Banquet Chef - The Ritz-Carlton Key Biscayne Miami, 455 Grand Bay Drive, Miami, Florida, United Stat
Company: Marriott International, Inc.
Location: Key Biscayne
Posted on: January 6, 2022
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The Ritz-Carlton Key Biscayne Miami, 455 Grand Bay Drive, Miami,
Florida, United States is currently hiring a Banquet Chef.
Exhibits culinary talents by personally performing tasks while
leading the banquet food preparation staff and managing all food
related catering functions. Accountable for coordinating menus,
purchasing, scheduling, food preparation and plating for catering
events. The individual is responsible for delivering a consistent,
high quality product with an appetizing presentation. Works to
continually improve guest and employee satisfaction while
maintaining the operating budget. Must ensure sanitation and food
standards are achieved.
Education and Experience
High school diploma or GED; 4 years experience in the culinary,
food and beverage, or related professional area.
2-year degree from an accredited university in Culinary Arts, Hotel
and Restaurant Management, or related major; 2 years experience in
the culinary, food and beverage, or related professional area.
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met
Assists in determining how food should be presented and creates
decorative food displays.
Attends daily Banquet Event meetings to review culinary
Checks the quality of raw and cooked food products to ensure that
standards are met.
Develops, designs, or creates new applications, ideas,
relationships, systems, or products, including artistic
Ensures compliance with all Food & Beverage policies, standards and
Estimates daily Banquet Event Order production needs.
Follows proper handling and right temperature of all food
Maintains food preparation handling and correct storage
Manages BEO process including menu development, pricing, tracking
Manages food quantities and plating requirements for all banquet
Plans food quantities and plating requirements for all banquet
Prepares and cooks foods of all types, either on a regular basis or
for special guests or functions.
Recognizes superior quality products, presentations and flavor.
Supports procedures for food & beverage portion and waste
Managing Culinary Teams
Communicates production needs to key personnel.
Communicates regularly with employees to ensure performance
expectations are clear.
Encourages and builds mutual trust, respect, and cooperation among
Ensures and maintains the productivity level of employees.
Ensures employees understand expectations and parameters.
Ensures property policies are administered fairly and
Identifies the developmental needs of others and coaching,
mentoring, or otherwise helping others to improve their knowledge
Identifies the educational needs of others, develops formal
educational or training programs or classes, and teaching or
Leads shifts while personally preparing food items and executing
requests based on required specifications.
Serves as a role model to demonstrate appropriate behaviors.
Supervises and coordinates activities of cooks and workers engaged
in food preparation.
Supervises and manages employees. Manages all day-to-day
operations. Understands employee positions well enough to perform
duties in employees' absence.
Supervises banquet kitchen shift operations.
Utilizes an "open door" policy to identify and address employee
problems or concerns.
Utilizes interpersonal and communication skills to lead, influence,
and encourage others; advocates sound financial/business decision
making; demonstrates honesty/integrity; leads by example.
Maintaining Culinary Goals
Achieves and exceeds goals including performance goals, budget
goals, team goals, etc.
Develops specific goals and plans to prioritize, organize, and
accomplish your work.
Manages to achieve or exceed budgeted goals.
Ensuring Exceptional Customer Service
Empowers employees to provide excellent customer service.
Improves service by communicating and assisting individuals to
understand guest needs, providing guidance, feedback, and
individual coaching when needed.
Manages day-to-day operations, ensuring the quality, standards and
meeting the expectations of the customers on a daily basis.
Provides services that are above and beyond for customer
satisfaction and retention.
Responds effectively to guest problems and complaints.
Managing and Conducting Human Resource Activities
Conducts training when appropriate.
Ensures employees are cross-trained to support successful daily
Ensures disciplinary procedures and documentation are completed
according to Standard and Local Operating Procedures (SOPs and
Ensures disciplinary procedures and documentation support the Peer
Participates in training staff on menu items including ingredients,
preparation methods and unique tastes.
Reviews staffing levels to ensure that guest service, operational
needs and financial objectives are met.
Trains employees in safety procedures.
Analyzes information and evaluating results to choose the best
solution and solve problems.
Attends and participates in all pertinent meetings.
Provides information to supervisors, co-workers, and subordinates
by telephone, in written form, e-mail, or in person.
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protected basis, such as disability and veteran status, or any
other basis covered under applicable law.
Keywords: Marriott International, Inc., Key Biscayne , Banquet Chef - The Ritz-Carlton Key Biscayne Miami, 455 Grand Bay Drive, Miami, Florida, United Stat, Hospitality & Tourism , Key Biscayne, Florida
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