Banquet Sous Chef: Lead a Dynamic Culinary Team

Hyatt Taleo; Atlanta (GA); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Benefit eligible after 30 days

Medical/Dental/Prescription/Vision

Flexible Spending Accounts

Disability and Life Insurance

Paid Family Bonding Time

Adoption Assistance

Educational Assistance

Complimentary hotel room nights

Paid Time Off & Holidays

401(k) with Employer Match

Wellbeing resources

Job summary

Hyatt Grand Hyatt Atlanta in Buckhead is seeking a Banquet Sous Chef to lead banquets and support the Executive Chef in maintaining Hyatt culinary standards. You will supervise kitchen operations, develop menus, and coordinate events to ensure exceptional guest experiences.

The role emphasizes staff leadership, cost awareness, safety, and timely production in a fast-paced, high-volume environment. A strong culinary background and hospitality experience are required.

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.

Responsibilities

• 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.

Skills

Kitchen operations

Leadership

Communication

Organization

Relationship skills

Training

Financial management

Customer service

Computer skills

Guest service

Consistency

Flexibility

Education

Culinary education

Job description

Hyatt Grand Hyatt Atlanta in Buckhead is seeking a Banquet Sous Chef to lead banquets and support the Executive Chef in maintaining Hyatt culinary standards. You will supervise kitchen operations, develop menus, and coordinate events to ensure exceptional guest experiences.

The role emphasizes staff leadership, cost awareness, safety, and timely production in a fast-paced, high-volume environment. A strong culinary background and hospitality experience are required.