Banquet Chef - Miami

COREcruitment Ltd; 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

The Luxury Miami Hotel in Miami, FL, is seeking an experienced Banquet Chef to oversee a dynamic, high-volume banquet culinary operation. This hands‑on leader role requires a strong luxury hotel background with proven experience managing large‑scale events.

The Banquet Chef will oversee all culinary operations for large‑scale functions, coordinating a team of 35–40 culinary staff during peak periods and mentoring three Sous Chefs to drive excellence.

Qualifications

• Luxury hotel background and high-volume banquet experience.
• Hands-on leader capable of mentoring a large culinary team.
• Organized, adaptable and able to thrive in a demanding hotel environment.

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 during peak service periods and provide leadership.
• Maintain strong food safety, sanitation, cost-control, and operational standards.

Skills

Luxury hotel experience

High-volume banquet

Leadership & mentorship

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.