Banquet Chef

Close Inclusive Collection Job Postings Notification "I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone." Peggy Focheux Duval: Director of Learning & Development, France 80,000.00 Yearly Canadian Dollar (CAD) pay basis Summary Do you want to make a difference in the lives of those around you, be part of something bigger, and love where you work? Join a community that values respect, integrity, inclusion, empathy, experimentation, and well-being. At Hyatt, diversity, equity, and inclusion are at the core of our purpose: to care for people so they can be their best. Park Hyatt Toronto is recently renovated with striking architecture, art, and bespoke culinary experiences, offering sophisticated, approachable luxury with a distinct character highlighting our Yorkville location. Why should you work at the Park Hyatt Toronto? Complimentary meal during shift Paid medical days and paid personal days Employer RRSP Matching Contributions Complimentary hotel nights and discounts at Hyatt properties around the world Extended Health and Dental benefits for you and your dependents 30 days after joining Tuition reimbursement program Great Place to Work® Certified (2023, 2024, 2025) Salary range: $80,000 – $88,000 About the Role The Banquet Chef is responsible for the overall leadership, management, and execution of all banquet culinary operations at Park Hyatt Toronto. This role works in close partnership with the Executive Chef to create, implement, and maintain exceptional food quality, consistency, and presentation across all banquet and event functions. The Banquet Chef leads the banquet culinary team, oversees menu development, manages labor and food costs, ensures compliance with Hyatt brand standards and food safety regulations, and delivers memorable guest experiences. In the absence of the Executive Chef, the Banquet Chef may assume responsibility for the banquet culinary operation. Key Responsibilities Culinary Leadership & Operations Lead all banquet culinary operations, ensuring the highest standards of food quality, consistency, and presentation Oversee daily food preparation and production for all banquet events, including meetings, conferences, weddings, social events, and special functions Develop, implement, and maintain banquet menus that align with Hyatt brand standards and guest expectations Plan, coordinate, and execute special events and holiday functions in collaboration with the Events, Sales, and Operations teams Ensure timely and accurate execution of banquet orders based on event specifications Team Leadership & Development Lead, coach, and develop the banquet culinary team to achieve high levels of performance, engagement, and guest satisfaction Manage kitchen colleagues through scheduling, payroll, hiring, onboarding, training, coaching, and performance evaluations Foster a positive and inclusive work environment that supports teamwork, accountability, and professional growth Serve as a liaison between the banquet kitchen and other hotel departments to ensure seamless event execution Financial & Inventory Management Monitor food production, purchasing, inventory, and cost controls to meet budgetary and profitability goals Ensure proper ordering, storage, and utilization of ingredients to minimize waste and control food costs Assist with forecasting, budgeting, and labor planning for banquet operations Quality, Safety & Compliance Ensure all kitchen operations comply with food safety, sanitation, and health regulations at all times Maintain cleanliness, organization, and proper maintenance of all kitchen facilities and equipment Enforce Hyatt brand standards, policies, and procedures consistently across banquet operations Guest Experience Deliver exceptional culinary experiences that exceed guest expectations in a luxury hospitality environment Respond promptly and professionally to guest feedback and operational challenges Support a culture focused on service excellence and continuous improvement Qualifications In-depth knowledge and hands-on experience in all kitchen operations, with a focus on banquet and large-scale event execution Proven leadership experience managing culinary teams in a hotel or luxury hospitality environment Strong organizational, communication, and interpersonal skills Experience with training, coaching, scheduling, payroll, and basic financial management Ability to work in a fast-paced, high-volume environment while maintaining quality and consistency Strong culinary skills with the ability to produce consistent results in a timely manner Culinary education and/or equivalent on-the-job training; hotel experience strongly preferred Proficient in general computer skills Flexible schedule and availability, including evenings, weekends, and holidays All Candidates must be in possession of identification proving authorization to work in Canada. This Position does not offer sponsorship of Work Visas. Resumes submitted that cannot fulfill these requirements will not be considered. Park Hyatt Toronto is dedicated to offering employment accommodation in compliance with the Ontario Human Rights Code and the Accessibility for Ontarians with Disabilities Act. Should you be contacted for a job opportunity, please inform the Human Resources department if you need any accommodations. Cheyenne Mountain Resort | Colorado Springs , CO , US Our family is always growing. Want to be in the know? #J-18808-Ljbffr