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 Beach Resort & Spa is a luxury resort situated in the vibrant city of Miami Beach, celebrated for its blend of bold flavors, immersive guest experiences, and a deep embrace of local culture. This property combines the scenic beauty of coastal living with a sophisticated atmosphere, making it a premier destination for travelers seeking an exceptional stay filled with rich cultural elements and world-class service. As part of the Hyatt portfolio, Andaz Miami Beach Resort & Spa operates with a commitment to delivering excellence while fostering an inclusive and innovative working environment. Employees at this resort become part of a dynamic team dedicated to elevating travel experiences by blending hospitality, creativity, and cultural authenticity. The resort's commitment to empathy, integrity, respect, inclusion, experimentation, and wellbeing reflects its core values that guide both its service and workplace culture. Operating in such a diverse and discerning environment, the resort offers numerous opportunities for professional growth and career advancement within the global Hyatt organization.

The role of Banquet Chef at Andaz Miami Beach Resort & Spa is pivotal in maintaining the resort’s culinary excellence, particularly in the banquet and catering operations. This position carries the responsibility of leading and managing all kitchen activities related to banquets, social events, corporate gatherings, weddings, and luxury celebrations. The Banquet Chef ensures that every culinary creation not only meets but exceeds the high standards expected at a luxury international brand, reflecting Miami’s vibrant culinary identity infused with global influences, Latin flavors, coastal freshness, and modern presentation styles. This position is not just about cooking; it is about curating an exceptional culinary journey for guests, balancing creativity and innovation with impeccable quality and financial discipline. Individuals in this role must demonstrate a hands-on leadership approach in a fast-paced environment, overseeing food preparation, quality control, menu development, and financial management including food and labor cost controls. Additionally, the Banquet Chef is instrumental in coaching, mentoring, and developing culinary teams to enhance their skills, productivity, and morale. They also ensure compliance with all Hyatt and food safety standards while fostering an atmosphere that motivates employees and delivers exceptional guest service. This role provides a unique opportunity for culinary professionals who are passionate about delivering world-class banquet experiences in a culturally rich and dynamic setting, with access to comprehensive employee benefits and a collaborative work culture that values innovation and hospitality excellence.

Job Requirements

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 Qualifications

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

Assist in determining how food should be presented and create decorative food displays
Attend daily Banquet Event meetings to review culinary requirements
Check the quality of raw and cooked food products to ensure standards are met
Develop, design, or create new culinary applications and ideas
Ensure compliance with all Food and Beverage policies, standards, and procedures
Estimate daily Banquet Event Order production needs
Follow proper handling and temperature standards for all food products
Maintain food preparation handling and correct storage standards
Manage BEO process including menu development, pricing, tracking, and ordering
Manage food quantities and plating requirements for all banquet functions
Prepare and cook foods regularly and for special guests or functions
Recognize superior quality products, presentations, and flavors
Support procedures for food and beverage portion and waste control
Communicate production needs clearly to key personnel
Ensure employees understand performance expectations and operational parameters
Supervise and coordinate cooks and food preparation staff
Lead banquet kitchen shifts while actively participating in food production
Maintain productivity and operational efficiency
Serve as a role model demonstrating professional behavior and integrity
Coach, mentor, and develop team members to enhance skills and performance
Conduct training sessions and develop educational programs as needed
Ensure property policies are administered fairly and consistently
Utilize strong interpersonal and communication skills to lead, influence, and motivate
Maintain an open-door policy to address employee concerns
Oversee day-to-day culinary operations and step into subordinate roles when necessary
Achieve or exceed performance, operational, and budgetary goals
Develop strategic plans to prioritize and accomplish departmental objectives
Manage food cost, labor cost, and inventory control to align with financial targets
Review staffing levels to ensure operational efficiency and service excellence
Empower employees to deliver exceptional service
Ensure daily operations meet quality standards and guest expectations
Provide service that exceeds guest satisfaction benchmarks
Respond promptly and effectively to guest concerns and complaints
Collaborate with service teams to ensure seamless banquet execution
Conduct and coordinate training programs
Ensure cross-training to support operational flexibility
Oversee compliance with SOPs and disciplinary documentation procedures
Participate in menu training including ingredients, preparation methods, and flavor profiles
Train employees in safety and sanitation procedures
Analyze operational data to determine effective solutions and improvements
Participate in departmental and leadership meetings
Communicate effectively with supervisors, peers, and team members through verbal and written channels