Banquets & Luxury Hotel Kitchen Leader

Hyatt Regency Denver Tech Center; Denver (CO); On-site; USD 70,000 - 100,000; Full time

Job summary

Hyatt Regency Denver Tech Center is seeking an Executive Sous Chef to lead kitchen operations in a high-volume, upscale hotel environment. You will ensure cleanliness, food quality, and staff performance, while maintaining cost controls and guest satisfaction.

This role requires 2+ years of leadership, strong team development skills, and Serve Safe certification. You will manage banquet and outlet menus, schedule staff, and mentor a diverse culinary team in a fast-paced setting.

Qualifications

• 2+ years of culinary leadership experience.
• Creative and up-to-date on new concepts and food trends.
• Proven leadership skills to train, develop and motivate staff.
• Ability to interact with guests and resolve requests courteously.
• Serve Safe certified food manager.
• Able to lift up to 40 lbs and stand for extended periods.

Responsibilities

• Manage daily production, preparation and presentation of all food for the kitchen.
• Lead staff scheduling, training, development, coaching and reviews.
• Monitor labor and food costs; report budgets and performance.
• Assist in menu creation, costing and implementation for outlets and banquets.
• Schedule staff according to budget and forecast.
• Ensure proper kitchen sanitation and equipment maintenance.
• Oversee walk-in coolers and food rotation.
• Ensure clear communication of expectations and adherence to guidelines.
• Control sign-in/out procedures for kitchen staff.
• Perform other related duties as assigned.

Skills

Culinary leadership

Staff training & development

Food cost control

Safety & sanitation

Computer proficiency

Tools

Computer proficiency

Job description

Hyatt Regency Denver Tech Center is seeking an Executive Sous Chef to lead kitchen operations in a high-volume, upscale hotel environment. You will ensure cleanliness, food quality, and staff performance, while maintaining cost controls and guest satisfaction.

This role requires 2+ years of leadership, strong team development skills, and Serve Safe certification. You will manage banquet and outlet menus, schedule staff, and mentor a diverse culinary team in a fast-paced setting.