Banquets Cook I

Faena Group; Miami Beach (FL); On-site; USD 35,000 - 50,000; Full time

Job summary

Faena Group is seeking a Cook I to join their Banquets department in Miami Beach, Florida. The Cook I will be responsible for preparing and presenting high-quality food for various events, ensuring adherence to culinary standards and promoting exceptional guest experiences.

Ideal candidates will have knowledge of large-scale food preparation, strong organizational skills, and the ability to work efficiently in a fast-paced environment. Flexibility in schedule is essential, and previous experience in banquet production is preferred.

Qualifications

• Knowledge of banquet production methods and large-scale food preparation.
• Ability to work multiple events simultaneously while maintaining exceptional quality.
• Strong understanding of food safety, sanitation, and HACCP standards.

Responsibilities

• Prepare, cook, and present high-quality food for banquet functions.
• Maintain cleanliness and organization of assigned workstations.
• Coordinate with culinary and banquet service teams for timely food delivery.

Skills

Banquet production methods

Food safety

Time management skills

Team-oriented environment

Job description

The FAENA Movement is one of culture, art and community. The FAENA Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world’s finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the FAENA Culture.

JOB OVERVIEW

The Cook I role in the Banquets department is responsible for preparing, cooking, and presenting high-quality food for banquet functions, catered events, weddings, conferences, and special events in accordance with Faena culinary standards. This position ensures consistency in food quality, presentation, sanitation, and production while supporting the execution of multiple events simultaneously. The Cook I works collaboratively with banquet culinary leadership and fellow kitchen team members to deliver exceptional guest experiences.

DUTIES AND RESPONSIBILITIES

• Maintain complete knowledge of and comply with all departmental policies, service procedures, sanitation standards, and food safety requirements.
• Maintain complete knowledge of proper operation, maintenance, and cleaning of all kitchen equipment.
• Maintain cleanliness, organization, and sanitation of assigned workstations throughout each shift.
• Follow all State, Local Health Department, and Resort sanitation regulations.
• Attend daily production meetings with the Banquet Sous Chef to review event schedules, production requirements, banquet event orders (BEOs), menu changes, and special dietary requests.
• Review daily banquet event orders and production schedules to ensure all menu items are prepared accurately and on time.
• Prepare mise en place, ingredients, sauces, garnishes, and proteins according to banquet production schedules.
• Prepare menu items following standardized recipes, portion specifications, and presentation standards.
• Fabricate meats, poultry, seafood, and vegetables according to banquet production requirements.
• Assist with bulk production while maintaining consistency and quality expected of luxury hospitality.
• Ensure proper labeling, dating, storage, and rotation of all food products using FIFO procedures.
• Maintain production records and communicate shortages or additional product needs to the Banquet Sous Chef in a timely manner.
• Assist with banquet plating during high-volume meal services while maintaining consistency and presentation standards.
• Coordinate with culinary and banquet service teams to ensure food is delivered to banquet functions according to scheduled service times.
• Support buffet, reception, plated dinner, cocktail reception, and action station preparation as assigned.
• Ensure banquet hot boxes, transport carts, and service equipment are stocked and prepared for off‑site or on‑property event service.
• Monitor food quality and temperatures throughout production and service to ensure compliance with health and safety standards.
• Assist with the setup, replenishment, and breakdown of banquet buffet stations and culinary displays.
• Minimize food waste while maintaining established food cost objectives.
• Maintain inventory of assigned station and communicate replenishment needs.
• Assist fellow culinary team members during periods of high business volume.
• Maintain positive working relationships with banquet service staff, stewards, and fellow culinary team members.
• Participate in maintaining a safe workplace by following all company safety procedures.
• Complete opening and closing responsibilities including:
• Setting up assigned workstation.
• Cleaning and sanitizing all work surfaces.
• Returning unused food to designated storage areas.
• Properly wrapping, labeling, dating, and rotating products.
• Cleaning equipment and utensils.
• Restocking stations for the following shift.
• Turning off equipment as directed.
• Perform other duties assigned by culinary leadership.

QUALIFICATIONS

• Knowledge of banquet production methods and large‑scale food preparation.
• Ability to work multiple events simultaneously while maintaining exceptional quality.
• Strong understanding of food safety, sanitation, and HACCP standards.
• Ability to work a flexible schedule including evenings, weekends, holidays, and extended hours based on business demands.
• Excellent organizational and time management skills.
• Ability to work effectively in a fast‑paced, team‑oriented environment.

PHYSICAL ABILITIES

• Ability to stand and walk for extended periods throughout an 8‑hour or longer shift.
• Ability to lift, carry, push, and pull up to 50 pounds regularly and up to 100 pounds with assistance or equipment.
• Ability to bend, stoop, kneel, climb, and reach throughout the workday.
• Ability to safely operate commercial kitchen equipment.
• Ability to work in hot, humid, and fast‑paced kitchen environments.
• Manual dexterity sufficient to prepare food safely and efficiently.
• Ability to tolerate varying levels of noise, temperature fluctuations, and exposure to cleaning chemicals.