Chef de Cuisine | Banquets

Hyatt is a place of learning – similar to a university. The company offers so many ways for me to learn and grow, both professionally and personally. 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 Chef de Cuisine is to manage the Banquet kitchen and work with the Executive Chef and Executive Sous Chef to create, implement and maintain quality standards. In some instances, the Chef de Cuisine will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Chef de Cuisine will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience. Benefits Career Growth and Advancement – Hyatt believes strongly in promoting from within. We offer training, skills development & career mobility, providing opportunities for advancement at every level Discounted Room Nights – at Hyatt Hotels across the globe while employed at Hyatt Free Parking – convenient and cost-free parking for all our associates Employee meals – in our cafeteria for full-time, part-time and on-call colleagues 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 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 All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status. Qualifications Two years of experience in Banquets & kitchen management 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 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 #J-18808-Ljbffr