**About us:** As the world's largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand. Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world. At InterContinental Hotels & Resorts® we want our guests to feel special, cosmopolitan and In the Know which means we need you to: + Be charming by being approachable, having confidence and showing respect. + Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done. + Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special. A Shining Star Among Downtown Miami Hotels, the InterContinental Miami features the city's premier accommodations, convention, and meeting facilities. Overlooking sparkling Biscayne Bay, we provide a secure, inviting environment in a well-established area of the city. Priding ourselves on being **ONE GREAT TEAM** and honored as one of the **TOP WORKPLACES** of South Florida by the Sun Sentinel for the eight year. **Your day to day:** As the **Banquet Chef** , you will oversee the preparation, plating, and quality of food and beverage items for banquet functions. Responsible for menu planning and development and cost control. Adhere to federal, state and local regulations concerning health safety or other compliance requirements. **_DUTIES AND RESPONSIBILITIES:_** + Supervise activities of assigned staff, communicate goals, and assign/schedule work to ensure proper coverage. Communicate and enforce policies and procedures. + Recommend and initiate disciplinary or other staffing/human resources-related actions in accordance with company rules and policies. Alert management of potentially serious issues. Assist with employee selection, training and development, and performance coaching. + Develop new menu concepts. Prepare, test, and cost out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions. + Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste. + Inspect the cleanliness of the line floor and kitchen stations. Maintain and strictly abide by proper storage procedures and state sanitation and health regulations. Notify Engineering of any maintenance and repairs needs. + Review the following day’s menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures. + Ensure that kitchen is prepared for the following day’s work. Ensure that all equipment is in proper operational condition and is cleaned on a regular basis. Assist in determining the minimum and maximum stocks of all food, cooking supplies, and equipment. + Assist sales, catering, and banquet staffs with banquets, parties and other special events. + Assist in cooking and food preparation as required. + Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. + Interact with outside contacts: + Guests – to ensure their total satisfaction + Vendors – to order supplies and equipment and ensure best prices and quality + Health Department and other regulatory agencies – regarding safety matters and kitchen inspections + Perform other duties as assigned. **_ACCOUNTABILITY:_** Primary duty is professional chef work and supervision of other culinary employees in a large full-service, resort, or luxury hotel with high catering/banquet volume typically serving more than 500 people. **What we need from you:** **_Qualifications and Requirements:_** Advanced culinary training and three years of experience as a chef, or equivalent combination of education and culinary/kitchen operations experience. Degree or certificate in culinary arts preferred. This job requires ability to perform the following: · Carrying or lifting items weighing up to 50 pounds · Moving about the kitchen · Handling food, objects, products and utensils · Bending, stooping, kneeling Other: + Communication skills are utilized a significant amount of time when interacting with subordinates and coworkers. + Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently. + Reading and writing abilities are utilized often when giving and receiving instructions, and preparing and documenting recipes. + Problem solving, reasoning, motivating, organizational and training abilities are used often. + Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency. + May be required to work nights, weekends, and/or holidays. **What we offer:** The salary range for this role is $70,000 - $75,000 annually. We offer a comprehensive package of benefits including paid time off, medical/dental/vision insurance, 401(k), and many other benefits to eligible employees. Additionally, hotel discounts worldwide are available as well as access to a wide variety of discount programs and the chance to work with a great team of people. Most importantly, we'll give you the room to be yourself. IHG is an equal opportunity employer: Minorities/ Females/ Veterans/ Disabled. Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today. **Important information** : + The salary range listed is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee’s pay position within the pay range will be based on several factors, including relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs. + No amount of pay is considered to be wages or compensation until it is earned, vested, and determinable. The amount and availability of any bonus, commission, or other form of compensation allocable to a particular employee remain in the Company's sole discretion unless and until paid and may be modified at the Company’s sole discretion, consistent with the law. + If you require reasonable accommodation during the application process, please click here . + IHG does not accept applications, inquiries, or unsolicited CVs/resumes from staffing or recruiting agencies. Please click here for our agency policy. At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. We firmly believe that all our colleagues deserve to be treated equally and have the same opportunities to develop and grow their skills within our business and provide equal employment opportunities to all applicants and colleagues without regard to an individual's, race, color, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law.