Banquet Chef

Located in the heart of Seattle's downtown, the Fairmont Olympic Hotel is a historic landmark in the city. Be a part of history, providing service to our guests in an iconic and luxurious setting. We look forward to welcoming you to the historic Fairmont Olympic Hotel located in the heart of Seattle.

The Banquet Chef is responsible for leading and coordinating the preparation of food for all banquet functions, ensuring excellence in culinary standards, food safety, team leadership, and guest satisfaction. This role oversees all banquet production operations and works closely with the Banquet and Conference Services teams to deliver exceptional culinary experiences that align with Fairmont's luxury brand standards.

What is in it for you:

• Annual Salary: $80,000 - $100,000
• Discounted rates worldwide through the Accor Employee Travel Program
• Parking and Commuting Discounts
• Complimentary meals during paid meal breaks in our Staff Dining Room
• Access to Learning Programs via Fairmont Academies
• Comprehensive Benefits Package: Medical, dental, vision (available for all full-time colleagues and their families), plus free base medical coverage for employees
• Supplemental Insurance Options
• 401K Retirement Plan with 4% company match
• Global Career Development Opportunities
• Engage in Corporate Social Responsibility Projects
• Fun, collaborative, and elegant work environment with a highly motivated team

Key Responsibilities:

People & Leadership

• Lead and supervise the Banquet culinary team, ensuring efficient prep, execution, and service of all banquet functions
• Provide training and mentoring to cooks, apprentices, and stewards to uphold culinary standards and drive career development
• Assist in recruiting, onboarding, and ongoing development of banquet kitchen staff
• Maintain positive team morale and strong interdepartmental relationships with Banquets, Main Kitchen, Stewarding, and Conference Services
• Serve as the primary leader of the Banquet kitchen in the absence of the Executive Chef
• Conduct daily briefings, prep meetings, and shift overviews with Banquet kitchen staff
• Champion a culture of collaboration, respect, and continuous improvement
• Creation of Banquet Menus and costing, recipes and standardization.

Quality & Culinary Execution

• Ensure consistent food quality and presentation across all banquet menus and special events
• Maintain accurate and up-to-date banquet recipes, production sheets, and plating guides
• Conduct regular taste panels and plating reviews
• Enforce food safety and sanitation practices in accordance with HACCP and King County health regulations
• Monitor the cleanliness, maintenance, and proper use of kitchen equipment and workstations
• Stay informed on industry trends, seasonal offerings, and guest preferences

Customer & Event Collaboration

• Liaise closely with Banquet Managers and Conference Services to understand event objectives and guest expectations
• Collaborate on custom menus and event-specific culinary presentations
• Attend pre-convention meetings and actively participate in event execution and feedback loops
• Ensure mise en place, timing, and service align with event schedules and client standards

Profit & Cost Control

• Maintain labor and food cost targets through smart scheduling, inventory management, and waste reduction strategies
• Monitor and reduce overproduction, repurposing food where appropriate without compromising quality
• Oversee ordering, receiving, labeling, and storage of all kitchen products
• Participate in monthly inventory and assist in analyzing variances
• Ensure accurate tracking of food waste and support sustainability initiatives

• Must hold USA Work Authorization
• 8 years of progressive culinary leadership experience in a luxury hotel or large-scale banquet operation
• Previous banquet experience required
• Proven leadership skills with the ability to inspire and develop a high-performing team
• Strong knowledge of banqueting service timelines, event logistics, and large-scale food production
• Exceptional organizational, planning, and time management skills
• Certified in food safety and sanitation practices (ServeSafe or equivalent)
• Culinary diploma or degree from a recognized institution preferred

Physical Aspects of the Position:

• Frequent standing and walking throughout shift
• Occasional lifting and carrying up to 50 lbs
• Occasional kneeling, pushing, pulling, and lifting
• Ability to work flexible hours including nights, weekends, and holidays based on event schedule

All your information will be kept confidential according to EEO guidelines.

Our commitment to Diversity & Inclusion:

We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent.

We are an equal opportunity employer. All offers contingent on background check and E-Verify.

Do what you love, care for the world, dare to challenge the status quo!#BELIMITLESS