Banquet Chef

The goal of the Banquets Sous Chef is to manage the hotel's Banquet Kitchen and work with the Executive Chef and Executive Sous Chef to create, implement and maintain quality standards. The ideal Banquets Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department's Banquet Kitchen including providing support and guidance to the culinary team, ending in a positive guest experience. Responsibilities 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 and cooking of various food items 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, and quality and consistency on a daily basis Ensure proper safety and sanitation of all kitchen facilities and equipment Qualifications In-depth skills and knowledge of kitchen operations Possess strong leadership, communication, organization and relationship skills Experience with training, basic financial management and customer service A true desire to exceed guest expectations in a fast paced customer service environment Capable of producing a consistent product in a timely manner Strong training and communication skills Culinary education and/or on the job training, hotel experience preferred Hyatt Regency Chesapeake Bay Golf Resort, Spa and Marina | Cambridge , MD , US #J-18808-Ljbffr