Job Overview
Employment Type
Hourly
Compensation
Type:
Hourly
Rate:
Range $30.00 - $35.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Paid Time Off
health benefits
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 spa and restaurant outlets
401(k) matching
Job Description
Spruce Peak is recognized as the premier mountain community in Vermont, situated amidst the breathtaking natural beauty of the Green Mountains. Nestled slope side at the renowned Stowe Resort, the Lodge and Club at Spruce Peak offer a stunning year-round destination perfect for outdoor adventures, relaxing escapes, destination weddings, and a host of other memorable experiences. Known for a strong emphasis on teamwork, high standards, and professional excellence, Spruce Peak embodies Vermont's pinnacle of hospitality and service.
Spruce Peak is proudly part of the Hyatt family, reflecting the brand's commitment to providing guests with caring and attentive service paired wit... Show More
Spruce Peak is proudly part of the Hyatt family, reflecting the brand's commitment to providing guests with caring and attentive service paired wit... Show More
Job Requirements
- High school diploma or equivalent required
- Culinary education preferred
- Minimum 2-3 years 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
Job Qualifications
- High school diploma or equivalent
- 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
Job Duties
- 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
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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