Banquet Chef

Fargo, ND, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $53,500.00 - $80,500.00

Work Schedule

Day Shifts

Weekend Shifts

Benefits

Associate hotel discounts worldwide

PTO accrual from day one

Health Insurance

Dental Insurance

Vision Insurance

401(k) with employer match

Short term disability insurance

long term disability insurance

paid life insurance

Employee assistance program

Job Description

Our hiring company is a leading hotel that is renowned for delivering exceptional hospitality experiences to its guests. With a reputation for excellence, this hotel hosts numerous events including weddings, corporate meetings, and large conventions. The atmosphere here combines elegance with professionalism, creating an ideal setting for memorable occasions. As part of its commitment to excellence, the hotel emphasizes quality, attention to detail, and a guest-centered approach in all aspects of its operations, especially in its banquet services.

We are currently seeking a Banquet Chef who will play a pivotal role in managing the banquet kitchen operations. This key position ensures that all events run smoothly by overseeing food preparation, presentation, service, and clean-up while maintaining the high standards associated with the hotel brand. The Banquet Chef will be responsible for the overall kitchen management during functions of various sizes and will work closely with banquet and kitchen staff to synchronize efforts to enhance the guest experience.

This role demands a natural leader who thrives in a fast-paced environment, bringing creativity and expertise in high-volume cooking. The ideal candidate will have previous experience in food service management, superior organizational skills, and a commitment to food safety and sanitation. In addition, the Banquet Chef will be actively involved in budget preparation and monitoring, ensuring cost-effective use of resources without compromising on quality. Coordination with other departments and participation in strategy meetings will be necessary to continuously improve operational efficiency and guest satisfaction.

Employment is full-time, offering a comprehensive benefits package including health, dental, and vision insurance, paid time off, and various employee discounts. This role offers an exciting opportunity for a culinary professional looking to advance their career in a dynamic, prestigious setting where their contributions directly impact memorable events and guest satisfaction.

Job Requirements

Bachelor's degree or higher education qualification in hotel management, culinary arts or related field preferred
Minimum 3 years culinary experience
Supervisory and/or management experience in the restaurant industry
Previous banquet experience preferred
One year of previous supervisory including management experience or equivalent combination of education and experience
Ability to demonstrate quality written, verbal and interpersonal communication skills
Ability to analyze and solve problems efficiently
Ability to handle multiple duties under pressure with minimal supervision
Flexibility to work days, early mornings, evenings, weekends and holidays
Positive attitude, professional manner and appearance
Ability to perform under pressure while maintaining professionalism
Proficiency in English language
Ability to speak other languages is a plus
Ability to make decisions with general policies and procedures
Ability to study, analyze and interpret complex information
Ability to stand or walk for majority of shift

Job Qualifications

Bachelor's degree/higher education qualification in Hotel Management, culinary arts or related field preferred
Minimum 3 years culinary experience, supervisory and/or management experience in the restaurant industry
Previous banquet experience preferred
One year of previous supervisory including management experience or an equivalent combination of education and experience
Ability to demonstrate quality written, verbal, and interpersonal communication skills
Ability to analyze and solve problems
efficiently handle multiple duties under pressure with minimal supervision
Must be flexible to working days, early mornings, evenings, weekends, and holidays
Positive attitude, professional manner and appearance in all situations
Able to perform under pressure while maintaining professionalism
Ability to speak, read, write, and comprehend the English language, proficiently
Ability to speak other languages in a multicultural work environment can be extremely helpful in facilitating good communication among all hotel team members
Able to make decisions with only general policies and procedures available for guidance
Able to study, analyze and interpret complex activities and/or information in order to improve new practices or develop new approaches
Able to walk or stand for a majority of shift

Job Duties

Exercises food safety and kitchen sanitation practices to deliver a quality product
Maintains cleanliness and working order of work area, tools, equipment, and supplies
Keeps walk in cooler/freezer organized
Educate and train all team members in compliance with federal, state and local laws and safety regulations
Participate in the preparation of the annual departmental operating budget and financial plans
Monitor budget and control expenses with focus on food, beverage and labor costs
Oversee kitchen operations and food preparation for events
Maintains constant contact with banquet staff to ensure complete effective communication between food production and food service
Clearly projects the visions of the department and measures progress
Attends weekly food and beverage meeting to continuously evaluate strategies and ideas for enhancement to benefit the guest experience
Reviews scheduling and labor needs with Banquet Manager to meet the guests needs as well as maximize efficiency
Works with the Kitchen Chef to conduct proper food and beverage inventory procedures to determine minimum and maximum stocks for all food, beverage, material and equipment to ensure appropriate inventories