Executive Banquet Chef

hace 4 semanas

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

JOB SUMMARY

The Executive Banquet Chef showcases culinary expertise by leading the banquet food preparation team and overseeing all catering-related food functions. This role is accountable for menu coordination, 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 goal is to enhance guest and employee satisfaction while adhering to the operating budget. Compliance with sanitation and food safety standards is essential.

CANDIDATE PROFILE

Education and Experience


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

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met


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


• Participates in daily Banquet Event meetings to review culinary needs.


• Verifies the quality of raw and cooked food products to ensure standards are met.


• Develops and innovates new applications, ideas, and systems, including artistic contributions.


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


• Estimates daily production needs for Banquet Event Orders.


• Follows proper handling and temperature protocols for all food products.


• Maintains standards for food preparation handling and storage.


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


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


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


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


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

Managing Culinary Teams


• Communicates production needs to key personnel effectively.


• 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 understand expectations and operational parameters.


• Administers property policies fairly and consistently.


• Identifies developmental needs and provides coaching and mentoring to enhance skills.


• Develops and implements training programs to meet educational needs.


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


• Acts as a role model to demonstrate appropriate behaviors.


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


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


• Supervises banquet kitchen shift operations.


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


• Employs interpersonal and communication skills to lead and influence others; advocates sound financial decisions; demonstrates integrity; leads by example.

Maintaining Culinary Goals


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


• Develops specific goals and plans to prioritize and organize work effectively.


• Manages to meet or exceed budgeted objectives.

Ensuring Exceptional Customer Service


• Empowers staff to deliver outstanding customer service.


• Enhances service by assisting individuals 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 as needed.


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


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


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


• Reviews staffing levels to meet guest service, operational needs, and financial objectives.


• Trains employees in safety protocols.

Additional Responsibilities


• Analyzes information and evaluates results to determine the best solutions to problems.


• Attends and engages 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 fostering 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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