Banquet Chef

Hyatt Regency Chesapeake Bay Golf Resort, Spa and Marina US - MD - Cambridge Culinary Department Head/Manager Full-time 62,900.00 Yearly US Dollar (USD) pay basis Summary At Hyatt, we care for people so they can be their best. Our commitment to care begins with you, our colleagues because you are the heart of Hyatt. We create an inclusive environment that prioritizes your well‐being, fosters growth, and helps you thrive both personally and professionally. At Hyatt, empathy is not just a value, it’s a way of life. We are seeking a passionate and talented Banquets Chef to lead the Banquet kitchen. As a key leader in our Culinary team, you will ensure exceptional experiences for our guests, maintaining the highest standards of food quality, hygiene and presentation whilst operating within budget. Benefits Health Benefits: Medical, dental, and vision insurance starting after just 30 days Free and discounted room nights Friends & family rates at Hyatt properties Discounts on food and beverage Exclusive savings on tech, wellness apps, and more (e.g., Apple, AT&T, Headspace) Work-Life Balance: Paid time off, including new child leave Retirement Support: 401(k) matching (up to 4%) and employee stock purchase plan Growth Opportunities: Tuition reimbursement and robust training programs Everyday Conveniences: Meal credit for employees What You'll Do The Banquet Chef is responsible for the planning, organizing, and execution of all banquet food preparation and production at the hotel. This includes maintaining the highest food quality standards, ensuring timely service, managing kitchen staff, and upholding all health and safety regulations. The Banquet Chef plays a key leadership role in delivering exceptional guest experiences for meetings, weddings, conferences, and special events. Responsibilities Supervise and coordinate the preparation and production of all banquet menu items, buffets, plated dinners, receptions, and special events. Collaborate with the Executive Chef and Event Planning team to design menus that meet client expectations, dietary restrictions, and budget guidelines. Ensure all food is prepared according to recipes, presentation standards, and portion controls. Maintain cleanliness and organization of banquet kitchen areas in compliance with HACCP and sanitation regulations. Train, develop, and motivate banquet culinary team members, promoting teamwork and high standards of service. Monitor banquet kitchen labor and food costs to support financial goals and hotel profitability. Conduct daily inspections of banquet prep areas, equipment, and storage for quality control and operational efficiency. Assist in scheduling, staffing, and managing culinary personnel for banquet functions based on event needs. Act as a hands‑on leader during events, ensuring smooth execution and timely service. Manage inventory levels specific to banquet operations and submit timely requisitions. Uphold all hotel policies, procedures, and brand standards. 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 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, independent restaurant experience is preferred Must be available to work flexible shifts The position responsibilities outlined above are in no way to be construed as all encompassing. Other duties, responsibilities, and qualifications may be required and/or assigned as necessary. #J-18808-Ljbffr