Executive Banquet Chef

Summary At Spruce Peak we have something special. As the premier Vermont mountain community, we are surrounded by the natural beauty of the Green Mountains. The Lodge and Club are slope side at Stowe Resort; gorgeous for year‑round adventures, escapes, destination weddings, and more. Our culinary offerings are a cornerstone of the Spruce Peak experience. We partner with local farms for globally‑inspired, locally‑sourced seasonal menus, weddings and world‑class events. Executive Banquet Chef Join us for this incredible opportunity to be part of our Culinary team as the Executive Banquet Chef at Spruce Peak! As the Executive Banquet Chef, you will lead a team of culinary professionals in creating memorable dishes for all our events. Additionally, you will ensure that all culinary standards are upheld, test and evaluate new recipes and maintain food inventory. The ideal candidate has experience managing various aspects of a kitchen, strong communication skills and demonstrated leadership abilities. Essential Functions Plan, prepare, and execute banquet menus for events ranging from intimate gatherings to large‑scale functions. 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, including employee dining room 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. The 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 401(k) Matching And much more! Pay Range: $85,000 to $90,000 per year based on experience. Qualifications Requires a Bachelor's degree in a related field and 3–5 years of culinary experience in banquet, hotel, or resort environments or an equivalent combination of education and experience. ACF certification preferred. Proven ability to manage high‑volume production while maintaining quality. Strong leadership, communication, and organizational skills. Ability to work flexible hours and days, including evenings, weekends, and holidays. Ability to work in a fast‑paced kitchen environment. Ability to lift up to 50 lbs. and stand for extended periods. We welcome you Unsure if you check every box, but feeling inspired to enhance your career? Apply. We'd love to consider your unique experiences and how you could make Hyatt even better. 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. #J-18808-Ljbffr