Sous Chef | Banquets

Hyatt Austin , TX 78719

Posted 4 months ago

The Driskill Hotel opened its doors in 1886 as one of the most luxurious Texas hotels in its day. Since it's opening the hotel has been an integral part of the fabric in the city of Austin. The Driskill has become a benchmark for the new Unbound Collection since joining the Hyatt family of hotels in 2013.

The goal of the Banquet Sous Chef is to manage banquet production and work with the Executive Chef to create, implement and maintain quality standards. In some instances the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Chef. The ideal 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.

Responsibilities will include but not be limited to:

  • 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

  • Plan, coordinate & implement special events and holiday functions

  • Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring

  • Manage other key culinary leadership rolls including but limited to supervisor, assistant Sous Chef, etc.

  • 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

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

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Sous Chef | Banquets

Hyatt