What are the responsibilities and job description for the Jr. Sous Chef - Banquets position at Hotel Kansas City?
Setting the standard for grand hospitality, Hotel Kansas City has delivered an experience like no other since its opening in late 2020. Named one of the "Best New Hotels in the World" by Travel Leisure, and Kansas City's newest #1 Hotel on TripAdvisor, guests can indulge in Victorian-inspired guest rooms merged with modern twists, preserved touches like hand-hewn walnut and stained glass windows, and multiple show-stopping food and beverage outlets. Centrally located in the historic Kansas City Club Building, the hotel is only steps away from the city's best nightlife, restaurants, and shopping.
The goal of the Banquet Jr. Sous Chef is to manage a specific department and work with the Executive Chef and / or Executive Sous 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 Sous Chef and / or 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 and ensuring a positive guest experience.
Additional 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 colleagues 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 colleague 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
