Fisher Island Club
  • Banquet
  • Miami Beach, FL, USA
  • Full Time

Medical, Dental, Vision, STD, LIFE, LTD, 401k. Free Parking

Responsible for food production needed for banquet functions and private parties. Accountable for all food costs for banquet functions. Supervise production personnel used for banquet events. Assist Sous Chef with Executive Chef's responsibilities during the latter's absence.

Primary Duties:

  • Manages food production including menu planning, costing, execution and employee supervision for banquet functions including holiday buffets, Sunday brunch and other special occasions.
  • When requested, assists with production of daily specials for restaurants.
  • Assists in the hiring, training and ongoing supervision including scheduling of all employees involved with banquet food production.
  • Assists or relieves the Sous Chef whenever reduced banquet volume allows.
  • Serves on the Banquet Function Committee to assist in the planning of food-related aspects of each special event.
  • Establishes and adheres to food cost goals for banquet functions; takes corrective action as necessary to help assure that financial goals are attained.
  • Attends departmental staff meetings.
  • Assures that food quality standards and pre-determined costs are attained on all banquet functions.
  • Sets-up plating line for functions and assists with plating duties.
  • Performs other special, ad hoc duties as requested by the Executive Chef.

Job Knowledge, Core Competencies and Expectations

    • Responsible for consistent use of safe work practices by all banquet staff.
    • Understands and consistently follows food safety practices.
    • Establishes and maintains professional standards of conduct and appearance.
    • Assists in preparing and interpreting the banquet event order (BEO).
    • Possess strong interpersonal, written and oral communication skills.
  • Knowledge of and ability to perform required role during emergency situations.


  • Degree from a post-secondary culinary arts training program.
  • A minimum of three years in a food preparation position encompassing all phases of food preparation and kitchen operation.

Working Conditions:

  • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
  • Push, pull or lift up to 50 pounds.
  • Continuous repetitive motions.
  • Work in hot, humid and noisy environment

This description is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances (changes in personnel, workload, rush jobs, emergencies, or technological developments) change.

Fisher Island Club
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