Banquet Culinary Supervisor

The Unbound Collection by Hyatt; Kansas City (MO); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Free room nights

Medical coverage

Dental coverage

Vision coverage

401K

Paid time off

Tuition reimbursement

Employee stock plan

Family bonding time

Job summary

The Unbound Collection by Hyatt at Hotel Kansas City is seeking a Banquet Culinary Supervisor to lead hands-on kitchen shifts and ensure flawless banquet execution for high-profile events.

You will coordinate production, maintain safety standards, coach junior cooks, and partner with front-of-house teams to deliver an exceptional guest experience. Open availability and prior banquet leadership experience preferred; Food Handler's Certificate required.

Qualifications

• 3+ years in banquet or catering kitchen environments.
• Hotel banquet or high-volume catering experience preferred.
• Experience coordinating work of others and training teammates preferred.
• Valid Food Handler's Certificate required.

Responsibilities

• Lead assigned banquet and catering kitchen shifts for events.
• Review event orders, menus, dietary needs and changes.
• Coordinate production flow, timing, and readiness.
• Monitor quality, temperature, portioning, and presentation.
• Supervise line cooks, prep, service support, and clean-up.
• Communicate with front-of-house and other leads to ensure smooth events.

Skills

Banquet operations leadership

Team coaching

Food safety & sanitation

High-volume catering

Education

High school diploma or GED

Culinary education or equivalent

Job description

Position Overview

Reporting to the Executive Banquet Chef, the Banquet Culinary Supervisor is a hands‑on culinary shift leader responsible for supporting the daily execution of banquet and catering kitchen operations. This role helps coordinate production flow, product quality, organization, timing, safety, sanitation, and communication with front‑of‑house banquet partners to support a consistent, high‑quality event experience.

Organization

Hotel Kansas City

Key Responsibilities

Banquet Culinary Operations & Event Execution

• Lead assigned banquet and catering kitchen shifts and support execution of events, including plated meals, buffets, receptions, breaks, and other functions.
• Review banquet event orders, menus, production needs, timelines, guest counts, dietary needs, allergies, special requests, and event changes as directed.
• Coordinate and monitor food production, staging, replenishment, timing, and culinary readiness.
• Conduct product quality checks and monitor consistency, temperature, portioning, appearance, and presentation.
• Ensure food is prepared and out on time for events and service needs.
• Maintain kitchen organization and station readiness before, during, and after events.
• Actively supervise and support line‑level culinary responsibilities, including prep, setup, execution, replenishment, service support, breakdown, and clean‑as‑you‑go expectations.
• Identify and escalation food quality, timing, staffing, equipment, facility, or product concerns that may impact service.

Shift Leadership, Team Direction & Coaching

• Serve as a visible, hands‑on supervisor who provides task direction, prioritization, and real‑time coaching to banquet culinary colleagues.
• Reinforce culinary standards, event specifications, sanitation, safety, organization, and time management.
• Support training and onboarding through demonstration, instruction, and consistent reinforcement of standards.
• Provide in‑the‑moment coaching and communicate performance, attendance, training, or operational concerns to the Executive Banquet Chef or other appropriate leader for follow‑up.
• Cover hands‑on production or service support needs as business demands require.
• Model reliable attendance, professionalism, urgency, teamwork, and positive communication.

Guest/Event Experience & Cross-Functional Communication

• Support guest and client satisfaction by helping ensure banquet culinary operations are accurate, organized, timely, and consistent.
• Maintain effective communication with front‑of‑house banquet staffing and event partners regarding timing, readiness, replenishment, special meals, dietary restrictions, and event changes.
• Collaborate with Banquets, Event Services, Stewarding, Food & Beverage leadership, and Culinary leadership to support smooth event execution.
• Respond to last‑minute changes and guest‑impacting concerns with calm, practical, and solutions‑oriented communication.
• Maintain awareness that culinary execution directly impacts the overall event experience.

