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Banquet Chef (Pre-Opening)

Crescent Hotels & Resorts, Operations

Mayfair House Hotel & Garden

3000 Florida Avenue

Miami, FL 33133

Telephone (305) 441-0000

Banquet Chef (Pre-Opening)

Mayfair House Hotel & Garden

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Come work for a dynamic team at the newly renovated Mayfair House Hotel and Garden. This glamorous Gaudi-inspired hotel is nestled into the bohemian Coconut Grove enclave.

We are looking for a highly motivated and energetic individual who has a passion for service. Enthusiastic employees can help take positive guest experiences to the next level. You’ll be working in an environment that fosters curiosity, collaboration and connection.

  • Oversee all operational and administrative culinary aspects of Banquets,
  • Attend and participate the weekly/daily events meeting with the Catering and Events Sales team to assure a smooth communication flow in addition to email correspondence
  • Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events
  • Works to continually improve guest and employee satisfaction while maintaining the operating budget
  • Must ensure sanitation and food standards are achieved
  • Ensuring Culinary Standards and Responsibilities are Met
  • Assists in determining how food should be presented and creates decorative food displays
  • 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 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
  • Communicates production needs to key personnel
  • Communicates regularly with employees to ensure performance expectations are clear
  • Ensures and maintains the productivity level of employees
  • Ensures property policies are administered fairly and consistently
  • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
  • Identifies the educational needs of others, develops formal educational or training programs or classes, and teaching or instructing others
  • Leads shifts while personally preparing food items and executing requests based on required specifications
  • Supervises and coordinates activities of cooks and workers engaged in food preparation
  • Manages all day-to-day operations
  • Understands employee positions well enough to perform duties in employees' absence
  • Supervises banquet kitchen shift operations
  • Utilizes an "open door" policy to identify and address employee problems or concerns
  • Achieves and exceeds goals including performance goals, budget goals, team goals, etc
  • Develops specific goals and plans to prioritize, organize, and accomplish your work
  • Ensuring Exceptional Customer Service
  • Empowers employees to provide excellent customer service
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
  • Provides services that are above and beyond for customer satisfaction and retention
  • Responds effectively to guest problems and complaints
  • Managing and Conducting Human Resource Activities
  • Conducts training when appropriate
  • Ensures employees are cross-trained to support successful daily operations
  • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs)
  • Ensures disciplinary procedures and documentation support the Peer Review Process
  • Participates in training staff on menu items including ingredients, preparation methods and unique tastes
  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met•
  • Trains employees in safety procedures
  • Analyzes information and evaluating results to choose the best solution and solve problems
  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
    • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area
    • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area

BENEFITS- (Crescent Hotels & Resorts)

  • Health insurance • Dental insurance • Vision insurance • Life insurance • 401(k) • Paid time off (Personal days/ Vacation) • Room Discounts • Free Employee Meal (one per Shift)

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)

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