Banquet Chef

Concord, NC, USA|

Job Overview

Compensation

Salary

Range $70,000.00 - $88,000.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

training programs

wellness programs

Job Description

Marriott International is a globally renowned hospitality company known for its commitment to providing exceptional guest experiences and fostering a workplace culture that values diversity and inclusion. As one of the world's leading hotel chains, Marriott International operates an extensive portfolio of hotels and resorts around the world, offering luxurious accommodations, outstanding service, and innovative wellness programs. This particular opportunity is with Westin, a distinguished brand within Marriott International that focuses on wellness and empowering guests to enhance their well-being during travel. Westin is dedicated to promoting a healthy lifestyle not just for its guests, but also for its associates, encouraging a positive, active, and adventurous approach to well-being. At Westin, associates are supported in their personal and professional growth and are part of a vibrant, global team that celebrates diversity and strives for excellence in every aspect of hospitality.

The role on offer is a Banquet Chef position responsible for showcasing culinary talents while leading banquet food preparation and managing all food-related catering functions. This position demands a high level of expertise in menu coordination, purchasing, scheduling, food preparation, and plating for catering events. The Banquet Chef is accountable for delivering a consistent, high-quality product with an appetizing and attractive presentation, which plays a vital role in enhancing guest satisfaction. In addition to culinary responsibilities, the Banquet Chef also manages budgetary considerations, ensuring operations stay within financial plans. Maintaining excellent culinary standards, adhering to food safety, sanitation, and handling protocols are essential components of this role.

This position entails close collaboration with banquet event teams to ensure that every aspect of food service aligns with the event requirements and guest expectations. The Banquet Chef is responsible for the supervision and developmental growth of culinary staff, fostering an environment of trust, respect, and motivation among team members. Strong leadership skills are required to manage employee performance, provide coaching, and ensure clear communication of performance expectations. In addition, this role is integral in training staff on menu items, food preparation methods, and safety procedures while overseeing daily kitchen operations. Candidates in this role must have the ability to creatively develop new menu applications and decorative food displays that enhance the guests' dining experience.

Exceptional customer service is emphasized, with the Banquet Chef empowering their team to exceed guest expectations consistently. Problem-solving skills are critical to respond effectively to guest concerns and deliver service that encourages guest retention. Human resource responsibilities include managing disciplinary processes, training, cross-training team members to support operations efficiently, and reviewing staffing levels to meet service and financial objectives. The position also requires active participation in meetings, collaboration with colleagues, and effective communication across all levels within the organization.

Overall, this comprehensive role at Westin provides an outstanding opportunity for culinary professionals who are passionate about excellence in food service and leadership to thrive. Candidates who bring enthusiasm, creativity, and a commitment to wellness and quality will find a rewarding career path that aligns with the Westin mission of helping both guests and associates be the best versions of themselves.

Job Requirements

High school diploma or GED
4 years experience in culinary, food and beverage, or related professional area
Or 2-year degree from accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
2 years experience in culinary, food and beverage, or related professional area
Strong leadership and communication skills
Ability to work under pressure and handle multiple tasks
Knowledge of food safety and sanitation standards
Proficiency in menu development and event coordination
Flexibility to work various shifts including evenings and weekends

Job Qualifications

High school diploma or GED with 4 years experience in culinary, food and beverage, or related professional area
Or 2-year degree from accredited university in Culinary Arts, Hotel and Restaurant Management, or related major with 2 years experience in culinary, food and beverage, or related area
Demonstrated ability to lead and manage culinary staff
Strong knowledge of food preparation, presentation, and safety standards
Excellent communication and interpersonal skills
Ability to develop new culinary applications and menu design
Skilled in managing budgets and meeting operational goals
Experience in customer service and guest satisfaction
Proficiency in training and mentoring employees
Capacity to handle multiple events and prioritize tasks effectively

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 the quality of raw and cooked food products to ensure standards are met
Develop and create new culinary applications, ideas, and products
Ensure compliance with all food and beverage policies, standards, and procedures
Estimate daily banquet event order production needs
Follow proper handling and temperature control of 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
Prepare and cook foods for regular service and special events
Recognize superior quality products, presentations, and flavor
Support procedures for food and beverage portion and waste controls
Communicate production needs to key personnel
Communicate regularly with employees to ensure performance expectations are clear
Encourage and build mutual trust, respect, and cooperation among team members
Ensure and maintain the productivity level of employees
Ensure employees understand expectations and parameters
Administer property policies fairly and consistently
Identify developmental needs of others and provide coaching and mentoring
Develop and teach formal educational or training programs
Lead shifts while preparing food items and executing requests to specifications
Serve as a role model demonstrating appropriate behaviors
Supervise and coordinate activities of cooks and workers engaged in food preparation
Manage day-to-day operations and supervise employees, performing duties when necessary
Supervise banquet kitchen shift operations
Utilize an open-door policy to address employee concerns
Use interpersonal and communication skills to lead, influence, and encourage others
Achieve and exceed performance, budget, and team goals
Develop specific goals and plans to prioritize and accomplish work
Manage budgeted goals
Empower employees to provide excellent customer service
Improve service by coaching and assisting team members
Manage daily operations ensuring quality and standards
Provide service beyond expectations to improve guest satisfaction and retention
Respond effectively to guest problems and complaints
Conduct training sessions
Ensure employees are cross-trained
Ensure disciplinary procedures and documentation are followed according to standards
Participate in staff training on menu and safety procedures
Review staffing levels to meet service, operational, and financial needs
Attend and participate in meetings
Provide information to supervisors and team members through various communication methods