Description

Summary

Opportunity is knocking. Let's open the door, together. When you join Hyatt Regency Minneapolis, you join a global brand that celebrates individuality, empowers everyone to be their best and consistently provides unique experiences for our colleagues and guests. Part of our culture of care includes providing our guests with stress-free, affordable experiences that enhance their stay. We also care about our colleagues and provide a well-rounded benefits package to ensure you are supported from day one. You'll find support from your team by working in an environment where success is celebrated and hard work is rewarded.

Hyatt Regency Minneapolis is seeking a talented and experienced Banquet Chef to oversee the execution and quality of all banquet culinary operations. With over 130,000 square feet of event space, our property hosts a wide range of large-scale events, requiring exceptional coordination, creativity, and consistency in every aspect of banquet food production and service.

In this leadership role, you will plan, organize, and direct all banquet kitchen operations while working closely with culinary senior leadership, including the Executive Chef and Executive Sous Chef. You will mentor and develop your team, uphold the highest standards in food quality and safety, and play a key role in delivering outstanding guest and colleague dining experiences.

Responsibilities include, but are not limited to:

• Lead the banquet kitchen team, overseeing culinary operations across Banquet, Garde Manger, and Cafeteria areas
• Ensure consistent excellence in food preparation, presentation, and service for events of all sizes
• Collaborate with culinary leadership to design and execute seasonal, customized banquet menus
• Manage food production schedules and event execution to ensure readiness and efficiency
• Supervise daily kitchen activities, including scheduling, coaching, and performance management of Sous Chefs, Culinary Supervisors and line-level staff
• Monitor inventory, food cost, labor, and waste to achieve financial and operational goals
• Act as a key liaison between banquet culinary operations and other hotel departments to support coordinated event execution
• Maintain compliance with all food safety, sanitation, and brand standards
• Participate in candidate interviews and lead departmental onboarding, training, and ongoing team development
• Foster a respectful, inclusive, and high-performing kitchen culture aligned with Hyatt's values
• Demonstrate Hyatt's leadership expectations by championing our purpose and values, experimenting to improve, driving impact, and developing talent

What you can expect:

• Collaborative and team-driven environment with diverse industry experience and multi-cultural backgrounds
• Health benefit eligibility at 30 days of
• 401K with company match - eligible to contribute at 30 days of employment
• Discounted room nights at over 1,000 Hyatt properties upon hire
• Free room nights at over 1,000 Hyatt properties at 90 days of employment
• Education Assistance/Tuition Reimbursement
• Discounted employee parking ($5/day or $100/mo)
• Access to hotel gym (25,000 sq. ft.)
• Free meals in colleague cafeteria
• Discounted food & beverage from Prairie Kitchen and Bar and The Market (proudly serving Starbucks)
• Paid Time Off including Vacation, Sick Time, Holidays (eligibility and amount dependent on employment status)
  
  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.

Qualifications

• Resume required for consideration
• Culinary Arts degree or equivalent professional training is preferred
• Minimum 5 years progressive culinary experience in fast-paced hotel or restaurant kitchens, including 2 years in leadership
• Proven experience managing Garde Manger and Banquet operations
• Strong culinary skills with expertise in menu development, food prep, and presentation
• Ability to lead, mentor, and build a collaborative kitchen team
• Proficient in managing food costs, inventory, and quality control
• Excellent communication and interpersonal skills for effective collaboration
• Strong organizational, multitasking, and time management abilities
• In-depth knowledge of kitchen safety, sanitation, and food handling regulations
• Familiar with POS, payroll, reporting, and ordering systems
• Able to perform well under pressure while maintaining guest satisfaction
• Flexible to work varying shifts, including weekends, holidays, and special events