Banquet Sous Chef | Benefits Include: Paid Vacation, 401K, and MANY MORE!

Hyatt is a globally recognized hospitality company known for creating authentic human connections and unforgettable experiences for travelers worldwide. At Hyatt, the company's mission revolves around the power of belonging, making guests feel at home regardless of their location. Hyatt's commitment to sustainability, inclusiveness, and superior service extends across its array of luxury hotels, resorts, and properties worldwide. With a strong emphasis on career development, Hyatt offers its employees the chance to transform a job into a fulfilling career. As a respected leader in the hotel industry, Hyatt's culture celebrates individuality while encouraging collaboration, growth, and innovation among its team members. The Hyatt Regency Embarcadero Center, located in the vibrant financial district of San Francisco, boasts a newly renovated property featuring spacious guest rooms and suites with modern amenities and spectacular views of the city or San Francisco Bay. This hotel serves guests seeking a dynamic, upscale urban experience complemented by sophisticated design and attentive service. The role of Banquet Sous Chef at Hyatt Regency Embarcadero Center is an essential leadership position within the culinary team. This position requires managing banquet kitchen operations with precision and creativity to uphold the Hyatt brand's high standards of food quality, presentation, and guest satisfaction. The Banquet Sous Chef works closely with the Executive Chef and Executive Sous Chef to develop and execute menus for banquets, special events, and large-scale functions, ensuring a flawless culinary experience. In the absence of senior culinary leadership, the Banquet Sous Chef is empowered to take full responsibility for all kitchen operations, guaranteeing consistency and excellence. This role is a unique opportunity for a culinary professional passionate about leadership, innovation, and teamwork. The Banquet Sous Chef will foster a positive and productive environment by supporting and mentoring culinary staff, streamlining communication with other hotel departments, and driving operational efficiency in food production, cost control, and inventory management. This position demands creativity in menu development aligned with seasonal ingredients and Hyatt standards. Additionally, the Banquet Sous Chef collaborates closely with banquet and event teams to anticipate client needs and ensure timely, exceptional service. Hyatt offers competitive compensation for this position, with a salary range between $76,700 and $115,300 annually. The company also underscores its commitment to employee wellness and career growth by providing excellent benefits such as medical, dental, and vision insurance, 401K with company match, paid time off, tuition reimbursement, and more. Hyatt encourages career-minded individuals with leadership experience in luxury or large-scale culinary environments to apply and join a team dedicated to making travel more human, connected, and sustainable.

• minimum 3-5 years of progressive culinary leadership experience
• proven ability to manage banquet or high-volume kitchen operations
• strong knowledge of culinary techniques, food cost management, and menu engineering
• excellent leadership, communication, and organizational skills
• ability to train and inspire a multicultural culinary team
• servsafe or other recognized food safety certification preferred
• flexible schedule with availability for weekends, holidays, and evenings