Banquet Chef

Description

José Andrés Group (JAG), led by Chef José Andrés, is known for creating exceptional dining experiences through culinary innovation, outstanding hospitality, and a values-driven culture.

At The Ritz-Carlton, South Beach
, José Andrés Group brings its culinary vision to one of Miami Beach's premier luxury destinations. The property offers an extensive collection of indoor and outdoor event spaces for weddings, corporate gatherings, social celebrations, receptions, conferences, and large-scale events.

The Banquets Culinary team plays an essential role in bringing these experiences to life, combining the culinary creativity and standards of José Andrés Group with the precision, personalization, and service expected within a luxury hotel environment.

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.

• Lead all culinary operations for banquets, weddings, corporate functions, receptions, meetings, social celebrations, and special events.
• Maintain overall responsibility for culinary preparation, production, presentation, and execution of assigned events.
• Ensure every event reflects JAG culinary standards and the expectations of a luxury hospitality environment.
• Maintain an active and visible leadership presence during production and major events.
• Oversee simultaneous events of varying sizes, service styles, and culinary requirements.
• Establish clear standards for food quality, flavor, temperature, portioning, presentation, and consistency.
• Anticipate operational challenges and proactively develop solutions.
• Serve as the primary culinary leader for banquet and event operations.

• Review all upcoming Banquet Event Orders (BEOs)to understand menus, guest counts, service styles, timelines, dietary requirements, and special requests.
• Participate actively in BEO, event-planning, and operational meetings.
• Translate BEO requirements into detailed production plans, prep lists, staffing plans, and timelines.
• Identify equipment, product, labor, and production requirements well in advance of each event.
• Review changes to BEOs and ensure updated information is communicated accurately to the culinary team.
• Partner with Event Sales and Banquet Operations to evaluate customized culinary requests.
• Ensure allergies, dietary restrictions, VIP requirements, and special requests are clearly documented and executed.
• Coordinate culinary timelines with Banquet Operations to ensure proper service pacing.

• Oversee production for plated dinners, buffets, receptions, passed hors d'oeuvres, chef-attended stations, breakfasts, lunches, breaks, and customized event experiences.
• Establish daily and…