IHG Hotels & Resorts
Banquet Chef - InterContinental Los Angeles Downtown
IHG Hotels & Resorts, Los Angeles, California, United States, 90079
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Banquet Chef - InterContinental Los Angeles Downtown
role at
IHG Hotels & Resorts
About Us Do you see yourself as a
Banquet Chef ? What's your passion? At IHG, we employ people who apply the same amount of care and passion to their jobs as they do their hobbies — people who put our guests at the heart of everything they do. We are looking for more people like this to join our friendly and professional team.
As the world’s largest family of luxury hotels, we take great pride in being genuine ambassadors of the InterContinental® brand. Our passion for luxury travel spans cultures and customs, inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world.
InterContinental Los Angeles Downtown is located in the Wilshire Grand building, standing 73 stories tall in the core of Downtown’s historic, entertainment, financial, arts, and sports districts.
Job Summary The
Banquet Chef
is responsible for overseeing the daily operations of the main kitchen, including employee dining, banquets, butcher, and garde manger. This role plays a key part in leading and motivating the banquet culinary team to ensure efficient production, consistency, and excellence in all food offerings.
Day to Day Responsibilities
Supervise and manage the Banquet Kitchen team, ensuring efficient and effective operations.
Train, develop, and coach colleagues while enforcing company policies and standards.
Lead and assist in food preparation for banquets and events, maintaining consistency and quality.
Ensure all food preparation and storage areas remain clean and sanitary in compliance with state and local health regulations.
Prepare and distribute weekly kitchen work schedules in a timely and organized manner.
Respond to guest inquiries promptly while delivering exceptional customer service.
Assist the Executive Chef with overall kitchen operations and food preparation.
Collaborate with the Executive Chef to determine food presentation standards and design decorative displays.
Estimate daily production needs on a weekly basis and communicate requirements to kitchen staff on a daily basis.
Prepare and cook a variety of dishes for regular service, special guests, and functions.
Contribute to the development of new food products and menu items, participate in tastings, and adjust rollout schedules for special or seasonal menus as needed.
Maintain proper purchasing, receiving, and food storage procedures in compliance with established standards.
Provide counseling, coaching, and documentation as needed, while enforcing hotel food safety, and workplace safety policies.
Strong administrative skills to include labor tracking, food cost tracking, payroll, and scheduling.
Perform other duties as assigned to support kitchen and hotel operations.
Qualifications
Minimum three years of supervisory experience in high-volume luxury food and beverage operations, including catering and banquet services.
Culinary certification, degree, or related training, preferred.
Ability to handle multiple tasks and work well in an environment with time constraints.
Ability to work well with people, in a team environment, and to communicate effectively both written and oral.
Able to stand and walk throughout shift.
Ability to carry or lift items weighing up to 50 pounds.
Proficient in hotel management software and Microsoft Office Suite.
Skilled in writing menus, production lists, F&B proposals, and requisitions.
Open to relocation across the U.S. to support career development and operational needs.
Able to work varied shifts including holidays and weekends.
What We Offer The salary pay range for this role is $100,000.00 to $110,000.00. An employee’s pay position within the pay range will be based on several factors including, but limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs. Hotel discounts worldwide are available as well as access to a wide variety of discount programs and the chance to work with a great team of people. Most importantly, we’ll give you the room to be yourself.
Equal Opportunity IHG is an equal opportunity employer: Minorities / Females / Veterans / Disabled.
Application Information Don’t quite meet every single requirement, but still believe you’d be a great fit for the job? We’ll never know unless you hit the ’Apply’ button. Start your journey with us today.
Important Information
The salary range listed is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future.
#J-18808-Ljbffr
Banquet Chef - InterContinental Los Angeles Downtown
role at
IHG Hotels & Resorts
About Us Do you see yourself as a
Banquet Chef ? What's your passion? At IHG, we employ people who apply the same amount of care and passion to their jobs as they do their hobbies — people who put our guests at the heart of everything they do. We are looking for more people like this to join our friendly and professional team.
As the world’s largest family of luxury hotels, we take great pride in being genuine ambassadors of the InterContinental® brand. Our passion for luxury travel spans cultures and customs, inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world.
InterContinental Los Angeles Downtown is located in the Wilshire Grand building, standing 73 stories tall in the core of Downtown’s historic, entertainment, financial, arts, and sports districts.
Job Summary The
Banquet Chef
is responsible for overseeing the daily operations of the main kitchen, including employee dining, banquets, butcher, and garde manger. This role plays a key part in leading and motivating the banquet culinary team to ensure efficient production, consistency, and excellence in all food offerings.
Day to Day Responsibilities
Supervise and manage the Banquet Kitchen team, ensuring efficient and effective operations.
Train, develop, and coach colleagues while enforcing company policies and standards.
Lead and assist in food preparation for banquets and events, maintaining consistency and quality.
Ensure all food preparation and storage areas remain clean and sanitary in compliance with state and local health regulations.
Prepare and distribute weekly kitchen work schedules in a timely and organized manner.
Respond to guest inquiries promptly while delivering exceptional customer service.
Assist the Executive Chef with overall kitchen operations and food preparation.
Collaborate with the Executive Chef to determine food presentation standards and design decorative displays.
Estimate daily production needs on a weekly basis and communicate requirements to kitchen staff on a daily basis.
Prepare and cook a variety of dishes for regular service, special guests, and functions.
Contribute to the development of new food products and menu items, participate in tastings, and adjust rollout schedules for special or seasonal menus as needed.
Maintain proper purchasing, receiving, and food storage procedures in compliance with established standards.
Provide counseling, coaching, and documentation as needed, while enforcing hotel food safety, and workplace safety policies.
Strong administrative skills to include labor tracking, food cost tracking, payroll, and scheduling.
Perform other duties as assigned to support kitchen and hotel operations.
Qualifications
Minimum three years of supervisory experience in high-volume luxury food and beverage operations, including catering and banquet services.
Culinary certification, degree, or related training, preferred.
Ability to handle multiple tasks and work well in an environment with time constraints.
Ability to work well with people, in a team environment, and to communicate effectively both written and oral.
Able to stand and walk throughout shift.
Ability to carry or lift items weighing up to 50 pounds.
Proficient in hotel management software and Microsoft Office Suite.
Skilled in writing menus, production lists, F&B proposals, and requisitions.
Open to relocation across the U.S. to support career development and operational needs.
Able to work varied shifts including holidays and weekends.
What We Offer The salary pay range for this role is $100,000.00 to $110,000.00. An employee’s pay position within the pay range will be based on several factors including, but limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs. Hotel discounts worldwide are available as well as access to a wide variety of discount programs and the chance to work with a great team of people. Most importantly, we’ll give you the room to be yourself.
Equal Opportunity IHG is an equal opportunity employer: Minorities / Females / Veterans / Disabled.
Application Information Don’t quite meet every single requirement, but still believe you’d be a great fit for the job? We’ll never know unless you hit the ’Apply’ button. Start your journey with us today.
Important Information
The salary range listed is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future.
#J-18808-Ljbffr