Banquet Chef

Banquet Chef

Miami, Florida | Hospitality Operations | Not Remote | $110,000 to $120,000 | Job ID: 181867

Job Summary

We are seeking an experienced Banquet Chef to lead culinary execution for a luxury resort generating approximately $30 million in annual food revenue. This individual will oversee banquet production and a team of four culinary associates while ensuring exceptional food quality, presentation, organization, and consistency across weddings, conferences, corporate events, social functions, and other resort banquets. The ideal candidate is a hands-on culinary leader who thrives in a high-volume event environment and works closely with the Executive Chef, Banquet Operations, Events, and F&B leadership to deliver seamless guest experiences.

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

• 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