Banquet Chef

Washington, DC, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Rotating Shifts

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

Paid holidays

Job Description

Marriott International is a global leader in the hospitality industry, renowned for its commitment to exceptional service and creating memorable experiences for guests worldwide. With over 100 award-winning properties, Marriott offers an inspiring workplace where diversity, creativity, and talent are highly valued. Among its prestigious portfolio of brands is The Ritz-Carlton, a symbol of luxury and excellence in hospitality. The Ritz-Carlton is dedicated to delivering the highest standards of service and comfort, guided by its renowned Gold Standards which shape the culture and daily operations of each property. The company fosters an environment where all associates feel valued, respected, and empowered to contribute their unique skills and perspectives, ensuring a rewarding and inclusive career journey.

The role of Banquet Chef within The Ritz-Carlton team is critical in upholding these elevated hospitality standards. This position involves demonstrating culinary expertise while leading banquet food preparation teams and managing all culinary aspects of catering functions. The banquet chef is accountable for coordinating menus, purchasing food supplies, scheduling staff, preparing food, and ensuring that each dish is presented with an appetizing and consistent quality appropriate for luxury events. Beyond the technical culinary skills, the candidate must actively work to enhance guest satisfaction and team morale, all while adhering to operating budgets and maintaining rigorous sanitation and food safety standards.

This position requires a proficient leader who can inspire their team, clearly communicate expectations, and maintain productivity and motivation among employees. The banquet chef also plays an important role in training and mentoring culinary staff, identifying development needs, and ensuring all employees understand and achieve their performance goals. The position demands a hands-on approach, often preparing food personally while managing shift operations and ensuring smooth coordination of banquet kitchen activities.

A pivotal part of the role involves meticulous planning and management of banquet events to ensure flawless execution. Responsibilities include overseeing banquet event order processes, menu development, pricing strategies, and monitoring food quantities and plating standards. This attention to detail guarantees that every event is memorable for its culinary excellence, presentation, and superior flavor.

The banquet chef is an essential ambassador of The Ritz-Carlton's Gold Standards, embodying the company's values such as integrity, respect, and a dedication to service excellence. They are responsible for maintaining a work environment that encourages collaboration, trust, and continuous improvement. The role requires a dynamic individual who is adaptable, solution-oriented, and committed to delivering exceptional culinary experiences that delight guests and uphold the brand’s prestigious reputation.

Joining The Ritz-Carlton as a banquet chef offers a unique opportunity to work in luxury hospitality with the support and resources of Marriott International. The position offers professional growth through continuous training and development, building a career within a globally recognized brand that prioritizes quality, innovation, and guest satisfaction. Candidates passionate about culinary arts, leadership, and delivering exceptional service will find this role both challenging and highly rewarding.

Job Requirements

High school diploma or GED
Minimum four years experience in culinary or related area
Or two-year degree in Culinary Arts, Hotel and Restaurant Management, or related field
Minimum two years relevant culinary experience
Strong leadership and supervisory skills
Knowledge of food safety regulations
Capability to manage budgets and food ordering
Proficiency in menu planning and event coordination
Excellent communication and interpersonal skills
Ability to train and mentor culinary teams
Flexibility to work varied shifts including weekends and holidays

Job Qualifications

High school diploma or GED
Four years experience in culinary, food and beverage, or related professional area
Or two-year degree from accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
Two years experience in culinary, food and beverage, or related professional area
Proven leadership and team management skills
Knowledge of food safety and sanitation standards
Strong organizational and planning abilities
Excellent interpersonal and communication skills
Ability to develop training programs and mentor staff
Experience with banquet event order process and menu development
Ability to work under pressure and maintain high standards
Commitment to delivering exceptional guest service

Job Duties

Assist in determining how food should be presented and create decorative food displays
Attend daily banquet event meetings to review culinary requirements
Check quality of raw and cooked food products to ensure standards are met
Develop, design, or create new culinary applications and artistic contributions
Ensure compliance with all food and beverage policies, standards, and procedures
Estimate daily banquet event order production needs
Follow proper handling and temperature protocols for all food products
Maintain food preparation handling and correct storage standards
Manage banquet event order process including menu development, pricing, tracking, and ordering
Manage food quantities and plating requirements for all banquet functions
Plan food quantities and plating for banquet functions
Prepare and cook foods for special guests or functions
Recognize superior quality products, presentations, and flavors
Support procedures for food and beverage portion and waste controls
Communicate production needs to key personnel
Communicate regularly with employees to ensure clear performance expectations
Encourage and build mutual trust, respect, and cooperation among team members
Ensure productivity levels of employees
Ensure employees understand expectations and parameters
Ensure property policies are administered fairly and consistently
Identify developmental needs of others and provide coaching and mentoring
Develop formal educational or training programs and instruct others
Lead shifts while personally preparing food and executing requests
Serve as a role model to demonstrate appropriate behaviors
Supervise and coordinate activities of cooks and food preparation workers
Supervise and manage employees and day-to-day operations
Supervises banquet kitchen shift operations
Use "open door" policy to identify and address employee concerns
Utilize interpersonal and communication skills to lead and influence others
Achieve and exceed performance, budget, and team goals
Develop specific goals and plans to prioritize and organize work
Manage to achieve or exceed budgeted goals
Empower employees to provide excellent customer service
Improve service by coaching employees and responding to guest needs
Manage daily operations ensuring quality and customer expectations are met
Provide services beyond expectations for guest satisfaction and retention
Respond effectively to guest problems and complaints
Conduct staff training sessions
Ensure employees are cross-trained
Complete disciplinary procedures and documentation according to standards
Participate in training staff on menu items and preparation
Review staffing levels to meet service and financial objectives
Train employees in safety procedures
Analyze information and evaluate results to solve problems
Attend and participate in relevant meetings
Provide information to supervisors and team members by various communication methods