Banquet Chef - The Ritz-Carlton

Sage Hospitality•Chicago, IL

2d•$80,000 - $90,000

About The Position

Iconic architecture, a thriving culinary scene, beautifully landscaped public spaces, and an array of world-class museums are just part of what draws visitors to the Windy City. At The Ritz-Carlton, Chicago — set atop Water Tower Place in the historic Gold Coast — guests can explore everything from shopping along Michigan Avenue to viewing celebrated works at the Art Institute of Chicago. Yet some of our most memorable guest experiences unfold inside our ballrooms — where weddings, galas, corporate conferences, and milestone celebrations come to life through exceptional cuisine. As Banquet Chef, you are the strategic and creative force behind these large-scale culinary experiences. You lead the planning, execution, and innovation of banquet menus while ensuring flawless production, presentation, and timing. Overseeing kitchen operations, mentoring culinary talent, and collaborating on tastings and custom event menus, you drive both creativity and consistency at the highest standard. Your leadership ensures that every plate leaving the banquet kitchen reflects precision, artistry, and the uncompromising excellence of our brand. Recognized globally as the gold standard of hospitality, The Ritz-Carlton selects only the most passionate and accomplished professionals. As one of our Ladies and Gentlemen, you will embody the values that define the world’s finest luxury brand. In a diverse and collaborative environment where craftsmanship is respected and innovation is encouraged, you will inspire your team to create extraordinary culinary moments — for our guests and for one another.

Requirements

One or two years of post-high school education
Food Safe Allergens Certification
Manager Food Safety Certification
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).
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.
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.
Inside 95% of full shift

Responsibilities

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.
Position is responsible for long and short term planning and day-to-day operations of the banquet kitchen and related areas.
Recommends menu and procedural changes.
Recommends the budget and manages food and labor costs within approved budget constraints.
Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.
Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.