Banquet Sous Chef

National Black MBA Association; Tampa (FL); On-site; USD 45,000 - 65,000; Full time

Job summary

A leading hospitality company seeks a Banquet Sous Chef to manage banquet operations and support the culinary team. The ideal candidate will have strong leadership skills and culinary education, ensuring exceptional guest experiences. This role offers opportunities for growth into higher culinary positions within the company.

Benefits

Free room nights

Medical, Prescription, Dental and Vision Insurance

401K with company match

Paid Vacation and sick days

Free colleague meals during shift

Qualifications

• In-depth skills and knowledge of all kitchen operations.
• Experience with training and basic financial management.
• Schedule flexibility preferred.

Responsibilities

• Manage banquet operation and supervise culinary team.
• Develop and implement creative menu items.
• Ensure safety and sanitation of kitchen facilities.

Skills

Leadership

Communication

Organization

Customer Service

Education

Culinary education

Job description

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 each and 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.

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 instances, the Sous Chef will be expected to 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, 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

We offer excellent benefits:

• Free room nights, Discounted and Friends & Family Room Rates
• Medical, Prescription, Dental and Vision Insurance
• 401K with company match
• Paid Vacation, sick days, new child leave and personal day
• Paid Family Bonding Time and Adoption Assistance
• Free colleague meals during shift
• Employee Stock Purchase Plan
• Discounts at various retailers – Apple, AT&T, Verizon, Headspace and many more

• 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 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 the training of Banquets, Restaurants and Garde Manager. Sous Chefs report directly to the Executive Sous Chef and/or Executive Chef.All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.