Job Description

Description:

Find your place at park hyatt Toronto: Be a part of something bigger. Make a difference in the lives of those around you. Love where you work. Join a family that values respect, integrity, humility, empathy, creativity and fun. At Hyatt, diversity, equity and inclusion are at the core of our purpose, to care for people, so they can be their best.

Be part of the team bringing in a new era of a Toronto legacy hotel. Recently renovated with striking architecture, art and bespoke culinary experiences, Park Hyatt Toronto offers a sophisticated, approachable luxury with a distinct character highlighting our Yorkville location.

WHAT ARE THE ADDITIONAL BENEFITS of WORKING AT THE park hyatt Toronto?

• Complimentary meal during shift
• Paid medical days
• Employer RRSP Matching Contributions
• Complimentary hotel nights and discounts at Hyatt properties around the world
• Extended Health and Dental medical benefits for you and your dependents 30 days after joining
• Tuition reimbursement program

SUMMARY

About the Role \xe2\x80\x93 Banquet Sous Chef

The goal of the Banquet Sous Chef is to manage a specific department and work with the Executive Chef to create, implement and maintain quality standards. In some instances, the Banquet Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Chef. The ideal Banquet Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.

Some of the 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, coordinated & implemented special events and holiday functions
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
• May manage other key culinary leadership roles, 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, quality and consistency on a daily basis
• Ensure proper safety and sanitation of all kitchen facilities and equipment

Qualifications:

• 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
• 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, hotel experience preferred
• Geographic and schedule flexibility preferred

All Candidates must be in possession of identification proving authorization to work in Canada. This Position does not offer sponsorship of Work Visas. Resumes submitted that cannot fulfill these requirements will not be considered.

Hyatt