banquet chef

Omni Hotels

Omni Orlando at ChampionsGate
<br><br>
The Omni Orlando Resort at ChampionsGate is surrounded by 36 holes of championship Orlando golf and 15 acres of recreation, this four-diamond resort is one of the nation's premier golf, meeting and leisure retreats. In addition to walk-out golf, guests may choose to relax in our signature Mokara spa, dine in one of our five restaurants or enjoy 15 acres of pools and recreation activities including the 850-foot lazy river.
<br><br>
Omni Orlando’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Orlando Resort at ChampionsGate may be your perfect match.
<br><br>
<b>Job Purpose:</b> To provide technical and administrative assistance to the Banquet Chef and ensures effective operation of the kitchen and food production outlets.
<br><br>
<b>Essential Job Functions:</b><br>
<ul>
<li>Partner to hire, train, supervise, motivate, mentor, schedule and discipline all culinary banquet department associates.</li>
<li>Requisition and order properly all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.</li>
<li>Ensure proper sanitation procedures are followed and the banquet kitchen is always clean, neat and orderly.</li>
<li>Ensure an adequate supply of all products prepared on a timely basis.</li>
<li>Establish standard recipes and ensure the compliance with them.</li>
<li>Perform job functions with attention to detail, speed and accuracy.</li>
<li>Prioritize, organize, delegate work and follow through.</li>
<li>To be a clear thinker, remain calm and resolve problems using good judgment.</li>
<li>Ensure that level of quality, portion control, and plate presentation is adhered to consistently.</li>
<li>Consistently check line plating and quality, spot check outlets to ensure SOP’s are being followed.</li>
<li>Attend BEO (banquet event order) meeting daily, only in absence will a supervisor attend.</li>
<li>Assist with creating of weekly hourly associate schedules to be approved by Banquet Chef.</li>
<li>Respond properly in any hotel emergency or safety situation.</li>
<li>Perform other tasks or projects as assigned by hotel management and staff.</li>
<li>Assist in the overseeing of the entire banquet kitchen and supervise the preparation and presentation of foods by hot side cooks and garde manger personnel, overseeing that all the food items are prepared as determined by the set forth standards.</li>
<li>Assure that sufficient quantities of items are available to meet projected demands and are stored in a manner which increases their usefulness as well as maintain quality.</li>
<li>Assure that all prime cuts of meat are broken down properly by weight, and that the waste in trimming prime cuts is minimized, and that meat & seafood scraps are properly utilized</li>
<li>Participates in training staff on menu items including ingredients, preparation methods and unique tastes.</li>
<li>Operates and maintains all department equipment and reports malfunctions.</li>
<li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li>
<li>Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.</li>
<li>Sets a positive example for guest and associate relations.</li>
</ul>
<b>Qualifications:</b><br>
<ul>
<li>Attention to detail, speed and accuracy.</li>
<li>Prioritize, organize, delegate work and follow through.</li>
<li>Ability to instill safety and sanitation habits in all employees.</li>
<li>Teach and mentor associates the importance of consistency in preparation and presentation.</li>
<li>Maintain cleanliness of work area at all times.</li>
<li>1 year minimum supervisory related job experience is required.</li>
<li>Culinary related education is preferred but not required.</li>
<li>Must have State of Florida food safety certification.</li>
<li>Keep walk-in, prep area and equipment up to Health Department standards at all time.</li>
<li>Demonstrate personal ownership to tasks and follow through to achieve the required results.</li>
<li>Use a "hands-on" approach to management.</li>
<li>Abilities to inspire, train, and develop people for promotion.</li>
<li>Experience communicating, training, and managing multi-lingual staffs.</li>
<li>Experience training and cross-training employees.</li>
<li>Instill a "can-do" attitude in employees.</li>
<li>Coach employees how to resolve and de-escalate conflicts.</li>
<li>Instill a calm, organized approach in all situations.</li>
<li>Helps to manage wages, productivity and expenses in accordance with business demand.</li>
<li>Assists outlet chef with kitchen operations as necessary.</li>
<li>Performs all duties of kitchen associates as required.</li>
<li>Recognizes superior quality products, presentations and flavor.</li>
<li>Maintains purchasing, receiving and food storage standards.</li>
<li>Ensures compliance with all local, state and federal (OSHA, and Health Department) regulations.</li>
<li>Supports procedures for food & beverage portion and waste controls.</li>
<li>Follows proper handling and HACCP procedures of all food products.</li>
</ul>
<b>Physical Requirements:</b><br>
<ul>
<li>Ability to stoop, grasp, lift and or carry or otherwise move or push goods on a hand cart weighing a maximum of 70 pounds.</li>
<li>Ability to work standing up in a confined area for long periods of time in order to perform the essential functions</li>
</ul>
<b>Working Environment:</b><br>
<ul>
<li>Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures</li>
<li>Exposure to food and beverage hazardous cleaning chemicals</li>
<li>Exposure to food items and beverages</li>
</ul>
<b>Tools & Equipment:</b><br>
<ul>
<li>Cooking utensils and equipment, pots, pans, slicer, knives, VCM, robot coupes, blenders, burr mixers, induction burners, pasta cooker.</li>
<li>Ovens, grills, stoves, flat tops, salamanders</li>
</ul>
Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:
<br>EEOC is the Law Poster.
<br>Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.
<br>If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to: applicationassistance@omnihotels.com.

