Get Chef Jobs

Banquet Chef - The Ritz-Carlton Philadelphia - (22128137)

  • Marriott International, Inc.
  • 08/05/22
  • Philadelphia, PA
  • 19102
  • DOE / Yearly
  • Full-Time
Live Fully at Marriott International #1 Leader in Hospitality

At Marriott International, you have the opportunity to grow in your career, work with teammates that feel like family, and help make our world a better place.

The Ritz-Carlton Philadelphia, located at 10 Ave Of The Arts, Philadelphia, PA, 19102 is currently hiring a Banquet Chef.

Responsibilities include:

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.


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 requirements.
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 contributions.
Ensures compliance with all Food & Beverage policies, standards and procedures.
Estimates daily Banquet Event Order production needs.
Follows proper handling and right temperature of all food products.
Maintains food preparation handling and correct storage standards.
Manages BEO process including menu development, pricing, tracking and ordering.
Manages food quantities and plating requirements for all banquet functions.
Plans food quantities and plating requirements for all banquet functions.
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 controls.

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 team members.
Ensures and maintains the productivity level of employees.
Ensures employees understand expectations and parameters.
Ensures property policies are administered fairly and consistently.
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Identifies the educational needs of others, develops formal educational or training programs or classes, and teaching or instructing others.
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 operations.
Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs).
Ensures disciplinary procedures and documentation support the Peer Review Process.
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.

Additional Responsibilities

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.



Adaptability - Determines how change impacts self and others; displays flexibility in adjusting priorities; and communicates both the reasons for change and how it impacts the workplace.
Communication - Customizes approach to conveying complex information and ideas to others in a convincing and engaging manner; appropriately interprets verbal and non-verbal behavior; and models active listening to ensure understanding..
Problem Solving and Decision Making - Models and coaches others on breaking complex issues into manageable parts, identifying and evaluating alternatives and their implications before making decisions, and involving and gaining agreement from others when making key decisions.
Professional Demeanor - Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.
Managing Execution

Building and Contributing to Teams - Leads and participates as a member of a team to move the team toward the completion of common goals while fostering cohesion and collaboration among team members.
Driving for Results - Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment goals; proactively takes action and goes beyond what is required.
Planning and Organizing - Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements for self and/or others to accomplish goals and ensure work is completed.
Building Relationships

Coworker Relationships - Interacts with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.
Customer Relationships - Develops and sustains relationships based on an understanding of customer needs and actions consistent with the companys service standards.
Global Mindset - Supports employees and business partners with diverse styles, abilities, motivations, and/or cultural perspectives; utilizes differences to drive innovation, engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential.
Generating Talent and Organizational Capability

Organizational Capability - Evaluates and adapts the structure of team assignments and work processes to best fit the needs and/or support the goals of an organizational unit.
Talent Management - Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.
Learning and Applying Professional Expertise

Applied Learning - Seeks and makes the most of learning opportunities to improve performance of self and/or others.
Business Acumen - Understands and utilizes business information to manage everyday operations and generate innovative solutions to approach team, business, and administrative challenges.
Technical Acumen - Understands and utilizes professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenges
Basic Cookery - Knowledge of procedures and techniques for mixing, thawing, baking, and cooking, measurement tools, recipe execution (expanding and condensing as necessary), and methods for innovative preparation and presentation.
Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.
Cooking - Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sauting, broiling, baking, using decorative food displays, following recipes).
Food Storage and Rotation - Knowledge of procedures and temperatures for storing and rotating food stock in coolers, refrigerators, freezers, dry storage, etc. to maintain freshness ("First In, First Out"). This includes preparing, labeling, dating, rotating, and pulling perishable foods and drinks in accordance with storage guidelines; identifying food products that do not meet company or compliance standards; and knowledge of policies and procedures for discarding food items or products.
Food Handling - Knowledge of basic food handling policies and procedures, as well as the procedures for assisting cooks in serving or preparing food.
Kitchen Maintenance - Knowledge of general maintenance procedures and standards of cleanliness for the food storage and preparation areas.
Kitchen Tools and Equipment - The ability to use and store kitchen tools (e.g., cutting tools, knives, tongs, slicers, spatulas) and ability to use kitchen equipment (e.g., grills, ovens, steam tables, deep fryers, kettles) properly and safely.
Cleaning the Kitchen - The ability to properly and safely clean and maintain kitchen floors, walls, and ceilings, including meal wall guards, overhead fans and hoods, and floor drains. This includes correctly choosing and applying appropriate chemicals and/or products. This includes knowing the right equipment to use for each job.
Supply Storage - Knowledge of proper storage procedures for cookware, flatware, and supplies.
Purchasing and Materials Management - Knowledge of practices and procedures needed to maintain material, equipment and supplies; including vendor identification and contract negotiation, supply requisition and purchasing, and inventory control.
Basic Competencies - Fundamental competencies required for accomplishing basic work activities.
Basic Computer Skills - Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
Mathematical Reasoning - Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
Oral Comprehension - Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
Reading Comprehension - Demonstrates understanding of written sentences and paragraphs in work-related documents.
Writing - Communicates effectively in writing as appropriate for the needs of the audience.

Apply now at :
Marriott International is consistently recognized as an employer of choice globally by FORTUNE magazine, DiversityInc and Great Places to Work Institute, among others.

Chat, engage and follow us on social media. | Facebook | Twitter | LinkedIn | Instagram

Visit to learn more about our workplace culture and career opportunities.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Critical Need Jobs

Somerville, NJ
Chef Ambassador
Philadelphia, PA
Sous Chef
Annapolis, MD
Sous Chef
New York, NY
Chef Ambassador
Philadelphia, PA
Head Chef
Township of Haddon, NJ
Head Chef
Township of Haddon, NJ

Browse other Chef Jobs in Pennsylvania

  1. Cook

    Somerville, NJ
    Responsibilities: Under the general supervision of the Chef, assists with preparation of hot foods for patients and staff
  2. Chef Ambassador

    Philadelphia, PA
    frozen seafood, has unique and exciting opportunity an innovative Corporate Chef to prepare a wide range of creative, healthy, nut...
  3. Sous Chef

    Annapolis, MD
    Sous Chef GENERAL SUMMARY and on task, train new chefs, create the work schedule, and make sure
  4. Sous Chef

    New York, NY
    Schedule: Understand the Role POSITION: Sous Chef Crew is seeking a Sous Chef with high volume restaurant
  5. Customer Service Team Leader, Rittenhouse Square

    Philadelphia, PA
    Job Description CHEF IN TRAININGWe are searching for Chefs-In-Training
  6. Customer Service Team Leader, University City

    Philadelphia, PA
    Job Description CHEF-IN-TRAININGThe next generation of chefs are evolving in DIG
  7. Chef Ambassador

    Philadelphia, PA
    frozen seafood, has unique and exciting opportunity an innovative Corporate Chef to prepare a wide range of creative, healthy, nut...
  8. Head Chef

    Township of Haddon, NJ
    Head Chef - Central Taco andby our talented staff. *Head Chef* The Head Chef
  9. Head Chef

    Township of Haddon, NJ
    Head Chef - Central Taco andby our talented staff. *Head Chef* The Head Chef
  10. Sous-Chef

    New York, NY
    Responsibilities * Acts as second in command to the Executive Chef * Responsible for planning and handling food preparation as pe...