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. Organization Andaz Miami Beach Resort & Spa, part of Hyatt Hotels. Core Work Activities 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. Qualifications Minimum of 3+ years of banquet experience and 5+ years of kitchen experience. Culinary degree preferred. Extensive knowledge of culinary fundamentals, including knife skills, butchery, sauces, and all kitchen stations. Strong communication skills, both verbal and written. Ability to supervise, train, and motivate multiple levels of employees. Ability to assess and evaluate employees’ performance fairly and consistently. Knowledge of food industry, restaurants, and competitive markets. Basic knowledge of revenue management. Experience in luxury international brands preferred. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards. Proficient in general computer knowledge. Strong leadership, communication, organization, and relationship skills. Willingness to work flexible hours, including weekends and holidays. Benefits Free room nights, discounted and friends & family room rates. Medical, dental, and vision insurance with only a 30‑day waiting period. 401(k) with company match. Free parking. Generous paid time off. Paid family bonding time and adoption assistance. Tuition reimbursement. Employee stock purchase plan. Discounts at various retailers (Apple, AT&T, Verizon, Headspace, and many more). Hyatt is an equal‑opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status. #J-18808-Ljbffr Andaz