Banquet Chef de Cuisine

2 weeks ago

Toronto, Canada Park Hyatt Toronto Full time

Summary

**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 that 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 - Banquet Chef de Cuisine**

**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, coordinate & implement 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 toward 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
- Manage labour and food costs effectively without sacrificing quality
- Banquet and Event menu development
- Attend guest-facing menu tastings and work with guests to personalize the menu for each event

**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
- Kosher Dinning experience is preferred but not necessary
- Geographic and schedule flexibility preferred

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