Marriott Chef Salary Jobs (NOW HIRING)

Division: Management & Non-Union (MAN010)

Band 3

MKR Banquets Chef

At Mauna Kea Resort, every banquet, celebration, conference, wedding, and special event is an opportunity to create unforgettable experiences through exceptional cuisine and genuine hospitality. From intimate gatherings overlooking Kaunaoa Bay to large-scale resort events, our Banquets team delivers memorable moments that showcase the flavors, creativity, and excellence that define Mauna Kea.

We are seeking a Banquets Chef who is a passionate culinary leader with exceptional organizational skills, strong operational knowledge, and a commitment to delivering outstanding banquet experiences. This role is ideal for an experienced chef who thrives in a fast-paced environment, enjoys leading teams, and excels at executing high-quality events while balancing creativity, efficiency, and financial performance.

Our culture is built on collaboration, accountability, and culinary excellence. We empower our leaders to inspire their teams, maintain the highest standards of food quality and presentation, and create exceptional experiences for guests and clients alike. Here, your leadership, creativity, and expertise will play a vital role in the success of one of Hawaii's premier resort destinations.

As a Hawaii Business Magazine “Best Places to Work” recipient for five consecutive years, we are committed to investing in our people through competitive pay, comprehensive benefits, career development opportunities, recognition programs, and outstanding travel perks through Marriott and Seibu Prince Hotels & Resorts Worldwide.

If you are passionate about large-scale event dining, culinary innovation, and leading talented teams to success, we invite you to join our culinary leadership team.

Position Overview and Responsibilities:

As Banquets Chef, you will oversee all banquet food planning, production, and execution, ensuring exceptional quality, consistency, and service for resort events. You will supervise culinary team members, manage banquet culinary operations, control food and labor costs, and collaborate closely with Sales, Catering, Food & Beverage, Stewarding, and Engineering teams to ensure successful event execution. This role requires strong leadership, culinary expertise, organizational skills, and financial acumen.

Essential Job Functions:

• Oversee all banquet food planning, preparation, production, and execution.
• Ensure banquet events are executed efficiently while maintaining the highest standards of quality and presentation.
• Review and monitor food and labor costs for all banquet functions.
• Assist the Executive Chef and Executive Sous Chef in establishing and implementing cost-control procedures.
• Create, maintain, and update recipe costing cards and banquet menu specifications.
• Maintain comprehensive knowledge of banquet menus and resort dining offerings.
• Attend weekly banquet event meetings to review upcoming functions and operational requirements.
• Anticipate and prepare for changes in event details, menu selections, and guest counts.
• Manage banquet food requisitioning, inventory levels, storage procedures, and product rotation.
• Partner with the Purchasing team to ensure proper inventory levels and cost management.
• Collaborate with culinary and operational departments to ensure event specifications are successfully executed.
• Ensure all food is prepared, transported, and presented according to resort standards.
• Oversee banquet buffet setup, replenishment, and presentation throughout events.
• Respond to guest dietary needs, allergies, special requests, and service concerns before and during events.
• Inspect banquet equipment and coordinate maintenance and repairs with Stewarding and Engineering teams.
• Ensure food storage areas, coolers, and reach-in units remain secure and properly maintained.
• Maintain compliance with food safety, sanitation, and health regulations.
• Train, coach, counsel, evaluate, and discipline culinary team members as necessary.
• Ensure compliance with workplace safety standards and culinary operating procedures.
• Provide leadership support in restaurant outlets when operational needs require.
• Update banquet recipe manuals, menu photography, and operational standards.
• Develop recommendations for banquet menus and special event offerings to increase guest satisfaction, sales, and profitability.
• Support both on-property and off-property catering and event opportunities.
• Respond to and resolve guest, client, and employee concerns in a timely and professional manner.
• Perform additional duties as assigned.

Banquet Operations Responsibilities:

• Lead culinary execution for weddings, conferences, social events, corporate meetings, and special resort functions.
• Review banquet event orders (BEOs) and communicate event requirements to culinary teams.
• Ensure proper staffing levels are maintained for banquet production and service.
• Monitor production timelines and coordinate event execution across multiple venues.
• Maintain quality control standards throughout preparation, plating, buffet presentation, and service.
• Ensure all banquet food is prepared and served according to established menu specifications.
• Support successful event execution while minimizing waste and maximizing efficiency.

Financial and Administrative Responsibilities:

• Monitor banquet food costs, labor costs, and operating expenses.
• Assist with forecasting, budgeting, and financial planning for banquet operations.
• Maintain accurate production records, inventories, requisitions, and operational documentation.
• Evaluate operational performance and identify opportunities for improvement.
• Support menu development initiatives focused on profitability, guest satisfaction, and innovation.

Secondary Job Functions:

• Attend management, culinary, and operational meetings as required.
• Oversee buffet and banquet setup activities.
• Support menu planning, quality control, and cost management for employee dining operations.
• Participate in resort receptions, special functions, and culinary events.
• Assist with training programs and leadership development initiatives.
• Support resort-wide culinary projects and special assignments as needed.

Working Conditions:

• Majority of work is performed in banquet kitchens, food preparation areas, and event venues both indoors and outdoors.
• Frequent exposure to varying temperatures, including hot cooking environments and refrigerated storage areas.
• Ability to work around grills, ovens, steamers, stoves, and other commercial kitchen equipment.
• Fast-paced environment with frequent interaction among culinary teams, banquet staff, clients, and guests.
• Exposure to kitchen noise, equipment operation, and high-volume production periods.

Work Hours:

• Must be able to work schedules based on banquet and event requirements.
• Must be available to work evenings, weekends, holidays, and special events.
• Must be able to work long and irregular hours.
• Must be able to work more than 50 hours per week when operational needs require.

Equipment Use:

• Ability to safely and efficiently operate commercial kitchen equipment including grills, ovens, stoves, steamers, slicers, mixers, and food processors.
• Ability to use kitchen tools including knives, peelers, and can openers.
• Proficiency with computers, calculators, telephones, and standard office equipment.
• Ability to utilize culinary management and operational software systems.

Mental and Physical Demands:

• Ability to prioritize and organize multiple events, deadlines, and operational demands.
• Ability to manage stressful and challenging situations while maintaining professionalism.
• Ability to multitask while overseeing culinary production and banquet service execution.
• Strong leadership and decision-making abilities in a fast-paced environment.
• Ability to stand and walk for extended periods.
• Ability to lift, carry, push, and pull food products, equipment, and supplies weighing up to 50 pounds.
• Ability to work flexible schedules to support banquet operations.

Communication Demands:

• Ability to communicate effectively with culinary teams, banquet staff, managers, clients, and vendors.
• Ability to provide direction, coaching, and performance feedback to employees.
• Ability to write recipes, standards, requisitions, and operational documentation.
• Ability to communicate professionally in person, by telephone, and through written correspondence.

Minimum Qualification Requirements:

• Minimum three (3) years of progressive culinary experience, preferably in banquet, catering, hotel, or resort operations.
• Previous supervisory or leadership experience preferred.
• Food Safety Certification required.
• Valid Department of Health TB Clearance required.
• Strong knowledge of banquet production, food presentation, and event execution.
• Experience managing food costs, labor costs, and inventory controls.
• Ability to lead and develop culinary team members.
• Strong organizational, communication, and problem-solving skills.
• Commitment to culinary excellence, guest satisfaction, and operational success.