Banquet Chef

Parma, OH, 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

Career Development

Job Description

Marriott International is a globally renowned leader in the hospitality industry, known for its commitment to quality, innovation, and unparalleled guest experiences. Among its prestigious portfolio of luxury brands is The Ritz-Carlton, which operates more than 100 award-winning properties worldwide and sets the standard for exceptional luxury service. The Ritz-Carlton is recognized globally for its dedication to creating memorable experiences for guests, fostering a culture of excellence, and empowering its employees—affectionately known as Ladies and Gentlemen—to deliver the highest standards of service every day. The company values diversity, inclusivity, and equal opportunity, creating a workplace where individuals from all backgrounds feel valued and respected. Marriott International actively promotes a nondiscriminatory environment, ensuring that all associates are given access to opportunities regardless of disability, veteran status, or any other protected characteristic.

The available role is for a Banquet Chef in The Ritz-Carlton’s catering department, a vital position responsible for leading banquet food preparation staff and managing all food-related functions for catering events. This full-time position demands both hands-on culinary talent and strong leadership skills. The Banquet Chef coordinates menu planning, purchasing, scheduling, food preparation, and plating to ensure that every event meets the high standards expected by the brand and exceeds guest satisfaction each time.

As Banquet Chef, this individual plays an essential role in delivering consistent, high-quality food products that are both appetizing in flavor and presentation. They work diligently to enhance both guest and employee satisfaction while managing the department’s operating budget efficiently. Upholding stringent sanitation and food safety standards is a core responsibility, ensuring compliance with all Food & Beverage policies and procedures. The position requires overseeing the entire Banquet Event Order (BEO) process, including menu development, pricing, and product ordering, ensuring accurate quantity and quality control.

This role also involves managing culinary teams by setting clear performance expectations, building a cooperative and respectful work environment, and providing coaching and mentoring to support employee development. The Banquet Chef is expected to lead by example, personally preparing food and managing kitchen operations during shifts, while fostering open communication and an "open door" policy to address any concerns effectively.

Additionally, the Banquet Chef contributes to the development of new culinary applications and decorative food presentations while emphasizing waste control and portion management. They are responsible for ensuring that exceptional customer service is consistently delivered, responding promptly to guest needs and resolving problems professionally.

Training staff on menu items, ingredients, preparation methods, and safety procedures form a critical part of the role. The Banquet Chef also actively participates in performance goals, budgeting, and team objectives to sustain operational excellence within the catering department. The ability to analyze information, solve problems, and participate actively in team meetings is highly valued.

Joining The Ritz-Carlton team means becoming part of a global network of hospitality professionals dedicated to delivering the highest level of luxury service and creating lifelong memories for guests. The company’s Gold Standards—comprising the Employee Promise, Credo, and Service Values—guide the work environment, emphasizing creativity, thoughtfulness, compassion, and integrity. This role offers an opportunity to be proud of your work, collaborate with top industry professionals, and grow within one of the world's leading luxury hospitality brands. Marriott International fosters a positive work culture where associates can belong, begin their purpose, and become the best version of themselves through meaningful and rewarding work.

Job Requirements

High school diploma or GED
2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major
2-4 years experience in culinary, food and beverage, or related professional area
ability to coordinate and manage banquet operations
strong leadership and coaching skills
knowledge of food safety and sanitation standards
excellent organizational and multitasking abilities
effective communication skills
ability to handle guest complaints professionally
understanding of budget management
capability to train employees and conduct performance evaluations

Job Qualifications

High school diploma or GED
4 years experience in the culinary, food and beverage, or related professional area
OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
2 years experience in the culinary, food and beverage, or related professional area
strong leadership and team management skills
excellent communication and interpersonal skills
proficiency in food preparation and safety standards
ability to develop menus and decorative food presentations
experience with budget management and performance goal achievement

Job Duties

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 that standards are met
develops, designs, or creates 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
manages food quantities and plating requirements for all banquet functions
plans food quantities and plating requirements for all banquet functions
prepares and cooks foods of all types, either on a regular basis or 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
communicates regularly with employees to ensure performance expectations are clear
encourages and builds mutual trust, respect, and cooperation among team members
ensures and maintains the productivity level of employees
ensures employees understand expectations and parameters
ensures property policies are administered fairly and consistently
identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
identifies the educational needs of others, develops formal educational or training programs or classes, and teaching or instructing others
leads shifts while personally preparing food items and executing requests based on required specifications
serves as a role model to demonstrate appropriate behaviors
supervises and coordinates activities of cooks and workers engaged in food preparation
supervises and manages employees
manages all day-to-day operations
understands employee positions well enough to perform duties in employees' absence
supervises banquet kitchen shift operations
utilizes an "open door" policy to identify and address employee problems or concerns
utilizes interpersonal and communication skills to lead, influence, and encourage others
advocates sound financial/business decision making
demonstrates honesty/integrity
leads by example
achieves and exceeds goals including performance goals, budget goals, team goals, etc.
develops specific goals and plans to prioritize, organize, and accomplish work
manages to achieve or exceed budgeted goals
empowers employees to provide excellent customer service
improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
provides services that are above and beyond for customer satisfaction and retention
responds effectively to guest problems and complaints
conducts training when appropriate
ensures employees are cross-trained to support successful daily operations
ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs)
ensures disciplinary procedures and documentation support the Peer Review Process
participates in training staff on menu items including ingredients, preparation methods and unique tastes
reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
trains employees in safety procedures
analyzes information and evaluating results to choose the best solution and solve problems
attends and participates in all pertinent meetings
provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person