"IF YOU CREATE THE STAGE SETTING AND IT IS GRAND, EVERYONE WHO ENTERS WILL PLAY THEIR PART." 
- Morris Lapidus 

A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau today reinvents the original vision of legendary architect Morris Lapidus - a stage where everyone plays their unique part. At Fontainebleau, striking design, contemporary art, music, fashion and technology merge into a vibrant new kind of guest experience. Guests are invited to enter a world where they are free to play, shop, dine, spa, meet or simply relax - however they define a perfect day. Situated on oceanfront Collins Avenue in the heart of Millionaire's Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach. Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach, and is thought to be the most significant building of Lapidus' career.

Responsible for the overall leadership, organization, and execution of banquet culinary operations in conjunction with the Executive Chef, Banquet Director, and Catering/Conference Services teams. Oversees the preparation and presentation of high-quality cuisine for banquets, conventions, weddings, special events, VIP functions, and external catering operations. Ensure consistent execution of culinary standards while maintaining appropriate food quality, presentation, food safety, labor productivity, food cost, and guest service standards. Provides leadership, direction, training, and development to the banquet culinary team and works collaboratively with other hotel departments to ensure the successful execution of events.

ESSENTIAL FUNCTIONS

• Minimum of 10 years of progressive culinary experience preferred, with significant experience in high-quality, high-volume hotel, resort, banquet, catering, convention, or large-scale event operations.
• Minimum of five years of culinary management experience preferred.
• Demonstrated experience leading large culinary teams in a high-volume banquet or catering environment.
• Strong knowledge of banquet production, including plated meals, buffets, receptions, hors d'oeuvres, canapés, action stations, and specialty events.
• Extensive knowledge of culinary techniques, food preparation, presentation, portion control, and quality standards.
• Strong understanding of food cost, labor cost, production planning, inventory control, and waste management.
• Ability to read and interpret banquet event orders, production schedules, recipes, and other operational documents.
• Strong organizational, communication, problem-solving, and leadership skills.
• Ability to effectively prioritize and manage multiple events and competing operational demands in a fast-paced environment.
• Demonstrated ability to train, coach, motivate, and develop culinary team members.
• Ability to establish and maintain effective working relationships with management, employees, vendors, and guests.
• Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, HACCP, and food safety.
• Experience working in a unionized workforce preferred.
• Proficiency with applicable culinary, inventory, scheduling, and food-cost systems preferred

• SKILLS AND KNOWLEDGE

  • Lead and oversee all aspects of banquet kitchen operations, including daily preparation, production, service, breakdown, and sanitation.
  • Collaborate with the Executive Chef, Banquet Director, Catering/Conference Services, and other operational leaders on menu development, event planning, and execution of banquet and catering menus.
  • Develop and implement innovative food concepts, recipes, and presentations utilizing a diverse range of cuisines and culinary styles while maintaining the culinary standards of the property.
  • Plan, organize, and oversee the production of high-volume banquet food, including plated meals, buffets, receptions, hors d'oeuvres, canapés, action stations, specialty events, and VIP functions.
  • Ensure accurate production planning, recipe adherence, portion control, presentation, and timely execution of banquet events.
  • Establish and maintain effective production systems, standardized recipes, preparation procedures, and quality-control processes to ensure consistency across all banquet functions.
  • Direct and supervise banquet culinary staff, providing leadership, coaching, training, and performance feedback to promote a high-performing and engaged team.
  • Assist with staffing, scheduling, labor planning, and deployment of culinary personnel based on business levels, event requirements, and operational needs.
  • Monitor and manage food cost, labor cost, product utilization, waste, and overall departmental productivity in accordance with established company standards and procedures.
  • Assist with inventory management, ordering, receiving, storage, and proper rotation of food products and supplies in coordination with Purchasing and Stewarding.
  • Maintain the highest standards of food quality, presentation, temperature, portion control, and consistency throughout banquet production and service.
  • Ensure compliance with all applicable health, sanitation, food safety, HACCP, OSHA, and company standards and procedures.
  • Conduct regular inspections of food preparation, storage, equipment, and work areas to ensure cleanliness, organization, safety, and operational readiness.
  • Coordinate closely with Banquet Operations, Stewarding, Catering/Conference Services, Purchasing, Engineering, and other departments to ensure seamless event execution.
  • Participate in pre-convention meetings, event planning meetings, tastings, and other operational meetings as required.
  • Review banquet event orders and related event documentation to ensure culinary requirements, special requests, dietary restrictions, timing, quantities, and presentation standards are properly communicated and executed.
  • Maintain effective communication with culinary leadership and other hotel departments regarding event changes, staffing requirements, production needs, and operational challenges.
  • Assist in the development and implementation of training programs and standard operating procedures for banquet culinary team members.
  • Stay current with culinary trends, products, techniques, equipment, and industry best practices and incorporate appropriate innovations into banquet operations.
  • Perform other related duties as assigned.

   

  EDUCATION AND EXPERIENCE

  • High school diploma or equivalent required.
  • Culinary degree, diploma, formal culinary training, or accredited apprenticeship program preferred.
  • Progressive culinary management experience in a luxury hotel, resort, convention, catering, or high-volume banquet operation preferred.
  • Food Safety Employee Training and/or applicable food protection certification required.
  • ServSafe or other recognized food safety certification preferred.