Banquet Sous Chef | Benefits Include: Paid Vacation, 401K, and MANY MORE!
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $76,700.00 - $115,300.00
Work Schedule
Standard Hours
Benefits
Free room nights
discounted room rates
friends and family room rates
Medical insurance
prescription insurance
Dental Insurance
Vision Insurance
401K with company match
Paid vacation
paid sick days
Paid holidays
Paid Family Bonding Time
Adoption assistance
Tuition Reimbursement
free colleague meals
Employee stock purchase plan
Retail Discounts
Job Description
Hyatt is a globally recognized hospitality company dedicated to making people feel at home, wherever they are in the world. They believe in transforming ordinary trips into extraordinary journeys, creating memorable experiences and offering fulfilling career paths. Hyatt's welcoming culture values individual contributions and fosters a sense of belonging, making it a workplace where everyone’s role is important. The company emphasizes connectedness and sustainability, aiming to provide human-centered travel experiences that respect the environment and the communities they serve. Hyatt's commitment to hospitality extends beyond just a job; it is built on a foundation of people who genuinely care about... Show More
Job Requirements
- High school diploma or equivalent
- Proven experience in culinary management or banquet kitchen operations
- Strong leadership and team management skills
- Knowledge of food safety, sanitation, and hygiene standards
- Ability to develop creative menus aligned with brand standards
- Effective communication and collaboration skills
- Experience with scheduling, payroll, and staff training
- Ability to work flexible hours including evenings and weekends
- Culinary degree or equivalent certification preferred
- Prior experience in a luxury hotel or upscale banquet setting
Job Qualifications
- Culinary degree or equivalent certification
- Several years of experience in banquet or large-scale kitchen operations
- Demonstrated leadership in managing culinary teams
- Strong organizational and multitasking abilities
- Ability to work under pressure and meet deadlines
- Familiarity with inventory and cost control processes
- Commitment to maintaining high food quality and guest satisfaction
- Excellent interpersonal and communication skills
- Proficiency in culinary software or kitchen management technologies
Job Duties
- Support senior culinary leadership by developing and assuming basic management responsibilities
- Act as a liaison between the culinary division and all other hotel departments, ensuring seamless communication and collaboration
- Supervise the preparation, production, and presentation of banquet and event menus
- Develop and implement creative and seasonal menu items that align with Hyatt brand standards and client expectations
- Partner with the Executive Chef team to plan, coordinate, and execute special events, holiday functions, and large-scale banquets
- Manage hourly culinary colleagues through effective scheduling, payroll, training, coaching, evaluation, and hiring processes
- Lead and mentor the team to achieve exceptional guest service, food quality, and employee satisfaction
- Oversee daily banquet kitchen operations including food production, ordering, inventory, cost control, and quality consistency
- Ensure compliance with safety, sanitation, and hygiene standards for all kitchen facilities, equipment, and food handling procedures
- Support and participate in the development of culinary leaders within the team, including supervisors and junior sous chefs
- Collaborate with the banquet and events teams to anticipate group needs, ensuring flawless execution and timely service
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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