preferred.
• Familiarity with industry trends, sustainability practices, and modern culinary techniques.

Responsibilities

• Assist in overseeing daily kitchen operations, ensuring smooth execution of all meal services.
• Lead and mentor Sous Chefs, line cooks, and other kitchen staff, providing guidance and professional development.
• Collaborate with the Executive Sous Chef on menu development, recipe standardization, and food presentation.
• Ensure adherence to food quality, consistency, and cost control measures.
• Supervise kitchen staff to maintain high standards of food preparation, hygiene, and safety.
• Monitor kitchen inventory, food storage, and stock rotation to minimize waste and optimize efficiency.
• Assist in scheduling and managing labor costs to meet budgetary goals.
• Actively participate in tastings, training, and implementation of new menu items.
• Maintain compliance with all health and safety regulations, ensuring food safety certification requirements are met.
• Take charge of the kitchen in the absence of the Executive Sous Chef, handling operational decisions.
• Support catering and banquet functions, ensuring execution meets service standards.
• Collaborate with the FOH team to ensure seamless communication and service between kitchen and dining areas.
• Assist in evaluating and hiring new kitchen staff, providing performance feedback, and conducting disciplinary actions as needed.
• Other duties as assigned.

Skills

Leadership & mentoring

Menu development

Food safety & sanitation

Inventory management

Labor scheduling

Cost control

Communication

Education

Banquet sous-chef experience 3-4 years

Progressive kitchen leadership 3-4 years

Inventory, labor, food costing experience

Banquet operations experience

Job description

HM Alpha Hotels & Resorts invites an experienced Senior Sous Chef to support the Executive Sous Chef in daily kitchen operations at Grand Hyatt Nashville. You will supervise the culinary team, ensure food quality and safety, and drive menu execution and cost control.

Lead and mentor chefs, collaborate on menu development, monitor inventory and labor, and ensure seamless service with the FOH team. Must have 3-4 years in banquet sous chef roles and ServSafe certification.