Banquet Kitchen Lead - High-Volume Events & Benefits

Hyatt Hotels Corporation; Kansas City (MO); On-site; USD 18,000 - 27,000; Full time

Benefits offered by this job

Free room nights

Discounted room rates

Friends & Family room rates

Medical, Prescription, Dental, Vision

401K at 30 days

Life and Disability Insurance

Paid family leave and adoption help

Job summary

Hyatt Hotels Corporation seeks a Banquet Culinary Supervisor for The Standard, Pattaya to lead banquet and catering kitchen shifts and ensure high‑quality event execution. You will coordinate production flow, ensure food safety, and maintain station readiness in a fast-paced environment.

The role requires hands‑on supervision, coaching of line cooks, and collaboration with front‑of‑house teams to deliver outstanding guest experiences at major events.

Qualifications

• 3+ years in banquet or catering kitchen preferred.
• Experience coordinating work of others and leading a station or shift preferred.
• Hotel banquet experience preferred.

Responsibilities

• Lead assigned banquet and catering kitchen shifts and support event execution.
• Review event orders, menus, timelines, counts, dietary needs and changes.
• Coordinate and monitor food production, staging, timing and readiness.
• Conduct product quality checks and ensure on-time service.
• Maintain kitchen organization and station readiness during events.
• Supervise line-level culinary colleagues and provide coaching.
• Identify concerns impacting service and escalate as needed.

Skills

Banquet leadership

High-volume production

Team coaching

Food safety standards

Communication skills

Operational organization

Education

High school diploma or GED

Culinary education or training

Food Handler's Certificate

Job description

Hyatt Hotels Corporation seeks a Banquet Culinary Supervisor for The Standard, Pattaya to lead banquet and catering kitchen shifts and ensure high‑quality event execution. You will coordinate production flow, ensure food safety, and maintain station readiness in a fast-paced environment.

The role requires hands‑on supervision, coaching of line cooks, and collaboration with front‑of‑house teams to deliver outstanding guest experiences at major events.