Executive Chef of Banquets

Pier Sixty-Six Resort stands as South Florida's beacon of hospitality, newly reopened in Fort Lauderdale to offer an elevated luxury experience on a sprawling 32-acre waterfront setting. This distinguished resort is renowned for its famed superyacht marina and the iconic rotating Pier-Top lounge spires, which together create a striking visual signature along the shoreline. Pier Sixty-Six Resort combines rich heritage with modern elegance, offering 325 guest rooms, suites, and villas alongside an exclusive collection of 91 Private Resort Residences. Guests enjoy an impressive roster of amenities including 12 exquisite restaurants and lounges, a luxurious spa, curated pool options, and an expansive waterfront promenade filled with an array of retail shops and dining venues. Every detail within the resort is meticulously designed to inspire, relax, and deliver extraordinary experiences in an environment defined by exceptional service and refined hospitality.

As an employer, Pier Sixty-Six Resort employs over 600 diverse and talented team members committed to bringing this luxurious vision to life. Emphasizing a caring culture, the resort invests in state-of-the-art facilities and offers a first-class employee dining room, while placing a strong focus on team member welfare and well-being. The resort seeks dedicated, energetic, and polished hospitality enthusiasts who are eager to grow professionally and make a meaningful impact. With highly competitive wages and comprehensive benefits, the team culture honors and respects every individual, fostering a collaborative and rewarding work experience.

Currently, Pier Sixty-Six Resort is seeking a seasoned Executive Chef of Banquets to join its esteemed culinary team. Reporting directly to the Director of Culinary, this pivotal leadership role is responsible for overseeing all banquet culinary operations. The Executive Chef of Banquets will train, motivate, and guide team members to consistently surpass goals while maintaining a keen eye on profitability metrics. A fundamental focus of this position is on ensuring the highest standards of food quality and production levels, along with delivering memorable and refined banquet dining experiences. This role requires a forward-thinking leader capable of planning and executing multiple banquet functions efficiently, enhancing the culinary journey of every guest.

The Executive Chef for Banquets will collaborate closely with the Director of Banquets, particularly during Banquet Event Order meetings, to ensure flawless execution of every event, reflecting five-star service standards. This position entails responsibility for preparing operating and capital budgets, managing procurement of banquet service equipment, and ensuring the seamless supply of necessary dry and paper goods. Strategic development of recipe books, allergy guides, and standard operating procedures for banquet teams fall within this scope, further demonstrating the role’s comprehensive oversight. The ideal candidate must exhibit outstanding organizational and planning skills, ensuring optimal resource and menu utilization throughout the week’s events.

Strong communication skills are essential for this position to maintain professional and transparent interaction with guests, meeting planners, sales managers, and all culinary team members. The Executive Chef of Banquets must consistently uphold and enforce safe and sanitary food handling techniques, support cleanliness and safety standards, and foster a respectful and professional work environment. This leadership role extends to training and supervising team members, completing required paperwork, and driving excellence in culinary operations while embodying the resort’s core values and commitment to exceptional service.