PM Culinary Lead: Banquets & Restaurant Ops

Rebel Hotel Company; Milwaukee (WI); On-site; USD 60,000 - 75,000; Full time

Job summary

Hyatt Regency Milwaukee, managed by Rebel Hotel Company, seeks a hands-on Sous Chef to lead evening food preparation and kitchen operations. You will oversee PM restaurant, banquet, catering, and stewarding, ensuring exceptional food quality, efficient labor management, and outstanding guest experiences.

Working closely with the Executive Chef, you will help plan menus, supervise cooks, and maintain high sanitation standards while supporting a collaborative team culture.

Qualifications

• Experience as a sous chef or kitchen lead with strong hands-on leadership.
• Solid knowledge of food safety, sanitation, and HACCP principles.
• Proven ability to plan, coordinate, and direct evening food preparation and kitchen operations.
• Experience coaching and developing kitchen staff; ability to foster a positive team culture.

Responsibilities

• Lead all evening culinary operations for restaurant, banquet, catering, and events.
• Coach, develop, and supervise kitchen associates; promote teamwork.
• Schedule and direct PM culinary team to ensure efficient service and quality.
• Collaborate with Executive Chef to execute menus reflecting culinary vision and quality.
• Ensure food is prepared and plated to established recipes and standards.
• Maintain sanitation, food safety, and cleanliness across the kitchen.
• Monitor banquet/catering activity and prep for service using forecasts and VIP arrivals.
• Oversee inventory, ordering, and food cost management; control waste and overproduction.
• Support payroll, scheduling, budgeting, and ongoing training and documentation.

Skills

Leadership

Food Safety

Kitchen Operations

Labor Management

Job description

Hyatt Regency Milwaukee, managed by Rebel Hotel Company, seeks a hands-on Sous Chef to lead evening food preparation and kitchen operations. You will oversee PM restaurant, banquet, catering, and stewarding, ensuring exceptional food quality, efficient labor management, and outstanding guest experiences.

Working closely with the Executive Chef, you will help plan menus, supervise cooks, and maintain high sanitation standards while supporting a collaborative team culture.