Banquet Chef

Additional Information: This hotel is owned and operated by an independent franchisee, Hobbs Brook Real Estate. The franchisee is a separate company and a separate employer from Marriott International, Inc.  The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment.  If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

Hobbs Brook Real Estate LLC is an innovative commercial real estate leader with a portfolio of forward-thinking, sustainable properties in the United States and Singapore. Shaping the market since 1952, the company acquires, develops, manages, and serves as a valued partner to a variety of stakeholders. Hobbs Brook Real Estate (HBRE) brings unique property visions to life with a commitment to improving both the environment and the community. For additional information, please visit www.hobbsbrook.com. HBRE is the real estate division of FM.

Location: This position is based at the Four Points by Sheraton Hotel & Conference Center in Norwood, MA, supporting the One Bistro Restaurant and Banquet services. The property is owned by Hobbs Brook Real Estate LLC, the real estate division of FM, offering a dynamic hospitality environment with strong organizational support.

Why Join Us? It’s a great opportunity to work alongside an award-winning chef in a collaborative, supportive, and high-energy environment where your contributions are valued and growth is encouraged.

Shift Hours: Open Availability to work 7 days a week including morning, evening, weekends and holidays to adhere to business needs. 
Holidays: This is a 24/7 operation, so holiday coverage is required. Christmas Day is the only exception unless an event is scheduled. 
Flexibility is offered to take alternate days off when holidays are worked

Interview Process: This position will require an on-site cooking test as part of the interview process and a sample of your work.

Responsibilities 
This role involves direct management, with primary accountability for supervising the preparation, plating and quality of food items for banquet events. The Head Chef collaborates with the Executive Chef and front of house for seamless events.

The position requires the use of your creativity, while staying current with trends to develop new menu concepts, prepare, test, and control new menu items and maintain updated and accurate recipes. The role requires that you review the following day's activities, prepare prep lists and manage a banquet production team to complete assigned work. The banquet chef also engages in various aspects of personnel management such as: interviewing, hiring, training, performance evaluations, and disciplinary measures.

Responsibilities include but are not limited to:

Managing menu planning, day-to-day operations, recipes, financial responsibilities, portion and inventory control, food quality, and employee supervision.

Assisting other kitchen teams such as One Bistro kitchen or main kitchen as needed.

Supervising, preparing, and cooking food according to recipes, quality standards, presentation standards, and food preparation checklists requested by the Executive Chef and Director of Food & Beverage.

Maintaining a clean, sanitary workstation including utensils and equipment.

Leading all aspects of the food preparation for all banquet, conference, and catering events to ensure the highest quality.

Qualifications
Minimum of 2 years of experience as a Chef showcasing a demonstrated capacity to effectively introduce creative menu ideas and uphold current and precise recipes.

Essential to possess an understanding of hygiene protocols along with proficiency in knife techniques, with a minimum grasp of culinary techniques such as sauteing and grilling.

Flexibility with scheduling for nights, weekends, and holidays based on business needs.

Ability to perform the following: carrying or lifting items up to 50 pounds, moving about the kitchen, handling food, objects, products, and utensils, bending, stooping, and kneeling.

Ability to work effectively under time constraints and deadlines.

Excellent verbal and written communication skills in English and well-organized.

Proficient in bringing to bear technology such as ticket systems on a computer.

Education: High school diploma or equivalent experience required. Culinary arts degree and ServeSafe certification a plus!

The hiring range for this position is $65,440 to $94,100 a year. The final salary offer will vary based on geographic location, individual education, skills, and experience. The position is eligible to participate in FM’s comprehensive Total Rewards program that includes an incentive plan, generous health, and well-being programs, a 401(k) and pension plan, career development opportunities, tuition reimbursement, flexible work, time off allowances, free meals, Access to Marriott discounts upon successful completion of required ongoing trainings and much more!

FM is an Equal Opportunity Employer and is committed to attracting, developing and retaining a diverse workforce.

The hiring range for this position is $65,440 to $94,100 a year. The final salary offer will vary based on geographic location, individual education, skills, and experience. The position is eligible to participate in FM’s comprehensive Total Rewards program that includes an incentive plan, generous health, and well-being programs, a 401(k) and pension plan, career development opportunities, tuition reimbursement, flexible work, time off allowances, free meals, Access to Marriott discounts upon successful completion of required ongoing trainings and much more!

FM is an Equal Opportunity Employer and is committed to attracting, developing and retaining a diverse workforce.

This company is an equal opportunity employer.

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