Hyatt Banquet Sous Chef in BIG SUR, California
At Ventana Big Sur, we believe our guests select Ventana because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences to each every guest. Ventana 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 Culture is represented by our mission, values, and goals through: Innovative, Respect, Service-Oriented and Inclusion. Innovative, Ventana is forward thinking and passionate as we seek new ways to advance in the hospitality industry. Respect, Ventana associates are inspired by the team's spirit and camaraderie given to one another. Service-Oriented, Ventana 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 a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement and maintain quality standards. In some instances the Banquets Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Banquets Sous Chef 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.
Responsible for overseeing cooks, preparing all mis-en-place lists, ordering, inventory, menu development, and expediting service and working service. Must have superior culinary skills, a refined palate and high standards of excellence. As well must be a motivated self-starter with excellent communication, problem resolution and organizational skills. Must be able to develop more junior staff members, work cleanly, efficiently, and with respect for quality ingredients and careful attention to preparation. Must be able to operate effectively as part of a team, communicate clearly, and ensure smooth service operations and quality service.
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
Requirements are representative of minimum levels of knowledge, skills and /or abilities. To perform this job successfully, the colleague will possess the abilities or aptitudes to perform each duty proficiently with or without reasonable accommodation.
- Ability to satisfactorily communicate in English (speak, read, write) with guests, co-workers and management to their understanding.
- Ability to accurately compute and manipulate mathematical calculations.
- Ability to calculate costing for both food and labor.
- Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision.
- Excellent time management skills
- Strong organizational skills
- Customer service oriented
- Excellent listening skills
- Exceptional follow-up abilities
- Follow/enforce company policies and procedures
- Resolve problems
- Assume responsibility/accountability
- Excellent safety, sanitation and environmental skills
- Provide overall direction, coordination, and ongoing evaluation of operations
- Ability to quickly evaluate alternatives and decide on a plan of action
- Balance the needs of the organization
Essential Physical Abilities:
- Endure various physical throughout the work areas, such as reaching, bending, climbing, and stooping.
- Ability to stand and/or walk continuously throughout the shift to perform essential job functions.
- Sufficient manual dexterity to be able to grasp, load, and carry trays.
- Ability to endure repetitive motions for extended periods of time.
- Ability to maintain good coordination while serving orders quickly.
- Ability to grasp, bend, and stoop; push or pull heavy
loads weighing up to 50 lbs.; and lift and/or
carry or otherwise move received goods and boxes.
Essential Job Functions:
Lead by example utilizing a “hands-on” approach to management.
Establish and develop a highly motivated, pro-active culinary team with the highest ethical standards that delivers a cost effective and quality oriented service product.
Facilitate an environment in which colleagues are comfortable utilizing the open-door policy.
Ensure Management team and colleagues are being treated in a fair and equitable manner.
Ensure that colleagues issues are resolved in a timely manner
Help make sure that business is operating with budgeted guidelines for foodcost/ labor cost/ operating supplies.
Organize and take lead on banquet event orders, prep and execution.
Help Executive Chef with an intensive comp set analyses of banquet menus costing and updating.
Taste all products produced to assess quality
When rolling out a new product or recipe follow guide lines of tasting through with chefs during the weekly chef’s meeting, followed by running as a special for guest feedback, before making adjustments and placement on the menu.
Attend and participate in all mandatory management meetings in a timely fashion. Including BEO, all manager, and chef’s meeting.
Notifies Executive Chef of all product shortages and equipment maintenance issues.
Maintain a professional relationship with all colleagues.
Ensure that guest have a positive and memorable experience.
Ensure that banquet staff understands menu dietary restrictions, for the banquets
Maintain the cleanliness of the line, floor, and all kitchen stations.
Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
Maintain proper storage procedures as specified by Health Department and hotel requirements.
Observe correct and safe usage and care of all machinery in the kitchen operation.
Document any maintenance needs and submit to Supervisor.
Contact Engineering directly for any major repairs.
Ensure that excess items are utilized efficiently.
Provide feedback to management.
Document pertinent information in the logbook.
Assist the F&B Manager, Executive Chef, with monthly inventory, staff training, and other departmental duties as needed.
Short term business objectives for this position:
Activate both the banquet kitchen and Social House kitchen to improve operational efficiencies.
Collaborate with the executive chef to plan and deliver in room dining from the Social House kitchen.
Collaborate with the executive chef to plan and deliver pool service form the banquets kitchen or the Social House kitchen.
Primary Location: US-CA-Big Sur
Organization: Ventana Big Sur, An Alila Resort
Pay Basis: Yearly
Job Level: Full-time
Req ID: BIG000031
Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.