Banquet Chef | Playa Largo Resort & Spa, Autograph by Marriott
Shaner Hotel

ABOUT THE TEAM

Shaner Hotels has an amazing opportunity at our award-winning Playa Largo Resort & Spa, located in the beautiful Florida Keys. Playa Largo features 175 luxury rooms and suites, including 10 private bungalows, a 3-bedroom beach house, ballroom with private courtyard, private marina with boat ramp, a full-service spa, salon, wedding lawn, sports courts, and fitness facilities. Playa Largo offers plenty of waterfront and indoor space for events ranging from weddings to private and corporate events. This property also features four restaurants and bars including an upscale steak house, fresh seafood restaurant, ceviche & sushi bar, in-room dining, full banquet and catering department, pool & beach bar, and a sunset terrace.

ABOUT US

Shaner Hotel Group

Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, www.shanercorp.com!

JOB DESCRIPTION

• As the Banquet Chef, you must understand and practice all aspects of Health and Safety and work protocols.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Be available to work a flexible schedule, including weekends, holidays, and varied shifts.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Discuss , advise, train on topics pertaining to cooking techniques, plating, or presentation
• Hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
• Presenting and explaining tastings /stages to perspective clients including wedding parties and business clients.
• Reading, comprehension and complete understanding of BANQUET EVENT ORDERS ( BEO's )
• Handle guest complaints ensuring guest satisfaction.
• Other Chef / Culinary duties as assigned.