Banquet Sous Chef

Banquet Sous Chef

The responsibilities of the Banquet Sous Chef are to manage the banquet operation. This role will work directly with the Executive Chef and Executive Sous Chef to create, implement and maintain quality standards, develop banquet menus, and uphold operational standards for banquet functions. In some instances, the Banquet 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 Banquet Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary and stewarding teams, with the guest's positive experience being the main driver. 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, firing, and execution of banquet functions Develop and implement creative menu items that adhere to Hyatt brand standards 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, quality and consistency on a daily basis Ensure proper safety and sanitation of all kitchen facilities and equipment

Requirements Bachelor's degree in hospitality/culinary management. Previous leadership in high volume banquet/catering operation 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 Culinary education and/or on the job training, hotel experience preferred Proficient English language skills are a must

Benefits Up to $4,000 in Relocation Bonus TN Visa provided Flight from Mexico into the US Up to 1 week of housing in the hotel Complimentary meals in the colleague Cafe for every shift worked Able to enroll in Health and Dental after 30-Days of employment 2 weeks of vacation after 1 year 401k with Company match