Banquet Chef

Summary Position Summary

At Andaz, we embrace local culture, bold flavors, and immersive guest experiences. The Banquet Chef is responsible for leading all banquet and catering culinary operations while personally executing elevated cuisine for high-profile social events, corporate gatherings, destination weddings, and luxury celebrations.

This role ensures that every event reflects Miami's vibrant culinary identity-blending global influences, Latin flavors, coastal freshness, and modern presentation-while maintaining impeccable quality, creativity, and financial discipline. The Banquet Chef drives excellence through leadership, innovation, and a hands‑on approach in a fast‑paced luxury resort setting.

• 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 & 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.
• Plans 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 & 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.

• A minimum of 3+ years of Banquet experience and…