Banquet Chef

$78,000 - $94,000/Yr

Marriott International - Bal Harbour, FL

Full-time - Mid Level

Bal Harbour, FL

Accommodation

About the position

The Banquet Chef is responsible for leading the banquet food preparation staff and managing all food-related catering functions. This role involves coordinating menus, purchasing, scheduling, food preparation, and plating for catering events, ensuring high-quality food presentation and sanitation standards are met. The Banquet Chef aims to improve guest and employee satisfaction while adhering to the operating budget.

Responsibilities

• Exhibits culinary talents by performing tasks while leading the banquet food preparation staff.
• Coordinates menus, purchasing, scheduling, food preparation, and plating for catering events.
• Delivers a consistent, high-quality product with an appetizing presentation.
• Ensures sanitation and food standards are achieved.
• Assists in determining how food should be presented and creates decorative food displays.
• Attends daily Banquet Event meetings to review culinary requirements.
• Checks the quality of raw and cooked food products to ensure standards are met.
• Develops new applications, ideas, relationships, systems, or products, including artistic contributions.
• Ensures compliance with all Food & Beverage policies, standards, and procedures.
• Estimates daily Banquet Event Order production needs.
• Follows proper handling and right temperature of all food products.
• Maintains food preparation handling and correct storage standards.
• Manages BEO process including menu development, pricing, tracking, and ordering.
• Plans food quantities and plating requirements for all banquet functions.
• Prepares and cooks foods of all types for special guests or functions.
• Recognizes superior quality products, presentations, and flavor.
• Supports procedures for food & beverage portion and waste controls.
• Communicates production needs to key personnel.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Ensures and maintains the productivity level of employees.
• Identifies the developmental needs of others and provides coaching and mentoring.
• Leads shifts while personally preparing food items and executing requests based on specifications.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes an open-door policy to identify and address employee problems or concerns.
• Achieves and exceeds performance, budget, and team goals.
• Empowers employees to provide excellent customer service.
• Responds effectively to guest problems and complaints.

Requirements

• High school diploma or GED with 4 years of experience in culinary, food and beverage, or related professional area, OR a 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major with 2 years of experience in the culinary, food and beverage, or related professional area.
• Strong culinary skills and knowledge of food preparation and presentation standards.
• Experience in managing culinary teams and operations.

Nice-to-haves

• Experience in a high-volume banquet kitchen environment.
• Knowledge of food safety and sanitation standards.
• Ability to create innovative menu items and food displays.

Benefits

• Comprehensive health care benefits
• 401(k) plan with up to 5% company match
• Employee stock purchase plan at 15% discount
• Accrued paid time off (including sick leave where applicable)
• Life insurance
• Group disability insurance
• Travel discounts
• Adoption assistance
• Paid parental leave
• Health savings account (except for positions based out of or performed in Hawaii)
• Flexible spending accounts
• Tuition assistance
• Pre-tax commuter benefits
• Other life and work wellness benefits
• Potential for stock awards and deferred compensation plans