Banquet Chef - Spartanburg Marriott

MPM Macon•Spartanburg, SC

About The Position

The Banquet Chef is responsible for the day-to-day preparation of food products for all banquet functions and for assisting with the execution of banquet events. The role carries out necessary kitchen functions while upholding the standards of the hotel property and Mainsail Lodging and Development.

Requirements

At least 5 years of professional kitchen experience.
Strong cooking, plating, and presentation skills, including preparing food in 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.
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 due to 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 and pull 50 pounds.
Ability to communicate clearly and work long hours as needed.
Ability to make sound judgments quickly and work on multiple tasks while making appropriate progress 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 handle workplace challenges by anticipating, preventing, identifying, and solving problems.

Nice To Haves

Hotel, catering, or high-volume banquet experience.

Responsibilities

Prepare food for all banquet and catered events at the hotel.
Plate, set up, and stage hotel banquet events.
Prepare vegetables by 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 cleanliness and organization of kitchen coolers to store prepared items properly.
Keep the kitchen clean and organized, including completing trash disposal and dish pit duties.
Work other kitchen positions during banquet downtime.
Perform other necessary duties as reasonably assigned by the manager.