Banquet Chef

Kessler Collection; Greenville (SC); On-site; USD 45,000 - 60,000; Full time

Benefits offered by this job

Marriott Employee Discounts Worldwide

Medical, Dental, Vision Insurance

Tuition Reimbursement Program

401(K) with Discretionary Company Matching Contributions

Job summary

A luxury boutique hotel group is seeking a Banquet Chef to lead the culinary operations for events. Responsibilities include managing food quality, training staff, and ensuring profitability. Ideal candidates will have a culinary degree and experience in a similar role. Join a dynamic team focused on creating inspiring guest experiences.

Qualifications

• Experience achieving desired results in culinary roles.
• Proven ability to motivate teams and facilitate effective meetings.
• Ability to work in high-pressure situations.

Responsibilities

• Oversee daily operations of the banquet culinary department.
• Manage food and labor costs within budget guidelines.
• Train staff on proper use of equipment.

Skills

Leadership

Communication

Time Management

Culinary Skills

Engagement

Education

Culinary degree or related training

Job description

Overview

An inspiring career awaits you!

The Kessler Collection is a portfolio of luxury boutique hotels, unique restaurants and experiences with a Bohemian twist. The collection's captivating hotels feature curated art, original music, unique architecture and stories around every corner, all located in destinations people want to be. Our mission of inspiring places, intuitive service, and exuberant guests means we are committed to our Grand Performers' learning, development, and well-being. We believe people want to be inspired!

Grand Performers in qualifying roles may enjoy a range of benefits, including:

• Marriott Employee Discounts Worldwide
• Medical, Dental, Vision Insurance
• Company-Sponsored Life Insurance
• Short & Long-Term Disability Insurance
• Tuition Reimbursement Program
• 401(K) with Discretionary Company Matching Contributions
• Employee Assistance Program

Responsibilities

JOB SUMMARY

The overall objective and purpose of the Banquet Chef position is to oversee the daily operations of the banquet culinary department under the direction of the Executive Chef. This includes monitoring the banquet culinary operation while maintaining profitability and quality control. They are to provide inspiring and strategic leadership while directing the activities of the banquet department in support of the mission, core values, standards and goals established by the Company.

Core Responsibilities

Primary areas of responsibility include, but are not limited to the following:

• Maintains a file of recipes, including ingredients, portions, and directions for preparation and presentation of each dish.
• Assist the Executive Chef in developing banquet menus, recipe cards and specifications according to the Kessler SOPs.
• Set standards and methods for portion control for each dish on the banquet menu, with the perceived value factor in mind.
• Ensures all banquet recipes are followed exactly and consistently.
• Assumes responsibility for banquet kitchen in absence of Executive Chef.
• Monitors inventory daily to ensure proper levels and quality.
• Manage food and labor costs within budgeted guidelines.
• Arrange training of staff on the proper use and cleaning of equipment and cleaning supplies.
• Assist with organizing banquet kitchen meetings at least once a month.
• Participates in Grand Performer performance appraisals and progressive discipline as required.
• Assist Executive Chef with developing and coaching staff.
• Participates in and attends manager meetings and all other mandatory meetings.
• Maintains the banquet kitchen cleanliness and organizational standards.
• Completes daily walkthroughs of the banquet kitchen area.
• Assist the Executive Chef in tracking food costs and completing monthly inventory.

Qualifications

Knowledge, Skills, and Abilities

• To perform this role successfully, an individual must have experience achieving desired results in their areas of responsibility.
• Strategic business leader — Works strategically to devise plans in alignment with organizational goals.
• Cultivates engagement — Builds loyalty to the company and not to themselves; proven ability to host/facilitate effective meetings and motivate teams.
• Ability to deliver results with tight timeframes while managing several projects.
• Generates alignment — Ensures proper time and effort is spent to build high level performance and consistency throughout collection.
• Leads with courage — Provides a culture of accountability.
• Execution of plans — Utilizes systems, tools and resources to accomplish results and achieve goals.
• Advanced written, verbal, and interpersonal communication skills.
• Ability to implement and uphold service standards.
• Effectively motivate associates and maintain a cohesive team.
• Ability to prioritize and organize work assignments.
• Ability to work well in stressful, high-pressure situations.
• Ability to work with and understand financial information, data and basic arithmetic functions.
• Ability to maintain and build relationships with existing and potential clients as well as industry contacts.
• Ability to prepare a wide range of culinary offerings.

Minimum Qualifications

• Culinary degree or related training equivalent in the Hospitality/Restaurant Industry – required
• 2+ years of relevant work experience in similar scope and title – required
• Experience within luxury brand/markets – preferred
• Food Safety Manager Certification – required or attained within 30 days

Supervisory Responsibilities

Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection.

• Banquet Sous Chef
• Banquet Culinary Supervisor
• Banquet Cooks
• Cafe Attendants (if applicable)

Work Environment

• The work environment/conditions described herein are representative of those that an incumbent may experience.
• Must be comfortable working in a shared space, with constant noise, without the use of a private office.
• Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.
• Must be able to work safely in a kitchen environment with high temperatures and humidity.
• Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice.

Physical Demands

• The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & physical demands of this role.
• While performing the duties of this job, the incumbent is regularly required to move 10 lbs on a daily basis.
• Push, pull, and lift up to 50 lbs on a weekly basis.
• While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus, airplane or other means of transportation which may require sitting, waiting and standing for long and short periods of time.

The Kessler Collection is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.

Note: This description is a summary of the role; it is not intended to be an exhaustive list of all duties, responsibilities, or qualifications required.