Banquet Chef

COREcruitment; Miami (FL); On-site; USD 102,000 - 138,000; Full time

Benefits offered by this job

401(k)

Health Insurance

PTO

Free Parking

Job summary

COREcruitment is seeking a Banquet Chef in Miami, FL to oversee a luxury hotel banquet program. You will lead a dynamic team across hot, cold, and pastry production, coordinating multiple areas for consistent quality and on-time service.

The ideal candidate has hands-on leadership, strong luxury hotel experience, and a proven track record managing large-scale events with a focus on quality, safety, and presentation. This role demands hands-on management during peak service periods.

Qualifications

• Experience leading banquet operations for luxury hotels.
• Proven ability to manage large-scale events and teams.
• Hands-on culinary leader with quality and presentation focus.

Responsibilities

• Lead daily banquet culinary operations to uphold luxury service standards.
• Oversee large-scale events, receptions, meetings, and social functions with high guest counts.
• Develop and mentor Sous Chefs and culinary staff.
• Manage staffing, scheduling, production, ordering, inventory, and food quality.
• Collaborate with culinary and F&B leadership for seamless event execution.
• Remain hands-on during peak service periods to ensure quality.
• Maintain food safety, sanitation, cost-control, and operational standards.
• Adapt quickly to changing event requirements and high-volume service.

Skills

Banquet leadership

High-volume banquet experience

Team leadership

Job description

Banquet Chef

Location: Miami, FL
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.