Banquet Chef, Hotel Saint Vincent

MML Hospitality•New Orleans, LA

About The Position

At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values. What we are looking for: Hotel Saint Vincent is looking for an experienced Banquet Chef who can effectively coordinate, supervise, and deliver exceptional event culinary experiences. Do you enjoy working in a dynamic environment and providing superior dining experiences? Apply today!

Requirements

Minimum three years of management experience in hotel kitchens.
Strong culinary skills and knowledge of various cooking techniques and cuisines
Strong leadership skills with the ability to motivate and inspire a team.
Excellent communication and interpersonal skills to interact with guests, staff, and management.
Strong attention to detail and organizational skills.
Flexibility to work evenings, weekends, and holidays as required.

Responsibilities

Monitor and develop the performance of team members, providing supervision, professional development, scheduling, counseling, evaluations, task assignment, and recognition and rewards.
Assist in creating and planning menus, considering factors such as seasonality, dietary restrictions, and guest preferences.
Analyze Banquet Event Orders to effectively plan and coordinate client functions' food and beverage aspects in collaboration with Catering and/or Meetings and Conventions/Events teams.
Manage and actively participate in daily culinary operations for banquets, including meal preparation, food quality, and presentation, safety and sanitation compliance, team productivity and performance, policy implementation, cost control, and overall profitability.
Coordinate, plan, and supervise the production and presentation of food served at all events, ensuring outstanding guest service and financial profitability.
Inspect and select high-quality food and beverage products like fruits, vegetables, meats, fish, and spices.
Monitor and enforce compliance with health, safety, sanitation, and alcohol awareness standards at the federal, state, local, and company levels.