Banquet Sous Chef

• 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