Executive Banquet Chef

Requirements

• Plan, prepare, and execute banquet menus for events
• Ensure all dishes meet resort standards for quality, flavor, and presentation
• Oversee food production timelines to guarantee seamless service during events
• Collaborate with internal teams on menu design and seasonal offerings
• Supervise, train, and mentor banquet kitchen staff
• Coordinate staffing levels based on event schedules and operational needs
• Foster a positive, efficient, and safety-focused kitchen environment
• Manage inventory, ordering, and cost control for the banquet kitchen operations
• Maintain accurate production sheets, event orders, and prep lists
• Ensure compliance with health, safety, and sanitation regulations
• Work closely with Catering and Conference Services team to align culinary execution with client expectations
• Participate in menu tastings and client consultations as needed
• Adapt menus and service styles to accommodate dietary restrictions and special requests
• Uphold the resort’s brand standards and commitment to exceptional guest service

Benefits

• Paid Time Off
• Health Benefits
• 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
• 401(k) Matching