Banquets Sous Chef

Job Description

Job Description

Description:

At the Hyatt Regency Tulsa, we continue to emphasize and maintain a positive culture surrounding our core values, focused on exceptional standards & experience for not only our guests, but for our employees first and foremost. We are looking for our next valued superstar to join our fun-loving, thriving team!

We are looking for an experienced and creative Banquet Sous Chef to lead the B&C culinary program. The Banquet Sous Chef will play a key role in leading the Culinary Dept, including new and creative catering programs, seasonal operational creations, oversight of the banquet buffets, set ups, plated dinners, receptions and catering services - as well as assuring a top-quality B&C experience in our 42,000 square feet of event spaces.

At the Hyatt Regency, we look for people, like you, who love to create memorable experiences shared around food and drink. Your authentic style and passion for community reflects in all that you do. Our people are the foundation of the organization and together with your entrepreneurial spirit we can create powerful, memorable connections with both hotel guests and local patrons through the art of dining and drinking.

JOB OVERVIEW: Banquet Chef

Our Banquet Sous Chef is a leader of the Catering Culinary Department – responsible for being an integral driver of F&B excellence, promoting total Guest satisfaction and a high level of employee morale by overseeing Hyatt Regency Catering with the bottom-line intent of business growth and success. You will oversee multiple and varied units, including but not limited to restaurants, bars, banquets, and catering events, and in room dining.

Catering – oversee and program catering set ups along with buffet displays, stations, hor'dourves, ballroom plated dinners, cocktail receptions and etc.

WHAT YOU’LL DO IN THIS ROLE:

OUTLET STRATEGY AND MANAGEMENT – Oversight, hiring, training and performance management, purchasing and vendor relationships.

GUEST EXPERIENCES – Empower banquet staff to provide unrivaled guest service, interact with guests to obtain feedback, manager service deliver from greeting to invitation to return.

OPERATIONS – Manage day-to-day operations, oversee financial aspects of banquets & catering, uphold standards, ensure compliance with all applicable laws and regulations, assist where needed on the floor.

COMMUNICATIONS – Communicate with key partners & Department heads, act as liaison with other organizational leads, initiate and oversee cross-functional collaborations. Coordination with Director of Food & Beverage

PROJECT MANAGEMENT – Ability to delegate and manage tasks, assignments, and projects

· 3+ years of relevant experience in a hotel environment with independent Banquets

· Proven track record achieving business results across multiple businesses

· Previous experience navigating complex business problems, collaborating with leads across corporate functions, presenting at the executive level, working with corporate business partners, and leading cross-functional large-scale initiatives

· Excellent oral and written communication skills, including ability to communicate in English

· Excellent interpersonal skills with ability to advise effectively and tactfully, counsel, coach, resolve conflict, and negotiate within all levels of an organization

· "Win together" mentality

· Basic proficiency with Microsoft Office Product Suite, advanced proficiency preferred

· Role requires standing, bending, climbing stairs, and lifting and carrying 35 pounds

· Must be willing to work a flexible schedule based on business needs, which will include evenings, weekends, and holidays

· Always maintain a professional appearance and manner

· Ability to be mobile for significant distances between and within property

· Must be willing to “pitch-in” and help co- workers with their job duties and be a team player

· Working with Sales team/department on providing all guest needs and service

· Ability to multi-task and delegate day-to-day operations and admin, special projects, & duties

· Prior experience working as a banquet chef, banquet sous chef, or in the hotel industry

What will you be doing most days?

· Lead the planning and execution of a production, abide to the EO Resume (BEO)

· Able to continually enhances the culinary experience of banquet or event guests;

· Review food cost with the Executive Chef to ensure that the banquet kitchen is meeting budgeted costs

· Identifies the developmental needs of kitchen staff and provide coaching, mentoring to improve their knowledge or skills;

· Assists the Executive Chef with banquet menu planning and food purchasing;

· Ensures compliance with all applicable laws and regulations;

· Communicate the kitchen needs with the purchasing and storeroom personnel;

· Assist in determining the minimum and maximum stocks of all food, cooking supplies and equipment;

· Establish the day’s priorities and assign production and preparation tasks for the banquet kitchen staff/chefs to execute;

· Responsible to conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies;

· Maintains food preparation handling and correct storage standards;

· Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day’s work

· Responsible to oversee the regular cleaning of all equipment used in the banquet kitchen;

· Ensure that all staff prepares menu items following recipes in accordance with the hotels operating standards.

· Accountable for all planed catering – prep and cook all catered events. Buffet, plated, reception, hor dourves and etc.

· Inspect all catered events and work. Ensure all buffet are met with standards and expectations.

· Create and execute an exciting catered program and effectively manage the events from start to finish.

· Recruit and select talented team members who will enhance the brands culture and provide opportunities for growth and development to retain staff

· Keep up to date with Critical Action Plan & Management Operating Plan

· Abide by the AOR (Area of Responsibility)

· Work with the Banquet Manager & the Banquets team

· Work with Director of Food & Beverage on strategy, F&B financials, Forecast, Expenses, and driving revenue

· Plan the number of line cooks, culinary staff and other staff required as the banquet chef

· Ensure that the documentation of the schedule and timelines are in place

· Collaborate with the banquet Manager and brief them on the various meal courses

· Negotiate with various vendors and train the banqueting staff to do the same

· Adhere to local laws and regulations while executing the banquet manager responsibilities

· Any other tasks or assignments assigned to you.

I HAVE READ AND UNDERSTAND THE JOB DESCRIPTION AS STATED ABOVE AND ACCEPT THAT ANY OF THE TASKS MAY BE MODIFIED OR CHANGED. I ACCEPT RESPONSIBILITY FOR KNOWING THE MODIFICATIONS AND / OR CHANGES IN THIS JOB DESCRIPTION. I CAN PERFORM THE ESSENTIAL FUNCTIONS OF THIS JOB AS LISTED ABOVE, WITH OR WITHOUT REASONABLE ACCOMMODATION.