Culinary - Executive Banquet Chef

Fairmont Scottsdale Princess

Location: US - AZ - Scottsdale

Nov 7, 2017
Job Details
Executive Banquet Chef

Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional cuisine. As Executive Banquet Chef, your expertise in recipe development elevates our menus while your leadership inspires and fosters our Culinary talent.

Hotel Overview: Picture a shimmering oasis overlooking the Sonoran Desert and the McDowell mountains - Fairmont Scottsdale Princess offers luxury and world class hospitality with over 200,000 square feet of meeting space. This award-winning meetings resort recently opened 102 new guest rooms in June 2016, bringing the total number of rooms to 750. In conjunction with the guest room expansion, the resort is creating three dynamic new outdoor venues for groups: Sunset Beach, the Great Lawn and a new western town, Copper Canyon. The Fairmont Scottsdale Princess was recently recognized with the AAA Five Diamond rating for its 25th year, making it one of the longest running AAA Five Diamond Resorts in the America’s. The only thing missing is you!

Summary of Responsibilities:

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:

* Conduct a frequent walkthrough of Banquet, Garde Manger and Main Kitchen areas and direct respective personnel to correct any deficiencies ensuring that quality and details are being maintained

* Provide Banquet Sous Chefs and Line Level Associates with proper training with developmental opportunities that will aid in their career aspirations

* Monitor and maintain cleanliness, sanitation and organization of assigned work areas

* Meet with Banquet Sous Chefs to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance

* Efficiently operate within pre-established food and labor cost controls and plays an active role in contributing to banquet’s profits

* Maintain operational control of purchasing, receiving, purveyor lists, and inventory of all kitchen items

* Provide management and support of all Banquet kitchen employees ensuring proper scheduling and vacation planning

* Maintain high guest satisfaction through consistently introducing innovative products

* Establish measurable goals and objectives that focus on profit, product and people

* Ensure kitchen and employees meet both state and departmental requirements concerning sanitation and personal hygiene

* Ensure that all hiring practices, employee disciplinary actions, and expectations of employees are in accordance with the Federal, state and local laws

* Ensure that employees have all required certification validated, i.e., Health Cards, and Alcohol Awareness as required by Maricopa County

* Ensure kitchen equipment is properly maintained and functioning

* Actively interact with guests and consistently coaches staff on guest relations skills

* Portray a professional, charismatic image when interacting with all media

* Oversee and provides management and support of all kitchen employees ensuring proper scheduling and vacation planning

* Maintain positive guest relations at all times

* Resolve guest complaints, ensuring guest satisfaction

* Establish the day's priorities and assign production and prep task to staff to execute

* Walk all banquet functions daily and review daily menus, offering feedback to Banquet Sous Chefs

* Communicate additions or changes to the assignments as they arise throughout the shift

* Meet with the Executive Steward to review equipment needs, cleaning schedule/project status, Health/Safety and sanitation follow up

* Inspect grooming and attire of staff; rectify any deficiencies

* Check and ensure that all opening/closing duties are completed to standard

* Ensure that recipe cards, production schedules, plating guides, photographs are current and posted

* Ensure that all staff prepares menu items following recipes and yield guides, according to department standards

* Monitor performance of staff and ensure all procedures are completed to the department standards

* Be aware of any shortages and make arrangements before the item runs out

* Observe guest reactions and confer with service staff to ensure guest satisfaction

* Maintain proper storage procedures as specified by Health Department and Hotel requirements

* Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety

* Develop new menu items, test and write recipes

* Review sales and food cost daily, resolve any discrepancies

* Minimize waste and maintain controls to attain forecasted food and labor costs

* Ensure that excess items are utilized efficiently

* Foster and promote a cooperative working climate, maximizing productivity and employee morale

* Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to Hotel standards

* Other related duties as necessary


* Banquet Chef/Garde Manger Chef experience required

* International cuisine knowledge required

* Current trend and modern cuisine/plate presentation knowledge required

* VIP amenity Knowledge and experience required

* Top tier 5 diamond/5 star hotel resort experience required

* Hotel opening team experience preferred

* Banquet/restaurant menu engineering required

* P&L Knowledge and fluency preferred

* Previous leadership experience in the culinary field required

* Diploma Certification in a Culinary discipline an asset

* Proven track record of cost control including food, equipments, labor and wastage to meet departmental and hotel financial goals

* Computer literate in Microsoft Window applications required

* Strong interpersonal and problem solving abilities

* Highly responsible & reliable

* Ability to work well under pressure in a fast-paced environment

* Ability to work cohesively as part of a team

* Ability to focus attention on guest needs, remaining calm and courteous at all times

* Food Handling Certification

* Adhere to Fairmont Scottsdale Princess Grooming Guidelines. Click here to view:

Visa Requirements: Proof of eligibility to work in the United States is required.

APPLY TODAY: Whether you’re launching your career or seeking meaningful employment, we invite you to visit to learn more about Fairmont Hotels & Resorts—and the extraordinary opportunities that exist!


At Fairmont Hotels & Resorts we offer our guests the finest hospitality experience in each of our destinations. And we know that, to offer our guests the best, we first need to offer our employees the best. That’s why you'll find exceptional work opportunities—throughout North America and the Caribbean, Europe and Africa, the Middle East and Asia Pacific—as well as industry-leading training, career development, recognition and rewards. Fairmont Hotels & Resorts is a celebrated collection of hotels that includes landmark locations like London’s The Savoy, New York’s The Plaza, and Shanghai’s Fairmont Peace Hotel. Our teams are guided by values of Respect, Integrity, Teamwork and Empowerment; we employ the highest ethical and quality standards, treating all colleagues with fairness and dignity. Our Sustainability Partnership program represents our ever-expanding commitment to being a responsible business and to following the principles of sustainability across our operations, the world over. An…
Additional Details
Applicants who do not already have legal permission to work in the United States will not be considered.
Chef - Banquet, Chef - Executive Chef