What are the responsibilities and job description for the Banquet Chef position at The Langham Hotel, Boston?
The Langham, Boston is one of the city’s most historic hotels and one of the most iconic luxury hotels in the US. You will be assisting to lead a passionate & talented Food & Beverage team to drive excellence in guest experience and the overall success of the Banquets, Langham Club Lounge, and colleague cafeteria food service, by delivering high standards in guest experience & colleague engagement in alignment with the culture and values of Langham Hospitality Group.
Key Responsibilities :
- To oversee all aspects of banquet food preparation, ensuring adherence to standardized recipes.
- Create and maintain a standardized recipe book, plate guides, and allergen sheet for existing written menus.
- Organize, oversee, and participate in the plating of food for service, ensuring compliance with established plating and presentation criteria.
- Guarantee food quality and ensure readiness for service at the appropriate time, following Banquet Event Order (BEO) standards.
- Control costs effectively by managing food purchasing and maintaining food cost goals, while monitoring labor levels.
- Responsible for developing the banquet team through regular feedback, coaching, and skill-building opportunities, while managing the disciplinary process in alignment with company policies.
- Attend and participate in daily BEO meetings.
- Organize and manage all aspects of banquet production, including but not limited to daily prep lists, tagging speed carts with BEOs, and daily distribution and change logs.
- Collaborate with Banquet Management to conduct pre-event walk-throughs, ensuring rooms are set up to standard and ready for use.
- Oversee the employee cafeteria, ensuring proper cooking methods and product quality while adhering to food safety criteria.
- Manage menu development and execution for the Langham Club, working closely with the Executive Chef.
- Build and maintain effective relationships with both internal and external customers to meet guest needs.
- Possess knowledge of local health rules, regulations, and food handling requirements.
- Maintain safety and sanitation standards throughout the department, adhering to all sustainability procedures (Connect).
- Supportive functions : 50% – Staff Engagement & Production15% – Administrative Work20% – Quality Assurance15% – Menu Development
Qualifications :