Banquet Chef - The Seabird Resort

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Banquet Chef - The Seabird Resort

Description

Join our dynamic team and work in a beautiful setting with an unobstructed view of the ocean! We are looking individuals who can provide authentic and memorable experiences that deliver the Southern California Dream to our guests.

The goal of the Banquet Chef is to manage the banquet kitchen. The Banquet Chef 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. The Banquet Chef 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.

The salary range for this position is $70,600.00-$88,100.00. This is the pay range for this position that The Seabird Resort reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience and education.

Hyatt has a very competitive benefit package for colleagues, which may include:

• 12 Complimentary hotel room nights at Hyatt hotels world-wide

• Unlimited colleague and friends & family discounted room rates at Hyatt hotels world-wide

• Bereavement and jury duty pay

• Vacation, sick, and new child leave

• Medical, dental and vision Insurance, discounted prescriptions, life and disability insurance, flexible spending account,

• Retirement Savings Plan option (401K) with employer match

• Employee Stock Purchase Plan

• Complimentary employee meals

• And so much more!

Responsibilities include:

• Support senior leadership by developing and assuming all department 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 Hotel 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.

• 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
• A true desire to exceed guest expectations in a fast-paced customer service environment
• Capable of producing a consistent product in a timely manner
• Ability to facilitate multiple events simultaneously across two hotel's banquet facilities
• Strong training and communication skills
• Culinary education and/or on the job training a plus
• hotel experience or large catering establishment a must
• Ability to work a flexible schedule including weekends and holidays
• Ability to lift, carry, push and pull a moderate amount of weight