Banquet Chef - Spartanburg Marriott

Mainsail Lodging & Development•Spartanburg, SC

About The Position

The Banquet Chef is responsible for the day-to-day preparation of food products for all banquet functions and assists with executing banquet events. The role carries out these duties while upholding the standards of the hotel property and Mainsail Lodging and Development. The position prepares and stages food for banquet and catered events, including bulk cooking, vegetable and sauce preparation, and minor butchering. It also involves maintaining clean, organized kitchen and cooler areas, supporting other kitchen positions during banquet downtime, and performing other duties reasonably assigned by a manager. The role requires flexibility for event-related schedule changes and the ability to work evenings, weekends, holidays, and extended shifts.

Requirements

At least 5 years of professional kitchen experience; hotel, catering, or high-volume banquet experience.
Strong cooking, plating, and presentation skills, including preparing large quantities on tight event schedules.
Ability to plan menus, estimate portions, manage inventory, and coordinate event-specific dietary needs.
Experience supervising and training.
Knowledge of food safety, sanitation, and workplace safety, and a food-safety certificate.
Ability to communicate and coordinate with event, service, and other teams.
Physical stamina and flexibility to work evenings, weekends, holidays, and extended shifts.
Ability to adjust quickly to last-minute changes, shortages, and equipment issues.
Adaptability to schedule changes resulting from event changes.
High school diploma, equivalent, or higher.
Excellent written and verbal communication skills.
Ability to work in a clean, organized, and orderly manner.
ServSafe certification or ability to attain certification.
Excellent customer service skills.
Experience working on a team and being a team player.
A sense of ownership in work.
Ability to sit or stand for extended periods, bend, and lift or pull up to 50 pounds.
Ability to work long hours as needed and communicate clearly.
Ability to make sound judgments quickly and progress multiple tasks toward deadlines.
Ability to work independently, take direction, and provide direction to others.
Ability to manage differing personalities within the property, resort, and community.
Ability to maintain the highest degree of confidentiality.
Ability to work effectively in stressful, high-pressure situations and anticipate, prevent, identify, and solve workplace challenges.

Responsibilities

Prepare food for all banquet and catered events at the hotel.
Plate, set up, and stage hotel banquet events.
Prepare vegetables, including slicing, dicing, peeling, cooking, and portioning.
Prepare sauces, stocks, salad dressings, and vinaigrettes.
Cook food in bulk, including braised and cooked meats, soups, and side dishes.
Perform minor butchering and process poultry, meat, and seafood.
Follow the daily prep list and prepare food according to BEO requests.
Maintain clean and organized kitchen coolers and properly store prepared items.
Keep the kitchen clean and organized, including trash disposal and dish pit duties.
Work in other kitchen positions during banquet downtime.
Perform other necessary duties reasonably assigned by the manager.