BANQUET CHEF

Miami, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Weekend Shifts

Benefits

Dental Insurance

Free parking

401(k) matching

Tuition Reimbursement

Vision Insurance

Health Insurance

Adoption assistance

Employee stock purchase plan

Paid Time Off

Job Description

Andaz Miami is a luxury resort hotel known for embracing local culture, bold flavors, and immersive guest experiences. Situated in the vibrant city of Miami, the hotel offers guests an authentic taste of the region through thoughtfully crafted culinary experiences that blend global influences, Latin flavors, and coastal freshness. As part of the Hyatt portfolio, Andaz Miami combines world-class hospitality with innovative dining concepts that appeal to sophisticated travelers who seek not only comfort but also genuine cultural immersion. The resort’s dedication to superior service and quality ensures that every guest encounter is memorable and exceeds expectations. With an emphasis on creativity, sustainability, and personalized attention, the Andaz brand is synonymous with modern luxury and a dynamic atmosphere where both guests and employees thrive.

The Banquet Chef at Andaz Miami is a pivotal role responsible for leading all banquet and catering culinary operations within the upscale resort setting. This position involves hands-on execution of elevated cuisine for a variety of high-profile events including social celebrations, corporate gatherings, destination weddings, and luxury banquets. The Banquet Chef ensures that every event not only meets but surpasses the expected standards of quality, presentation, and flavor while reflecting Miami’s vibrant and diverse culinary identity. This position demands a chef who is innovative, resourceful, and able to blend traditional techniques with modern presentation styles.

In addition to culinary artistry, the Banquet Chef must manage food production, inventory, and financial performance to meet strict budgetary goals. Leading culinary teams, maintaining safety and hygiene standards, and fostering an engaging and productive work environment are also core responsibilities. This role offers an exciting opportunity to shape the banquet culinary experience in a destination known for its rich cultural heritage and discerning clientele. The Banquet Chef plays a key leadership role, driving operational efficiency and ensuring that every guest experiences exceptional food and service. Employment is full-time, offering competitive salary and benefits consistent with luxury hospitality industry standards. Join Andaz Miami and be part of a team that transforms events into unforgettable culinary journeys while advancing your career in a prestigious international brand.

Job Requirements

a minimum of 3+ years of banquet experience and 5+ years of kitchen experience
culinary degree preferred
strong communication skills, both verbal and written
ability to supervise, train, and motivate multiple levels of employees
ability to assess and evaluate employees’ performance fairly and consistently
knowledge of food industry, restaurants, and competitive markets
basic knowledge of revenue management
experience in luxury international brands preferred
comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards
proficient in general computer knowledge
willingness to work flexible hours, including weekends and holidays

Job Qualifications

a minimum of 3+ years of banquet experience and 5+ years of kitchen experience
culinary degree preferred
extensive knowledge of culinary fundamentals, including knife skills, butchery, sauces, and all kitchen stations
strong communication skills, both verbal and written
ability to supervise, train, and motivate multiple levels of employees
ability to assess and evaluate employees’ performance fairly and consistently
knowledge of food industry, restaurants, and competitive markets
basic knowledge of revenue management
experience in luxury international brands preferred
comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards
proficient in general computer knowledge
strong leadership, communication, organization, and relationship skills
willingness to work flexible hours, including weekends and holidays

Job Duties

assists in determining how food should be presented and creates decorative food displays
attends daily banquet event meetings to review culinary requirements
checks the quality of raw and cooked food products to ensure that standards are met
develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
ensures compliance with all food and beverage policies, standards and procedures
estimates daily banquet event order production needs
follows proper handling and right temperature of all food products
maintains food preparation handling and correct storage standards
manages BEO process including menu development, pricing, tracking and ordering
manages food quantities and plating requirements for all banquet functions
prepares and cooks foods of all types, either on a regular basis or for special guests or functions
recognizes superior quality products, presentations and flavor
supports procedures for food and beverage portion and waste controls
communicates production needs clearly to key personnel
ensures employees understand performance expectations and operational parameters
supervises and coordinates cooks and food preparation staff
leads banquet kitchen shifts while actively participating in food production
maintains productivity and operational efficiency
serves as a role model demonstrating professional behavior and integrity
coaches, mentors, and develops team members to enhance skills and performance
conducts training sessions and develops educational programs as needed
ensures property policies are administered fairly and consistently
utilizes strong interpersonal and communication skills to lead, influence, and motivate
maintains an open-door policy to address employee concerns
oversees day-to-day culinary operations and steps into subordinate roles when necessary
achieves or exceeds performance, operational, and budgetary goals
develops strategic plans to prioritize and accomplish departmental objectives
manages food cost, labor cost, and inventory control to align with financial targets
reviews staffing levels to ensure operational efficiency and service excellence
empowers employees to deliver exceptional service
ensures daily operations meet quality standards and guest expectations
provides service that exceeds guest satisfaction benchmarks
responds promptly and effectively to guest concerns and complaints
collaborates with service teams to ensure seamless banquet execution
conducts and coordinates training programs
ensures cross-training to support operational flexibility
oversees compliance with SOPs and disciplinary documentation procedures
participates in menu training, including ingredients, preparation methods, and flavor profiles
trains employees in safety and sanitation procedures
analyzes operational data to determine effective solutions and improvements
participates in departmental and leadership meetings
communicates effectively with supervisors, peers, and team members through verbal and written channels