Banquet Sous Chef

Hawthorne Hotel

<p><b>Experienced Banquet Cook &ndash; Execute Small Events Independently</b></p><p><b>The Hawthorne Hotel | Salem, MA</b></p><p>The historic Hawthorne Hotel in downtown Salem is seeking an experienced Banquet Cook who can confidently execute small to mid-size events on their own.</p><p>This is not an entry-level position. We&rsquo;re looking for someone who understands timing, organization, and the pride that comes with sending out clean, consistent banquet plates.</p><p>If you can read a BEO, organize your prep, and run a 50&ndash;80 person function confidently &mdash; we want to talk to you.</p><p>What You&rsquo;ll Be Responsible For</p><ul><li>Executing banquet events from prep through plating</li><li>Reading and interpreting Banquet Event Orders (BEOs)</li><li>Organizing and prioritizing production independently</li><li>Maintaining consistency and presentation standards</li><li>Communicating clearly with the Banquet Chef and FOH team</li><li>Keeping your station clean, organized, and efficient</li><li>Supporting inventory and prep lists as needed</li></ul><p>What We&rsquo;re Looking For</p><ul><li>3+ years banquet or high-volume catering experience</li><li>Ability to run smaller events independently</li><li>Strong time management and plating skills</li><li>Calm, professional demeanor under pressure</li><li>ServSafe certified (or willing to obtain)</li><li>Flexible availability (evenings, weekends, holidays as needed)</li></ul><p>Why The Hawthorne?</p><ul><li>Independently owned historic property</li><li>Diverse events: weddings, corporate dinners, social events</li><li>Supportive leadership team</li><li>Opportunity for growth within banquet leadership</li><li>Staff meals, parking, hotel discounts</li><li>Full-time benefits available</li></ul><p>Our kitchen is led by Executive Chef Vanessa Still, who values organization, accountability, and mentorship. We take pride in producing high-quality events while maintaining a professional, respectful kitchen culture.</p><p>If you&rsquo;re ready to step into a role where you can take ownership of events and show what you&rsquo;re capable of &mdash; apply today.</p><p>Job Types: Full-time, Part-time</p><p>Pay: $20.00 - $26.00 per hour</p><p>Benefits:</p><ul><li>Dental insurance</li><li>Employee discount</li><li>Health insurance</li><li>Paid time off</li><li>Vision insurance</li></ul><p>Shift:</p><ul><li>Evening shift</li></ul><p>Work Location: In person</p>

