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
Retail Discounts
Job Description
Hyatt is a globally recognized hospitality company dedicated to providing outstanding service and creating memorable experiences for guests around the world. At Hyatt, the philosophy emphasizes the power of belonging, making every guest feel at home no matter where they are. This belief transforms typical trips into meaningful journeys, simple encounters into rich experiences, and jobs into fulfilling careers. Hyatt fosters a culture that celebrates individuality, encourages the shaping of career opportunities, and promotes sustainability and connectivity in the travel experience. Known for its commitment to hospitality, Hyatt truly stands as a place where roles matter and the work is... 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 to work weekends, holidays, and evenings as needed
Job Qualifications
- Minimum 3-5 years of progressive culinary leadership experience, preferably in a 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 to work weekends, holidays, and evenings as needed
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
- 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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