Banquet Chef

Position Summary

At Andaz Miami Beach Resort & Spa, we embrace local culture, bold flavors, and immersive guest experiences. The Banquet Chef is responsible for leading all banquet and catering culinary operations while personally executing elevated cuisine for high-profile social events, corporate gatherings, destination weddings, and luxury celebrations.

This role ensures that every event reflects Miami's vibrant culinary identity-blending global influences, Latin flavors, coastal freshness, and modern presentation-while maintaining impeccable quality, creativity, and financial discipline. The Banquet Chef drives excellence through leadership, innovation, and a hands-on approach in a fast-paced luxury resort setting.

Core work activities

Ensuring culinary standards and responsibilities are met

• Assists in determining how food should be presented and creates decorative food displays.

• Attends daily Banquet Event meetings to review culinary requirements.

• Checks the quality of raw and cooked food products to ensure that standards are met.

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.

• Ensures compliance with all Food & Beverage policies, standards and procedures.

• Estimates daily Banquet Event Order production needs.

• Follows proper handling and right temperature of all food products.

• Maintains food preparation handling and correct storage standards.

• Manages BEO process including menu development, pricing, tracking and ordering.

• Manages food quantities and plating requirements for all banquet functions.

• Plans food quantities and plating requirements for all banquet functions.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

• Recognizes superior quality products, presentations and flavor.

• Supports procedures for food & beverage portion and waste controls.


Managing culinary teams

• Communicates production needs clearly to key personnel.
• Ensures employees understand performance expectations and operational parameters.
• Supervises and coordinates cooks and food preparation staff.
• Leads banquet kitchen shifts while actively participating in food production.
• Maintains productivity and operational efficiency.
• Serves as a role model demonstrating professional behavior and integrity.
• Coaches, mentors, and develops team members to enhance skills and performance.
• Conducts training sessions and develops educational programs as needed.
• Ensures property policies are administered fairly and consistently.
• Utilizes strong interpersonal and communication skills to lead, influence, and motivate.
• Maintains an open-door policy to address employee concerns.
• Oversees day-to-day culinary operations and steps into subordinate roles when necessary.

Maintaining culinary and financial goals

• Achieves or exceeds performance, operational, and budgetary goals.
• Develops strategic plans to prioritize and accomplish departmental objectives.
• Manages food cost, labor cost, and inventory control to align with financial targets.
• Reviews staffing levels to ensure operational efficiency and service excellence.

Ensuring exceptional guest service

• Empowers employees to deliver exceptional service.
• Ensures daily operations meet quality standards and guest expectations.
• Provides service that exceeds guest satisfaction benchmarks.
• Responds promptly and effectively to guest concerns and complaints.
• Collaborates with service teams to ensure seamless banquet execution.

Managing human resource activities

• Conducts and coordinates training programs.
• Ensures cross-training to support operational flexibility.
• Oversees compliance with SOPs and disciplinary documentation procedures.
• Participates in menu training, including ingredients, preparation methods, and flavor profiles.
• Trains employees in safety and sanitation procedures.

Additional responsibilities

• Analyzes operational data to determine effective solutions and improvements.
• Participates in departmental and leadership meetings.
• Communicates effectively with supervisors, peers, and team members through verbal and written channels.