Banquet Chef

HHM Hospitality; Cambridge; On-site; GBP 25,000 - 35,000; Full time

Job summary

An established industry player is seeking a talented Banquet Chef to lead and inspire a dynamic kitchen team. In this role, you will craft innovative banquet menus and ensure top-notch food preparation for events, all while maintaining high standards of guest satisfaction and cost management. Your culinary expertise and leadership will be essential in training staff and optimizing kitchen operations. This opportunity offers a chance to grow within the hospitality sector, with a clear path towards roles such as Executive Chef or Food and Beverage Director. Join a team that values excellence and creativity in a vibrant work environment.

Qualifications

• Culinary degree preferred, with a minimum of four years' banquet production experience.
• Supervisory experience in a kitchen environment is essential.

Responsibilities

• Plan and direct the work of associates in the banquet kitchen department.
• Supervise food production and maintain budgeted food costs.
• Ensure compliance with food safety standards and manage inventory.

Skills

Culinary Skills

Banquet Production

Menu Development

Inventory Management

Education

Culinary Degree

Job description

Overview

Opportunity: Banquet Chef

Plan, organize, and direct the work of associates in the banquet kitchen department, ensuring quality food preparation for banquet and catering events. Develop creative and trendy banquet menus and corresponding recipes that result in a high level of guest satisfaction, while meeting food and labor cost metrics.

Your Growth Path

Executive Chef –Food and Beverage Director

Your Focus

• Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values.
• Supervise the production and preparation of food items for banquet functions as stated on banquet event order forms (BEO’s).
• Requisition and order food and other products required to meet BEO specifications.
• Create recipes for banquet and catered functions and train staff to accurately produce banquet food.
• Maintain budgeted food cost.
• Manage staffing levels in accordance with food preparation demands to ensure guest satisfaction and labor cost objectives are met.
• Maintain proper inventory by establishing and enforcing inventory control procedures that enable staff to meet food production requirements.
• Ensure the safe storage of food products to minimize waste and meet food safety standards.
• Maintain cleanliness of all banquet kitchen facilities.
• Ensure kitchen staff has appropriate required certification, licensing and training.
• Follow sustainability guidelines and practices related to HHM’s EarthView program.
• Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
• Perform other duties as requested by management.

Your Background and Skills

• Culinary degree preferred.
• Minimum four years’ banquet production experience with supervisory

Work Environment and Context

• Work schedule varies and will include working on holidays, weekends and alternate shifts.
• Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching.

What We Believe

People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

About Us

HHM Hotels is proud to be an equal-opportunity employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status, or any other group protected by law.