Banquet Chef- Four Seasons Hotel Madrid

Four Seasons Hotels and Resorts; Madrid; Presencial; EUR 30.000 - 50.000; Jornada completa

Descripción de la vacante

A luxurious hotel brand in Madrid seeks a Banquet Chef to lead culinary operations in banquet kitchens. The ideal candidate will have 2–3 years of leadership experience in luxury hotels, focusing on menu planning, team management, and compliance with food safety standards. This full-time role includes collaborative efforts with event teams and offers competitive salary and benefits. The successful applicant will also enjoy extensive training opportunities and work in an environment dedicated to service excellence.

Servicios

Competitive Salary

Comprehensive benefits package

Employee Travel Program

Complimentary Dry Cleaning

50 working days of vacation

Formación

• Minimum 2–3 years experience in a Banquet Chef role within luxury hotels.
• Strong knowledge of HACCP and food hygiene regulations.
• Ability to multitask and prioritize in high-pressure environments.

Responsabilidades

• Plan, organize, control, and direct Banquet Kitchen operations.
• Collaborate with Sales and Catering for tailored menus.
• Ensure compliance with food safety regulations.

Conocimientos

Leadership

Communication

Organizational skills

Fluency in English and Spanish

Food hygiene knowledge

Educación

Culinary degree or equivalent professional qualification

Herramientas

Culinary systems (inventory, purchasing)

Descripción del empleo

About Four Seasons

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world‑class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location

A historic landmark with modern energy. History comes to life with modern energy at Four Seasons Hotel Madrid. In the very heart of the capital – within walking distance of all the key attractions – seven historic buildings have been transformed into one dynamic destination. With rooftop dining by Spanish celebrity chef Dani García, Asian‑Mediterranean cuisine at our award‑winning modern cocktail bar and restaurant Isa, and a four‑level Wellness Centre with a sun‑splashed pool terrace, Four Seasons is bringing a new level of luxury and service to locals and guests alike.

About the role

Four Seasons Hotel Madrid is looking for a Banquet Chef to join our team for our Banquet operations, reporting directly to the Executive Chef. The Banquet Chef plans, organizes, controls, and directs the work of employees in the Banquet Kitchen and Staff Canteen to ensure superior quality, consistency, and timely execution of all banquet culinary operations. The role partners closely with Event Operations to deliver exceptional, personalized experiences for our guests.

What you will do

• Select, train, evaluate, lead, motivate, coach, and discipline all employees in the banquet production areas to meet established cultural and core standards.
• Oversee the planning, development, preparation, and presentation of all banquet menu items, ensuring consistency, flavor, and elevated presentation.
• Collaborate with Sales, Catering, and Events to design tailored menus and ensure seamless execution for conferences, weddings, social functions, and VIP events.
• Control labor and operating expenses through effective forecasting, scheduling, budgeting, purchasing decisions, and inventory control.
• Ensure compliance with HACCP, local food hygiene and safety regulations, and Four Seasons sanitation standards; maintain cleanliness and organization of all kitchen areas.
• Implement and maintain control systems to assure quality and portion consistency; monitor food deliveries against purchasing specifications.
• Lead daily production meetings; communicate operational needs across Culinary, Banquets, Stewarding, and F&B service teams.
• Support and supervise Staff Canteen operations to ensure nutritious, balanced offerings and consistent service standards.
• Champion a culture of safety, sustainability, and waste reduction, including proper allergen management and dietary accommodations.
• Uphold Four Seasons values and the Golden Rule in all interactions, modeling professional behavior and constructive feedback.
• Own banquet food cost targets; conduct regular menu engineering and yield/cost analysis.
• Maintain accurate inventories, par levels, and ordering cycles; utilize inventory and purchasing systems to optimize resources.
• Partner with Finance and Purchasing to validate vendor specifications, negotiate quality/value, and ensure timely supply.
• Join client tastings; translate event briefs into culinary experiences aligned with guest expectations and brand standards.
• Engage with guests, clients, and group contacts to collect feedback and continuously improve menu offerings and execution.
• Coordinate with Pastry and Bars to design cohesive, seasonal banquet concepts, stations, and pairings.

What you bring

• Culinary degree or equivalent professional qualification.
• Minimum 2–3 years in a Banquet Chef or equivalent leadership role within luxury hotels, banqueting, or premium catering operations.
• Strong knowledge of HACCP and food hygiene/safety regulations.
• Excellent organizational, communication, and leadership skills; reliable, flexible, and service‑minded.
• Fluency in English and Spanish; valid work authorization for Spain at the time of application.
• Advanced culinary knowledge, knife skills, and high‑volume production experience; adept at multi‑tasking and prioritization.
• Experience collaborating with Sales/Catering on bespoke menus and large‑scale events.
• Proficiency with culinary systems (inventory, purchasing, and menu costing tools).
• Track record of developing talent and building diverse, high‑performing teams.

What we offer

• Competitive Salary, wages, and a comprehensive benefits package.
• Excellent Training and Development opportunities.
• Complimentary Accommodation at other Four Seasons Hotels and Resort (Employee Travel Program).
• Complimentary Dry Cleaning for Employee Uniforms.
• 50 working days of vacation, and the day of the birthday free.
• Complimentary Private Health insurance.

Schedule & Hours

This is a full‑time position.

This role might operate on a rotating shift basis, covering morning and evening shifts throughout the week, including weekends.