Chef de Cuisine, Banquets | Relocation Assistance Available

About the job

At Thompson Dallas, we create experiences that are vibrant, creative, and distinctly local. As part of Hyatt’s lifestyle portfolio, Thompson Hotels bring together exceptional food and beverage, thoughtful design, and genuine hospitality to create memorable guest experiences. Our culinary team helps bring those experiences to life, from intimate gatherings to large-scale celebrations.

At Hyatt, we believe our guests choose us because of our people. We foster an environment where colleagues are empowered to grow, collaborate, and deliver authentic hospitality. Through our values of empathy, inclusion, respect, integrity, experimentation, and wellbeing, we create a workplace where careers thrive and colleagues can make a meaningful impact.

Position Summary

The Chef de Cuisine, Banquets leads the day-to-day culinary operation for banquet events at Thompson Dallas while supporting hotel outlets as business needs require. In partnership with the Executive Chef and hotel leadership, this role plans and oversees food production, ensuring menus are delivered with creativity, consistency, and care, from preparation through service.

This hands-on leadership role oversees banquet culinary colleagues and provides support to outlet teams as needed. The Chef de Cuisine, Banquets also partners with and provides oversight to Stewarding to help maintain clean, safe, and well-organized kitchens and service areas. The role is responsible for food quality, team development, kitchen organization, safety, and financial performance across banquet events and assigned operations.

Responsibilities

• Lead banquet culinary operations, including production planning, preparation, setup, service, and breakdown.
• Review event orders and banquet menus to confirm production needs, timing, staffing, equipment, and product requirements.
• Coordinate with the Executive Chef and Events and Banquet teams to plan menus and deliver on event details and guest expectations.
• Direct food preparation and plating to ensure quality, presentation, consistency, and timely service.
• Support restaurant, bar, in-room dining, and other outlet culinary operations as needed, helping maintain food quality and service standards.
• Partner with the Executive Chef and outlet leaders to coordinate culinary coverage and operational priorities across the hotel.
• Lead, coach, and develop banquet Sous Chefs, cooks, and other culinary colleagues, fostering an accountable and supportive team environment.
• Create production schedules and assign responsibilities based on event volume, labor needs, and service timelines.
• Monitor inventory, ordering, receiving, storage, portion control, and waste to meet food cost and operational goals.
• Manage labor effectively through scheduling, deployment, and productivity planning.
• Provide leadership and oversight to Stewarding, coordinating priorities, staffing, sanitation, equipment readiness, and dish flow with culinary and service teams.
• Partner with Stewarding to maintain clean, organized, and properly stocked banquet kitchens and production areas before, during, and after events.
• Ensure kitchens and banquet production areas meet Hyatt food safety, sanitation, and workplace safety standards.
• Support recruiting, onboarding, training, coaching, and performance management for culinary colleagues.
• Provide clear pre-shift direction and communicate event changes, priorities, and service expectations to the team.
• Respond to operational challenges during events and adjust production plans as needed.
• Contribute ideas for banquet menus and special event offerings that reflect the Thompson Dallas experience.
• Review labor, food cost, and production results to identify opportunities to improve efficiency and profitability.
• Maintain compliance with Hyatt brand standards, local health regulations, and company policies.
• Perform other duties as assigned by the Executive Chef or hotel leadership.

Why Thompson Dallas

Thompson Dallas offers the energy of a lifestyle hotel with the support and opportunities of Hyatt. We believe in developing talent from within and empowering our colleagues to grow their careers while creating memorable experiences for guests. If you enjoy leading a culinary team and bringing events to life through thoughtful, well-executed food, we’d love to meet you.

Benefits

Hyatt is committed to supporting our colleagues both professionally and personally through a comprehensive benefits package, including:

• Comprehensive health and welfare plans.

• 401(k), College Savings Plan, and Employee Stock Purchase Plan.

• Paid vacation, holidays, and sick leave.

• Family bonding leave and adoption assistance.

• Complimentary and discounted stays at Hyatt properties worldwide.

• Free colleague meals during shifts.

• Transit passes and educational assistance.

• Minimum of 3–5 years of progressive culinary leadership experience, ideally in banquet operations at a high-volume hotel, resort, or upscale event venue.

• Experience leading banquet food production and service across events of varying size and complexity.

• Strong knowledge of banquet production planning, event orders, timing, staffing, and service coordination.

• Demonstrated ability to lead, coach, and develop culinary teams.

• Working knowledge of labor and food cost management, purchasing, inventory, portion control, and waste reduction.

• Ability to support multiple culinary operations and manage competing priorities while maintaining food quality and service timelines.

• Strong communication, organization, and interpersonal skills.

• Strong problem-solving and decision-making skills in a fast-paced environment.

• Thorough knowledge of food safety, sanitation, HACCP principles, and local health regulations.

• Proficiency with Microsoft Office and general computer applications.

• Culinary degree or equivalent combination of education and professional experience preferred.

• Flexible schedule, including availability for early mornings, evenings, weekends, holidays, and extended hours based on event and business demands.

Physical Requirements

• Ability to stand and walk for extended periods, frequently exceeding 8–12 hours per shift.
• Ability to frequently bend, stoop, kneel, climb stairs, reach overhead, and work in confined spaces.
• Ability to lift, carry, push, and pull up to 50 pounds regularly and occasionally more with assistance.
• Comfortable working in hot, humid, and fast-paced commercial kitchen environments for extended periods.
• Ability to safely operate commercial kitchen equipment, including knives, slicers, mixers, ovens, grills, fryers, steamers, and other culinary equipment.
• Manual dexterity required for food preparation, plating, and operating kitchen tools.
• Ability to work in varying temperatures, including hot kitchens, walk-in refrigerators, and freezers.
• Ability to maintain focus, energy, and professionalism during extended shifts, high-volume event periods, and demanding operational conditions.

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.