Sous Chef | Banquets

Hyatt Regency; Austin (TX); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Discounted Room Nights

Free Parking

Employee meals

Career Growth and Advancement

Job summary

Hyatt Regency Lost Pines Resort and Spa seeks an experienced Sous Chef to manage the banquet kitchen, collaborating with the Executive Chef and Sous Chef to uphold quality standards and guest satisfaction. The role may require taking full operation oversight in the Executive Chef's absence.

The ideal candidate will oversee culinary operations, mentor the kitchen team, and ensure safety, sanitation, and cost controls while delivering excellent guest experiences at high-volume events.

Qualifications

• Two years of experience in Banquets & kitchen management.
• Strong leadership and communication skills.
• Experience with training, basic financial management and customer service.

Responsibilities

• Support senior leadership by developing and assuming basic management responsibilities.
• Act as liaison between culinary division and other hotel departments.
• Supervise preparation and cooking of various food items.
• Plan, coordinate and implement special events and holiday functions.
• Manage hourly kitchen staff through scheduling, payroll, training, coaching and hiring.
• Lead and coach the team towards exceptional guest service and employee satisfaction.

Skills

Banquets & kitchen management

Leadership

Communication

Cost control

Training

Customer service

Culinary skills

Food safety

Education

Culinary education or on-the-job training

Tools

General computer knowledge

Job description

Organization- Hyatt Regency Lost Pines Resort and Spa

Summary

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences to each and every guest. Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture.

Our Hyatt Culture is represented by our mission, values, and goals through: Innovative, Respect, Service-Oriented and Inclusion. Innovative, Hyatt is forward thinking and passionate as we seek new ways to advance in the hospitality industry. Respect, Hyatt associates are inspired by the team's spirit and camaraderie given to one another. Service-Oriented, Hyatt is customer focused by providing authentic hospitality in every way every time. Diversity and Inclusion, Diversity is an integral part of who we are and what we represent.

The goal of the Sous Chef is to manage the Banquet kitchen and work with the Executive Chef and Executive Sous Chef to create, implement and maintain quality standards. In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.

Benefits |

We care for people so they can be their best. Our colleagues enjoy:

• Career Growth and Advancement – Hyatt believes strongly in promoting from within. We offer training, skills development & career mobility, providing opportunities for advancement at every level
• Discounted Room Nights – at Hyatt Hotels across the globe while employed at Hyatt
• Free Parking – convenient and cost-free parking for all our associates
• Employee meals – in our cafeteria for full-time, part-time and on-call colleagues

Responsibilities include:

• 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
• 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 rolls 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

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.

Qualifications

• Two years of experience in Banquets & kitchen management
• In-depth skills and knowledge of all kitchen operations
• Possess strong leadership, communication, organization and relationship skills
• Experience with training, basic financial management and customer service
• Proficient in general computer knowledge
• A true desire to exceed guest expectations in a fast-paced customer service environment
• Capable of producing a consistent product in a timely manner
• Strong training and communication skills
• Culinary education and/or on the job training