Banquet Chef: High-Volume Event Prep & Plating

Mainsail Lodging & Development; Spartanburg (SC); On-site; USD 25,000 - 39,000; Full time

Job summary

The Spartanburg Marriott, operated by Mainsail Lodging & Development, seeks an experienced Banquet Chef responsible for daily banquet food preparation and assisting in events, upholding hotel standards.

Candidates should have 5+ years of kitchen experience, banquet experience, strong cooking and plating skills, ability to plan menus, manage inventory, and coordinate dietary needs. Supervisory experience and ServSafe certification are valued.

Qualifications

• 5+ years of professional kitchen experience.
• Strong cooking, plating, and presentation skills for large events.
• Plan menus, estimate portions, manage inventory, and coordinate dietary needs.
• Experience supervising and training staff.
• Knowledge of food safety, sanitation, and workplace safety; a food-safety certificate.
• Excellent communication, written and verbal.
• ServSafe certification, or ability to attain certification.

Responsibilities

• Prepare for all banquet and catered events in the hotel.
• Plating, set up, and staging of hotel banquet events.
• Vegetable preparation: slicing, dicing, peeling, cooking, portioning.
• Sauce preparation: stocks, dressings, vinaigrettes.
• Bulk cooking: braised and cooked meats, soups, sides.
• Minor butchering – process poultry, meat, seafood.
• Follow daily prep list and adhere to BEO requests.
• Maintain cleanliness and organization of kitchen coolers and prep areas.

Skills

Kitchen experience

Banquet experience

Cooking & plating

Menu planning

Inventory management

Communication

Food safety

Team supervision

ServSafe

Education

High school diploma

Job description

The Spartanburg Marriott, operated by Mainsail Lodging & Development, seeks an experienced Banquet Chef responsible for daily banquet food preparation and assisting in events, upholding hotel standards.

Candidates should have 5+ years of kitchen experience, banquet experience, strong cooking and plating skills, ability to plan menus, manage inventory, and coordinate dietary needs. Supervisory experience and ServSafe certification are valued.