banquet sous chef | benefits include: paid vacation, 401k, and many more

Summary

At Hyatt, we believe in the power of belonging- of making people feel at home no matter where they are in the world. We turn trips into journeys, encounters into experiences, and jobs into careers. Join a team that is making travel more human. Connected. Sustainable. Here, everyone's role matters. Opportunities are yours to shape. Your individuality is celebrated. At the heart of Hyatt is our shared belief that hospitality is more than just a job - it's a career for people who care.

With our stunning California location, Embarcadero Center is literally at your feet. Our financial district hotel's newly renovated guest rooms and suites offer a sophisticated urban-modernist haven in downtown with superb amenities for a dynamic stay near San Francisco's Embarcadero. A multimillion-dollar renovation has transformed our Embarcadero Center hotel's spacious guest rooms and suites into sophisticated urban retreats, with inviting modernist style in a natural palette, the latest amenities and spectacular balcony views of the city or San Francisco Bay.

The goal of the Banquet Sous Chef is to manage the banquet kitchen operations and work closely with the Executive Chef and Executive Sous Chef to create, implement, and maintain quality standards. In the absence of senior culinary leadership, the Banquet Sous Chef will assume full responsibility for the kitchen operation, ensuring the highest level of food quality, consistency, and guest satisfaction.

The ideal candidate will lead by example — supporting, guiding, and developing the culinary team to deliver exceptional results and memorable experiences for our guests and clients.

Responsibilities

Support senior culinary leadership by developing and assuming basic management responsibilities.

Act as a liaison between the culinary division and all other hotel departments, ensuring seamless communication and collaboration.

Supervise the preparation, production, and presentation of banquet and event menus.

Develop and implement creative and seasonal menu items that align with Hyatt brand standards and client expectations.

Partner with the Executive Chef team to plan, coordinate, and execute special events, holiday functions, and large-scale banquets.

Manage hourly culinary colleagues through effective scheduling, payroll, training, coaching, evaluation, and hiring processes.

Lead and mentor the team to achieve exceptional guest service, food quality, and employee satisfaction.

Oversee daily banquet kitchen operations including food production, ordering, inventory, cost control, and quality consistency.

Ensure compliance with safety, sanitation, and hygiene standards for all kitchen facilities, equipment, and food handling procedures.

Support and participate in the development of culinary leaders within the team, including supervisors and junior sous chefs.

Collaborate with the banquet and events teams to anticipate group needs, ensuring flawless execution and timely service.

This position has a salary compensation ranging from $76,700-$115,300.

We Offer Excellent Benefits:

Free room nights, Discounted, and Friends & Family Room Rates

Medical, Prescription, Dental, and Vision Insurance

401K with company match

Paid Vacation, sick days, and holidays

Paid Family Bonding Time and Adoption Assistance

Tuition Reimbursement

Free colleague meals during shift

Employee Stock Purchase Plan

Discounts at various retailers - Apple, AT&T, Verizon, Headspace, and many more.

Why make a good decision when you can make a Timeless one by applying for your next career opportunity with a Hyatt Regency hotel? Hyatt Regency hotels provide superior services and elevated experiences. Looking for a Timeless beginning in your next career? Apply today at

Play

Play

00:00

• 02:58

Mute

Settings

Enter fullscreen

Qualifications

• Minimum 3–5 years of progressive culinary leadership experience, preferably in a luxury or large-scale hotel environment.
• 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 — must be available to work weekends, holidays, and evenings as needed.

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.