What are the responsibilities and job description for the Banquet Chef position at Park Hyatt Washington?
Park Hyatt Washington is seeking an experienced Banquet Chef to join Park Hyatt Washington's culinary team. Join us for this opportunity to be part of an elite luxury service team and discover why Hyatt has continually earned the Great Places to Work designation.
Key Responsibilities:
Our Banquet Chef is responsible for managing the banquet team and working with the Executive Chef and/or Executive Sous Chef to create, implement, and maintain quality standards. In some instance, the Banquet Chef will be responsible for the entire operation in the absence of the Executive Chef and/or Executive Sous Chef. The ideal Banquet Chef will monitor the daily functions of the banquet team, including supporting and guiding the banquet team, to ensure a positive banquet guest experience.
Duties may include but are not limited to:
• Support senior leadership by developing and assuming basic management responsibilities
• Assisting the team in the kitchen for day-to-day operation
• Ensuring the highest quality of food is executed on a daily basis
• 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 roles 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
Starting Salary:
Starting salary range is $76,000 - $82,500, depending on experience and qualifications, subject to culinary cooking test.
We offer excellent benefits:
• Medical, Dental and Vision Insurance after only 30 days
• Free room nights, colleague discount rates, and friends & family room rates
• 401(k) retirement matching plan (up to 4%)
• Paid time off
• Paid family bonding time and adoption assistance
• Tuition Reimbursement
• Free colleague meals during shift
• Employee Stock Purchase Plan
• Discounts at various retailers - Apple, AT&T, Verizon, Headspace and many more
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 degree or related hotel experience
• Full-time flexible schedule availability, including weekends and holidays
Key Responsibilities:
Our Banquet Chef is responsible for managing the banquet team and working with the Executive Chef and/or Executive Sous Chef to create, implement, and maintain quality standards. In some instance, the Banquet Chef will be responsible for the entire operation in the absence of the Executive Chef and/or Executive Sous Chef. The ideal Banquet Chef will monitor the daily functions of the banquet team, including supporting and guiding the banquet team, to ensure a positive banquet guest experience.
Duties may include but are not limited to:
• Support senior leadership by developing and assuming basic management responsibilities
• Assisting the team in the kitchen for day-to-day operation
• Ensuring the highest quality of food is executed on a daily basis
• 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 roles 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
Starting Salary:
Starting salary range is $76,000 - $82,500, depending on experience and qualifications, subject to culinary cooking test.
We offer excellent benefits:
• Medical, Dental and Vision Insurance after only 30 days
• Free room nights, colleague discount rates, and friends & family room rates
• 401(k) retirement matching plan (up to 4%)
• Paid time off
• Paid family bonding time and adoption assistance
• Tuition Reimbursement
• Free colleague meals during shift
• Employee Stock Purchase Plan
• Discounts at various retailers - Apple, AT&T, Verizon, Headspace and many more
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 degree or related hotel experience
• Full-time flexible schedule availability, including weekends and holidays
Salary : $76,000 - $82,500