Banquet Chef

Banquet Head Chef

The Banquet Head Chef is the senior culinary leader responsible for overseeing all banquet and event culinary operations for José Andrés Group at The Ritz-Carlton, South Beach.

This highly organized, hands-on leadership position owns the complete culinary execution of events—from menu development, tastings, BEO review, purchasing, production planning, staffing, and cost management through final plating and service.

Working closely with Executive Culinary Leadership, Banquet Operations, Event Sales, and hotel partners, the Banquet Head Chef ensures every event is executed with exceptional quality, consistency, presentation, and attention to detail while achieving established food cost, labor, sanitation, and operational goals.

The ideal candidate brings significant luxury hotel, banquet, catering, or large-scale event experience and is equally comfortable developing a team, leading a client tasting, planning production for a 1,000+ guest event, managing financial performance, and being hands-on in the kitchen during execution.

In return, we offer you a competitive base salary of $110,000–$120,000 per year, performance-based bonus eligibility, comprehensive health & wellness benefits, retirement savings opportunities, paid time off, employee dining and partner discounts, culinary training and professional development, leadership development and mentorship, career advancement opportunities throughout José Andrés Group, and the opportunity to lead banquet culinary operations within a luxury South Beach hotel environment.