Banquet Cook

The Ned & Ned's Club

<div>
 Located in the former Ministry of Interior building, The Ned Doha offers seven restaurants, 90 bedrooms, event venues, and Ned&rsquo;s Club, a private members&rsquo; club that gives access to spaces including a rooftop terrace, a health club with spa, gym and 30m outdoor pool.
 <br/>
 <br/>
 Job Purpose:
 <br/>
 <br/>
 The Chef de Partie &ndash; Banquets &amp; Outside Catering
 <strong>
  p
 </strong>
 lays a vital role in preparing, supervising, and presenting high-quality dishes for banquets, functions, and off-site catering events. This role requires consistency, creativity, and strong organizational skills, while ensuring high standards of food safety and hygiene at all times.
 <br/>
 <br/>
 Responsibilities:
 <br/>
 <br/>
 <ul>
  <li>
   Prepare, cook, and present dishes for banquets and outside catering in line with The Ned&rsquo;s luxury standards.
  </li>
  <li>
   Assist in the daily operations of banquet and catering kitchens, ensuring smooth execution of events.
  </li>
  <li>
   Supervise and guide Demi Chefs and Commis Chefs in the team.
  </li>
  <li>
   Maintain quality, taste, and presentation across all large-scale menus.
  </li>
  <li>
   Collaborate with the Events and F&amp;B teams to ensure flawless service and guest satisfaction.
  </li>
  <li>
   Monitor inventory, manage mise en place, and minimize waste while maintaining cost efficiency.
  </li>
  <li>
   Ensure food safety, hygiene, and sanitation standards are met consistently.
  </li>
  <li>
   Support in menu planning and execution for both in-house functions and outside catering.
   <br/>
   <br/>
  </li>
 </ul>
 Qualifications &amp; Competencies:
 <br/>
 <br/>
 <ul>
  <li>
   Minimum 3&ndash;5 years of experience in a luxury hotel, resort, or catering environment.
  </li>
  <li>
   Strong technical skills in bulk cooking, buffet setups, plated service, and banquet operations.
  </li>
  <li>
   Culinary education or certification preferred.
  </li>
  <li>
   Knowledge of international cuisines and event-specific requirements.
  </li>
  <li>
   Excellent teamwork, leadership, and communication skills.
  </li>
  <li>
   Ability to work under pressure in fast-paced, high-volume environments.
  </li>
  <li>
   Flexibility to adapt to both in-house banquets and off-site catering setups.
   <br/>
   <br/>
  </li>
 </ul>
 What&rsquo;s In It for you?
 <br/>
 <br/>
 <ul>
  <li>
   One of the most iconic place to be and work
  </li>
  <li>
   Amazing learning and development program
  </li>
  <li>
   Discounted rates at The Ned Doha
  </li>
  <li>
   Fantastic career growth opportunities
   <br/>
   <br/>
  </li>
 </ul>
 At The NED, we don't just celebrate our diversity, we challenge ourselves to do even better. The NED is committed to being the best place to work, and ensuring that we have a leading diversity, equity and inclusion programme is central to making that vision a reality.
 <br/>
 <br/>
 Apply today and join us as Chef de Partie!
 <br/>
 <br/>
 #YESYESYES #MakeitHAPPEN #ShowyouCARE #LovewhatYOUDO #LoveTheNed
</div>


Chef De Partie - Banquets & Outside Catering

Landmark Hospitality Group

<div><p><b>Landmark Hospitality is seeking a talented Banquet Chef to join our team.</b></p>
<p>By Landmark is a leader in the hospitality industry, that owns and operates unique and iconic venues such as the Liberty House, Hudson House, Stone House at Stirling Ridge, the Ryland Inn, The Farmhouse, The Albion Summit, as well as Hotel Du Village, The Mansion Inn, The Landing, Elkins Estate, and the Logan Inn in Pennsylvania.</p>
<p>By Landmark specializes in upscale restaurants, event spaces, and boutique hotels that are growing and have exciting opportunities available for the right individuals.</p>
<p>The Executive Chef of Events candidate must be able to think on the fly and have creativity and leaves a lasting impression with guests and memorymakers alike.</p>
<ul><li>Have a minimum of 3 years' experience in similar position, must be in a fast-paced, fine dining environment</li><li>
Individual must be organized, punctual, and able to thrive in a past paced, busy environment.</li><li>
Experience in all aspects of banquets service</li><li>
Create and assist in menu development, ordering and computer skills</li><li>
Must have an unexpired Serv Safe certification</li><li>
Must be able to work independently, but as a team player</li><li>
Must be able to work a flexible schedule to include nights, weekends, and holidays&bull; Be a self-motivator and motivator of others</li><li>
Work in a safe, prudent and organized manner.</li><li>
Must be able to relate to all levels of guests and management.</li><li>
Excellent written and verbal communication skills as well as organizational skills,</li><li>
Successful culinary production for the banquet / catering operation</li><li>
Excellent leader and trainer</li><li>
Strong interpersonal skills and attention to detail</li></ul>
<p>If you meet these qualifications and have true passion for this industry; join our team of memorymakers and help to create memories for all our guests and team members.</p>
<p><b>Salary Commensurate with experience.</b></p>
<p>By Landmark is proud to be an Equal Opportunity Employer.</p>
<p>Job Type: Full-time</p><br>
<p><b>Benefits:</b></p>
<ul><li>401(k)</li><li>
401(k) matching</li><li>
Health insurance</li><li>
Paid time off</li></ul>
<p><b>Shift:</b></p>
<ul><li>10 hour shift</li><li>
8 hour shift</li><li>
Day shift</li><li>
Evening shift</li></ul>
<p></p><p><b>Weekly day range:</b></p>
<ul><li>Weekend availability</li></ul>
<p></p><p><b>Work setting:</b></p>
<ul><li>Upscale Catering</li></ul></div>

