Banquet Chef, Hotel Saint Vincent at MML Hospitality

New Orleans, Louisiana, United States -

Full Time

Start Date

Immediate

Expiry Date

05 Jun, 26

Salary

0.0

Posted On

07 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Experience, Event Culinary Experiences, Menu Creation, Dietary Restrictions Management, Banquet Event Order Analysis, Culinary Operations Management, Food Quality Control, Presentation Skills, Safety Compliance, Sanitation Compliance, Cost Control, Profitability Management, Food Selection, Leadership, Communication, Organizational Skills

Industry

Hospitality

Description

Description Description At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values. What we are looking for: Hotel Saint Vincent is looking for an experienced Banquet Chef who can effectively coordinate, supervise, and deliver exceptional event culinary experiences. Do you enjoy working in a dynamic environment and providing superior dining experiences? Apply today! Why you'll want to work for MML: Competitive Salary + Bonus Potential Beverage Education Reimbursement Paid Time Off MML Property Discounts (Hotel, Restaurant, Retail) Health Benefits Medical, Dental, Vision, Disability, Life, and Pet Insurance Retirement Benefits Parental Leave Advancement and Promotion Opportunities Community Service Opportunities Relocation Assistance What you'll do: Monitor and develop the performance of team members, providing supervision, professional development, scheduling, counseling, evaluations, task assignment, and recognition and rewards. Assist in creating and planning menus, considering factors such as seasonality, dietary restrictions, and guest preferences. Analyze Banquet Event Orders to effectively plan and coordinate client functions' food and beverage aspects in collaboration with Catering and/or Meetings and Conventions/Events teams. Manage and actively participate in daily culinary operations for banquets, including meal preparation, food quality, and presentation, safety and sanitation compliance, team productivity and performance, policy implementation, cost control, and overall profitability. Coordinate, plan, and supervise the production and presentation of food served at all events, ensuring outstanding guest service and financial profitability. Inspect and select high-quality food and beverage products like fruits, vegetables, meats, fish, and spices. Monitor and enforce compliance with health, safety, sanitation, and alcohol awareness standards at the federal, state, local, and company levels. Requirements: Minimum three years of management experience in hotel kitchens. Strong culinary skills and knowledge of various cooking techniques and cuisines Strong leadership skills with the ability to motivate and inspire a team. Excellent communication and interpersonal skills to interact with guests, staff, and management. Strong attention to detail and organizational skills. Flexibility to work evenings, weekends, and holidays as required. Physical Requirements: The physical demands described here represent those that an employee must meet to perform the essential functions of this position successfully. Reasonable accommodations may enable individuals with disabilities to perform the operations. While performing the duties of this position, the employee is regularly required to talk or hear. The employee must frequently use hands or fingers to handle or feel objects, tools, or controls. The employee is often required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and move up to 25 pounds. Specific vision abilities this position requires include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors. By applying for this position, you acknowledge and agree to the background check process as a condition of employment. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend for all qualified applicants to be given equal opportunity and for selection decisions based on job-related factors.

Responsibilities

The Banquet Chef will monitor and develop team performance through supervision, professional development, scheduling, and evaluations while assisting in menu creation considering seasonality and dietary needs. This role involves managing and actively participating in daily banquet culinary operations, ensuring food quality, presentation, safety compliance, and overall profitability.