Assistant Banquet Chef: Elevate Event Menus

FAIRMONT; Scottsdale (AZ); On-site; USD 48,000 - 72,000; Full time

Job summary

Fairmont Hotels & Resorts in Scottsdale is seeking an Assistant Banquet Chef to support banquet production, inventory, and line service. You will follow recipes, maintain sanitation, and ensure equipment, supplies, and plating guides are current.

The role requires 4+ years in Food & Beverage, knife skills, health/safety knowledge, and the ability to lead a team. English communication is essential; August start date (8/1/25) is expected.

Qualifications

• At least 4 years of similar Food and Beverage experience.
• Knives, knife skills and small wares equipment knowledge.
• Health, safety and sanitation procedures knowledge.
• Weights, measures and various cooking techniques knowledge.
• Excellent customer service skills.
• Ability to lead and mentor a team.
• Professional appearance and demeanor.
• Ability to speak, read and write in English.
• Start date in August (8/1/25 at the earliest).

Responsibilities

• Communicates effectively with Chef.
• Take physical inventory of specified food items for daily inventory.
• Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted and followed.
• Prepares menu items following recipes and yield guides, according to department standards.
• Maintain complete knowledge of and comply with all departmental policies, procedures, and standards.
• Maintain complete knowledge of correct maintenance and use of equipment.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest and colleague relations at all times.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Review daily specials and offer feedback to Executive Chef.
• Communicate additions or changes to the assignments as they arise throughout the shift.
• Review the days supplies and ensure that they are received and stored correctly.
• Follow hotel break policy.
• Follow grooming and attire guidelines.
• Check and ensure that all opening/closing duties are completed to standard.
• Check kitchen printers on the line, ensuring they are in working order and there is enough paper available for the shift.
• Work on line during service and assist wherever needed.
• Be aware of any shortages and communicate with Chef before the item runs out.
• Inspect the cleanliness of the line, floor, all Kitchen stations.
• Maintain proper storage procedures as specified by Health Department and Hotel requirements.
• Communicate needed work orders for maintenance repairs to Chef.

Skills

Knife skills

Customer service

Team leadership

English proficiency

Job description

Fairmont Hotels & Resorts in Scottsdale is seeking an Assistant Banquet Chef to support banquet production, inventory, and line service. You will follow recipes, maintain sanitation, and ensure equipment, supplies, and plating guides are current.

The role requires 4+ years in Food & Beverage, knife skills, health/safety knowledge, and the ability to lead a team. English communication is essential; August start date (8/1/25) is expected.