Banquet Chef | Relocation Assistant & Great Benefits

Hyatt Hotels Corporation; Dallas (TX); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Relocation assistance

Health and welfare plans

401(k) and savings plans

Paid vacation and holidays

Family bonding leave

Complimentary stays at Hyatt

Transit passes

Educational assistance

Job summary

Thompson Dallas, part of Hyatt's lifestyle portfolio, seeks a Banquet Chef to lead banquet production and deliver exceptional culinary experiences for weddings, meetings, and VIP events.

You will manage planning, prep, and service, mentor culinary colleagues, and collaborate with Sales, Catering, and F&B leadership to ensure quality, presentation and timely execution in a fast-paced environment.

Qualifications

• Minimum 2–4 years of progressive culinary leadership in banquet operations.
• Experience as Banquet Chef or supervisory role preferred.
• Strong knowledge of banquet production, event execution and kitchen operations.

Responsibilities

• Lead planning, preparation, and execution of banquet menus and events.
• Coordinate with chefs, sales, catering, and F&B leadership to deliver events.
• Assist with client tastings, menu presentations, and event planning.
• Manage labor, inventory, and food cost controls to meet goals.
• Maintain Hyatt safety standards and quality during service.

Skills

Banquet production

Event planning

Kitchen operations

Leadership

Food safety HACCP

Education

Culinary degree

Tools

Microsoft Office

Job description

Close Inclusive Collection Job Postings Notification

"When you work in Hawaii, in addition to learning about the functional aspects of running a hotel — like the proper way to make a bed or how to best handle luggage — it’s critically important to understand Hawaiian culture and the spirit of ‘ohana, or ‘family.’ When opening the first Andaz property in Hawaii, our team participated in Hawaiian culture training to help us understand what ‘ohana truly means. "

Thompson Hotels Thompson Dallas US - TX - Dallas

Culinary

Entry Level Manager

Full-time

Yearly US Dollar (USD) pay basis

Summary

Description - External

At Thompson Dallas, we create experiences that are vibrant, creative, and distinctly local. As part of Hyatt's lifestyle portfolio, Thompson Hotels blend exceptional food and beverage, thoughtful design, and genuine hospitality to deliver memorable guest experiences. Our culinary team is at the center of that experience, bringing passion, creativity, and operational excellence to every service.

At Hyatt, we believe our guests choose us because of our people. We foster an environment where colleagues are empowered to grow, collaborate, and deliver authentic hospitality. Through our values of empathy, inclusion, respect, integrity, experimentation, and wellbeing, we create a workplace where careers thrive and individuals can make a meaningful impact.

Position Summary

The Banquet Chef reports to the Executive Chef and supports the overall Culinary Division, with a primary focus on banquet production and execution. This hands‑on leadership role is responsible for planning, preparing, and delivering high‑quality culinary experiences for weddings, meetings, social events, VIP functions, and other special occasions.

Based on business demand, the Banquet Chef may also support Thompson Dallas outlets, in‑room dining, and other culinary operations. The ideal candidate is an organized and passionate culinary leader who thrives in a fast‑paced environment, enjoys developing colleagues, and is committed to delivering exceptional food quality, presentation, consistency, and service.

Relocation assistance may be available to eligible candidates in accordance with Hyatt and Thompson Dallas guidelines.

