Sous Chef- Banquet | Benefits Included

Hyatt Hotels Corporation; Dallas (TX); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Free Room Nights, Discounted and F&F/友

Medical, Prescription, Dental, and Vis

401K with company match

Paid vacation, sick days, new child, &

Paid Family Bonding Time and Adoption

Tuition Reimbursement

Employee Stock Purchase Plan

Retailer discounts

Job summary

Grand Hyatt DFW is seeking a talented Banquet Sous Chef to support the culinary leadership in delivering exceptional banquet and catering services at a luxury hotel. You will lead the banquet kitchen team, ensure top quality food, presentation, and sanitation for meetings, weddings, and events.

The ideal candidate will have hands-on leadership, a strong background in plated and buffet service, and the ability to manage multiple events with Hyatt standards.

Qualifications

• Previous culinary leadership experience in hotel/banquet/high-volume kitchen.
• Culinary degree or formal training preferred.
• Knowledge of food safety and sanitation practices.

Responsibilities

• Oversee daily banquet kitchen operations.
• Produce high-quality food for banquet events with consistency.
• Supervise banquet culinary team during prep, production, plating and event execution.
• Ensure recipes, portioning, presentation and quality standards are met.
• Assist with menu execution, buffet presentation, and plated meals in accordance with Hyatt standards.
• Manage food preparation timelines to ensure timely service for all banquet functions.
• Maintain cleanliness, organization, food safety, and sanitation throughout the kitchen and storage areas.
• Assist with ordering, receiving, and controlling food costs while minimizing waste.
• Train and coach culinary team members to build capability and engagement.
• Collaborate with banquet operations, events, stewarding, and other hotel teams for seamless event execution.
• Step in to lead the operation in the absence of the Executive Sous Chef.

Skills

Culinary leadership

Team leadership

Food safety practices

Communication skills

Food cost controls

Banquet operations

Education

Culinary degree

Job description

\"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It's important to constantly challenge your knowledge and step out of your comfort zone.\"

Peggy Focheux Duval: Director of Learning & Development, France

At Hyatt, we believe in the power of belonging- of making people feel at home no matter where they are in the world. We turn trips into journeys, encounters into experiences, and jobs into careers. Join a team that is making travel more human. Connected. Sustainable. Here, everyone's role matters. Opportunities are yours to shape. Your individuality is celebrated. At the heart of Hyatt is our shared belief that hospitality is more than just a job - it's a career for people who care.

Located inside Dallas/Fort Worth International Airport, Grand Hyatt DFW is recognized for delivering outstanding guest experiences and elevated hospitality. The hotel has earned numerous honors, including:

• #3 in Customer Service across Americas for all brands


• Fortune 100 Best Companies to Work For 2026


• People Companies That Care 2025


• U.S. News Best Hotels 2025


• Equality 100 Award: Leader in LGBTQ+ Workplace Inclusion


• AAA Four Diamond Award

These recognitions reflect our commitment to excellence, care for our colleagues, and dedication to creating memorable experiences for every guest.

Grand Hyatt DFW is seeking a talented, driven, and collaborative Banquet Sous Chef to support the execution of exceptional banquet and catering culinary operations. This role assists in leading the banquet kitchen team, ensuring high standards in food quality, presentation, consistency, sanitation, and efficiency for meetings, conferences, weddings, and special events. The ideal candidate is a hands‑on culinary leader with strong production skills, a passion for hospitality, and the ability to perform successfully in a high‑volume luxury hotel environment.

Key Responsibilities

• Support the Executive Sous Chef and culinary leadership team in overseeing daily banquet kitchen operations.


• Execute high-quality food production for banquet events, meetings, weddings, conferences, and special functions with consistency and attention to detail.


• Supervise banquet culinary colleagues during prep, production, plating, and event execution.


• Ensure recipes, portioning, presentation, and quality standards are consistently followed.


• Assist with menu execution, buffet presentation, and plated meal service in accordance with Hyatt standards and event requirements.


• Help manage food preparation timelines to ensure accurate and timely service for all banquet functions.


• Maintain high standards of cleanliness, organization, food safety, and sanitation throughout the kitchen and storage areas.


• Monitor product quality and freshness; support proper storage, labeling, rotation, and inventory control.


• Assist with ordering, receiving, and controlling food costs while minimizing waste.


• Train, coach, and support culinary team members to build capability, consistency, and engagement.


• Partner with banquet operations, events, stewarding, and other hotel teams to ensure seamless event execution.


• Step in to lead the operation in the absence of the Executive Sous Chef as needed.


• Free Room Nights, Discounted and Friends & Family Room Rates


• Medical, Prescription, Dental, and Vision Insurance


• 401K with company match


• Paid vacation, sick days, new child leave, and personal day


• Paid Family Bonding Time and Adoption Assistance


• Tuition Reimbursement


• Employee Stock Purchase Plan


• Discounts at various retailers - Apple, AT&T, Verizon, Headspace, and many more

Requirements

• Previous culinary leadership experience required, preferably as a Sous Chef or Jr. Sous Chef in a hotel, banquet, catering, or high-volume kitchen environment.


• Culinary degree or formal culinary training preferred.


• Proven knowledge of food preparation techniques, kitchen operations, sanitation, and safety practices.


• Ability to lead and motivate a team in a fast-paced environment while maintaining high quality standards.


• Strong organizational skills and ability to manage multiple events and production timelines simultaneously.


• Understanding of food cost controls, product utilization, and labor efficiency.


• Excellent communication and teamwork skills.


• Flexible availability, including early mornings, evenings, weekends, and holidays.


• Experience in luxury hotel or convention-style banquet operations.


• Strong background in plated service, buffet execution, and large-scale event production.


• Ability to adapt quickly to changing event needs and guest expectations.


• Passion for culinary excellence and colleague development.


• Ability to stand for extended periods during shifts.


• Ability to lift, carry, push, and pull moderate to heavy items.


• Ability to work safely in a fast-paced kitchen environment with exposure to heat, cold, and sharp equipment.


• Ability to perform repetitive motions including bending, reaching, and kneeling.

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

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