Job Overview
Employment Type
Full-time
Compensation
Salary
Range $77,000.00 - $102,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k) retirement plan
Employee Discounts
Training and development programs
bonus eligibility
Job Description
JW Marriott Phoenix Desert Ridge Resort & Spa, located in Phoenix, Arizona, is a premier luxury resort and spa property under the Marriott International brand. Marriott International is renowned globally for its hospitality excellence and commitment to providing exceptional guest experiences. JW Marriott is part of Marriott International's luxury portfolio, consisting of over 100 beautiful properties in gateway cities and distinctive resort locations worldwide. JW Marriott places great emphasis on its associates' well-being, believing that happy associates lead to happy guests. This philosophy, known as The JW Treatment™, fosters a supportive work environment where employees can thrive both personally and professionally. The resort offers opportunities for training, development, recognition, and encourages associates to pursue their passions within a luxurious and holistic setting. At JW Marriott Phoenix Desert Ridge Resort & Spa, guests enjoy world-class amenities, outstanding service, and an upscale atmosphere that reflects the brand's heritage and commitment to luxury hospitality. The location plays a pivotal role in delivering memorable experiences to visitors through its elegant accommodations, exquisite dining options, and state-of-the-art conference and event facilities.
The role of Banquet Chef Manager at JW Marriott Phoenix Desert Ridge Resort & Spa is a key management position within the Food and Beverage department, specifically focused on banquet and catering culinary operations. This full-time management position offers an attractive annual salary range of $77,000 to $102,000 with eligibility for bonus incentives, reflecting the importance the resort places on excellence and leadership in culinary services. The Banquet Chef Manager is responsible for leading the banquet food preparation team and managing all food-related catering functions to deliver a consistent and high-quality product with appetizing presentation. This involves coordinating menus, managing purchasing and scheduling, overseeing food preparation and plating for large-scale catering events. The role requires a hands-on approach where the manager exhibits culinary skills by personally performing tasks, setting culinary standards, and ensuring sanitation and food safety compliance throughout operations.
The Banquet Chef Manager acts as a key leader to improve guest satisfaction and employee engagement while maintaining the operating budget. Daily duties include attending banquet event meetings to review culinary requirements, developing decorative food displays, and ensuring the quality of raw and cooked products meets JW Marriott's high standards. The manager is also responsible for planning food quantities, managing the Banquet Event Order process, and leading the kitchen team during shifts to execute event requests accurately.
This leadership role emphasizes team management, requiring clear communication with staff to ensure performance expectations are understood and productivity levels are maintained. The manager fosters a culture of trust, respect, and cooperation among team members while addressing training, coaching, and development needs. They handle employee relations including disciplinary procedures and staffing reviews to meet financial and operational goals. The Banquet Chef Manager supports exceptional customer service by empowering employees, managing day-to-day operations with quality and guest expectations in mind, and handling guest complaints promptly and effectively.
The position requires experience in culinary or food and beverage fields, with specific education and experience qualifications such as a high school diploma or GED combined with four years of relevant experience or a two-year degree in Culinary Arts or related field with two years of experience. This ensures the candidate has the practical and educational background to lead culinary teams in a luxury hospitality environment.
Overall, the Banquet Chef Manager role at JW Marriott Phoenix Desert Ridge Resort & Spa offers a rewarding career opportunity for motivated culinary leaders who are passionate about hospitality, leadership, and delivering outstanding banquet food experiences. This role is integral to upholding the Marriott brand promise of "Wonderful Hospitality. Always." by leading a dedicated team to exceed guest expectations and contribute to the resort's ongoing success and reputation for excellence.
The role of Banquet Chef Manager at JW Marriott Phoenix Desert Ridge Resort & Spa is a key management position within the Food and Beverage department, specifically focused on banquet and catering culinary operations. This full-time management position offers an attractive annual salary range of $77,000 to $102,000 with eligibility for bonus incentives, reflecting the importance the resort places on excellence and leadership in culinary services. The Banquet Chef Manager is responsible for leading the banquet food preparation team and managing all food-related catering functions to deliver a consistent and high-quality product with appetizing presentation. This involves coordinating menus, managing purchasing and scheduling, overseeing food preparation and plating for large-scale catering events. The role requires a hands-on approach where the manager exhibits culinary skills by personally performing tasks, setting culinary standards, and ensuring sanitation and food safety compliance throughout operations.
