Banquet Sous Chef

About The Driskill

The Driskill Hotel first opened its doors in 1886 as one of the most luxurious hotels in Texas. More than a century later, this iconic landmark remains an integral part of Austin's culture and history, welcoming guests from around the world with legendary hospitality, exceptional culinary experiences, and timeless elegance.

As part of Hyatt Hotels Corporation, The Driskill offers colleagues the opportunity to build meaningful careers while contributing to one of Austin's most celebrated destinations.

Position Summary

The Banquet Sous Chef is to manage the Banquet Kitchen and work with the Events team to create, implement and maintain quality menus and food for meetings and events hosted at The Driskill. The Banquet Sous Chef will be expected to be responsible for the Banquet Kitchen operation including cooking, cleaning, organizing, and ordering. The ideal Banquet Sous Chef will accomplish these tasks by monitoring the daily functions of the banquet kitchen team, including providing support and guidance to the culinary team, ending in a positive guest experience.

This role will embody our leadership expectations: Championing Hyatt's Purpose & Values, Experiment to Improve, Drive for Impact and Develop Diverse Talent. This leader will also demonstrate our values of empathy, wellbeing, respect, integrity, experimentation and inclusion.

Responsibilities include:

• Assume the role of liaison between Banquets and other hotel departments.
• Oversee the preparation and cooking of food items for hotel Banquet functions and activations, hotel cafeteria, and any additional culinary needs.
• Develop and implement creative menu items that adhere to The Driskill brand standards.
• Ensure food quality and presentation is up to property standard and meets or exceeds client expectations.
• Be responsible for managing banquet steward scheduling and training.
• Assist in the Coordination and implementation of special events and holiday functions.
• Manage hourly kitchen colleagues through scheduling, payroll, training, coaching, evaluating and hiring.
• May manage other key culinary leadership roles, including supervisors and leads.
• Lead and coach the team toward achieving exceptional guest service and colleague 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.

"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."

Required

• Previous culinary experience in a professional kitchen environment.
• Strong knowledge of culinary techniques, food preparation, and kitchen operations.
• Ability to perform intermediate and advanced cooking skills across multiple stations.
• Excellent communication, organizational, and interpersonal skills.
• Demonstrated ability to lead, motivate, and develop team members.
• Strong commitment to guest satisfaction and quality execution.
• Proficiency with basic computer applications.
• Ability to work evenings, weekends, and holidays as business demands require.

Preferred

• Culinary degree or formal culinary training.
• Hotel, resort, banquet, or upscale hospitality experience.
• Prior supervisory or lead cook experience.
• Experience with training, coaching, and basic financial management.
• Knowledge of large-scale banquet production and catering operations.