Executive Chef of Events

Grand Hyatt

<div>
 <strong>
  Organization- Grand Hyatt Kuwait City
  <br/>
  <br/>
 </strong>
 <strong>
  Summary
  <br/>
  <br/>
 </strong>
 <strong>
  <strong>
   Main Duties and responsibilities:
  </strong>
  <br/>
  <br/>
 </strong>
 Operational:
 <br/>
 <br/>
 <ul>
  <li>
   To ensure that the assigned Kitchen is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times.
  </li>
  <li>
   To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set. Please note that Master Task Lists are reviewed and changed on a regular basis reflecting change in trends, guest expectations and operating philosophies.
  </li>
  <li>
   To assign responsibilities to subordinates, implementing Multi-Tasking principle and to check their performance periodically.
  </li>
  <li>
   To be a hands-on Manager and be present at all times in the operation.
  </li>
  <li>
   To implement a flexible scheduling based on business patterns.
  </li>
  <li>
   To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the outlet is adequately equipped.
  </li>
  <li>
   To control the requisitioning, storage and careful use of all operating equipment and supplies.
  </li>
  <li>
   To conduct daily pre-shift briefings to associates on preparation, service and menu.
  </li>
  <li>
   To liaise with the Food &amp; Beverage Department on daily operations and quality control.
  </li>
  <li>
   To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food &amp; Beverage combinations and up sell alternatives as necessary.
  </li>
  <li>
   To establish culinary standards specific for the restaurant which meet the needs of the target market.
  </li>
  <li>
   To ensure that culinary standards comply with Company and Hotel Policies &amp; Procedures and Minimum Standards.
  </li>
  <li>
   To use, wherever possible, locally and seasonally available products in Menus and Specials.
  </li>
  <li>
   To develop menus, buffets (where applicable), "specials", signature dishes that meet the needs of the target market and are in line with the operating concept for the restaurant.
  </li>
  <li>
   To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.
  </li>
  <li>
   To be demanding and critical when it comes to operation standards.
  </li>
  <li>
   To strictly adhere to Grand Hyatt Kuwait standards of food safety and hygiene.
   <br/>
   <br/>
  </li>
 </ul>
 Financial:
 <br/>
 <br/>
 <ul>
  <li>
   To co-ordinate an effective and efficient Payroll Management / Resource allocation through establishing a flexible work force throughout the Division, based on the principles of Multi Skilling and Multi-Tasking.
  </li>
  <li>
   To assist in ensuring that each Food &amp; Beverage outlet and banquet is managed successfully as independent profit center.
  </li>
  <li>
   To assist in ensuring that each outlet is managed by a Management Team (Outlet Manager / Chef de Cuisine) who are totally accountable for their profitability.
  </li>
  <li>
   To set, in close conjunction with each Chef de Cuisine, Annual Operating Targets, which will form part of the Hotel&rsquo;s Annual Business Plan.
  </li>
  <li>
   To monitor all costs and recommend measures to control them.
  </li>
  <li>
   To establish an integrated cost management plan through product lining and minimal inventories.
  </li>
  <li>
   To ensure that the Department Operational Budget is strictly adhered to.
  </li>
  <li>
   To monitor all cost and recommend / institute measures to control them.
  </li>
  <li>
   To set and control with the Executive Chef, Director of Finance and Director of Human Resources, any incentive scheme for the Outlet Management Team or other Kitchen Heads of Department.
  </li>
  <li>
   To review monthly forecasts and schedule resources accordingly.
   <br/>
   <br/>
  </li>
 </ul>
 Strategic:
 <br/>
 <br/>
 <ul>
  <li>
   Bring &ldquo;Workforce of the Future&rdquo; to life; embodying our purpose by enabling your colleagues to be their best.
  </li>
  <li>
   Create world-class leaders by identifying and cultivating individuals with high potential to become future leaders in their respective functions.
  </li>
  <li>
   Build and deliver distinctive brand-led experiences for guests and colleagues through the various signature touchpoints.
  </li>
  <li>
   Keep up-to-date with the latest market trends, in and out of Grand Hyatt Kuwait and implement appropriate changes to current processes where necessary.
  </li>
  <li>
   Continuously operate with efficiency to achieve desired business results, in line with budgetary guidelines.
  </li>
  <li>
   Demonstrate agility and adapt to the needs of owners, guests, colleagues, suppliers and community.
  </li>
  <li>
   Cultivate an environment of inclusion where diverse viewpoints are encouraged, recognition and rewards are implemented and colleagues are empowered with appropriate resources.
   <br/>
   <br/>
  </li>
 </ul>
 Guest Service:
 <br/>
 <br/>
 <ul>
  <li>
   Ensure that all associates establish a rapport with guests. Handle all guest requests and inquiries on food, beverage and service.
  </li>
  <li>
   To ensure that the Outlet team projects a warm, professional and welcoming image.
   <br/>
   <br/>
  </li>
 </ul>
 Administration:
 <br/>
 <br/>
 <ul>
  <li>
   To ensure that all Departmental Operations Manuals are prepared and updated annually.
  </li>
  <li>
   To plan the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.
  </li>
  <li>
   To submit all guest / staff incident reports.
  </li>
  <li>
   To attend weekly Food &amp; Beverage Meeting and Daily Operations Meeting.
  </li>
  <li>
   To provide the Materials Department with detailed Product and Purchase Specifications for items used in the outlet.
   <br/>
   <br/>
  </li>
 </ul>
 Stewarding and Engineering:
 <br/>
 <br/>
 <ul>
  <li>
   To ensure that the outlet is kept clean and organized, both at the front as well as the back of house.
  </li>
  <li>
   To liaise and organize with assigned Stewards and the Chefs that the established cleaning schedules are strictly adhered to.
  </li>
  <li>
   To coordinate all Repair and Maintenance and issue repair and maintenance job orders to ensure the proper maintenance of the Kitchen and the Kitchen Equipment.
   <br/>
   <br/>
  </li>
 </ul>
 Marketing:
 <br/>
 <br/>
 <ul>
  <li>
   To participate in the formulation of the Annual Marketing Plan and implement with each Outlet Manager and Catering Department effective sales and promotional activities to maximize revenues.
