Banquet Chef De Cuisine

Summary
Join us for this incredible opportunity to be part of our Culinary team as the Banquet Chef de Cuisine at the Hyatt Regency New Orleans. Not only will you be part of a rock-start team who lives their purpose of caring for people so they can be their best, but you’ll get to be part of a company that earned the 16th spot on Fortune’s 100 Best Companies to Work For in 2021, honored as one of the top 100 Companies that Care according to People, named Built-In's 100 Best National Large Companies to Work For in 2022, recognized as a Best Place to Work for Women, Diversity, LGBT Equality, and Millennials, and named one of New Orleans Best Places to work 9 years running!

The goal of the Banquet Chef de Cuisine is to manage the banquet kitchen/function within a 1200 room hotel containing 200,00 sq ft of meeting space and will take council from the Executive Chef and Executive Sous Chef to create, implement menu and concepts, and execute the production of a high-volume banquet kitchen function. They will lead the kitchen for a variety of banquet functions to client tastings all the way to multiple thousand person VIP events/galas. They will be responsible for leadership, training, and quality control in execution of the Banquet Kitchen team. This role requires creativity, strong leadership, and ability to facilitate large volume production for both on property events and off premise catering.

Responsibilities include:
Act as senior leadership by developing and assuming key management responsibilities
Assume the role of liaison between all dining room operations and culinary staff
Supervise the preparation and cooking of various food items
Develop and implement creative menu items within the banquet function concept/client preferences
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
Participate in marketing events directly related to their specific restaurant

Hyatt 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 excellent benefits include:

• Free room nights, Discounted and Friends & Family Room Rates
• Medical, Prescription, Dental and Vision Insurance
• 401K with company match
• Paid Time Off, Holiday Pay, new child leave and personal day
• Paid Family Bonding Time and Adoption Assistance
• Employee Stock Purchase Plan
• Discounts at various retailers – Apple, AT&T, Verizon, Headspace and many more

COVID-19 Safety: Hyatt Hotels follows all COVID-19 CDC and US] Health department protocols for the safety of our employees and guests.

Hyatt is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

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Qualifications
In-depth skills and knowledge of all kitchen operations, especially large volume production or prior banquet kitchen experience, preferably within hotels
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 education and/or on the job training, independent restaurant experience is preferred
Geographic and schedule flexibility preferred