Banquets Culinary Lead — Operations & Menu Growth

The Biltmore Hotel; Miami (FL); On-site; USD 55,000 - 75,000; Full time

Job summary

Uloop Inc. is seeking a Banquets Sous Chef to manage the banquet kitchen operations in Miami, Florida. This role involves overseeing the culinary staff, ensuring food quality and maintaining budget guidelines for food costs. Key responsibilities include creating recipes, monitoring food inventories, and training kitchen personnel.

The ideal candidate should have significant culinary experience and demonstrate strong leadership and communication skills to foster a positive working environment.

Qualifications

• Manage banquet operations and coordinate between kitchen staff and management.
• Oversee meal preparation and ensure food quality and consistency.
• Hire and train culinary staff effectively.

Responsibilities

• Execute meal periods, ensuring quality and consistency.
• Monitor food and labor cost to maintain budget.
• Collaborate on menu creation and revisions to enhance guest experience.

Skills

Culinary management

Communication skills

Team leadership

Menu development

Mathematical calculations

Knowledge of the Miami area

Problem-solving

Basic computer skills

Advanced computer skills

Education

High School Diploma or equivalent

Minimum four years as an Executive Sous Chef

Minimum six years in a progressive management role

Job description

Uloop Inc. is seeking a Banquets Sous Chef to manage the banquet kitchen operations in Miami, Florida. This role involves overseeing the culinary staff, ensuring food quality and maintaining budget guidelines for food costs. Key responsibilities include creating recipes, monitoring food inventories, and training kitchen personnel.

The ideal candidate should have significant culinary experience and demonstrate strong leadership and communication skills to foster a positive working environment.