  </li>
  <li>
   To conduct monthly menu sales analysis so as to continuously tailor the menus to the customer&rsquo;s taste and preferences.
   <br/>
   <br/>
  </li>
 </ul>
 General:
 <br/>
 <br/>
 <ul>
  <li>
   To understand and strictly adhere to the Rules &amp; Regulations established in the Associate Handbook and the Hotel&rsquo;s policy on Fire, Health and Safety.
  </li>
  <li>
   To report for duty punctually wearing the correct uniform and nametag at all times.
  </li>
  <li>
   To maintain a high standard of personal appearance and hygiene at all times.
  </li>
  <li>
   To maintain a good rapport and working relationship with staff in the outlet and all other departments.
  </li>
  <li>
   To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.
  </li>
  <li>
   To fully support the Departmental Trainers function in the Department assigned.
  </li>
  <li>
   To undertake any reasonable tasks and secondary duties as assigned by the Executive Chef/Executive Sous Chef.
  </li>
  <li>
   To project at all times a positive and motivated attitude and exercise self-control.
  </li>
  <li>
   To have a complete understanding of the Income Audit Section in the Operations Manual and Policies &amp; Procedures.
  </li>
  <li>
   To provide a courteous and professional service at all times.
  </li>
  <li>
   To prepare and participate in the Monthly Objective Review.
   <br/>
   <br/>
  </li>
 </ul>
 Associate Handling;
 <br/>
 <br/>
 <ul>
  <li>
   To identify training needs and plan training programs for the associates.
  </li>
  <li>
   To ensure that the outlet colleagues are Multi Skilled and have the necessary skills to perform their duties with maximum efficiency, through consistent training in accordance with the Annual Training Plan .
  </li>
  <li>
   To liaise and inform Kitchen Department and Human Resources Department of all training sessions.
  </li>
  <li>
   To fully support the Departmental Trainers function in the Kitchen assigned, develop Department Trainers and assign training responsibilities.
  </li>
  <li>
   To ensure that all colleagues provide a courteous and professional service at all times.
  </li>
  <li>
   To supervise the colleagues within the department, ensuring that the correct standards and methods of service are maintained as stated in the Department&rsquo; Operations Manual.
  </li>
  <li>
   To conduct staff yearly performance appraisal.
  </li>
  <li>
   To ensure that all colleagues maintain a high standard of personal appearance and hygiene at all times.
  </li>
  <li>
   To ensure that all colleagues report for duty punctually wearing the correct uniform and nametag at all times.
  </li>
  <li>
   To assist in the building of an efficient team of colleagues by taking an active interest in their welfare, safety and development.
  </li>
  <li>
   To ensure that all colleagues have a complete understanding of and adhere to the hotel&rsquo;s policy relating to Fire, Health and Safety.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  <strong>
   Occasional Duties:
   <br/>
   <br/>
  </strong>
 </strong>
 <ul>
  <li>
   To carry out quarterly, bi-yearly, yearly inventory of operating equipment as well as conducting monthly par stock checks.
  </li>
  <li>
   To assume the function and responsibilities of Kitchen Duty Manager in accordance with the Kitchen Duty Roster.
  </li>
  <li>
   To carry out any other reasonable duties and responsibilities as assigned.
  </li>
  <li>
   To assist in the building of an efficient team of associates through Multi Skilling, Multi Tasking and flexible scheduling and by taking an active interest in their welfare, safety and development.
  </li>
  <li>
   To develop departmental trainers, assign training responsibilities and meet with Departmental Trainers monthly.
  </li>
  <li>
   To prepare weekly work schedules in accordance with workload and priorities withChef de Cuisines, Stewarding Manager, Pastry and Commissary Chefs
  </li>
  <li>
   To keep Food &amp; Beverage associates up to date with seasonally available products and new products on the market.
  </li>
  <li>
   To conduct yearly performance appraisal and give associates regular feedback on their job performance.
  </li>
  <li>
   To ensure that all associates report for duty punctually wearing the correct uniform and nametags at all times.
  </li>
  <li>
   To ensure that all associates provide a courteous and professional service at all times.
  </li>
  <li>
   To ensure that all associates have a complete understanding of and adhere to the Hotel's Associate Rules &amp; Regulations and adhere to the hotel's policy relating to Fire, Hygiene, Health and Safety.
  </li>
  <li>
   To carry out any other reasonable duties and responsibilities as assigned.
  </li>
  <li>
   To project at all times a positive and motivated attitude and exercise self-control
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  <strong>
   Marketing
  </strong>
 </strong>
 :
 <br/>
 <br/>
 <ul>
  <li>
   To participate with the preparation of a yearly marketing plan for each outlet, which is the basis of the Food &amp; Beverage Annual Marketing Plan.
  </li>
  <li>
   To continuously seek ways to assist the Outlet management maximizing their revenues and profits.
  </li>
  <li>
   To monitor and analyze the activities and trends of competitive restaurants, bars and other hotel's banqueting departments.
  </li>
  <li>
   To ensure that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  <strong>
   Occasional Duties:
   <br/>
   <br/>
  </strong>
 </strong>
 <ul>
  <li>
   To carry out quarterly, bi-yearly, yearly inventory of operating equipment.
  </li>
  <li>
   To carry out any other reasonable duties and responsibilities as assigned.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Qualifications
  <br/>
  <br/>
 </strong>
 We are looking for candidates who have experience in a similar operation.
 <br/>
 <br/>
 <ul>
  <li>
   Previous experience as Chef De Cuisine with extensive banquet operations expertise.
  </li>
  <li>
   An inspirational and engaging leader with exceptional communication and interpersonal skills.
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   A relentless and infectious passion for foods and restaurant trends.
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   A sound pre-opening experience in large hotel operations would be advantageous
  </li>
 </ul>
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Chef De Cuisine - Banquets

