Banquet Sous Chef

Hyatt Taleo; United States; On-site; USD 57,000 - 69,000; Full time

Job summary

Hyatt Regency Reston is seeking a Banquet Sous Chef to lead banquet culinary operations under the direction of the Executive Chef. The role focuses on supervising the kitchen, developing menu items, and ensuring consistent, high-quality guest experiences for events in Reston, VA.

The ideal candidate has strong leadership, culinary education, and the ability to manage multiple events while maintaining Hyatt standards and guest satisfaction.

Qualifications

• In-depth skills and knowledge of all kitchen operations.
• Strong leadership, communication, organization and relationship skills.
• Experience with training, basic financial management and customer service.
• Proficient in general computer knowledge.
• Desire to exceed guest expectations in a fast-paced 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.
• Geographic and schedule flexibility preferred.

Responsibilities

• Manage a specific department and support the Executive Chef.
• Supervise preparation and cooking of various food items.
• Develop and implement creative menu items following Hyatt standards.
• Plan, coordinate and execute special events and holidays.
• Manage hourly kitchen staff through scheduling, payroll, training and hiring.
• Lead and coach team toward exceptional guest service and staff satisfaction.
• Monitor food production, ordering, cost, and quality daily.
• Ensure safety and sanitation of all kitchen facilities and equipment.

Skills

Kitchen operations

Leadership & communication

Training & coaching

Financial awareness

Guest service mindset

Timeliness & consistency

Culinary knowledge

Flexibility & scheduling

Computer literacy

Education

Culinary education

Job description

Banquet Sous Chef | RES001356

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 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.

Our Hyatt Culture is represented by our mission, values, and goals through: Innovative, Respect, Service-Oriented and Inclusion. Innovative, Hyatt is forward thinking and passionate as we seek new ways to advance in the hospitality industry. Respect, Hyatt associates are inspired by the team’s spirit and camaraderie given to one another. Service-Oriented, Hyatt is customer focused by providing authentic hospitality in every way every time. Diversity and Inclusion, Diversity is an integral part of who we are and what we represent.

The goal of the Sous Chef is to manage a specific department and work with the Executive 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 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

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 education and/or on the job training, hotel experience preferred
• Geographic and 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.

Hyatt Hotels & Resorts believes in strong commitment to promotion from within. Begin your career today as the Sous Chef and find yourself as a Executive Sous Chef within a few years. 70% of management hired is from within Hyatt, 89% of Managing Committee is promoted from within. The statistics are there; make it your next step!

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.

Primary Location

: US-VA-Reston

Organization

: Hyatt Regency Reston

Pay Basis

: 63,000.00 Yearly US Dollar (USD)

Job Level

: Department Head/Manager | Full-time

Job

: Culinary