Franchised Banquet Chef

Description

Thank you for your interest in this position. It is a job opportunity with one of Marriott International's franchisees.

Please apply online at : http://sagehospitality.jobs/chicago-il/banquet-chef/07C5FB8226C04358AF18570CEDF6038E/job/

Qualifications

Additional Information: This hotel is owned and operated by an independent franchisee, Sage Hospitality. The franchisee controls all aspects of the hotel’s employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.

The renowned Sage Restaurant Group is set to hire an accomplished Banquet Chef to lead banquet culinary operations at their award-winning concept Mercat a la Planxa and the Blackstone Hotel Downtown Chicago. Mercat offers an authentic dining experience that combines fresh meats and produce with the energetic spirit of a Barcelona market.

The Banquet Chef will oversee 15k plus of banquet space at the Blackstone Hotel Downtown Chicago as well as partnering with the Mercat concept that includes a 3-meal a day restaurant, bar, room delivery, and catering.

Your success will be measured by your ability to:

• Cook amazing, delicious food

• Achieve both revenue and profit budgets

• Develop internal talent into next Sage Restaurant Group leaders

• The ideal candidate has a track record of successful in a high-volume catering/banquet environment, strong business and financial acumen, positive attitude, and ideally delivered successful results in an upscale independent restaurant environment.

• Plan and manage the banquet kitchen staff in the procurement, production, preparation and presentation of all food for the banquet department in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

• Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work.

• Requires knowledge of policies and procedures and the ability to determine course of action based on these guidelines. Requires supervision/management skills. Requires oral and written communication skills.

• Must have moderate hearing -to hear equipment timers and communicate with other staff.

• Must have excellent vision to see that product is prepared appropriately.

• Must have moderate speech communication skills to be able to communicate with staff. Must have moderate comprehension and literacy to read and understand all BEO's.

Abilities

Lifting/Pushing/Pulling/Carrying: All these functions are essential because of the heavy production associated with Banquets. Items include food, small equipment, 75% of the time. Bending does become necessary when using the lower oven for cooking, 5-10 times a day. Full range of mobility and the ability to travel 30-50 feet on a regular basis, throughout the day. Standing usually during preparation or plate -up to one hour at a time, usually 3-5 times a day. No climbing required. No driving required.

Education/Formal Training

One or two years of post-high school education

Experience

Experience required by position is from two to three full years of full employment in a related position with this company or other organization(s).

This company is an equal opportunity employer.

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