Job Description
At Hyatt Regency Lake Tahoe Resort, Spa and Casino, we believe our guests choose Hyatt because of our caring and attentive colleagues who are focused on providing efficient service and meaningful experiences. Hyatt is a place where high expectations are not only met, but exceeded. It is a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry.
The Banquet Sous Chef plays a key leadership role within our culinary team and is responsible for supporting all banquet kitchen operations, including Garde Manger and Patisserie. This position works closely with the Executive Chef to ensure culinary excellence, operational consistency, and exceptional guest experiences for all banquet and catered events.
This role is ideal for a culinary leader who thrives in a fast-paced environment, demonstrates strong leadership presence, and is passionate about developing teams and delivering elevated banquet experiences.
Responsibilities
- Report directly to the Executive Chef
- Ensure culinary standards and operational responsibilities are consistently met
- Oversee day-to-day banquet kitchen operations, including Garde Manger and Patisserie
- Provide leadership, direction, and performance oversight for culinary colleagues
- Attend Catering and Banquet Event meetings to review culinary requirements and event execution
- Assist in developing new menu concepts, culinary applications, systems, and operational improvements
- Manage banquet event orders, including menu development, pricing, tracking, and ordering
- Drive seasonal menu planning and implementation 7–8 months ahead of season
- Collaborate closely with Events and Catering teams to ensure successful event execution
- Ensure compliance with all Hyatt Food & Beverage standards, policies, and procedures
- Calculate banquet food quantities and plating requirements for banquet functions
- Monitor food quality, presentation, handling, rotation, and temperature standards
- Demonstrate and train culinary techniques and equipment usage
- Maintain food preparation, storage, sanitation, and waste control standards
- Communicate production needs with Pastry, Butcher, Garde Manger, and broader culinary teams
- Lead shifts while actively participating in food preparation and execution
- Maintain productivity and operational efficiency within the kitchen
- Foster a culture of teamwork, accountability, respect, and collaboration
- Coach, mentor, and develop culinary colleagues
- Support staffing, scheduling, training, and cross-training initiatives
- Participate in menu education and training for culinary colleagues
- Ensure safety procedures and operational standards are consistently followed
- Respond effectively to operational challenges, guest concerns, and business needs
- Participate in departmental and operational meetings as needed
Maintaining Culinary Goals
- Achieve and exceed departmental performance and financial goals
- Support labor and food cost management initiatives
- Develop and prioritize operational goals and action plans
- Maintain consistency and excellence in banquet culinary execution
Ensuring Exceptional Guest Service
- Empower colleagues to provide exceptional hospitality experiences
- Anticipate guest needs and support elevated service standards
- Respond effectively and professionally to guest concerns and feedback
- Maintain high-quality banquet experiences that exceed guest expectations
- Support guest satisfaction and retention through operational excellence
Managing and Conducting Human Resource Activities
- Support hiring, training, coaching, and performance development initiatives
- Ensure disciplinary procedures and documentation are completed appropriately
- Review staffing levels to ensure operational and financial objectives are met
- Foster an environment aligned with Hyatt’s Purpose and Values
- Participate in colleague development and engagement initiatives
- Assist with onboarding and training processes as needed
- 1–2 years of previous banquet culinary leadership experience required
- Strong knowledge of kitchen operations and banquet execution
- Excellent leadership, communication, organization, and relationship-building skills
- Experience with training, coaching, and team development
- Basic financial and cost-control knowledge preferred
- Proficient in general computer systems and culinary operational tools
- Ability to thrive in a fast-paced hospitality environment
- Culinary education and/or equivalent hotel culinary experience preferred
- Must demonstrate strong leadership presence during peak business periods
- Must be able to stand and walk for extended periods of time
- Must be able to lift, push, and pull up to 50 pounds
- Flexible schedule availability, including evenings, weekends, and holidays, required
Full-Time Colleague Benefits Include
- Medical, Dental, and Vision Insurance
- 401(k) with company match
- Paid Time Off and Floating Holidays
- Tuition and Wellness Reimbursement Programs
- Complimentary and discounted Hyatt hotel stays worldwide
- Free colleague meals during shifts
- Employee Assistance Program
- Career growth and advancement opportunities within Hyatt
Our Values
Empathy | Integrity | Respect | Inclusion | Experimentation | Wellbeing
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.