Hotel Banquet Chef

Salary and Benefits: Medical, Dental, and Vision coverage – with company match

Additional benefits include: Short-Term and Long-Term Disability, Accident, Hospital Indemnity, and Pet Insurance 401(k) eligibility after one year – with company match 12 Vacation/PTO days during the first year, with additional time earned after year one Employee discounts on F&B Cell phone reimbursement

Key Responsibilities: Plan and execute banquet menus and culinary presentations consistent with the resort's luxury standards and overall culinary vision Direct all aspects of banquet production, preparation, plating, buffet presentation, and event execution Review Banquet Event Orders (BEOs) and coordinate culinary requirements, production timelines, staffing, and event-specific needs Lead, train, schedule, coach, and develop a team of four culinary associates, creating a positive and accountable kitchen environment Maintain high standards for food quality, consistency, sanitation, food safety, kitchen organization, and HACCP compliance Manage food and labor costs through purchasing, portion control, production planning, waste reduction, and inventory management Partner with Sales and Events teams to accommodate customized menus, dietary restrictions, special requests, and unique event requirements Collaborate closely with the Executive Chef, Banquet Operations, Events, and F&B leadership to ensure smooth execution of high-volume functions Assist with menu development, seasonal offerings, and culinary programming Maintain a calm, organized, and solutions-focused approach while managing high-volume events and changing operational demands

Ideal Candidate: Willingness to relocate full-time to Miami, FL. Previous experience as a Banquet Chef, Sous Chef, or culinary leader within a luxury hotel, resort, country club, or other high-volume hospitality operation Strong background executing banquets, weddings, conferences, corporate events, and large-scale social functions Demonstrated ability to lead, train, schedule, and develop culinary teams Strong understanding of food cost, labor management, purchasing, inventory, portion control, and production planning Excellent organizational skills with the ability to manage multiple events, BEOs, timelines, and changing priorities Creative, adaptable, and hands-on culinary leader committed to food quality, presentation, and exceptional guest experiences Culinary degree or equivalent professional culinary experience preferred

JOB ID: 181867 #post Matt Bracher