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Banquet Chef

Banquet Chef

Requisition ID 
# of Openings 
Job Locations 
US-TX-San Antonio
Posted Date 
Category (Portal Searching) 

More information about this job


La Mansion del Rio


La Mansion


The Omni La Mansion del Rio is ideally nestled along the historic Riverwalk among the banks of the Paseo del Rio in downtown San Antonio. It is within easy walking distance of the famous Alamo, El Mercado, La Villita District, Spanish governor’s Palace, San Antonio Convention Center and other well-known landmarks.


Omni La Mansion del Rio’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni La Mansion del Rio may be your perfect match.

Job Description

To provide and maintain high quality standards and procedures in preparing and serving all banquet food.


  • Coordination of all banquet hot and cold foods.  Banquet Chef must work along with Garde Manger to ensure quality meets specs and guarantees.  Banquet Chef will ensure quality of banquet hot foods, main entree, starch and vegetables are of highest quality available to him.
  • Attends daily BEO meetings to ensure guarantees and food products are correct.  Must communicate all guarantees and food changes to Chef and Garde Manger and Bakeshop.
  • Works one to two days ahead of his operation to insure product delivery is on time and to insure on his days off anyone covering has what they need to operate.
  • Responsible for overall banquet food operation to ensure quality and quantity.  Chef should have a good working relation with Banquet Managers and Captains and should be in direct communication constantly to insure counts are proper.  Assists in the lowering of food cost and waste.  Responsible for the return of food.
  • Communicates with the Executive Steward on all banquet equipment needed to perform a banquet. This should be done on Wednesday and for one week to insure necessary equipment is in house.
  • Banquet Chef is also responsible for cost control, payroll and menu planning along with Executive Chef.
  • Coordination with Executive Sous Chef, Night Chef, Pastry Chef/Garde Manger.
  • Monthly training classes with immediate associates.
  • Menu development.


  • Candidate is required to have at least 2 years previous culinary management experience in a high volume, full service Four Diamond Kitchen
  • Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff
  • Excellent written and verbal communication skills as well as organizational skills, Bilingual (Spanish) preferred but not required
  • Candidate must be creative and up to speed on new concepts and food trends
  • Banquets experience required
  • Must have basic mathematical skills and be able to create and understand financial reports
  • Must be able to work a flexible schedule to include nights, weekends, and holidays
  • Must have an unexpired Serv Safe certification
  • College education and/or culinary degree preferred