Banquet Chef

Sitting right on the sand in Sunny Isles Beach, The Sunny is more than a hotel—it’s a place shaped by genuine hospitality, thoughtful design, and the kind of moments people want to return to. And we’re building a team who knows how to bring that feeling to life, one exceptional guest experience at a time.

We offer:

• A stunning oceanfront workplace you’ll actually look forward to walking into
• Opportunities across the hotel — front desk, housekeeping, food & beverage, spa, and more
• A team culture built on warmth, curiosity, and genuine care
• Real room to grow within a family-owned hospitality group that invests in its people and the work they’re proud to do

Responsibilities

• Banquet Operations
  • Oversee all banquet kitchen operations, including menu execution, prep, plating, and service timing.
  • Supervise and train banquet culinary team members.
  • Collaborate with the Executive Chef, Sous Chefs, and Banquet Manager to ensure event success.
  • Maintain food quality, temperature, and presentation standards during high-volume events.
  • Ensure compliance with sanitation and safety regulations.
  • Conduct tastings for upcoming events and assist in menu development and costing.
• Outlets Support (Non-Banquet Days
  • Provide leadership and support to outlet chefs in daily prep, service, and organization.
  • Assist with production for breakfast, lunch, and dinner services as needed.
  • Work with the outlet teams to reinforce consistency, cleanliness, and organization.
  • Support ordering, receiving, and inventory control for all outlets.
  • Participate in recipe development and cross-training initiatives.

• Administrative & Leadership Duties
  • Schedule and manage banquet culinary staff according to event volume.
  • Control food and labor costs through efficient production and waste management.
  • Maintain accurate prep lists, banquet event orders (BEOs), and production sheets.
  • Lead by example with a hands-on, collaborative leadership style.
  • Foster a positive, team-oriented culture aligned with hotel values.

Qualifications

• Minimum 3–5 years in a high-volume banquet or resort environment.
• Strong leadership and communication skills.
• Excellent organizational skills and ability to manage multiple functions simultaneously.
• Knowledge of food safety, HACCP, and banquet service timing.
• Culinary degree or equivalent experience preferred.

Work Schedule

• Flexible schedule based on event volume.
• During banquet events: full focus on banquet production and execution.
• During non-banquet days: full support to restaurant outlets and general culinary operations.

Benefits

Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US.   A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners’ mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company’s heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Hotels and Davidson Restaurant Group.

In keeping with the company’s heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families.

• Multiple Tiers of Medical Coverage
• Dental & Vision Coverage
• 24/7 Teledoc service
• Free Maintenance Medications
• Pet Insurance
• Hotel Discounts
• Tuition Reimbursement
• Paid Time Off (vacation, sick, bereavement, and Holidays).
• 401K Match

EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation

Davidson Hospitality is a drug free workplace.  Pre-employment drug test and background check required.  We participate in E-Verify.