On Call Banquet Kitchen Lead (On Call)

Salary Details

Salary Description: Competetive Salary Offered

Job Description For On Call Banquet Kitchen Lead (On Call)

Description

The Grand Hyatt Deer Valley Hotel is in the famed Deer Valley ski resort and approximately 40 minutes from the Salt Lake City International Airport. The Grand Hyatt Deer Valley Hotel is part of a new development, planned to incorporate 17 ski lifts, ±1,600 residential units, 8 hotels with a total of ±1,350 rooms, ±250,000 square feet of conference and retail space, and one of the largest "ski beaches" in the world.

The Grand Hyatt is comprised of 436 luxury accommodations including 359 guest rooms, 55 residences and 22 suites with approximately 30,000 square feet of versatile indoor meeting space, lobby level 3-meal restaurant and bar, signature bar, pool/après ski bar and grill, coffee bistro, large outdoor event terrace, pool and 3 whirlpools, kids club, and fitness area.

Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture.

The On Call Banquet Kitchen Lead is to manage the banquet kitchen and work with the Executive Chef and/or Executive Sous Chef to create, implement and maintain quality standards. In some instances the On Call Banquet Kitchen Lead will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal On Call Banquet Kitchen Lead 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.

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
• May 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 or when scheduled to work
• 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
• Proficient in general computer knowledge
• Must have physical stamina to lift moderate amounts of weight.
• 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
• Must have current Alcohol server certification and/or food service permit as required by local or state government agency. Food service and/or other certification as required.