Banquet Chef

AccorHotel•Chicago, IL

14d•$70,000 - $90,000

About The Position

Banquet Chef Are you ready to take your culinary skills to a world-class platform? Take your career to a whole new level with us and join our kitchen team. We are looking for a dynamic chef with a comprehensive working knowledge of kitchens to join our team with a goal of providing a fun atmosphere with in a busy and vibrant environment and delivering the highest of quality food and service. What You’ll Be Doing: As Banquet Chef, you will be responsible for the efficient daily operations of the Banquet Kitchen, working closely with the Executive Chef to lead a high-performing team, deliver exceptional culinary experiences, and ensure operational excellence in every aspect of banquet service. The Banquet Chef is responsible for leading and coordinating the preparation of food for all banquet functions, ensuring excellence in culinary standards, food safety, team leadership, and guest satisfaction. This role oversees all banquet production operations and works closely with the Banquet and Conference Services teams to deliver exceptional culinary experiences that align with Fairmont’s luxury brand standards.

Requirements

Minimum of 5 years in a similar role, with significant experience leading banquet or large-scale event kitchen operations.
Degree in Culinary Arts Management, Baking and Pastry Arts, or Culinary Science.
Deep understanding of culinary techniques, kitchen equipment, and high-volume food production.
A passion for culinary excellence and the desire to craft unique, memorable dishes.
Strong leadership skills, with a positive, hands-on, and team-oriented approach.
Ability to thrive in a fast-paced, high-pressure environment while maintaining composure and professionalism.
Excellent interpersonal and communication skills, with a polished and approachable demeanor.
Genuine care for guest experience and team well-being, with an intuitive sense of service and empathy.
A strong desire for professional growth in a fun, fast-paced, and dynamic culinary environment.

Responsibilities

Oversee the day-to-day operations of the Banquet Kitchen and collaborate with the Executive Chef on kitchen management and strategy.
Lead the development of innovative food concepts, design and implement new banquet menus, and create standardized recipes to ensure consistency and quality.
Manage food ordering and inventory, while controlling food costs and minimizing waste without compromising quality.
Maintain high standards of food safety, hygiene, and equipment cleanliness in accordance with hotel and ECOSURE protocols.
Train, mentor, and develop Banquet Kitchen staff through hands-on coaching, daily oversight, and performance management.
Ensure seamless coordination between kitchen and service teams to guarantee timely and high-quality food preparation and presentation.
Bring creativity and personality to the plate—craft memorable banquet experiences through flavorful, beautifully presented dishes.
Act as kitchen lead in the absence of the Executive Chef or other culinary leadership, maintaining operational continuity and team morale.
Take ownership of kitchen logs, labelling systems, and daily cleanliness routines to uphold food safety and quality assurance standards.
Show initiative by anticipating needs, responding to feedback from guests and departments, and fostering a culture of collaboration and excellence.
Empowered to lead both morning and evening operations, and respond to input from guests, Sales, and the Food & Beverage team to enhance event experiences.