What are the responsibilities and job description for the Banquet Chef position at BWI Airport Marriott?
Company Description BWI Airport Marriott is a full-service hotel located near Baltimore/Washington International Airport in Linthicum, Maryland. The property serves a mix of business and leisure travelers, offering modern accommodations, meeting spaces, and on-site dining. As part of the Marriott brand, the hotel focuses on consistent guest service, operational excellence, and a welcoming atmosphere. Team members at BWI Airport Marriott work in a dynamic, fast-paced environment that emphasizes collaboration and guest satisfaction.
Role Description The Banquet Chef is a full-time, on-site role based at BWI Airport Marriott in Baltimore, MD. This role is responsible for planning, preparing, and executing banquet menus for events of various sizes, ensuring high-quality food presentation and consistency. Day-to-day tasks include coordinating food production with the culinary and banquet teams, overseeing kitchen operations during events, and monitoring food safety and sanitation standards. The Banquet Chef collaborates with event and catering staff to meet client expectations, manages inventory and ordering for banquet functions, and helps train and guide kitchen team members. This role also supports menu development, cost control, and continuous improvement of banquet offerings.
Qualifications
- Strong food preparation and cooking skills, with the ability to manage multiple banquet dishes simultaneously.
- Proficiency in culinary skills and food & beverage operations, including menu planning and presentation.
- Experience in food service environments, preferably in hotel, banquet, or catering settings.
- Knowledge of food safety, sanitation standards, and regulatory requirements.
- Prior leadership experience in a kitchen or culinary team, with the ability to supervise and train staff.
- Excellent organizational, time management, and communication skills.
- Ability to work a flexible schedule, including evenings, weekends, and holidays, based on event needs.
- Culinary education or certification is preferred; equivalent professional experience will be considered.