A beloved hotel with an enviable oceanfront location is now even better, following a $50 million renovation. Our newly redesigned Loews Miami Beach Hotel includes all-new touchpoints throughout the property. Welcome to a South Beach Icon, Reimagined.

Oversees all aspects of Banquet food preparation, according to approved standardized recipes.  Plates food for service, according to established plating/presentation criteria.  Ensures that all food served is of the highest quality and that it is ready to be served to the guest at the appropriate time.

Essential Functions and Responsibilities

10% Oversees preparation and production of all hot food items10 % Supervises Banquet/Cafeteria personnel and SaucierSupervises/set up and organization of work area with all necessary supplies and equipmentOversees/Receives, inspects, rotates all food products to ensure that only fresh, high quality ingredients are usedSupervises/preparation and storage of raw food products prior to final assembly of hot food itemsEnsures that all standardized recipes are followed in the preparation and assembly of cold menu itemsAssists Banquet/Cafeteria personnel with completion of all duties as neededMonitors plating of hot foods to ensure adherence to established plating/presentation guidelinesAdheres to established portion control guidelines, minimizes wasteMonitors finished product waiting for server pick up to ensure food is served promptly, notifies supervisor of any delays in serviceEnsures that a quality product is prepared and served in a timely mannerEnsures that all Governmental Food Sanitation Standards are followed at all timesMonitors refrigeration and holding temperatures, cleans and sanitizes work surfaces, washes hands frequentlyUses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendationsNotifies Engineering of any equipment malfunction or safety hazard immediatelyProvides Steward with timely notification of need for clean dishes, pots, pans etc.Ensures return of soiled pots, pans and cooking utensils to pot wash area, informs Steward of any HOT itemsReviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishesAttends BEO meetingsAttends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotelCommunicates daily with department employees to obtain/provide current information regarding daily activities/functions and upcoming eventsEvaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve sameConducts meeting with department employees as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activitiesInterviews, selects, trains, appraises, coaches, counsels and disciplines departmental employees according to Loews Hotels standardsOther duties as assigned

Supportive Functions and Responsibilities

Promotes and applies teamwork skill at all timesNotifies appropriate individual promptly and fully of all problems and/or unusual matters of significanceFollows New Hire Training and ongoing Star Service Competency program in accordance with hotel policyIs polite, friendly, and helpful to all guests, management and fellow employeesAttends all appropriate hotel meetings and training sessionsMaintains cleanliness and excellent condition of equipment and work areaExecutes emergency procedures in accordance with hotel standardsComplies with required safety regulations and proceduresComplies with hotel standards, policies and rulesRecycles whenever possibleRemains current with hotel information and changesComplies with hotel uniform and grooming standardsDecisivenessAgility in multitaskingAbility to make decisions on imperfect information

Qualifications

Excellent culinary skills and knowledge of food productions techniquesThorough knowledge and understanding of Food Service Sanitation StandardsThorough knowledge and understanding of kitchen equipment use and operationAbility to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 poundsOutstanding management, organizational, communication and leadership skillsAbility to speak, read and write EnglishAbility to work flexible schedule to include weekends and holidays

Education: 

High school degree required.  College degree preferred.

Experience: 

5 to 6 years' experience in quality food production, in an upscale hotel or freestanding restaurant; Two plus years Supervisory experience in quality food production, in an upscale hotel or freestanding restaurant