Banquet Chef

Maybourne Beverly Hills Hotel•Beverly Hills, CA

24d•Onsite

About The Position

The Maybourne Beverly Hills Hotel invites you to explore opportunities to push your creativity and be outstanding in a career that will bring out your craft and passion. We look for people that will share our vision and help bring it to life. If this is something you want to be a part of, we look forward to receiving your application. Summary of Position This position is responsible for overseeing all culinary banquet operations, ensuring the highest standards of quality, creativity, and service. The Banquet Chef will lead, inspire, and manage the kitchen team, curate exceptional menus, and maintain the hotel's reputation for exquisite dining experiences.

Requirements

Proven experience as a Banquet Chef, Catering Sous Chef or similar role in a luxury hotel, fine dining restaurant, or upscale hospitality environment for 1-3yrs
Formal culinary training from a recognized institution.
Strong knowledge of diverse culinary techniques, global cuisines, and modern cooking trends.
Exceptional leadership and management skills with a passion for mentoring and developing culinary talent.
Excellent communication and interpersonal skills to collaborate effectively with team members, management, and guests.
Ability to work under pressure in a fast-paced environment while maintaining high standards of quality and service.
Strong organizational skills, with experience in inventory management, cost control, and scheduling.
Commitment to food safety, hygiene, and sustainability practices

Responsibilities

Create, design, and execute innovative menus that reflect the luxury standards of the hotel. Incorporate seasonal ingredients and culinary trends while maintaining authenticity and consistency in flavor and presentation.
Oversee daily banquet kitchen operations, including food preparation, production and plating. Ensure culinary staff adhere to food safety standards, hygiene, and sanitation protocols.
Lead, train, and mentor a diverse kitchen team. Foster a collaborative and creative work environment while promoting growth, development, and high morale among staff members.
Maintain the highest standards of food quality and presentation. Conduct regular tastings, inspections, and evaluations to ensure consistency and excellence in all culinary offerings.
Manage food and labor costs to meet budgetary requirements. Oversee inventory, procurement, and supplier relationships to ensure cost-effective sourcing of quality ingredients
This position follows a flexible schedule driven by banquet volume and event demands. Shifts may include longer days and back to back events, balanced by the opportunity for multiple days off. The ideal candidate is adaptable and willing to support other areas of the operation when needed.
Collaborate closely with the front-of-house team to ensure a seamless dining experience for guests. Respond to guest feedback and adapt culinary offerings to enhance satisfaction and loyalty.
Work with the events and catering teams to develop custom menus for private dining, banquets, and special events, ensuring a memorable culinary experience.
Promote sustainable practices and seek opportunities to enhance kitchen efficiency, reduce waste, and support the hotel’s environmental initiatives.