Banquet Chef
Hyatt Hotels Corporation, Atlanta, GA, United States
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 and 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
Location: Hyatt Regency Tamaya Resort and Spa, Rio Rancho, NM, US
#J-18808-Ljbffr
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 and 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
Location: Hyatt Regency Tamaya Resort and Spa, Rio Rancho, NM, US
#J-18808-Ljbffr