Banquet Chef

The Shelborne Miami Beach is an iconic Art Deco destination reimagined for a new generation. Rooted in Miami Beach history and energized by contemporary culture, the property is designed to be a social anchor for locals, travelers, hotel guests, and members alike. Our nightlife venues — including the Lobby Bar and the intimate Little Torch cocktail lounge — are intended to be lived-in, magnetic, and culturally relevant, not programmed from a distance.
Art, fashion, wellness, and music are central to Miami’s cultural identity and core to The Shelborne’s point of view.

Essential Job Duties and Responsibilities

• Food Preparation & Cooking:
  • Oversee the preparation and cooking of all menu items for banquet events, ensuring high-quality presentation and taste.
  • Develop, plan, and execute menus for a wide variety of events, from corporate meetings to weddings, ensuring the food is appropriate for the theme and dietary requirements of the event.
  • Ensure all dishes are prepared according to the hotel's standards and within set timeframes to meet event schedules.
  • Supervise the cooking process, ensuring food is cooked to the highest standards and served promptly.
• Staff Management & Training:
  • Lead and supervise kitchen staff, including cooks, prep cooks, and dishwashers, ensuring efficient operations during banquet events.
  • Train kitchen staff on proper cooking techniques, food safety, and hygiene standards.
  • Schedule and manage kitchen staff based on the event needs and ensure optimal staffing levels for peak event times.
  • Conduct performance evaluations, provide coaching, and create opportunities for skill development within the kitchen team.
• Menu Planning & Customization:
  • Collaborate with the banquet manager and event coordinators to customize menus based on client preferences, dietary restrictions, and event themes.
  • Develop creative and seasonal menu offerings that align with the hotel or restaurant's brand and guest expectations.
  • Maintain a repertoire of diverse recipes to cater to different tastes, dietary restrictions, and event types.
  • Ensure that menu items are cost-effective and meet budgetary requirements while maintaining high-quality standards.
• Quality Control & Presentation:
  • Oversee food plating and presentation for banquets, ensuring that dishes are aesthetically pleasing and aligned with event themes.
  • Conduct regular taste tests to ensure consistency and quality in all prepared dishes.
  • Ensure that food is prepared and presented in accordance with the highest standards of hygiene and presentation.
  • Ensure portion control is maintained and that food waste is minimized.
• Inventory & Stock Management:
  • Oversee the inventory of kitchen supplies, ingredients, and equipment needed for banquet events, ensuring that all items are stocked appropriately.
  • Order supplies and manage food inventory to ensure the availability of required ingredients, while minimizing excess stock.
  • Monitor and control food costs by optimizing inventory usage and minimizing waste.
  • Conduct regular checks of stored food items to ensure they are properly stored and within safety guidelines.
• Health & Safety Compliance:
  • Ensure compliance with all local health, safety, and food hygiene regulations, including proper food handling, storage, and sanitation practices.
  • Maintain cleanliness and organization in the kitchen, ensuring it meets safety and health standards at all times.
  • Implement and enforce proper food safety protocols, such as temperature control, sanitation, and cross-contamination prevention.
  • Oversee the cleaning and maintenance of kitchen equipment and tools to ensure they are in proper working order.
• Event Execution & Coordination:
  • Coordinate with banquet managers and event planners to ensure smooth execution of events and timing of food service.
  • Participate in pre-event meetings to review event details, menu specifications, and timelines.
  • Ensure that food service runs efficiently during events, troubleshooting any issues that arise in the kitchen or food delivery process.
  • Manage the quality and timing of food preparation, ensuring food is served on schedule to large groups of guests.
• Financial Management & Cost Control:
  • Monitor food and labor costs to ensure banquet operations remain within budget while delivering high-quality service.
  • Help with menu pricing and adjustments to meet financial goals while still delivering a memorable culinary experience.
  • Track food waste and take corrective action to reduce unnecessary loss.

Education and/or Experience

• Culinary Arts degree or certification from an accredited culinary institution is preferred.
• 5+ years of experience as a chef, with at least 2 years in banquet or large-scale event culinary operations.
• Proven experience in high-volume kitchen management, particularly in a banquet or hotel environment.
• Strong knowledge of food preparation, presentation, and menu development for large events.
• Experience with inventory control, ordering, and food cost management.

Skills/Specialized Knowledge

• Strong leadership and team management skills, with the ability to motivate kitchen staff and maintain a positive working environment.
• Excellent culinary skills, including proficiency in cooking techniques, food presentation, and plating.
• Strong knowledge of food safety regulations and hygiene practices.
• Excellent organizational skills, with the ability to manage multiple tasks and ensure smooth execution during high-pressure events.
• Strong communication and interpersonal skills, with the ability to collaborate with front-of-house staff and event coordinators.
• Ability to adapt quickly to changing event requirements and guest needs.
• Proficiency in kitchen equipment, tools, and inventory management software.

Physical Demands

• Ability to stand, walk, and move around for extended periods during banquet preparations and events.
• Ability to lift up to 40 pounds (e.g., boxes of ingredients, kitchen supplies, or equipment).
• Occasional bending, stooping, and reaching to perform tasks or manage inventory.
• Ability to work in a fast-paced environment, including evenings, weekends, and holidays, based on event schedules.

Why Join Proper Hospitality

At Proper, we build experiences that move people — and that begins with the team behind them. As a best-in-class employer, we’re committed to creating one of the Best Places to Work in hospitality by nurturing a culture where creativity, excellence, and humanity thrive together.

Everything we do is grounded in the belief that hospitality is more than a profession - it’s an opportunity to care for others and make lives better. Guided by the Pillars of Proper, we show up with warmth and authenticity (Care Proper), strive for excellence in everything we do (Achieve Proper), think creatively and resourcefully (Imagine Proper), and take pride in the style and culture that make us who we are (Present Proper).

We believe our people are our greatest strength, and we invest deeply in their wellbeing, growth, and sense of belonging. From comprehensive benefits to meaningful development programs, Proper is designed to help you build a career, and a life, that feels as inspiring as the experiences we create for our guests.

Our Commitment: Building the Best Place to Work

Our Best Place to Work initiative is a living commitment — a continuous investment in our people, our culture, and our purpose. We listen, learn, and evolve together to create an environment where everyone feels empowered to imagine boldly, achieve confidently, care deeply, and present themselves authentically.

At Proper, joining the team means more than finding a job — it means joining a community that believes in building beautiful experiences together, for our guests and for one another.

Proper Hospitality is an equal-opportunity employer. We provide employment opportunities to all individuals regardless of race, color, religion, sex, national origin, age, disability, gender identity or expression, genetics, or any other federally or state-protected category.

Equal Opportunity Employer


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