Banquet Chef

mcrhotels.com; Miami, Northern (FL, KY); Hybrid; USD 42,000 - 65,000; Full time

Job summary

Hilton Miami Blue Lagoon seeks a Banquet Chef responsible for meal preparation for banquet functions. Strong communication, ability to multi-task and collaborate with others are essential.

Duties include setting up stations, maintaining stock, and ensuring food safety and quality throughout service. The candidate will manage ovens, stoves, grills, microwaves, and fryers, portion ingredients, and verify temperatures, while keeping workspaces clean and compliant with policies.

Qualifications

• High School Diploma or equivalent.
• Excellent interpersonal skills required.
• Ability to work in a stressful, high-pressure environment.
• Attention to detail and strong time management.
• Excellent written and oral communication skills.
• Ability to multi-task in a fast-paced setting.
• A can-do attitude and hands-on approach.

Responsibilities

• Prepare proper plate and platter presentations for banquets.
• Set up, staff, and operate action stations for banquet or buffet.
• Support banquet and buffet by ensuring adequate stock of food items at all items.
• Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
• Prepare ingredients for cooking, including portioning, chopping, and storing food.
• Prepare and cook food according to recipes, standards and checklists.
• Test foods to ensure sufficient cooking.
• Ensure food quality and report any issues to the manager.
• Set up and break down workstation daily.
• Wash and disinfect kitchen areas, tables, tools and equipment.
• Follow food safety and FIFO practices across departments.
• Practice proper personal hygiene and safety procedures.
• Check appliance and food temperatures using thermostats and thermometers.
• Monitor quantities to control waste and avoid unnecessary discard.
• Communicate assistance needed during busy periods to the Chef.
• Inform Chef of excess items for daily specials.
• Perform additional duties as assigned by management.

Skills

Excellent interpersonal skills

Time management

Communication skills

Multi-tasking

Self-motivation

Can-do attitude

Fast-paced environment

Education

High School Diploma or equivalent

Job description

Hilton Miami Blue Lagoon

SECTION ONE: MCR Universal Role Standards

EXECUTIVE SUMMARY

CLEANLINESS and FRIENDLINESS!

The MCR standard is to provide clean, friendly, well-organized and safe hotels for our guests.

AREAS OF EXCELLENCE

• Happy Guests
• Spotless Cleanliness
• Product Consistency & Quality
• Teamwork

Duties and Expectations

1. Happy Guests

• Guest Relations: Greet guests happily upon arrival and throughout their stay with a smile.
• Name Use: Use the guests’ names whenever possible, ensuring they feel properly welcomed.
• Guest Satisfaction: ll Team Members work together to contribute to great guest satisfaction scores.
• Recovery: Ability to handle challenging guest situations with hospitality and a sense of urgency.
• Hotel Knowledge: Strong knowledge of all features of the hotel facility and amenities.
• Events: Awareness and support for all groups and events at the hotel.
• Technology: Understanding of relevant technology for each role.
• Phone Etiquette: Answer all incoming calls with friendly service using the approved greeting.

2. Spotless Cleanliness

• Sparkling Clean Workspaces: All areas, both front and back of the house, should be kept clean and well-organized.
• Pitching In: Cleanliness is a team effort! Everyone may expect to pitch in to clean guest rooms and public spaces as needed, to ensure the hotel is well-organized and safe.
• Hospitality While Cleaning: always greet every guest happily with a smile, by name if possible, while cleaning.

3. Product Consistency & Quality

• Checklists to 100% Accuracy: All operational checklists are completed accurately and at the designated times, every shift.
• Shift Handover Reports: Handover reports must be accurate and on time, for effective shift-to-shift communication.
• Flawless Uniform: All Team Members must wear a clean, approved uniform and be well-groomed per the Team Member Handbook, while wearing a nametag and smiling at all times.

4. Teamwork

• Communication: Communication between Team Members should be clear, honest, and professional.
• Can Do Attitude: Willing to stretch beyond traditional role to meet the needs of the business and MCR’s guests.
• Collaboration: All Team Members at all levels must be committed to working together to create a welcoming environment for guests and an effective, positive workplace.

SECTION TWO: Role Specific Duties and Expectations

The Banquet Chef will be responsible for meal preparation for Banquet functions. This person has great communication skills with a positive demeanor and the ability to multi-task and work well with others.

Responsibilities

• Prepare proper plate and platter presentations for banquets
• Set up, staff, and operate action stations for banquet or buffet
• Support banquet and buffet by ensuring adequate stock of food items at all items
• Operate ovens, stoves, grills, microwaves, and fryers to prepare foods
• Prepare ingredients for cooking, including portioning, chopping, and storing food
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist
• Test foods to determine if they have been cooked sufficiently
• Ensure the quality of the food items and notify manager if a product does not meet specifications
• Set-up and break down workstation daily
• Wash and disinfect kitchen area, tables, tools, knives, and equipment
• Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas
• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear
• Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management
• Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away
• Communicate any assistance needed during busy periods to the Chef
• Inform Chef of any excess food items that can be used in daily specials or elsewhere
• Additional duties as assigned by management

Requirements

• High School Diploma or equivalent
• Excellent interpersonal skills
• Work well in a stressful, high-pressure situations
• Attention to detail and excellent time management
• Excellent communication skills both written and oral
• Ability to multi-task and work in a fast-paced environment
• An aptitude for self-motivation
• A can-do attitude and a hands-on approach
• Stand, sit, or walk for an extended period or for an entire work shift
• Reach overhead, bend, twist, pull, and push continuously
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance
• A flexible schedule that allows availability days, nights, holidays, and weekends based on the demands of the hotel