Lead Banquet Culinary Specialist

hace 3 semanas

San Juan, San Juan, Puerto Rico Marriott International A tiempo completo

JOB SUMMARY

The Banquet Chef de Cuisine showcases exceptional culinary skills by directly engaging in food preparation while overseeing the banquet culinary team and managing all aspects of food-related catering operations. This role is responsible for orchestrating menus, procurement, scheduling, food preparation, and presentation for catering events. The individual is dedicated to delivering a consistently high-quality product with an appealing presentation. The position focuses on enhancing guest and employee satisfaction while adhering to the operating budget. It is essential to ensure that sanitation and food safety standards are upheld.

CANDIDATE PROFILE

Education and Experience


• High school diploma or GED; 4 years of experience in culinary arts, food and beverage, or a related professional field.

OR


• 2-year degree from an accredited institution in Culinary Arts, Hotel and Restaurant Management, or a related discipline; 2 years of experience in culinary arts, food and beverage, or a related professional field.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met


• Assists in determining food presentation styles and creates visually appealing food displays.


• Participates in daily Banquet Event meetings to discuss culinary requirements.


• Verifies the quality of raw and cooked food items to ensure compliance with standards.


• Innovates and develops new culinary applications, ideas, and systems, including artistic contributions.


• Ensures adherence to all Food & Beverage policies, standards, and procedures.


• Estimates production needs for daily Banquet Event Orders.


• Maintains proper handling and temperature control of all food products.


• Upholds food preparation handling and storage standards.


• Manages the Banquet Event Order process, including menu development, pricing, tracking, and ordering.


• Oversees food quantities and plating requirements for all banquet events.


• Prepares and cooks a variety of foods, either regularly or for special events.


• Recognizes and ensures superior quality in products, presentations, and flavors.


• Supports procedures for food & beverage portion control and waste management.

Managing Culinary Teams


• Communicates production needs to relevant personnel.


• Engages regularly with team members to clarify performance expectations.


• Fosters mutual trust, respect, and cooperation among team members.


• Maintains productivity levels among employees.


• Ensures employees are aware of expectations and operational parameters.


• Administers property policies fairly and consistently.


• Identifies the developmental needs of team members and provides coaching and mentoring to enhance their skills.


• Develops formal training programs or classes to address educational needs.


• Leads shifts while actively preparing food items and fulfilling requests based on specifications.


• Acts as a role model to demonstrate appropriate behaviors.


• Supervises and coordinates the activities of cooks and kitchen staff involved in food preparation.


• Oversees daily operations and understands employee roles well enough to perform duties in their absence.


• Manages banquet kitchen shift operations effectively.


• Utilizes an open-door policy to address employee concerns.


• Employs interpersonal and communication skills to lead and influence others; advocates for sound financial and business decision-making; demonstrates integrity and leads by example.

Maintaining Culinary Goals


• Achieves and surpasses performance, budget, and team goals.


• Develops specific goals and plans to prioritize, organize, and accomplish work tasks.


• Strives to meet or exceed budgeted objectives.

Ensuring Exceptional Customer Service


• Empowers team members to deliver outstanding customer service.


• Enhances service quality by assisting team members in understanding guest needs, providing guidance, feedback, and coaching as necessary.


• Manages daily operations to ensure quality standards and customer expectations are consistently met.


• Provides services that exceed customer expectations for satisfaction and retention.


• Effectively addresses guest issues and complaints.

Managing and Conducting Human Resource Activities


• Conducts training sessions as needed.


• Ensures employees are cross-trained to support successful daily operations.


• Completes disciplinary procedures and documentation in accordance with Standard and Local Operating Procedures.


• Participates in training staff on menu items, including ingredients, preparation methods, and unique flavors.


• Reviews staffing levels to ensure guest service, operational needs, and financial objectives are met.


• Trains employees on safety protocols.

Additional Responsibilities


• Analyzes information and evaluates results to select the best solutions and resolve issues.


• Attends and participates in all relevant meetings.


• Provides information to supervisors, colleagues, and subordinates through various communication methods.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

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