Job Overview
Compensation
Salary
Range $77,000.00 - $97,000.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development programs
Employee assistance program
Job Description
Marriott International is a globally recognized leader in the hospitality industry, operating a broad portfolio of hotels and related lodging facilities across the world. The company is renowned for its unwavering commitment to exceptional service and innovation that elevates the guest experience at every property. Marriott Hotels embody this legacy by delivering thoughtful and heartfelt service, branding themselves with the promise of "Wonderful Hospitality. Always." With a rich history and a dedication to cultivating a diverse and inclusive workforce, Marriott International fosters a culture where associates are empowered to be their best and deliver excellence consistently. Marriott Hotels represent a flagship brand within Marriott International’s expansive portfolio, renowned for its ability to combine global standards with local touches, creating welcoming environments in gateway cities and distinctive resort locations. As an employer, Marriott is deeply committed to equal opportunity and diversity, creating an inclusive environment celebrating varied cultural backgrounds and experiences, which they view as their greatest strength. Their philosophy reinforces not just customer satisfaction but also the wellbeing and career development of their employees, making it an attractive choice for hospitality professionals worldwide.
This particular role is within the banquet food preparation team at the hotel level and requires a dedicated culinary leader who can blend hands-on culinary expertise with effective team management. The Banquet Chef plays a critical role in coordinating all food-related catering functions, which includes menu planning, purchasing, scheduling, food preparation, and plating for event catering. The goal is to consistently deliver a high-quality, visually appealing product to guests. This position is accountable for maintaining operational budgets while ensuring the highest standards of sanitation and food safety compliance. Beyond just cooking, the Banquet Chef is a driving force behind enhancing guest and employee satisfaction through superior service delivery and food excellence. The role requires overseeing food quantities, banquet kitchen shift operations, and meeting demanding performance goals, all while coaching and mentoring a team to foster mutual respect and cooperation. Additionally, the Banquet Chef manages human resource activities within the kitchen staff, including training, cross-training, disciplinary actions, and staffing level reviews, to ensure service quality aligns with company policies and guest expectations. The ideal candidate will have robust experience either through direct culinary work or formal culinary education complemented by hands-on experience. They must be comfortable working under pressure, continuously innovating food presentation and dish creation while maintaining clear communications with team members and adhering to all food and beverage standards. This role also demands excellent problem-solving skills, a strong sense of integrity, and the ability to lead by example in a fast-paced, guest-focused environment. By joining this team, you will become part of Marriott International’s respected global family, with access to extensive training, career development opportunities, and benefits designed to support your health, wellbeing, and career aspirations, all while contributing to a longstanding legacy of hospitality excellence.
This particular role is within the banquet food preparation team at the hotel level and requires a dedicated culinary leader who can blend hands-on culinary expertise with effective team management. The Banquet Chef plays a critical role in coordinating all food-related catering functions, which includes menu planning, purchasing, scheduling, food preparation, and plating for event catering. The goal is to consistently deliver a high-quality, visually appealing product to guests. This position is accountable for maintaining operational budgets while ensuring the highest standards of sanitation and food safety compliance. Beyond just cooking, the Banquet Chef is a driving force behind enhancing guest and employee satisfaction through superior service delivery and food excellence. The role requires overseeing food quantities, banquet kitchen shift operations, and meeting demanding performance goals, all while coaching and mentoring a team to foster mutual respect and cooperation. Additionally, the Banquet Chef manages human resource activities within the kitchen staff, including training, cross-training, disciplinary actions, and staffing level reviews, to ensure service quality aligns with company policies and guest expectations. The ideal candidate will have robust experience either through direct culinary work or formal culinary education complemented by hands-on experience. They must be comfortable working under pressure, continuously innovating food presentation and dish creation while maintaining clear communications with team members and adhering to all food and beverage standards. This role also demands excellent problem-solving skills, a strong sense of integrity, and the ability to lead by example in a fast-paced, guest-focused environment. By joining this team, you will become part of Marriott International’s respected global family, with access to extensive training, career development opportunities, and benefits designed to support your health, wellbeing, and career aspirations, all while contributing to a longstanding legacy of hospitality excellence.
Job Requirements
- High school diploma or GED
- four years experience in the culinary, food and beverage, or related professional area
- or two-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- two years experience in the culinary, food and beverage, or related professional area
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
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 and 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 and 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 your 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
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