Banquet Chef: Lead Kitchen & Create WOW Moments

Montage Hotels & Resorts; Washington (District of Columbia); On-site; USD 86,000 - 90,000; Full time

Benefits offered by this job

DTO (Discretionary Time Off)

Healthcare benefits

Health Savings Account (HSA)

Flexible Spending Accounts (FSA)

401(k) retirement plan with company–s

Job summary

Montage Hotels & Resorts is seeking a Banquet Chef to lead all banquet kitchen activities for high-profile events in the Washington, D.C. area. You will supervise, train, and inspire sous chefs and cooks while ensuring top-quality plated and station menus for events.

You’ll manage inventory, oversee production flow, and coordinate with the banquet team to meet cost and quality targets. A strong background in luxury hotel banquet operations and a passion for guest WOW moments are essential.

Qualifications

• A minimum of three years of culinary supervisory or management experience.
• Excellent verbal and written communication skills.
• Microsoft Office products; Word, Excel, PowerPoint, and Outlook.
• Knowledge of implementing new food concepts and menus.
• Budgetary analysis capabilities, a plus.
• Ability to work a flexible schedule including weekends and holidays.
• Luxury hotel experience, a plus.

Responsibilities

• Prepare and order all items for all Banquet Event Orders, creates order sheets and inventory systems to always ensure proper stock levels.
• Managing, in conjunction with the Executive Steward, the inventory, control of all equipment and china for events.
• Execute all production and plating in a timely, efficient manner; meeting and exceeding guest expectations.
• Attend BEO meetings, communicate information to banquet kitchen department, oversee banquet production flow and adjust in order to adhere to control procedures for cost and quality.
• Oversees the daily operation of the banquet kitchen including recruiting, hire, train, and supervision of sous chefs and cooks enforcing policies.
• Lead and assist in food preparation during banquets and events.
• Maintain clean and sanitary food preparation and storage areas at all times in accordance with state and local sanitation requirements and codes.
• Prepare weekly kitchen work schedules and distribute them in a timely manner.
• Estimate daily production needs on a weekly basis and communicating production needs to kitchen personnel daily.
• Oversee and creates employee dining room menus and experience.
• Prepare and cook food of all types, either on a regular basis or for special guests or functions.
• Maintain purchasing, receiving, and food storage standards.
• Have the desire to create WOW moments.
• Perform additional duties as assigned that may be outside the scope of duties, based on business needs.

Skills

Culinary leadership

Team management

Communication skills

Education

Culinary supervisory/management experience

Tools

Microsoft Office

Job description

Montage Hotels & Resorts is seeking a Banquet Chef to lead all banquet kitchen activities for high-profile events in the Washington, D.C. area. You will supervise, train, and inspire sous chefs and cooks while ensuring top-quality plated and station menus for events.

You’ll manage inventory, oversee production flow, and coordinate with the banquet team to meet cost and quality targets. A strong background in luxury hotel banquet operations and a passion for guest WOW moments are essential.