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
Flexible
Weekend Shifts
Benefits
Free room nights
discounted 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
Employee Discounts
Job Description
Hyatt is a globally recognized hospitality company known for creating authentic human connections and unforgettable experiences for travelers worldwide. At Hyatt, the company's mission revolves around the power of belonging, making guests feel at home regardless of their location. Hyatt's commitment to sustainability, inclusiveness, and superior service extends across its array of luxury hotels, resorts, and properties worldwide. With a strong emphasis on career development, Hyatt offers its employees the chance to transform a job into a fulfilling career. As a respected leader in the hotel industry, Hyatt's culture celebrates individuality while encouraging collaboration, growth, and innovation among its team... Show More
Job Requirements
- minimum 3-5 years of progressive culinary leadership experience
- proven ability to manage banquet or high-volume kitchen operations
- strong knowledge of culinary techniques, food cost management, and menu engineering
- excellent leadership, communication, and organizational skills
- ability to train and inspire a multicultural culinary team
- servsafe or other recognized food safety certification preferred
- flexible schedule with availability for weekends, holidays, and evenings
Job Qualifications
- minimum 3-5 years of progressive culinary leadership experience in luxury or large-scale hotel environment
- proven ability to manage banquet or high-volume kitchen operations
- strong knowledge of culinary techniques, food cost management, and menu engineering
- excellent leadership, communication, and organizational skills
- ability to train and inspire a multicultural culinary team
- servsafe or other recognized food safety certification preferred
- flexible schedule with availability for weekends, holidays, and evenings
Job Duties
- support senior culinary leadership by developing and assuming basic management responsibilities
- act as a liaison between culinary division and all other hotel departments
- supervise preparation, production, and presentation of banquet and event menus
- develop and implement creative and seasonal menu items
- partner with executive chef team to plan, coordinate, and execute special events and large-scale banquets
- manage hourly culinary colleagues through scheduling, payroll, training, coaching, evaluation, and hiring
- lead and mentor 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
- support development of culinary leaders within the team
- collaborate with 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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