The Marriott Tacoma Downtown is currently hiring an Executive Banquet Chef. The Executive Banquet Chef will lead all aspects of the banquet kitchen, from menu creation and execution to staff management, inventory control, and ensuring food quality and sanitation. Key responsibilities involve collaborating with event planners and clients, overseeing food preparation for large-scale events, and managing food costs to meet financial goals. The role requires strong leadership, creativity, and the ability to work effectively under pressure. Responsibilities: • Menu planning and execution: Design and develop innovative menus for various events, accommodating client preferences, dietary restrictions, and seasonal ingredients. • Staff leadership and management: Hire, train, schedule, and supervise all banquet kitchen staff, fostering a positive and collaborative work environment. • Event coordination: Collaborate with event planners and sales teams to understand event details, ensure client needs are met, and execute events smoothly and on time. • Quality control: Maintain high standards for food quality, taste, and presentation during all stages of preparation and plating. • Inventory and cost control: Manage food inventory, place orders, and monitor food costs and waste to ensure profitability. • Sanitation and safety: Enforce all health, safety, and sanitation regulations, ensuring the kitchen and equipment are clean and properly maintained. Qualifications: • Experience in culinary arts, with a strong understanding of cooking techniques. • Exceptional leadership, communication, and interpersonal skills. • Ability to work under pressure and manage multiple tasks simultaneously. • Creativity and innovation in menu development and presentation. • Knowledge of food cost management, inventory control, and budgeting. • Strong understanding of health, safety, and sanitation regulations. Compensation: $80,000

• Menu planning and execution: Design and develop innovative menus for various events, accommodating client preferences, dietary restrictions, and seasonal ingredients. • Staff leadership and management: Hire, train, schedule, and supervise all banquet kitchen staff, fostering a positive and collaborative work environment. • Event coordination: Collaborate with event planners and sales teams to understand event details, ensure client needs are met, and execute events smoothly and on time. • Quality control: Maintain high standards for food quality, taste, and presentation during all stages of preparation and plating. • Inventory and cost control: Manage food inventory, place orders, and monitor food costs and waste to ensure profitability. • Sanitation and safety: Enforce all health, safety, and sanitation regulations, ensuring the kitchen and equipment are clean and properly maintained.