Senior Banquet Chef

The Resort at Pelican Hill, located in the scenic Newport Beach, California, is a luxurious destination known for its exceptional service and exquisite culinary experiences. This resort offers world-class amenities and stunning ocean views, providing guests with an unforgettable stay. Renowned for its upscale accommodations, fine dining options, and magnificent event spaces, the resort caters to discerning clientele looking for premier hospitality services. As part of Marriott International, one of the world's leading hospitality companies, the resort embraces a strong commitment to diversity, inclusion, and environmental stewardship. Marriott International fosters an inclusive work environment where the unique backgrounds, talents, and experiences of associates are valued and celebrated. This commitment ensures that every team member enjoys equal access to career opportunities and professional growth within a supportive workplace culture.

The position available at The Resort at Pelican Hill is a full-time Management role with an annual salary range of $96,000 to $133,000, including eligibility for bonuses. This role primarily involves leading the banquet culinary team and overseeing all food-related catering functions at the resort. The successful candidate will exhibit outstanding culinary talents by actively engaging in food preparation tasks while supervising and coordinating the banquet kitchen staff's activities. Responsibilities include managing menu coordination, purchasing, scheduling, food preparation, and plating for banquet events, ensuring that the highest standards of quality and presentation are consistently met. The role demands a balance of hands-on culinary skills and strong leadership abilities to inspire and guide the team towards delivering exceptional guest experiences.

In addition to culinary expertise, the manager is accountable for maintaining sanitation and food safety standards in compliance with all applicable laws and resort policies. The position requires collaboration with the Executive Chef, Sous Chef, Banquet Maître d', and Purchasing Manager to plan banquet menus and food purchasing strategically. The banquet manager also plays a critical role in budget management by understanding how the department’s operations impact the overall financial goals of the property, ensuring that budgeted performance goals are achieved or exceeded. Employee management is an integral part of this role, involving coaching, mentoring, training on menu items, conducting disciplinary procedures, and supporting hiring processes. The manager leads by example, fosters mutual trust and respect among team members, and encourages a collaborative and productive work environment.

Delivering exceptional customer service is at the heart of this role, with the banquet manager setting a positive example for guest relations and empowering employees to exceed customer expectations. The ideal candidate will demonstrate strong interpersonal and communication skills to influence, encourage, and develop their team while actively participating in daily banquet event meetings to review culinary requirements. This position requires a proactive approach to problem-solving, continuous improvement in service delivery, and maintaining high culinary standards to enhance guest and employee satisfaction.