1. Full-Time
  2. Permanent
  4. Food & Beverage


Fairmont Olympic Hotel - Seattle, Seattle, United States



Banquet Chef


Luxury & Lifestyle

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Company Description

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.

Job Description

We are seeking a Banquet Chef with several years of strong Culinary and Banqueting Experience in a mid-to large hotel operation. Must be ready to effectively run a $7 million per year Banquet Kitchen with catering functions throughout the hotel. The person will lead one of the largest and most well-known Banquet operations in Seattle. We are seeking creativity, with a strong knowledge of industry trends, strong technical and organizational skills. The perfect candidate needs to be goal oriented, with an ability to implement comprehensive plans to accomplish those goals in a challenging, competitive environment.

What's in it for you:

  • Salary of $85,000 - $86,000 depending on experience
  • Employee travel program offering discounted rates in Fairmont and Accor hotels worldwide
  • Parking and Public transportation discounts
  • Paid meal breaks with complimentary meals served in our staff dining room
  • Learning programs through our Academies
  • Medical, dental, vision insurance available for all full-time colleagues and their families. Additional supplemental insurance available. Free base employee only medical insurance
  • 401K Retirement plans with a 4% match for all colleagues
  • Opportunity to develop your talent and grow within your hotel and across the world!
  • Ability to make a difference through our Corporate Social Responsibility activities
  • Fun, elegant atmosphere with amazing colleagues!

Key Responsibilities:

Reporting to the Executive Chef and Executive Sous Chef, responsibilities and essential job functions include but are not limited to the following:

  • Review the Banquet Event Orders and produce daily production sheets required to ensure the production of the food items in accordance with standards in a timely and efficient fashion.
  • Liaise with Banquet Managers and Conference Service Managers.
  • Actively participates in training of culinary skills to junior staff and apprentices
  • Creates and ensures adherence to standardized recipes and specifications in order to maintain consistency and ensure all quality standards are met
  • Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense.
  • Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines.
  • Responsible for the day to day operations of the Banquet kitchen and ensure guest satisfaction of all Banquet functions in the hotel
  • Supervising the employees regarding preparation and presentation of finished products for banquet guests
  • Ensuring that the kitchen work area is clean, organized and that the equipment is functional
  • Ensuring that proper training and development of staff is performed
  • Departmental payroll and administration is done including scheduling
  • Daily ordering of all food production requirements for the department
  • Promoting teamwork between the kitchen and all other departments, especially food and beverage service employees
  • Responsible for the kitchen operation in the absence of the Executive Chef and Executive Sous Chef
  • Responsible for ensuring every employee is working effectively and efficiently as well as improving employee morale and employee relations


  • Minimum 8 years cooking experience including experience in a large banquet kitchen
  • Experience in a luxury hotel with comparable service and standards
  • Recognized International Equivalent
  • Valid Food Handler Certificate required
  • Must have experience and be proficient in both a la carte and production cooking
  • Previous supervisory experience
  • Excellent interpersonal and communication skills
  • Aspires to become a Executive Chef with Fairmont Hotels and Resorts
  • Must be an effective supervisor, trainer, administrator and team player with strong communication and organizational skills
  • Must be innovative, detail oriented and quality conscious
  • Must have work authorization in the USA
  • Must be available to work evenings, weekends and holidays as needed

Physical Aspects of Position (include but are not limited to): 

  • Constant standing and walking throughout shift
  • Ability to lift 50lbs

Additional Information

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   

Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities.
When applying, do not hesitate to let us know of any specific needs you may have so that we can take them into consideration.


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