Executive Banquet Chef Job at Fairmont Le Manoir Richelieu (Bandung)

Banquet Executive Chef

Oversees all culinary aspects of banquet and catering functions in conjunction w...

Location

United States , Denver

Salary:

75000.00 - 85000.00 USD / Year

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

1-2 years as a Sous Chef
College degree or equivalent degree from a recognized culinary institute preferred
Previous hospitality experience required
Ability to lift and carry up to 50 pounds
Must be able to lift frequently loads up to 30 pounds
Must be able to stand or sit for long periods of time
Constant walking throughout shift
Must be able to talk, hear, and taste
Knowledge of culinary skills and operation
Computer literate

Job Responsibility

Plan and oversee day-to-day banquet culinary operations and give direction to associates
Create and implement menu selections for special banquet themes and events
Ensure the consistency in the preparation of all food items according to hotel recipes and standards
Follow all safety and sanitation policies
Contribute to maximizing the overall departmental profit
Control and analyze the quality levels of production and presentation, guest satisfaction, merchandising and marketing, operation/payroll/food costs, sanitation, and cleanliness and hygiene
Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, conducting coaching & counseling, conducting evaluations, training, scheduling, assigning work, and delivering recognition and reward
Participate in the development of the kitchen’s business strategies
Supervise daily setup for menu, anticipate business volume, and adjust work areas/schedules accordingly
Manage time effectively and efficiently

What we offer

Medical, Dental, and Vision
Short- and Long-Term Disability and Life Insurance
Employee Assistance Program (EAP)
401(k)
Paid Time Off to include Vacation, Holidays, & Sick
Tuition Reimbursement
Complimentary and Discounted Rooms

Fulltime

Banquet Executive Sous Chef

Exhibits culinary talents by personally performing tasks while assisting in lead...

Location

United States , Dallas

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma or GED
6 years experience in the culinary, food and beverage, or related professional area
OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
4 years experience in the culinary, food and beverage, or related professional area

Job Responsibility

Provides direction for all day-to-day operations
Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
Utilizes interpersonal and communication skills to lead, influence, and encourage others
Encourages and builds mutual trust, respect, and cooperation among team members
Serving as a role model to demonstrate appropriate behaviors
Ensures property policies are administered fairly and consistently
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
Establishes and maintains open, collaborative relationships with employees
Solicits employee feedback, utilizes an open door policy and reviews employee satisfaction results

What we offer

Relocation Assistance Available

Fulltime

Banquet Executive Sous Chef

Exhibits culinary talents by personally performing tasks while assisting in lead...

Location

United States , Dallas

Salary:

87000.00 - 119000.00 USD / Year

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma or GED
6 years experience in the culinary, food and beverage, or related professional area
OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
4 years experience in the culinary, food and beverage, or related professional area

Job Responsibility

Provides direction for all day-to-day operations
Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
Utilizes interpersonal and communication skills to lead, influence, and encourage others
advocates sound financial/business decision making
demonstrates honesty/integrity
leads by example
Encourages and builds mutual trust, respect, and cooperation among team members
Serving as a role model to demonstrate appropriate behaviors
Ensures property policies are administered fairly and consistently

What we offer

Relocation Assistance Available

Fulltime

Banquet Executive Sous Chef

Location

United States , Austin

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

Proven ability to lead and manage culinary teams in a high-volume banquet environment
Expertise in menu creation, food preparation techniques, and compliance with food safety standards
Strong analytical and organizational skills for managing budgets, inventory, and operational efficiency
At least 5+ years of Banquet Chef experience in a large-scale operation
Excellent interpersonal and coaching skills, with a commitment to fostering a collaborative team environment
An associate’s degree in culinary arts or business administration is preferred

Job Responsibility

Oversee all aspects of banquet food preparation, ensuring high-quality execution, compliance with health standards, and exceptional guest satisfaction
Collaborate with the Executive Chef to develop banquet menus, execute implementation timelines, and ensure financial objectives are met
Lead banquet culinary operations, including staffing, food preparation, and seamless event execution
Train and mentor culinary staff, fostering a culture of continuous learning and professional development
Monitor and manage food-related expenses, including invoices, payroll, and inventory, ensuring budget adherence
Support cross-departmental initiatives with Sales, FOH, and Events teams to enhance guest dining experiences

What we offer

Medical, Dental, and Vision Insurance
Paid Parental Leave
Vacation and Paid Time Off (PTO) with rollover
Complimentary wellness tools
Unlimited referral bonuses
401(k) with company match
Tuition reimbursement
Discounts on hotel rooms, dining, and other travel/entertainment experiences
Leadership development opportunities

Fulltime

Banquet Executive Sous Chef

Who We Are White Lodging develops and operates a portfolio of award-winning, pre...

