Banquet Supervisor; Culinary

Join to apply for the Banquet Supervisor (Culinary) role at Destination by Hyatt

At Spruce Peak we have something special. As the premier Vermont mountain community, we are surrounded by the natural beauty of the Green Mountains. The Lodge and Club are slope side at Stowe Resort; gorgeous for year‑round adventures, escapes, destination weddings, and more. We take pride in our teamwork and high standards. It’s fitting that we are located at the pinnacle of Vermont!

We are looking for a Banquet Supervisor to join our Culinary Team. The Banquet Supervisor supports the Banquet Chef in the daily execution of banquet and event culinary operations. This role provides direct, on‑floor leadership to the banquet kitchen team, ensuring food is prepared, executed, and presented according to established standards. The Banquet Supervisor models professionalism, organization, and teamwork while delivering a calm, well‑coordinated service experience.

• Supervises banquet culinary execution during events, ensuring food quality, timing, and presentation meet established standards.
• Assists with translating BEOs into clear prep, production, and execution plans.
• Supports food production according to approved menus, recipes, and service timelines.
• Ensures portion control, proper handling, and accurate plating during service.
• Monitors event flow and communicates real‑time needs to the Banquet Chef.

• Paid Time Off
• Health Benefits – after 30 days!
• Winter – Ski Pass to Stowe Mountain Resort
• Summer – Golf Membership to Stowe Country Club
• Complimentary and discounted stays at Hyatt Hotels worldwide
• Onsite Fitness Membership
• Employee discounts at the Spa & Restaurant Outlets
• 401(k) Matching
• And much more!

Pay range: $30 - $35 per hour based on experience.

• High school diploma or equivalent required; culinary education preferred.
• Minimum 2–3 years of experience in banquet, catering, or high‑volume kitchen environments.
• Previous lead cook or supervisory experience strongly preferred.
• Strong organizational, communication, and time‑management skills.
• Demonstrated ability to lead during high‑pressure service periods.
• Attention to detail and commitment to consistency and quality.
• Ability to follow structured systems and direction from the Banquet Chef.
• Basic computer or tablet proficiency for schedules, menus, or BEO review.
• Must be able to work flexible schedules, including nights, weekends, and holidays.
• Must be a team player who supports both the culinary and stewarding teams.

Seniority level:
Mid‑Senior level.

Employment type:

Full‑time.

Job function:
Management and Manufacturing.

Industries:
Hospitality.

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.