Job Details
** Banquet Chef**
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** Marriott Owings Mills Metro Centre**
229 Room Hotel
**Opening in September 2021**
**The Best New and Only Full-Service Hotel in Owings Mills, MD**
The first full-service hotel in Owings Mills, Maryland, this brand new 229 room Marriott Hotel features almost 15,000 square feet of flexible event space including a 6,700 square foot ballroom with the ability to entertain up to 1,200 people, a 4,400 square foot outdoor terrace and 3,650 square feet of pre-function space. 7 additional large meeting spaces and multiple board rooms are ideal for corporate and social events. Thoughtfully appointed with amenities, guests can enjoy access to the upscale fitness center, elegant lobby bar and lounge, and on-site dining including a Starbucks coffee shop and a full-service upscale American restaurant. Centrally located in Metro Centre at Owings Mills shopping, dining and events are steps away from the hotel. Plan to enjoy the rolling hills of nearby equestrian country, take in a game at more than 13 local golf clubs, or enjoy outdoor activities at area nature centers, parks and reservoirs. The hotel is also walking distance to Owings Mills Metro Station.
**Current Job Openings**
** Banquet Chef**
**Marriott Owings Mills Metro Centre**
The Banquet Chef must be creative, with an in-depth knowledge of industry trends, along with strong technical and organizational skills. They must also be goal oriented with the ability to develop and implement comprehensive plans, to elevate the hotels product and service.
**Job duties & Responsibilities:**
* Consistently offers professional, engaging and friendly service to our guests as well as our colleagues
* Responsible for attending BEO meeting and reviewing all Banquet Event Orders in detail, including organizing order lists, daily production lists, and creating a banquet schedule covering all banquet events, and covering necessary banquet action stations, which support as needed.
* Actively ensures the proper training and development of culinary staff
* Create and ensure adherence to standardized recipes and specifications in order to maintain consistency and ensure all quality standards are met
* Keep overproduction and food waste to a minimum, ensure proper rotation, labeling, and storing of food. Must keep food cost in line with our forecast without exception, including the adjustment of banquet pricing in a timely manner should that be necessary.
* Ensure that all food products prepared and served safely in accordance with hotel and government Food Safety guidelines.
* Responsible for the day to day operations and guest satisfaction of all Banquet functions in the hotel, including Garde Manger and hot banquets
* Actively monitor the quality of banquet food at all points of a function to ensure that food remains of the utmost quality.
* Supervise colleagues regarding preparation and presentation of finished products for banquet guests
* Ensures the kitchen work area is clean, organized and that the equipment is functional
* Responsible for departmental payroll, scheduling and administration
* Oversees daily ordering of all food production requirements for the department
* Takes an active, positive leadership role within the Hotel
* Other duties as assigned
**Your Skills and Qualifications:**
* Minimum 3 years Culinary management experience in a hotel
* Must be proficient in both a la carte and production cooking
* Must be an effective supervisor, trainer, administrator and team player with strong communication and organizational skills
* Must be innovative, detail oriented and quality conscious
* Must show proven people skills in leading a large Culinary department
* Be able to implement an action plan of how you will influence banquet production and plating, menu development and social display concepts
REQUIRED SKILLS AND ABILITIES:
Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to pitch-in and help co-workers with
their job duties and be a team player. Ability to transport cases of received goods to the work stations; pots and pans of food from storage/prep areas to the serving line.
Ability to work with all products and food ingredients involved. Ability to operate, clean and maintain all equipment required in job functions. Ability to plan and develop
menus and recipes. Ability to apply basic supervisory skills to plan, organize, direct,
coach, train and discipline, as necessary. Ability to ensure security of kitchen access, products and hotel property. Ability to operate with stress, time constraints, physical activity and continuous walking. Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule.
PERFORMANCE STANDARDS
Customer Satisfaction:
Our customers are what we are about. One of the keys to a positive guest experience is positive interaction with Crescent staff. It is essential that you remain professional at all times, and that you treat all guests and associates with courtesy and respect, under all circumstances. Every Crescent associate is a guest relations ambassador, every working minute of every day.
Work Habits:
In order to maintain a positive guest and associate experience, your work habits should always meet and strive to exceed hotel standards for work procedures, dress, grooming, punctuality and attendance. You should be adaptable to change in your work area and in
hotel procedures with a willingness to learn new skills and/or improve existing ones, have
the ability to solve routine problems that occur on the job and ask for help whenever you are not sure how to do something.
Safety & Security:
The safety and security of our guests and associates is of utmost importance to Crescent. Every Crescent associate should adhere to the hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and safety concerns.
NOTE:
This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the
typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associates supervisor.
Furthermore, this description is subject to change, in the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise; each associate remains, at all times, an at will associate.
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractors legal duty to furnish information. 41 CFR 60-1.35(c)
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