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Summary Description - External Experience Lake Tahoe from our scenic waterfront resort, nestled in the Sierra Nevada mountains. At Hyatt Regency Lake Tahoe, our Banquets Culinary team brings meetings, weddings, celebrations, and special events to life through thoughtful preparation, quality cuisine, and seamless execution. As a Culinary Supervisor - Banquets, you will help lead the day-to-day culinary operation for banquet events while supporting the Sous Chef and culinary leadership team. This is a hands-on leadership role responsible for ensuring consistent food quality, timely execution, and an organized kitchen while supervising and developing our hourly culinary colleagues. Because banquet events are highly collaborative, this role also works directly with clients and partners closely with our Event Sales, Event Planning, and Event Services teams to ensure each event is executed successfully.

Full-Time Colleague Benefits Include:

Complimentary colleague meals during scheduled shifts Discounted and complimentary Hyatt hotel stays worldwide Friends & Family rates at Hyatt hotels Career growth and development opportunities Access to medical, dental, and vision insurance Paid vacation, sick leave, and holiday pay $2,000 annually in Education and Wellness reimbursements

Our Values:

Empathy | Integrity | Respect | Inclusion | Experimentation |

Wellbeing Key Responsibilities:

Support the preparation and execution of banquet events, including meetings, weddings, buffets, plated dinners, and special events Supervise hourly cooks and provide direction, coaching, and training throughout the shift Ensure food is prepared consistently according to recipes, presentation standards, banquet event orders, and guest expectations Coordinate culinary production and timing to support successful event execution Maintain food safety, sanitation, organization, and cleanliness standards throughout the kitchen Assist with daily prep, production, station assignments, and operational priorities Partner with Banquets and Event Services teams to support event changes and guest needs Assist with inventory, product utilization, portion control, and basic food cost management Support culinary leadership in monitoring labor, payroll, and overtime when needed Assume additional department responsibilities in the absence of the Sous Chef Foster a collaborative, respectful, and accountable kitchen Serve as a culinary point of contact during events, interacting professionally with clients and responding to requests or changes as needed Build strong working relationships with Event Sales and Event Services teams to ensure alignment on event details, timing, and guest expectations Review EOs and communicate proactively with event partners regarding culinary needs, changes, and execution Represent the Culinary team professionally during client interactions, event walkthroughs, and on-site functions as needed environment Play PausePlay 00:00 02:58 UnmuteMute Disable captionsEnable captions Settings CaptionsDisabled Qualitydefault SpeedNormal Captions Quality Speed 0.5× 0.75× Normal 1.25× 1.5× 1.75× 2× Exit fullscreenEnter fullscreen Qualifications Previous professional culinary experience, preferably in banquets, catering, high-volume production, or a hotel/resort environment Previous supervisory or culinary leadership experience preferred Strong organizational and time-management skills with the ability to execute multiple events and priorities Working knowledge of food preparation, sanitation, kitchen operations, and basic cost controls Strong communication, leadership, and teamwork skills Comfortable providing direction and training to culinary colleagues Basic computer skills Food Handler Certification, or ability to obtain, required Ability to stand for extended periods and lift up to 50 pounds Flexible availability, including early mornings, evenings, weekends, holidays, and varying shifts based on the event schedule Bachelor's Degree or equivalent experience Strong interpersonal and communication skills with the ability to interact confidently and professionally with clients Ability to build effective partnerships across Culinary, Event Sales, and Event Services