Hyatt Hotels Corporation
Banquet Supervisor (Culinary)
Hyatt Hotels Corporation, Thompson Ridge, New York, United States
We are looking for a Banquet Supervisor to join our Culinary Team!
The Banquet Supervisor supports the Banquet Chef in the daily execution of banquet and event culinary operations. This role provides direct, on‑the‑floor leadership to the banquet kitchen team, ensuring food is prepared, executed, and presented according to established standards. The Banquet Supervisor models professionalism, organization, and teamwork while delivering a calm, well‑coordinated service experience.
Basic Function:
Supervises banquet culinary execution during events, ensuring food quality, timing, and presentation meet established standards.
Assists with translating BEOs into clear prep, production, and execution plans.
Supports food production according to approved menus, recipes, and service timelines.
Ensures portion control, proper handling, and accurate plating during service.
Monitors event flow and communicates real‑time needs to the Banquet Chef.
At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences. Whether you want to settle down at a property that will keep you creatively engaged or if you like the ability to transfer to other properties in the Hyatt family, we have great career opportunities now.
Perks
Paid Time Off
Health Benefits - after 30 days!
Winter- Ski Pass to Stowe Mountain Resort
Summer- Golf Membership to Stowe Country Club
Complimentary and discounted stays at Hyatt Hotels worldwide
Onsite Fitness Membership
Employee discounts at the Spa & Restaurant Outlets
Pay range: $30 - $35 per hour based on experience.
Qualifications
High school diploma or equivalent required; culinary education preferred.
Minimum 2–3 years of experience in banquet, catering, or high‑volume kitchen environments.
Previous lead cook or supervisory experience strongly preferred.
Strong organizational, communication, and time‑management skills.
Demonstrated ability to lead during high‑pressure service periods.
Attention to detail and commitment to consistency and quality.
Ability to follow structured systems and direction from the Banquet Chef.
Basic computer or tablet proficiency for schedules, menus, or BEO review.
Must be able to work flexible schedules, including nights, weekends, and holidays.
Must be a team player who supports both the culinary and stewarding teams.
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.
Hyatt Regency Portland Convention Center | Portland, Oregon, US
#J-18808-Ljbffr
The Banquet Supervisor supports the Banquet Chef in the daily execution of banquet and event culinary operations. This role provides direct, on‑the‑floor leadership to the banquet kitchen team, ensuring food is prepared, executed, and presented according to established standards. The Banquet Supervisor models professionalism, organization, and teamwork while delivering a calm, well‑coordinated service experience.
Basic Function:
Supervises banquet culinary execution during events, ensuring food quality, timing, and presentation meet established standards.
Assists with translating BEOs into clear prep, production, and execution plans.
Supports food production according to approved menus, recipes, and service timelines.
Ensures portion control, proper handling, and accurate plating during service.
Monitors event flow and communicates real‑time needs to the Banquet Chef.
At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences. Whether you want to settle down at a property that will keep you creatively engaged or if you like the ability to transfer to other properties in the Hyatt family, we have great career opportunities now.
Perks
Paid Time Off
Health Benefits - after 30 days!
Winter- Ski Pass to Stowe Mountain Resort
Summer- Golf Membership to Stowe Country Club
Complimentary and discounted stays at Hyatt Hotels worldwide
Onsite Fitness Membership
Employee discounts at the Spa & Restaurant Outlets
Pay range: $30 - $35 per hour based on experience.
Qualifications
High school diploma or equivalent required; culinary education preferred.
Minimum 2–3 years of experience in banquet, catering, or high‑volume kitchen environments.
Previous lead cook or supervisory experience strongly preferred.
Strong organizational, communication, and time‑management skills.
Demonstrated ability to lead during high‑pressure service periods.
Attention to detail and commitment to consistency and quality.
Ability to follow structured systems and direction from the Banquet Chef.
Basic computer or tablet proficiency for schedules, menus, or BEO review.
Must be able to work flexible schedules, including nights, weekends, and holidays.
Must be a team player who supports both the culinary and stewarding teams.
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.
Hyatt Regency Portland Convention Center | Portland, Oregon, US
#J-18808-Ljbffr