Banquet Chef

Plazahotelelpaso; Philadelphia (Philadelphia County); On-site; USD 55,000 - 85,000; Full time

Benefits offered by this job

Medical/Dental/Vision Insurance

401k Company Matching

Paid Time Off

Travel Discounts

Educational/Professional Development

Referral Bonus Program

Job summary

HHM Hotels is seeking a Banquet Chef in Philadelphia to lead the banquet kitchen team, plan menus, and direct banquet production for events. You will develop creative menus, train staff, and ensure high guest satisfaction while meeting food and labor cost targets.

The role requires supervising banquet production, maintaining inventory, and upholding safety and cleanliness standards across all banquet kitchen operations.

Qualifications

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

Responsibilities

• Interview, select, train, schedule, coach and support associates, ensuring brand standards.
• Supervise banquet production and preparation for events per BEOs.
• Requisition and order food and products to meet BEO specifications.
• Create banquet recipes and train staff to produce banquet food accurately.
• Maintain budgeted food cost and manage labor costs.
• Manage staffing levels to meet production demands and guest satisfaction.
• Maintain inventory and enforce inventory controls.
• Ensure storage, safety and sanitation standards in the kitchen.
• Maintain cleanliness of banquet kitchen facilities.
• Ensure staff have required certifications and training.
• Perform other duties as requested by management.

Skills

Banquet supervision

Staff training

Quality control

Education

Culinary degree preferred

Job description

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.
• 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

HHM Hotels Benefits and Perks

• Competitive wages for full time and part time opportunities
• Medical, Dental and Vision Health Insurance
• Paid Time Off
• 401k Company Match
• Daily Pay
• Free Basic Life Insurance
• 24/7 access to TELUS Health, a confidential work-life resource.
• Travel Discounts
• Commuter Transit and Commuter Parking Benefits
• Employee Assistance and Wellness Program
• Educational/Professional Development
• Referral Bonus Program

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

Source: HHM Hotels