Banquet Chef

AccorHotel • Kohala Coast, HI

3d • $90,000 - $110,000 • Onsite

About The Position

Explore limitless possibilities, dreams and adventures on Hawai’i Island as you blaze a trail for a rewarding career in hospitality. Embrace our passion for Hawai’i’s heritage, culture and traditions with amazing career opportunities that await you in paradise. Journey into a luxury oasis where the aloha spirit comes alive. Fairmont Orchid is an award-winning luxury resort located on the majestic Kohala Coast of Hawai‘i Island. Immerse yourself in an authentic Hawaiian experience, surrounded by 32 oceanfront acres of lush tropical gardens, cascading waterfalls and a tranquil white sand beach and lagoon. Hawai‘i’s warmth and serenity are reflected throughout the design of our family-friendly hotel accommodations with spacious guest rooms, suites and the exclusive Fairmont Gold concierge floor. Resort amenities include our Spa Without Walls, a 10,000-square-foot oceanfront pool, cultural activities, onsite restaurants, access to world-class golf, a 24/7 fitness center and a 10-court tennis pavilion. Inspired by culture, well-being and genuine aloha, Fairmont Orchid welcomes you to experience authentic Hawai‘i. Reporting to the Executive Sous Chef, responsibilities and essential job functions include but are not limited to the following: What you will be doing: Lead and manage Banquet operations across 100,000+ square feet of indoor and outdoor event space, executing some of the largest events on Hawaiʻi Island. Scope of work spans from multi-day conventions to intimate weddings and community events. Manage Colleague Dining operations and internal events ensuring high quality, diverse offerings and presentation. Develop and maintain Fairmont Gold lounge offerings, driving excellence in concept development, production, and presentation. Partner with the Banquet department across simultaneous events to ensure seamless setup and service, while maintaining high standards of quality, presentation, and guest satisfaction. Partner with Stewarding to oversee equipment management and coordinate prompt food delivery, ensuring operational efficiency and timely execution. Collaborate with the Catering and Conference Service team on client needs and menu development Lead culinary representation in Pre-Convention meetings, aligning menu execution with brand standards and client expectations. Lead, mentor and train the culinary team in achieving operational excellence and luxury experiences Ensure Food & Beverage safety and quality brand standards are maintained Maintain and enhance the food products through creative menu development and presentation Strategize on new products and service offerings, fostering creativity and enhancing luxury brand positioning Lead by example in delivering proactive guest service while mentoring and empowering team members to exceed expectations Maintain and enhance food products through creative menu development and presentation Ensure hotel-wide food and beverage safety and sanitation compliance by adhering to EHC standards via staff training and regular compliance checks Order food, operating supplies and equipment Monitor and manage Food Cost Ensure labor control and accuracy through scheduling and payroll analysis Lead meetings with direct reports Drive team performance through individual coaching, annual evaluations, and consistent enforcement of company policies and standards. Perform additional duties as assigned, including VIP and special event oversight, sales and promotional initiatives, and daily supervision of colleague concerns and operational walkthroughs.

Requirements

• Previous leadership experience in the Culinary field, required
• Inspiring culinarian with a passion for food
• Natural leader to keep the team engaged and focused
• Organized with solid time management skills
• Team player with a collaborative approach
• Ability to coordinate a team, work well under a fast paced & high pressure environment, driven to remain calm & courteous at all times, and hold the needs of a guest with high priority.
• Must be legally eligible to work in the United States. The hotel is unable to assist candidates in obtaining U.S. work authorization.

Nice To Haves

• Diploma Certification in a Culinary discipline, preferred
• Banquet and/or Catering experience, preferred
• High volume experience in hotel/resort/casino/catering facility, preferred

Responsibilities

• Lead and manage Banquet operations across 100,000+ square feet of indoor and outdoor event space, executing some of the largest events on Hawaiʻi Island. Scope of work spans from multi-day conventions to intimate weddings and community events.
• Manage Colleague Dining operations and internal events ensuring high quality, diverse offerings and presentation.
• Develop and maintain Fairmont Gold lounge offerings, driving excellence in concept development, production, and presentation.
• Partner with the Banquet department across simultaneous events to ensure seamless setup and service, while maintaining high standards of quality, presentation, and guest satisfaction.
• Partner with Stewarding to oversee equipment management and coordinate prompt food delivery, ensuring operational efficiency and timely execution.
• Collaborate with the Catering and Conference Service team on client needs and menu development
• Lead culinary representation in Pre-Convention meetings, aligning menu execution with brand standards and client expectations.
• Lead, mentor and train the culinary team in achieving operational excellence and luxury experiences
• Ensure Food & Beverage safety and quality brand standards are maintained
• Maintain and enhance the food products through creative menu development and presentation
• Strategize on new products and service offerings, fostering creativity and enhancing luxury brand positioning
• Lead by example in delivering proactive guest service while mentoring and empowering team members to exceed expectations
• Maintain and enhance food products through creative menu development and presentation
• Ensure hotel-wide food and beverage safety and sanitation compliance by adhering to EHC standards via staff training and regular compliance checks
• Order food, operating supplies and equipment
• Monitor and manage Food Cost
• Ensure labor control and accuracy through scheduling and payroll analysis
• Lead meetings with direct reports
• Drive team performance through individual coaching, annual evaluations, and consistent enforcement of company policies and standards.
• Perform additional duties as assigned, including VIP and special event oversight, sales and promotional initiatives, and daily supervision of colleague concerns and operational walkthroughs.

Benefits

• Premium preferred provider medical/drug/vision benefits at competitive prices. We put you first & value you with employer paid coverage for group life and accidental insurance coverage (1x annual salary) + Coverage is available for your ‘ohana!
• We believe that hospitality has the power to unlock a better tomorrow with our 401(k)/retirement saving plan & matching program.
• Don’t just live in the moment – own your moment with 15 paid holiday/personal days per year + 10 days of paid vacation that begin accruing immediately
• Incentive Bonuses are available to inspire creativity & dedication to deliver exceptional experiences.
• We go the extra mile by offering 50% discounts at hotel restaurants, 50% discount on retail items at our Fairmont Store & 30% discount of services offered in our Spa Without Walls.
• We are globetrotters taking advantage of our Travel Program with unlimited employee discounts at Accor properties + Friends & Family rates (5,000+ hotels worldwide)
• Complimentary food & beverage on property

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed
• Number of Employees: 5,001-10,000 employees