Banquet Chef

COREcruitment Ltd; Miami (FL); On-site; USD 108,000 - 132,000; Full time

Benefits offered by this job

401(k)

Health Insurance

PTO

Free Parking

Job summary

COREcruitment Ltd in Miami is seeking an experienced Banquet Chef to lead a high-volume luxury hotel banquet operation. You will manage a team of 35–40 culinary staff and oversee hot, cold, garde-manger, and pastry functions to deliver flawless events.

The role demands hands-on leadership, impeccable service standards, strong food safety, and the ability to coordinate large-scale functions, receptions, and meetings while mentoring Sous Chefs.

Qualifications

• Experience leading luxury hotel banquet operations.
• Proven ability to manage large teams (35–40 culinary staff).
• Hands-on leader capable of coordinating hot/cold/garde-manger/pastry production.

Responsibilities

• Lead daily banquet culinary operations to luxury standards.
• Oversee large-scale events, receptions, and meetings with high guest counts.
• Mentor Sous Chefs and culinary team members.
• Manage staffing, scheduling, production, ordering, and inventory.
• Coordinate hot, cold, garde-manger, and pastry teams for seamless execution.
• Collaborate with culinary and F&B leadership to ensure event success.
• Stay hands-on during peak service periods.
• Maintain food safety, sanitation, cost control and standards.

Job description

Salary: $120,000 + 401(k), Health Insurance, PTO & Free Parking

A luxury hotel in Miami is seeking an experienced Banquet Chef to oversee a dynamic, high-volume banquet culinary operation. This is an excellent opportunity for a hands‑on culinary leader with a strong luxury hotel background and proven experience managing large-scale events.

The Banquet Chef will oversee all culinary operations of large-scale functions at the property. The operation is supported by a team of approximately 35-40 culinary employees during peak periods, including three recently promoted Sous Chefs who will benefit from continued leadership, coaching, and mentorship.

The culinary operation is divided across hot production, cold production/garde-manger, and pastry, requiring a chef who can effectively coordinate multiple areas while maintaining consistency, quality, timing, and presentation.

Key Responsibilities

• Lead daily banquet culinary operations while maintaining luxury service standards.
• Oversee large-scale events, receptions, meetings, and social functions with significant guest counts.
• Lead, develop, and mentor Sous Chefs and culinary team members.
• Manage staffing, scheduling, production, ordering, inventory, food quality, and kitchen organization.
• Work closely with the broader culinary and F&B leadership teams to ensure seamless event execution.
• Remain highly hands‑on in the operation and provide leadership during peak service periods.
• Maintain strong food safety, sanitation, cost‑control, and operational standards.
• Adapt quickly to changing event requirements and high‑volume service demands.

Ideal Candidate

The successful candidate will have strong luxury hotel and high‑volume banquet experience, with a demonstrated ability to lead large culinary teams and execute complex events. Candidates should be hands‑on, organized, adaptable, and comfortable working in a demanding hotel environment.