Banquet Chef

Job Description
We are seeking a Banquet Chef with several years of strong Culinary and Banqueting Experience in a mid-to large hotel operation. Must be ready to effectively run a $7 million per year Banquet Kitchen with catering functions throughout the hotel. The person will lead one of the largest and most well-known Banquet operations in Seattle. We are seeking creativity, with a strong knowledge of industry trends, strong technical and organizational skills. The perfect candidate needs to be goal oriented, with an ability to implement comprehensive plans to accomplish those goals in a challenging, competitive environment.
What's in it for you:
Salary of $85,000 - $86,000 depending on experience
Employee travel program offering discounted rates in Fairmont and Accor hotels worldwide
Parking and Public transportation discounts
Paid meal breaks with complimentary meals served in our staff dining room
Learning programs through our Academies
Medical, dental, vision insurance available for all full-time colleagues and their families. Additional supplemental insurance available. Free base employee only medical insurance
401K Retirement plans with a 4% match for all colleagues
Opportunity to develop your talent and grow within your hotel and across the world!
Ability to make a difference through our Corporate Social Responsibility activities
Fun, elegant atmosphere with amazing colleagues!
Key Responsibilities:
Reporting to the Executive Chef and Executive Sous Chef, responsibilities and essential job functions include but are not limited to the following:
Review the Banquet Event Orders and produce daily production sheets required to ensure the production of the food items in accordance with standards in a timely and efficient fashion.
Liaise with Banquet Managers and Conference Service Managers.
Actively participates in training of culinary skills to junior staff and apprentices
Creates and ensures adherence to standardized recipes and specifications in order to maintain consistency and ensure all quality standards are met
Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense.
Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines.
Responsible for the day to day operations of the Banquet kitchen and ensure guest satisfaction of all Banquet functions in the hotel
Supervising the employees regarding preparation and presentation of finished products for banquet guests
Ensuring that the kitchen work area is clean, organized and that the equipment is functional
Ensuring that proper training and development of staff is performed
Departmental payroll and administration is done including scheduling
Daily ordering of all food production requirements for the department
Promoting teamwork between the kitchen and all other departments, especially food and beverage service employees
Responsible for the kitchen operation in the absence of the Executive Chef and Executive Sous Chef
Responsible for ensuring every employee is working effectively and efficiently as well as improving employee morale and employee relations