Veterans Preferred - Banquet Sous Chef

Company: Hyatt
Location: New Brunswick
Posted on: March 18, 2025

Job Description:

Military Veterans are Encouraged to Apply. -At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences to each every guest. Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture.

Our Hyatt Culture is represented by our mission, values, and goals through: Innovative, Respect, Service-Oriented and Inclusion. Innovative, Hyatt is forward thinking and passionate as we seek new ways to advance in the hospitality industry. Respect, Hyatt associates are inspired by the team's spirit and camaraderie given to one another. Service-Oriented, Hyatt is customer focused by providing authentic hospitality in every way every time. Diversity and Inclusion, Diversity is an integral part of who we are and what we represent.

The goal of the Banquet Sous Chef is to manage the banquet/event functions and work with the Executive Chef to create, implement and maintain quality standards, presentation and consistency of food. In some instances, the Banquet Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Chef. The ideal banquet Sous Chef will accomplish their tasks by monitoring the daily functions of the banquet culinary department, ordering for events, maintaining food cost and inventory, including providing support and guidance to the culinary team, ending in a positive guest experience.

Responsibilities include:

• 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 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
  • Strong training and communication skills
  • Culinary education and/or on the job training, hotel experience preferred
  • Geographic and schedule flexibility preferred
    
    Physical Demands
    
    The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
    
    While performing the duties of this job, the employee is regularly required to stand, walk, talk or hear. The employee is occasionally required to use hands, reach, stoop, kneel, crouch and crawl. The employee must occasionally lift and/or move up to 50 pounds.
    
    Work Environment
    
    The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
    
    While performing the duties of this job, the employee is occasionally exposed to outside weather conditions, extreme cold and extreme heat. The noise level in the work environment is usually moderate.
    Hyatt develops Sous Chefs to progress into the role of Executive Sous Chef through the training of Banquets, Restaurants and Garde Manager.
    
    Hyatt Hotels & Resorts believes in strong commitment to promotion from within. Begin your career today as the Sous Chef and find yourself as a Executive Sous Chef within a few years. 70% of management hired is from within Hyatt, 89% of Managing Committee is promoted from within. The statistics are there; make it your next step!
    
    Hyatt associates work in an environment that demands exceptional performance yet reaps great rewards. Hyatt has the best to offer in the culinary field. Whether its career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, then we are ready for you.

Keywords: Hyatt, New Brunswick , Veterans Preferred - Banquet Sous Chef, Hospitality & Tourism , New Brunswick, New Jersey