Responsibilities

• Report directly to the Executive Chef and support the overall goals and operations of the Culinary Division.
• Lead the planning, preparation, and execution of banquet menus and events, ensuring exceptional quality, presentation, consistency, and timing.
• Collaborate with the Executive Chef, Executive Sous Chef, Banquets, Sales, Catering, and Food & Beverage leadership to successfully execute events.
• Assist with client tastings, menu presentations, event planning, and culinary recommendations.
• Review banquet event orders and develop production plans based on guest counts, menus, timing, and service requirements.
• Coordinate banquet preparation, cooking, plating, service, replenishment, and breakdown.
• Support restaurant outlets, in‑room dining, and other culinary operations based on business demand and departmental needs.
• Assist with menu development, recipe execution, seasonal menu implementation, and special event programming while maintaining Hyatt and Thompson culinary standards.
• Supervise and direct culinary colleagues during banquet functions and other assigned operations.
• Coach, mentor, and train culinary colleagues while fostering a positive, collaborative, and accountable work environment.
• Monitor food quality, portion control, presentation, product availability, and service timing.
• Assist with scheduling, labor management, inventory, purchasing, and food cost controls to support departmental financial goals.
• Ensure proper product rotation, storage, labeling, and inventory management to minimize waste.
• Maintain compliance with Hyatt food safety, sanitation, HACCP, and workplace safety standards.
• Participate in interviewing, onboarding, training, and performance coaching for culinary colleagues.
• Support VIP events, holiday programming, chef collaborations, weddings, and high‑profile banquet functions.
• Maintain a clean, organized, and efficient kitchen while promoting teamwork and operational excellence.
• Serve as a culinary leader and manager on duty when assigned.
• Perform other duties as assigned.

Why Thompson Dallas

Thompson Dallas offers the energy of a lifestyle hotel with the support and opportunities of Hyatt, including relocation assistance for eligible candidates. We believe in developing talent from within, empowering our colleagues to grow their careers while creating memorable experiences for our guests.

If you're passionate about banquet culinary excellence, thrive in a fast‑paced environment, and enjoy leading high‑performing teams, we'd love to meet you.

Hyatt is committed to supporting our colleagues both professionally and personally through a comprehensive benefits package, including:

• Relocation assistance for eligible candidates, in accordance with applicable Hyatt and Thompson Dallas guidelines.
• Comprehensive health and welfare plans.
• 401(k), College Savings Plan, and Employee Stock Purchase Plan.
• Paid vacation, holidays, and sick leave.
• Family bonding leave and adoption assistance.
• Complimentary and discounted stays at Hyatt properties worldwide.
• Transit passes and educational assistance.

Qualifications

• Minimum of 2 to 4 years of progressive culinary leadership experience in banquet operations, catering, hotels, resorts, upscale restaurants, or similar high‑volume environments.
• Experience as a Banquet Chef, Sous Chef, Junior Sous Chef, Chef de Cuisine, or similar supervisory role preferred.
• Strong knowledge of banquet production, event execution, menu planning, food preparation, and kitchen operations.
• Experience assisting with client tastings, menu presentations, and special event planning preferred.
• Demonstrated ability to lead, motivate, and develop culinary colleagues in a fast‑paced environment.
• Working knowledge of labor management, food cost controls, purchasing, inventory, and productivity.
• Strong organizational, communication, and leadership skills.
• Ability to prioritize multiple events and responsibilities while maintaining exceptional quality and guest satisfaction.
• Thorough knowledge of food safety, sanitation, HACCP principles, and local health regulations.
• Proficiency with Microsoft Office and general computer applications.
• Culinary degree or equivalent combination of education and professional experience preferred.
• Flexible schedule with availability to work early mornings, evenings, weekends, holidays, and extended hours based on business demands.

Physical Requirements

• Ability to stand and walk for extended periods, frequently exceeding 8 to 12 hours per shift.
• Ability to frequently bend, stoop, kneel, climb stairs, reach overhead, and work in confined spaces.
• Ability to lift, carry, push, and pull up to 50 pounds regularly and occasionally more with assistance.
• Comfortable working in hot, humid, and fast‑paced commercial kitchen environments for extended periods.
• Ability to safely operate commercial kitchen equipment including knives, slicers, mixers, ovens, grills, fryers, steamers, and other culinary equipment.
• Manual dexterity required for food preparation, plating, and operating kitchen tools.
• Ability to work in varying temperatures, including hot kitchens, walk‑in refrigerators, and freezers.
• Ability to maintain focus, energy, and professionalism during extended shifts, high‑volume service periods, and demanding operational conditions.

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.

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