Location

United States , Austin

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

Proven ability to lead and manage culinary teams in a high-volume banquet environment
Expertise in menu creation, food preparation techniques, and compliance with food safety standards
Strong analytical and organizational skills for managing budgets, inventory, and operational efficiency
At least 5+ years of Banquet Chef experience in a large-scale operation
Excellent interpersonal and coaching skills, with a commitment to fostering a collaborative team environment
An associate’s degree in culinary arts or business administration is preferred

Job Responsibility

Oversee all aspects of banquet food preparation, ensuring high-quality execution, compliance with health standards, and exceptional guest satisfaction
Collaborate with the Executive Chef to develop banquet menus, execute implementation timelines, and ensure financial objectives are met
Lead banquet culinary operations, including staffing, food preparation, and seamless event execution
Train and mentor culinary staff, fostering a culture of continuous learning and professional development
Monitor and manage food-related expenses, including invoices, payroll, and inventory, ensuring budget adherence
Support cross-departmental initiatives with Sales, FOH, and Events teams to enhance guest dining experiences

What we offer

Medical, Dental, and Vision Insurance
Paid Parental Leave
Vacation and Paid Time Off (PTO) with rollover
Complimentary wellness tools
Unlimited referral bonuses
401(k) with company match
Tuition reimbursement
Discounts on hotel rooms, dining, and other travel/entertainment experiences
Leadership development opportunities

Fulltime

New

Banquet Chef

Location

China , Dalian

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required
Two to three years in manager position
A working knowledge of division operations
Ability to operate computer equipment and other food & beverage computer systems
Requires reading, writing and oral proficiency in the Mandarin

Job Responsibility

Assist Executive Chef or Executive Sous Chef in the running of the kitchen, contributing to the overall success of the outlet in accordance with the hotel's standards and financial goals
Ensures that all guest contact culinary employees provide exceptional guest service at all times
Ensures that employees also provide excellent service to internal customers in other departments as appropriate

What we offer

Competitive Salary, wages, and a comprehensive benefits package
Excellent Training and Development opportunities
Complimentary Accommodation at other Four Seasons Hotels and Resort

Fulltime

New

Executive Chef

Accountable for overall success of the daily kitchen operations. Exhibits culina...

Location

Ghana , Accra

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma or GED
6 years experience in the culinary, food and beverage, or related professional area
OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
4 years experience in the culinary, food and beverage, or related professional area

Job Responsibility

Accountable for overall success of the daily kitchen operations
Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions
Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility
Supervises all kitchen areas to ensure a consistent, high quality product is produced
Responsible for guiding and developing staff including direct reports
Must ensure sanitation and food standards are achieved
Overseeing all food preparation areas and all support areas
Leading Kitchen Management Team
Providing direction for all day-to-day operations
Setting performance standards and monitoring performance

Fulltime

Director Culinary Services / Executive Chef

Location

United States , Longmont

Salary:

86000.00 - 98900.00 USD / Year

Atria Senior Living

Expiration Date

Until further notice

Requirements

Five (5) or more years Culinary Experience in the hospitality industry
High School Diploma or General Education Degree (GED)
Strong organization and time management skills
Able to resolve problems of dissatisfied customers and/or employees
Food handlers permit as required by state law and/or Company standards
Basic Computer skills – Microsoft word, Outlook, and Excel
Must possess valid driver's license
Must satisfactorily meet and be in compliance with Company motor vehicle policy standards

Job Responsibility

Responsible for the day to day operations and staffing for the kitchen and dining venues of their community
Responsibly manages and supervises all Culinary Services staff including scheduling, assignment, direction, performance review (including input on pay adjustments), hiring and corrective action consistent with company policy
Meet regularly with residents and family members to confirm that high satisfaction levels are maintained
Work with the restaurant manager or coordinator so that he/she has a clear understanding of how to provide high levels of customer service and how to create a restaurant style dining atmosphere
Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents and/or guests expectations
Assist Kitchen and Restaurant staff with back and front of the house operations as needed
Work with the Executive Director and front line staff to obtain and maintain department Customer Satisfaction and Quality Enhancement levels at or above designated scores
Delegate tasks to all staff so that the kitchen and restaurant areas are maintained at the highest levels of cleanliness and quality at all times
Ensuring that all food is prepared, stored, and served according to Company standards and with state and/or local health code requirements
Maintain Employee Satisfactions scores at or above designated scores

What we offer

Competitive Pay
Paid Holidays & PTO
Comprehensive Health Plans
Career Advancement Opportunities
Tuition Reimbursement
Employee Loyalty Rewards Program
Retirement Savings Plan with Employer Match
Rewards & Recognition
Health & Safety

Fulltime

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