Banquet Sous Chef - Lead Culinary Teams

Hyatt Taleo; Sacramento (KY); On-site; USD 16,000 - 22,000; Full time

Job summary

Park Hyatt St. Kitts is seeking a Sous Chef (Banquets) to manage a dedicated culinary department in a luxury hotel setting on the Caribbean island of Saint Kitts.

You will assist the Executive Chef and mentor the culinary team to deliver high-quality banquet cuisine for events and daily service. The role emphasizes leadership, menu development, and strict adherence to Hyatt brand standards, with opportunities for growth into senior culinary leadership as part of Hyatt's internal promotion

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.
• 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 roles 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

Leadership

Communication

Culinary knowledge

Training

Customer service

Education

Culinary education

Job description

Park Hyatt St. Kitts is seeking a Sous Chef (Banquets) to manage a dedicated culinary department in a luxury hotel setting on the Caribbean island of Saint Kitts.

You will assist the Executive Chef and mentor the culinary team to deliver high-quality banquet cuisine for events and daily service. The role emphasizes leadership, menu development, and strict adherence to Hyatt brand standards, with opportunities for growth into senior culinary leadership as part of Hyatt's internal promotion