Meyer Jabara Hotels

<div><p><b>Position Summary:</b><br>
The Banquet Houseman plays a key role in delivering exceptional event experiences by ensuring all banquet spaces are set, maintained, and reset to the highest luxury standards. This position is responsible for the physical setup of meeting and event spaces, supporting service teams, and maintaining a clean, organized, and polished environment for guests and clients.</p><p><b>
Key Responsibilities:</b></p><ul><li>
Set up banquet rooms according to event orders, including tables, chairs, linens, staging, dance floors, and audiovisual equipment</li><li>
Ensure all function spaces meet luxury presentation standards, with attention to detail and cleanliness</li><li>
Break down and reset rooms efficiently following events to prepare for upcoming functions</li><li>
Transport and arrange equipment and supplies in a safe and organized manner</li><li>
Assist banquet servers and managers during events with service support as needed</li><li>
Maintain cleanliness of banquet areas, storage spaces, and service corridors throughout events</li><li>
Respond promptly to last-minute setup changes and client requests with a positive, solution-oriented attitude</li><li>
Ensure compliance with hotel safety standards and proper handling of equipment</li><li>
Conduct routine checks of meeting rooms and public spaces to ensure readiness and presentation</li><li>
Support sustainability and waste management practices as directed by hotel leadership</li></ul><p><b>
Qualifications:</b></p><ul><li>
Previous experience in banquets, hospitality, or event setup preferred, ideally within a luxury hotel environment</li><li>
Ability to lift, push, and carry up to 50 lbs and remain on feet for extended periods</li><li>
Strong attention to detail and commitment to high standards of presentation</li><li>
Excellent teamwork and communication skills</li><li>
Flexible schedule, including nights, weekends, and holidays</li><li>
Professional appearance and demeanor aligned with luxury service standards</li></ul><p><b>
Core Competencies:</b></p><ul><li>
Attention to Detail</li><li>
Time ManagementEfficiency</li><li>
Team Collaboration</li><li>
AdaptabilityProblem-Solving</li><li>
Commitment to Guest Experience Excellence</li></ul></div>