The Banquet Chef Manager acts as a key leader to improve guest satisfaction and employee engagement while maintaining the operating budget. Daily duties include attending banquet event meetings to review culinary requirements, developing decorative food displays, and ensuring the quality of raw and cooked products meets JW Marriott's high standards. The manager is also responsible for planning food quantities, managing the Banquet Event Order process, and leading the kitchen team during shifts to execute event requests accurately.
This leadership role emphasizes team management, requiring clear communication with staff to ensure performance expectations are understood and productivity levels are maintained. The manager fosters a culture of trust, respect, and cooperation among team members while addressing training, coaching, and development needs. They handle employee relations including disciplinary procedures and staffing reviews to meet financial and operational goals. The Banquet Chef Manager supports exceptional customer service by empowering employees, managing day-to-day operations with quality and guest expectations in mind, and handling guest complaints promptly and effectively.
The position requires experience in culinary or food and beverage fields, with specific education and experience qualifications such as a high school diploma or GED combined with four years of relevant experience or a two-year degree in Culinary Arts or related field with two years of experience. This ensures the candidate has the practical and educational background to lead culinary teams in a luxury hospitality environment.
Overall, the Banquet Chef Manager role at JW Marriott Phoenix Desert Ridge Resort & Spa offers a rewarding career opportunity for motivated culinary leaders who are passionate about hospitality, leadership, and delivering outstanding banquet food experiences. This role is integral to upholding the Marriott brand promise of "Wonderful Hospitality. Always." by leading a dedicated team to exceed guest expectations and contribute to the resort's ongoing success and reputation for excellence.
Job Requirements
- High school diploma or GED
- 4 years experience in culinary or related area
- OR 2-year degree in Culinary Arts or related field
- 2 years experience in culinary or related area
- Strong leadership skills
- Knowledge of food safety and sanitation
- Excellent communication skills
- Ability to manage multiple tasks and priorities
- Experience in banquet and catering food service
- Ability to work under pressure
- Availability to work flexible hours including weekends and holidays
Job Qualifications
- High school diploma or GED with 4 years of experience in culinary or related areas
- OR 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major with 2 years of experience
- Demonstrated leadership and team management skills
- Experience in banquet and catering food preparation and service
- Strong knowledge of food safety and sanitation standards
- Excellent communication and interpersonal skills
- Ability to develop culinary presentations and new menu ideas
- Proven ability to manage budgets and operating expenses
- Skilled in training, coaching, and mentoring culinary staff
- Ability to handle customer complaints and ensure high guest satisfaction
- Capability to manage scheduling and ordering for large-scale events
- Comfortable leading shifts and performing hands-on cooking duties
Job Duties
- Assist in determining food presentation 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 new culinary ideas and applications
- Ensure compliance with 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 storage standards
- Manage banquet event order process including menu development, pricing, tracking, and ordering
- Plan food quantities and plating requirements for all banquet functions
- Prepare and cook foods for regular and special events
- Recognize superior quality products, presentations, and flavors
- Support procedures for food and beverage portion and waste controls
- Communicate production needs and performance expectations to key personnel
- Build mutual trust, respect, and cooperation among team members
- Maintain productivity levels and ensure employees understand expectations
- Administer property policies fairly and consistently
- Identify developmental and educational needs of staff and provide coaching and training
- Supervise and coordinate activities of cooks and workers engaged in food preparation
- Lead shifts by preparing food items and executing event requests
- Serve as a role model demonstrating appropriate behaviors
- Supervise banquet kitchen shift operations and manage day-to-day food service
- Use an open door policy to handle employee concerns
- Apply interpersonal and communication skills to lead and influence
- Achieve and exceed performance, budget, and team goals
- Develop plans to prioritize, organize, and accomplish work
- Empower employees to provide excellent customer service
- Manage guest needs by providing guidance and coaching
- Respond effectively to guest complaints
- Conduct staff training and cross-training
- Ensure disciplinary procedures and documentation are completed
- Participate in training on menu items and review staffing levels
- Train employees in safety procedures
- Analyze information to solve problems and choose best solutions
- Attend and participate in meetings
- Provide information to supervisors and team by various communication methods
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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