Banquet Chef - Luxury Resort

Marriott•Marana, AZ

13h•$70,000 - $87,000

About The Position

The Banquet Chef personally performs culinary tasks while leading banquet food preparation staff and managing food-related catering functions. The role coordinates menus, purchasing, scheduling, food preparation, and plating for catering events, and is accountable for delivering consistent, high-quality food with appealing presentation while maintaining operating budgets and sanitation and food standards. The chef works to improve guest and employee satisfaction. The position leads banquet kitchen shifts, supervises and develops culinary employees, and oversees day-to-day operations. It also manages banquet event orders, menu development, pricing, tracking and ordering; plans food quantities and plating; checks food quality and safe handling; and works to achieve culinary, service, team, and budget goals. The role supports The Ritz-Carlton’s Gold Standards and luxury guest-service expectations.

Requirements

High school diploma or GED and 4 years of experience in the culinary, food and beverage, or related professional area; or a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major and 2 years of experience in the culinary, food and beverage, or related professional area.
Ability to lead and supervise banquet kitchen operations and food-preparation employees.
Ability to prepare and cook food, oversee food quality and presentation, and meet sanitation, food-handling, and storage standards.
Interpersonal and communication skills to lead, influence, encourage, and develop others.
Ability to manage catering food preparation, menus, food quantities, plating, and banquet event orders.
Ability to analyze information, evaluate results, and solve problems.

Responsibilities

Coordinate menus, purchasing, scheduling, food preparation, and plating for catering events.
Lead banquet food preparation staff and personally prepare and cook food as needed.
Attend daily Banquet Event meetings and review culinary requirements.
Estimate Banquet Event Order production needs and manage the BEO process, including menu development, pricing, tracking, and ordering.
Determine food presentation and create decorative food displays.
Check raw and cooked food quality and ensure food standards, proper handling, temperatures, and storage practices are followed.
Manage food quantities and plating requirements for banquet functions and support portion and waste controls.
Ensure compliance with Food & Beverage policies, standards, and procedures.
Communicate production needs and performance expectations to employees and key personnel.
Supervise and coordinate cooks and food-preparation workers, manage day-to-day operations, and maintain employee productivity.
Coach, mentor, train, and cross-train employees; identify development and educational needs and conduct training when appropriate.
Administer property policies fairly and consistently, address employee concerns, and complete disciplinary procedures and documentation according to applicable operating procedures.
Achieve or exceed performance, budget, and team goals; develop plans to prioritize and organize work and manage to budgeted goals.
Empower employees to provide excellent customer service and improve service through communication, guidance, feedback, and coaching.
Maintain daily operational quality and service standards, exceed customer expectations, and respond effectively to guest problems and complaints.
Review staffing levels to meet guest-service, operational, and financial objectives.
Train employees in safety procedures and menu items, including ingredients, preparation methods, and distinctive tastes.
Analyze information and results to select solutions and solve problems.
Attend and participate in pertinent meetings and provide information to supervisors, coworkers, and subordinates by phone, in writing, email, or in person.