Banquets Cook I

Faena Hotels and Residences LLC•Miami Beach, FL

4h•Onsite

About The Position

The Cook I role in the Banquets department is responsible for preparing, cooking, and presenting high-quality food for banquet functions, catered events, weddings, conferences, and special events in accordance with Faena culinary standards. This position ensures consistency in food quality, presentation, sanitation, and production while supporting the execution of multiple events simultaneously. The Cook I works collaboratively with banquet culinary leadership and fellow kitchen team members to deliver exceptional guest experiences.

Requirements

Previous banquet production experience preferred.
Knowledge of banquet production methods and large-scale food preparation.
Ability to work multiple events simultaneously while maintaining exceptional quality.
Strong understanding of food safety, sanitation, and HACCP standards.
Ability to work a flexible schedule including evenings, weekends, holidays, and extended hours based on business demands.
Excellent organizational and time management skills.
Ability to work effectively in a fast-paced, team-oriented environment.
Previous five star/fine dining experience in banquet production preferred.

Responsibilities

Maintain complete knowledge of and comply with all departmental policies, service procedures, sanitation standards, and food safety requirements.
Maintain complete knowledge of proper operation, maintenance, and cleaning of all kitchen equipment.
Maintain cleanliness, organization, and sanitation of assigned workstations throughout each shift.
Follow all State, Local Health Department, and Resort sanitation regulations.
Attend daily production meetings with the Banquet Sous Chef to review event schedules, production requirements, banquet event orders (BEOs), menu changes, and special dietary requests.
Review daily banquet event orders and production schedules to ensure all menu items are prepared accurately and on time.
Prepare mise en place, ingredients, sauces, garnishes, and proteins according to banquet production schedules.
Prepare menu items following standardized recipes, portion specifications, and presentation standards.
Fabricate meats, poultry, seafood, and vegetables according to banquet production requirements.
Assist with bulk production while maintaining consistency and quality expected of luxury hospitality.
Ensure proper labeling, dating, storage, and rotation of all food products using FIFO procedures.
Maintain production records and communicate shortages or additional product needs to the Banquet Sous Chef in a timely manner.
Assist with banquet plating during high-volume meal services while maintaining consistency and presentation standards.
Coordinate with culinary and banquet service teams to ensure food is delivered to banquet functions according to scheduled service times.
Support buffet, reception, plated dinner, cocktail reception, and action station preparation as assigned.
Ensure banquet hot boxes, transport carts, and service equipment are stocked and prepared for off-site or on-property event service.
Monitor food quality and temperatures throughout production and service to ensure compliance with health and safety standards.
Assist with the setup, replenishment, and breakdown of banquet buffet stations and culinary displays.
Minimize food waste while maintaining established food cost objectives.
Maintain inventory of assigned station and communicate replenishment needs.
Assist fellow culinary team members during periods of high business volume.
Maintain positive working relationships with banquet service staff, stewards, and fellow culinary team members.
Participate in maintaining a safe workplace by following all company safety procedures.
Complete opening and closing responsibilities including: Setting up assigned workstation, Cleaning and sanitizing all work surfaces, Returning unused food to designated storage areas, Properly wrapping, labeling, dating, and rotating products, Cleaning equipment and utensils, Restocking stations for the following shift, Turning off equipment as directed.
Perform other duties assigned by culinary leadership.