Photo of The St. Regis Longboat Key Resort, Longboat Key, FL

Banquet Chef

The St. Regis Longboat Key Resort

One Marriott Drive, Longboat Key
Longboat Key, FL 34228

Regional Office
Managed By Marriott International
Save

Full-Time

Additional Information

Bonus eligible.

Job Number

24067328

Job Category

Food and Beverage & Culinary

Location

The St. Regis Longboat Key Resort, 1620 Gulf of Mexico Drive, Longboat Key, Florida, United States VIEW ON MAP

Schedule

Full-Time

Located Remotely?

N

Relocation?

N

Position Type

Management

Anticipated to open in summer of 2024, The St. Regis, Longboat Key Resort and Residences, will be a one-of-a-kind luxury resort on this Sarasota barrier island. Located on 18 acres of premier beachfront property, with over 800 feet of private beach, this expansive resort includes multiple pools, a winding river, and a four-acre saltwater lagoon complete with stingrays, turtles, and tropical fish. Resort amenities include a 20,000 square foot spa, 17,00 square feet of indoor meeting space and a wide range of food and beverage offerings including three restaurants and multiple bar venues. The discerning expertise and bespoke service of St. Regis will complement these exquisite facilities and amenities to create an iconic resort destination.   

Job Summary

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.

Candidate Profile

Education And Experience
  • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

    OR

  • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

    Core Work Activities

    Ensuring Culinary Standards And Responsibilities Are Met

  • Assists in determining how food should be presented and creates decorative food displays.
  • Attends daily Banquet Event meetings to review culinary requirements.
  • Checks the quality of raw and cooked food products to ensure that standards are met.
  • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
  • Ensures compliance with all Food & Beverage policies, standards and procedures.
  • Estimates daily Banquet Event Order production needs.
  • Follows proper handling and right temperature of all food products.
  • Maintains food preparation handling and correct storage standards.
  • Manages BEO process including menu development, pricing, tracking and ordering.
  • Manages food quantities and plating requirements for all banquet functions.
  • Plans food quantities and plating requirements for all banquet functions.
  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
  • Recognizes superior quality products, presentations and flavor.
  • Supports procedures for food & beverage portion and waste controls.

    Managing Culinary Teams

  • Communicates production needs to key personnel.
  • Communicates regularly with employees to ensure performance expectations are clear.
  • Encourages and builds mutual trust, respect, and cooperation among team members.
  • Ensures and maintains the productivity level of employees.
  • Ensures employees understand expectations and parameters.
  • Ensures property policies are administered fairly and consistently.
  • 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, develops formal educational or training programs or classes, and teaching or instructing others.
  • Leads shifts while personally preparing food items and executing requests based on required specifications.
  • Serves as a role model to demonstrate appropriate behaviors.
  • Supervises and coordinates activities of cooks and workers engaged in food preparation.
  • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
  • Supervises banquet kitchen shift operations.
  • Utilizes an "open door" policy to identify and address employee problems or concerns.
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

    Maintaining Culinary Goals

  • Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
  • Develops specific goals and plans to prioritize, organize, and accomplish your work.
  • Manages to achieve or exceed budgeted goals.

    Ensuring Exceptional Customer Service

  • Empowers employees to provide excellent customer service.
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
  • Provides services that are above and beyond for customer satisfaction and retention.
  • Responds effectively to guest problems and complaints.

    Managing And Conducting Human Resource Activities

  • Conducts training when appropriate.
  • Ensures employees are cross-trained to support successful daily operations.
  • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs).
  • Ensures disciplinary procedures and documentation support the Peer Review Process.
  • 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.
  • Trains employees in safety procedures.

    Additional Responsibilities

  • Analyzes information and evaluating results to choose the best solution and solve problems.
  • Attends and participates in all pertinent meetings.
  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  •  The salary range for this position is $73,000 to $92,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions.  

    The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law.

    Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.



    Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, 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.
    Posted April 18, 2024

    The St. Regis Longboat Key Resort

    Discover Paradise at our Beachside Sanctuary on Longboat Key

    Where the waters of the Gulf of Mexico meet the sky, and the white sands of one of the countrys best beaches meets the surf is The St. Regis Longboat Key, opening summer 2024. Nestled on Sarasota’s most coveted barrier island, experience the epitome of luxury at our pristine 18-acre resort, providing a refined elegance with exquisite design, legendary sunsets and unparalleled personalized services. Immerse yourself in the Florida lifestyle at our private beach, pools with personal cabanas, family-friendly winding waterway and our exclusive saltwater lagoon wildlife experience complete with resident Aldabra tortoises. Escape to the sanctuary of our world-class oceanfront spa featuring our vitality pools or one of the vibrant chef-driven dining outlets. Take in the dramatic ocean views from the private terraces of our rooms and suites with signature amenities and our St. Regis Butler Service. Discover the grandeur of the Astor Ballroom and manicured lawns for a cherished beachside wedding or meeting.