Senior Banquet Chef

Job Description

Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions. Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved.

Leading banquet culinary teams

• Supervises and coordinates activities of cooks and workers engaged in food preparation for property banquets and events.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Supervises and manages employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serves as a role model to demonstrate appropriate behaviors.

• Ensures and maintains the productivity level of employees.

• Supervises banquet kitchen shift operations.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

• Leads shifts while personally preparing food items and executing requests based on required specifications.

Ensuring culinary standards and responsibilities are met for banquet events

• Estimates daily banquet event order production needs.

• Coordinates banquet production and plating with the executive chef, sous chef and banquet maitre'd.

• Recognizes superior quality products, presentations and flavor.

• Plans and manages food quantities and plating requirements for all banquet functions.

• Maintains food preparation handling and correct storage standards.

• Ensures compliance with all food & beverage policies, standards and procedures.

• Assists the executive chef and purchasing manager with banquet menu planning and food purchasing.

• Develops banquet, seasonal and specialty menus for catering customers.

• Knows and implements brand's safety standards.

• Ensures compliance with all applicable laws and regulations.

• Follows proper handling and right temperature of all food products.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

• Checks the quality of raw and cooked food products to ensure that standards are met.

• Assists in determining how food should be presented and creates decorative food displays.

Ensuring exceptional customer service

• Provides services that are above and beyond for customer satisfaction and retention.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Strives to improve service performance.

• Sets a positive example for guest relations.

• Empowers employees to provide excellent customer service.

Maintaining culinary goals associated with banquet events

• Sets and supports achievement of goals including performance goals, budget goals, team goals, etc.

• Develops specific goals and plans to prioritize, organize, and accomplish your work.

• Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.

• Supports procedures for food & beverage portion and waste controls.

Managing and conducting human resource activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

• Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.

• Participates in employee progress discipline procedures.

• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Ensures disciplinary procedures and documentation are completed according to standard and local operating procedures (SOPs and LSOPs) and support the peer review process.

• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluating results to choose the best solution and solve problems.

• Attends daily banquet event meetings to review culinary requirements.

• Attends and participates in all pertinent meetings.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Marriott International considers for employment qualified applicants with criminal histories consistent with applicable federal, state and local law.

About the Team

At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world's top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Job Info

• Job Identification 26103243
• Job Category Food and Beverage & Culinary
• Posting Date 08/17/2026, 09:12 PM
• Job Schedule Full time
• Locations 8301 Hollister Ave, Santa Barbara, CA, 93117, US
• Pay Range (US/Canada/EMEA) $98,000 - $126,000 Annually
• Bonus Eligible? Y
• Stock Package? N
• Additional Information Relocation Assistance Available