Banquet Culinary Supervisor - High-Volume Events, Overtime

Hyatt Hotels Corporation; Tysons (VA); On-site; USD 25,000 - 34,000; Full time

Job summary

Hyatt Hotels Corporation is seeking a Culinary Supervisor to oversee banquet and catering kitchen operations, ensuring high-quality food production and timely execution for events. The role leads culinary staff, providing coaching, training, and shift direction while upholding sanitation and safety standards.

You will collaborate with Banquets, Event Services, Stewarding, and F&B teams to deliver seamless event execution, maintain product quality, and control costs.

Qualifications

• Lead banquet and catering kitchen operations.
• Supervise culinary staff through hands-on leadership, coaching, training, and shift direction.
• Maintain food quality, presentation, sanitation, safety, and compliance with standards.
• Collaborate with Banquets, Event Services, Stewarding, and F&B teams for seamless events.
• Support ordering, inventory management, cost control, and waste reduction.
• Communicate effectively regarding event needs, dietary accommodations, and service changes.
• 3+ years of banquet, catering, hotel, or high-volume culinary experience with strong leadership.

Responsibilities

• Oversee banquet and catering kitchen operations ensuring quality production.
• Lead and train culinary staff; provide shift direction and coaching.
• Maintain compliance with health and safety standards.
• Coordinate with related teams to ensure event success and guest satisfaction.
• Assist with inventory, ordering, cost control, and waste reduction efforts.
• Communicate event needs and dietary accommodations clearly to teams.

Skills

Banquet operations

Catering leadership

Food safety

Cross-team collaboration

Inventory & cost control

Communication & training

Leadership

Job description

Hyatt Hotels Corporation is seeking a Culinary Supervisor to oversee banquet and catering kitchen operations, ensuring high-quality food production and timely execution for events. The role leads culinary staff, providing coaching, training, and shift direction while upholding sanitation and safety standards.

You will collaborate with Banquets, Event Services, Stewarding, and F&B teams to deliver seamless event execution, maintain product quality, and control costs.