Banquet Houseman

Caesars Entertainment

<p></p><div><div><div><div><div><div><div><div><p><b>WE ARE CAESARS</b><br>
<br>
At Caesars Entertainment, our Mission, Vision &amp; Values reflect our unique purpose, providing people with possibilities and places to have fun. Our Mission, Vision &amp; Values represent a unifying and inspiring way forward, and all Team Members are expected to uphold them.<br>
<br>
<b>Our Mission</b>: &ldquo;Create the Extraordinary&quot;<br>
<b>Our Vision</b>: &ldquo;We create spectacular worlds that immerse, inspire and connect you. We don&rsquo;t perform magic; we create it with excellence.&rdquo;<br>
<b>Our Values</b>: &ldquo;Blaze the Trail, Together We Win, All-In on Service&rdquo;<br>
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Our corporate social responsibility framework, People Planet Play, represents our continuous dedication to enhancing economic development, uplifting the wellbeing of our Team Members and their families, and making positive contributions to the communities we operate in.</p></div>
</div></div></div></div><div><div><div><div><div><div><h2 class="jobSectionHeader"><b>JOB SUMMARY</b></h2>
<div><div>To assist the Sr. Chef Tournant and Chef de Cuisine with the day-to-day running of the department and be responsible for the outlet and overall quality of products produced.</div></div>
</div></div><div><div><h2 class="jobSectionHeader"><b>HOW YOU WILL CREATE THE EXTRAORDINARY</b></h2>
<div><ul><li><div>Assume responsibilities in the absence of Chef de Cuisine and Senior Chef Tournant.</div></li><li><div>
Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence.</div></li><li><div>
Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend.</div></li><li><div>
Ensure quality food product and presentations.</div></li><li><div>
Ensure food is handled in a respectable manner and is processed and stored in accordance with SNHD regulation.</div></li><li><div>
Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP.</div></li><li><div>
Ensure safe and proper use of equipment.</div></li><li><div>
Ensure kitchen equipment is in good order, address any equipment issues promptly.</div></li><li><div>
Maintain a high standard of cleanliness and sanitation in and around all culinary work areas.</div></li><li><div>
Teach and develop and give support to culinary team as needed.</div></li><li><div>
Hold team members accountable on a fair and consistent basis.</div></li><li><div>
Support and foster a caring work environment.</div></li><li><div>
Work with General Manager and front of house staff to ensure a positive guest experience.</div></li><li><div>
Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines.</div></li><li><div>
Minimize waste and spoilage by monitoring occupancy forecasts.</div></li><li><div>
Maintain high standards of appearance and good personal hygiene.</div></li><li><div>
Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.</div></li></ul></div>
</div></div><div><div><h2 class="jobSectionHeader"><b>WHAT YOU WILL NEED</b></h2>
<div><ul><li><div>Must be 21 years of age or older</div></li><li>
Minimum of 5 years of cooking experience required</li><li>
Bachelor&rsquo;s Degree preferred</li><li>
Culinary school or apprenticeship preferred</li><li>
Must have experience operating in a similar role for minimum of 1 year</li><li>
Experience working in a fast-paced, high-volume environment</li><li>
Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants</li><li>
ServSafe Certified</li><li>
Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP</li><li>
Knowledge of all kitchen equipment operations</li><li>
Ability to read, write, and understand English</li><li>
Ability to perform basic/intermediate math skills</li><li>
Ability to establish and maintain an effective working relationship with management, staff, and guests</li><li>
License Certificate: Food Safety Employee Training required and Food Handler&rsquo;s Card</li></ul><p><b>
ADDITIONAL REQUIREMENTS</b></p><ul><li><div>
Able to manage a large team</div></li><li><div>
Passionate approach to streamline operational procedures and increase productivity of department</div></li><li><div>
Excellent communication and administration skills</div></li><li><div>
Applies best industry best practices</div></li><li><div>
Ability to maintain and further develop the standards set by Caesars Entertainment</div></li><li><div>
Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends</div></li><li><div>
Must demonstrate culinary creativity</div></li><li><div>
Emphasis on creative thinking, problem solving, and consistently well executed food product</div></li><li><div>
Must be aware of market trends and latest developments in international cuisine and pastry</div></li><li><div>
Knowledge of all kitchen equipment operations.</div></li><li><div>
Ability to establish and maintain an effective working relationship with management, staff, and guests</div></li><li><div>
Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions</div></li><li><div>
Requires mobility.</div></li><li><div>
Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds</div></li><li><div>
Ability to work in confined spaces</div></li><li><div>
Sense of smell, taste, touch, and sound</div></li><li><div>
Eye/hand coordination and manual dexterity</div></li><li><div>
Ability to distinguish letters, symbols, and colors</div></li><li><div>
Normal vision and hearing range</div></li><li><div>
Requires mobility</div></li><li><div>
Must be able to work any shift and long hours when necessary</div></li></ul></div>
</div></div></div></div></div></div><div><div><div><div><div><div><h2 class="jobSectionHeader"><b>ABOUT US</b></h2>
<div>Help us roll out the red carpet at Caesars Palace! This world renowned resort indulges our guests with 25 unique restaurants and cafes, over 3,000 rooms, 4.5 acres of pools and gardens and a 50,000 square foot spa. If you have a passion for delivering personalized service in an exclusive setting, Caesars Palace is the place for you to start your career.</div><br>
</div></div></div></div></div></div><div><div><div><div><div><p><b>TOGETHER WE WIN</b><br>
<br>
We believe in delivering family-style service&mdash;an approach that fosters warmth, connection, and a genuine sense of belonging. Our team treats every guest and colleague with the same care and hospitality we would extend to family, creating a welcoming environment built on respect, teamwork, and personalized attention. Whether assisting customers or collaborating with coworkers, we prioritize service that is thoughtful, supportive, and rooted in genuine relationships.<br>
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<b>DISCLAIMER</b><br>
<br>
The below statements are intended to describe the general nature and level of work being performed in this position. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of the position. The Company reserves the right to make changes to the job description whenever necessary.<br>
<br>
As part of the onboarding process for new hires, candidates will be required to complete a background check. In addition, pre-employment drug testing is mandatory for any role operating a motor vehicle (Valet, Bus Drivers, Limo Drivers), Facilities and/or Engineering, Lifeguards, Pilots, Security and Surveillance roles. Pre-employment screenings will be completed prior to an offer being extended, except where applicable law requires that such pre-employment screening may occur post-offer. The Company is an equal opportunity employer and does not discriminate against employees or applicants based on race, color, national origin, sex, age over 40, religion, disability, sexual orientation, gender identity or expression, veteran status, marital status, or any other characteristic protected by law.<br>
<br>
<b>ADA</b><br>
<br>
Caesars Entertainment will engage in an interactive process and make reasonable accommodations, as required by law, for individuals with disabilities or to accommodate pregnancy, pregnancy-related conditions, or where a conflict exists between the position and an individuals&rsquo; religious beliefs or practices.<br>
<br>
<b>EQUAL EMPLOYMENT OPPORTUNITY</b><br>
<br>
Caesars Entertainment is an Equal Opportunity Employer. Caesars Entertainment will not discriminate against any employee or applicant based upon a person&rsquo;s race, color, creed, religion, national origin, sex, marital status, disability, status with regard to public assistance, age, sexual or affectional orientation, gender identity, familial status, ancestry, local human rights commission activity, citizenship, genetic information, protected veteran or military status, or any other protected class.</p></div></div></div></div></div></div></div></div><p></p>

Chef Tournant-Bacchanal Buffet (Caesars Palace LV)

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