Banquets Line Cook- Faena Miami Beach- $2,000 Sign on Bonus

Faena Hotels and Residences LLC•Miami Beach, FL

About The Position

The Cook I in the Banquets department prepares, cooks, and presents high-quality food for banquet functions, catered events, weddings, conferences, and special events in accordance with Faena culinary standards. The role supports simultaneous events while maintaining consistent food quality, presentation, sanitation, and production, and works with banquet culinary leadership and kitchen colleagues to deliver exceptional guest experiences. The position includes reviewing banquet event orders and production schedules; preparing ingredients and menu items to standardized recipes, portions, and presentation standards; assisting with bulk production and banquet plating; coordinating food delivery with culinary and service teams; and supporting buffet, reception, plated dinner, cocktail reception, and action-station service. The Cook also maintains workstation cleanliness, food safety, product labeling and rotation, production records, inventory, and assigned equipment, and completes opening and closing duties. The role may involve extended shifts and work in hot, humid, fast-paced kitchen conditions.

Requirements

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.
Ability to stand and walk for extended periods during an eight-hour or longer shift.
Ability to regularly lift, carry, push, and pull up to 50 pounds, and up to 100 pounds with assistance or equipment.
Ability to bend, stoop, kneel, climb, and reach throughout the workday.
Ability to safely operate commercial kitchen equipment.
Ability to work in hot, humid, fast-paced kitchen environments.
Manual dexterity sufficient to prepare food safely and efficiently.
Ability to tolerate varying noise levels, temperature fluctuations, and exposure to cleaning chemicals.

Nice To Haves

Previous banquet production experience.
Previous five-star or fine-dining experience in banquet production.

Responsibilities

Comply with departmental policies, service procedures, sanitation standards, food safety requirements, and applicable health regulations.
Operate, maintain, and clean kitchen equipment properly.
Keep assigned workstations clean, organized, and sanitary throughout each shift.
Attend daily production meetings with the Banquet Sous Chef to review event schedules, production requirements, banquet event orders, menu changes, and dietary requests.
Review banquet event orders and production schedules to ensure menu items are prepared accurately and on time.
Prepare mise en place, ingredients, sauces, garnishes, and proteins according to production schedules.
Prepare menu items using standardized recipes, portion specifications, and presentation standards.
Fabricate meats, poultry, seafood, and vegetables for banquet production.
Assist with bulk production while maintaining consistent quality.
Label, date, store, and rotate food products using FIFO procedures.
Maintain production records and communicate shortages or additional product needs to the Banquet Sous Chef.
Assist with banquet plating during high-volume meal services.
Coordinate with culinary and banquet service teams to deliver food according to scheduled service times.
Support preparation for buffets, receptions, plated dinners, cocktail receptions, and action stations.
Prepare banquet hot boxes, transport carts, and service equipment for event service.
Monitor food quality and temperatures during production and service.
Assist with setup, replenishment, and breakdown of buffet stations and culinary displays.
Minimize food waste while meeting food cost objectives.
Maintain assigned-station inventory and communicate replenishment needs.
Support fellow culinary team members during periods of high business volume.
Maintain positive working relationships with banquet service staff, stewards, and culinary team members.
Follow company safety procedures to help maintain a safe workplace.
Complete opening and closing duties, including workstation setup, cleaning and sanitizing surfaces, storing unused food, wrapping and labeling products, rotating stock, cleaning equipment and utensils, restocking stations, and turning off equipment as directed.
Perform other duties assigned by culinary leadership.