Banquet Sous Chef: Lead Creative Event Menus

Hyatt Hotels Corporation; Reston (VA); On-site; USD 54,000 - 72,000; Full time

Job summary

Hyatt Hotels Corporation is seeking a Sous Chef to manage a culinary department, guide the culinary team, and ensure Hyatt brand standards in menu development and execution. You will collaborate with other hotel departments to deliver exceptional guest experiences.

Join Hyatt's culinary leadership, supporting senior management, coordinating events, and driving food quality, safety, and service excellence in a fast-paced hotel environment.

Qualifications

• Proven leadership capabilities in a culinary team.
• Strong communication and organizational skills are essential.
• Ability to build relationships across departments and staff.

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
• 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

Leadership

Communication

Organizational skills

Relationship skills

Education

Culinary education

Job description

Hyatt Hotels Corporation is seeking a Sous Chef to manage a culinary department, guide the culinary team, and ensure Hyatt brand standards in menu development and execution. You will collaborate with other hotel departments to deliver exceptional guest experiences.

Join Hyatt's culinary leadership, supporting senior management, coordinating events, and driving food quality, safety, and service excellence in a fast-paced hotel environment.