Banquet Sous Chef

Hyatt Hotels Corporation; Tampa (FL); On-site; USD 45,000 - 65,000; Full time

Job summary

A leading hospitality company seeks a Banquet Sous Chef to manage the Banquet Operation, ensuring quality standards and guest satisfaction. The role involves supervising kitchen staff, developing menu items, and coordinating events. Ideal candidates will have strong leadership and culinary skills, with opportunities for career advancement.

Benefits

Free room nights

Medical, Prescription, Dental, and Vision Insurance

401K with company match

Paid vacation, sick days, and personal days

Employee stock purchase plan

Discounts at various retailers

Qualifications

• Deep knowledge of all kitchen operations.
• Experience with training and basic financial management.
• Ability to produce consistent quality products efficiently.

Responsibilities

• Manage the Banquet Operation and supervise culinary team.
• Develop and implement creative menu items.
• Ensure proper safety and sanitation of all kitchen facilities.

Skills

Leadership

Communication

Organization

Relationship Skills

Education

Culinary education

On-the-job training

Job description

Our leaders have always encouraged us to try new approaches and learn by experimentation. The biggest learning through this was that persistence and calculated risks pay off.

At Hyatt, we believe our guests choose Hyatt because of our caring and attentive associates who focus on providing efficient service and meaningful experiences to each guest. Hyatt is a place where high expectations are not 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.

The goal of the Banquet Sous Chef is to manage the Banquet Operation and work with the Executive Chef and/or Executive Sous Chef to create, implement, and maintain quality standards. In some cases, the Sous Chef will be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ultimately ensuring a positive guest experience.

Responsibilities include:

• Support senior leadership by developing and assuming basic management responsibilities
• Serve as liaison between culinary 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, and implement special events and holiday functions
• Manage kitchen staff through scheduling, payroll, training, coaching, evaluating, and hiring
• May oversee other culinary leadership roles including supervisors and less senior Sous Chefs
• Lead and coach the team to achieve exceptional guest service and employee satisfaction
• Monitor food production, ordering, costs, quality, and consistency daily
• Ensure proper safety and sanitation of all kitchen facilities and equipment

We offer excellent benefits:

• Free room nights, discounted rates, and Friends & Family Room Rates
• Medical, Prescription, Dental, and Vision Insurance
• 401K with company match
• Paid vacation, sick days, new child leave, and personal days
• Paid family bonding time and adoption assistance
• Employee stock purchase plan
• Discounts at various retailers including Apple, AT&T, Verizon, Headspace, and others

Qualifications

• Deep knowledge of all kitchen operations
• Strong leadership, communication, organization, and relationship skills
• Experience with training, basic financial management, and customer service
• A genuine desire to exceed guest expectations in a fast-paced environment
• Ability to produce consistent quality products efficiently
• Strong training and communication skills
• Culinary education and/or on-the-job training; hotel experience preferred
• Schedule flexibility preferred

Hyatt develops Sous Chefs to progress into the role of Executive Sous Chef through training in Banquets, Restaurants, and Garde Manger. Sous Chefs report directly to the Executive Sous Chef and/or Executive Chef.

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

Hyatt Regency Chesapeake Bay Golf Resort, Spa, and Marina | Cambridge, MD, US

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