Food Safety, Sanitation & Compliance

• Follow and reinforce all food safety, sanitation, cleanliness, equipment‑use, and kitchen safety standards.
• Ensure kitchen facilities, work areas, storage areas, and equipment are maintained safely and cleanly.
• Monitor proper product handling, storage, labeling, rotation, temperature control, and waste reduction.
• Support compliance with hotel, departmental, health department, and company policies and procedures.
• Maintain required Food Handler's Certificate.
• Report equipment, product, sanitation, safety, or facility concerns promptly to leadership.
• Report for scheduled shifts on time and in compliance with uniform, grooming, and appearance standards.

Ordering, Inventory & Administrative Support

• Support regular product ordering, receiving, inventory awareness, par levels, product availability, and storage organization.
• Help manage product use, limit waste, and support cost‑conscious production practices.
• Use banquet event orders, production sheets, purchasing or inventory tools, and other systems as required.
• Maintain clear shift communication through notes, pass‑downs, updates, and direct communication with leadership.
• Complete other duties as assigned by management.

Qualifications

Experience

• 3+ years of experience in a banquet or catering kitchen preferred.
• Comparable high‑volume culinary, hotel, catering, or event food production experience may be considered.
• Previous experience coordinating the work of others, training colleagues, leading a station or shift, or providing team direction preferred.
• Hotel banquet experience preferred.

Education & Certifications

• High school diploma or GED equivalent preferred.
• Culinary education and/or equivalent on‑the‑job culinary training preferred.
• Valid Food Handler's Certificate required.
• Additional certifications or systems experience, including banquet event order systems, purchasing systems, inventory tools, or hotel culinary systems, preferred.

Technical & Operational Knowledge

• Working knowledge of banquet and catering kitchen operations, production, staging, product handling, ordering, inventory, and event execution.
• Ability to read, understand, and execute banquet event orders, menus, production sheets, event timelines, and special requests.
• Ability to monitor quality, consistency, timing, temperature, sanitation, and presentation in a fast‑paced environment.
• Proficiency with general computer knowledge and basic business tools preferred.
• Strong communication, organization, leadership, relationship‑building, and problem‑solving skills required.

Core Competencies

• Guest & Event Focus: Understands how culinary execution impacts the guest, client, and attendee experience.
• Shift Leadership: Provides hands‑on direction, prioritization, and support to keep the team aligned during assigned shifts.
• Operational Excellence: Maintains quality, consistency, timing, organization, sanitation, and attention to detail.
• Communication: Communicates clearly and professionally with culinary, banquet, front‑of‑house, stewarding, and leadership teams.
• Accountability: Models reliability, ownership, follow‑through, professionalism, and sound judgment.
• Collaboration: Works effectively across Culinary, Banquets, Stewarding, Event Services, and Food & Beverage to support successful events.
• Composure: Remains calm, organized, and solutions‑oriented in a fast‑paced, high‑volume event environment.
• Coaching & Team Support: Reinforces standards and helps colleagues succeed through direction, training support, and real‑time feedback.
• Adaptability: Adjusts quickly to event changes, business volume, timing shifts, guest needs, and product or staffing realities.

Work Environment & Physical Requirements

• Open availability required, including days, evenings, weekends, holidays, and shifts that vary based on banquet and event business.
• Ability to work in a fast‑paced banquet kitchen and event environment with changing priorities and business volume.
• Ability to stand and walk for extended periods and continuously perform essential functions during shifts.
• Ability to bend, reach, stoop, lift, carry, push, and pull as needed in a kitchen environment.
• Ability to lift, carry, push, or pull up to 50 lbs. as needed and perform physical requirements consistent with kitchen operations.
• Ability to work around hot equipment, kitchen tools, food production areas, storage areas, and active event spaces.
• Ability to maintain professionalism, safety, accuracy, and positive communication during high‑volume or time‑sensitive events.

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.

Benefits

• Free room nights, Discounted and Friends & Family Room Rates
• Medical, Prescription, Dental, Vision, 401K at 30 days of employment!
• Life and Disability Insurance
• 401K with company match
• Generous Paid Time Off
• Paid Family Bonding Time and Adoption Assistance
• Employee Stock Purchase Plan
• Tuition Reimbursement Program