Park Hyatt Chicago
Elevate Your Culinary Career to New Heights at Park Hyatt Chicago – Become Our Next Sous Chef - Banquets!
ABOUT US:
The culinary team at Park Hyatt Chicago is led by talented chefs who bring a wealth of experience and creativity to the hotel's dining offerings. The team’s dedication to culinary excellence is evident in every dish, from the meticulously crafted entrees at NoMI Kitchen to the innovative and beautifully presented items served at banquets and special events. Park Hyatt Chicago excels in hosting events of all sizes, from intimate gatherings to large-scale banquets. The hotel's culinary team is adept at creating customized menus that cater to the specific needs and preferences of each event, ensuring a memorable dining experience for all attendees.
THE ROLE:
As the Banquet Sous Chef at Park Hyatt Chicago, you will manage a specific culinary department and collaborate closely with the Executive Chef and Executive Sous Chef to uphold and enhance our quality standards. In the absence of senior chefs, you will take charge of the entire culinary operation. Your leadership and culinary expertise will guide the team towards delivering an exceptional dining experience for our guests.
RESPONSIBILITIES (May include, but not limited to):
- Leadership and Management: Support senior culinary leadership by assuming key management responsibilities. Lead, mentor, and coach the culinary team to achieve excellence.
- Cross-Department Liaison: Act as a vital link between the culinary division and other hotel departments to ensure smooth operations.
- Supervision and Execution: Oversee the preparation and cooking of various food items for banquets and outlets, ensuring consistency and quality.
- Menu Development: Create and implement innovative menu items that align with Hyatt brand standards and delight our guests.
- Event Planning: Plan, coordinate, and execute special events and holiday functions with precision and creativity.
- Team Management: Manage hourly kitchen staff, including scheduling, payroll, training, coaching, evaluating, and hiring.
- Operational Oversight: Monitor daily food production, ordering, cost control, and quality assurance to maintain high standards.
- Safety and Sanitation: Ensure all kitchen facilities and equipment adhere to safety and sanitation regulations.
SALARY:
Salary range for this position is $56,300 - $78,700. Actual pay will be commensurate with experience.
BENEFITS:
Enjoy comprehensive benefits including health and welfare plans after only 30 days, financial wellbeing options such as a 401(k) plan with a match, and a variety of lifestyle benefits like paid time off, complimentary and discounted rooms at Hyatt locations worldwide, and more!
Qualifications
- Minimum of 3-5 years of culinary experience, with at least 2 years in a supervisory or sous chef role, preferably in a hotel or high-volume banquet setting.
- Extensive knowledge of all kitchen operations.
- Strong leadership, communication, organizational, and interpersonal skills.
- Experience in training, financial management, and customer service.
- Proficient in general computer applications.
- Passion for exceeding guest expectations in a fast-paced environment.
- Consistent ability to produce high-quality dishes promptly.
- Culinary education and/or substantial on-the-job training, preferably with hotel experience.
- Proven banquet operations experience in a luxury hotel or restaurant setting.
- Certification in Food Safety and Sanitation is required.
- Flexible schedule, some nights, weekends, and Holidays are required.
