Serenely located within the historic Kansas City Club building, this premier Kansas City destination seamlessly combines the old-world charm of a historic social club with modern luxury and elegance. Drawing on over 100 years of history as the premier social meeting place, The Hotel Kansas City provides a truly unique setting for memorable events, as well as inventive dining and nightlife.
In addition to the hotel's 144 guest rooms are the Town Company, a three-meal restaurant; a live music cellar cocktail bar; and a lobby lounge and bar that will bring locals and guests together for impromptu mingling. For the event minded guests, there will be 20,000 feet of meeting space that includes impressive historic ballrooms and a 3,000 square foot rooftop event patio.
The goal of the Banquet Sous Chef is to manage a specific department and work with the Banquet Chef and/or Executive Sous 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 Sous Chef and/or Banquet 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 and ensuring a positive guest experience.
This position is responsible for assisting in the direction and administration of the planning, preparation, production, and control of all culinary operations in the hotel’s continuing effort to deliver outstanding guest service and financial responsibility.
- Assist the Banquet Chef in the direction and oversight of all culinary operations, to include, but not limited to preparation and production of all hotel meals, food quality and presentation; compliance with all safety and sanitation standards and regulation, colleague productivity and performance, implementation of policies and procedures, cost controls and overall profitability. Assists in the ordering of supplies as needed.
- Assist the Banquet Chef in interacting with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly.
- Assist the Banquet Chef in creating and implementing menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with Banquet Chef and Director of Restaurants, Events & Bars, as needed.
- Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards.
- Monitor and develop colleague performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition.
- Foster and uphold a culture of respect, learning and positivity amongst all team members.
- 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.
- Attend all BEO meetings and be responsible to have a full understanding of all information provided at these meetings.
- Supervise the preparation and cooking of all food items.
- Assist with implementing creative menu items that adhere to Hyatt brand standards.
- Ensure proper safety and sanitation of all kitchen facilities and equipment.
- Uphold all standards of kitchen hygiene.
- Work closely and proactively with vendors, farmers, and ranchers.
- Be an enthusiastic culinarian: eager to research, develop, coach and learn.
- Establish the day’s priorities and assign production and preparation tasks for the banquet kitchen staff/chefs to execute.
- Able to coordinate banquet production and plating with the Executive Chef, Sous Chef and Banquet Manager/Captain.
- Review banquet event orders (BEO) on a daily basis and make note of any changes.
- Brief the banquet kitchen staff daily about the upcoming and current functions.
- High school diploma or GED equivalency.
- College or university program certificate; or 2-4 years related experience and/or training; or comparable combination of education and experience.
- At least 2 years in food and beverage banquet/events management required.
- Food Service Sanitation certification.
- CPR Certified required.
- Thorough knowledge of restaurant operations including foods, beverages, supervisory aspects, service techniques, and guest interaction.
- Considerable skill in math equations using percentages.
- Ability to access and accurately input information using a moderately complex computer system. Knowledge of Microsoft applications such as Word and Excel.
- Ability to communicate in English, both orally and in writing, with guests and colleagues, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.
- Ability to work under pressure and deal with stressful situations during busy periods.
- Exposed to humid or wet conditions (non-weather) less than 1/3 to 2/3 of the time. Works near moving mechanical parts less than 1/3 of the time. Noise levels are loud.
- Stands less than 2/3 of the time and walks less than 1/3 of time. Sits less than 1/3 of time. Uses hands to feel, finger or handle more than 2/3 of time. Reaches with hands and arms more than 2/3 of time. Crawls, crouches, kneels or stoops less than 1/3 of time. Smells or tastes less than 2/3 of time. Lifts or exerts force of up to 50lbs. less than 1/3 of time. Uses close, distant, color, peripheral, depth perception vision and adjusts vision focus.