What are the responsibilities and job description for the Banquet & Production Chef (Full-Time) position at Miccosukee Resort & Gaming?
Title: Banquet & Production Chef
Job Summary:
We are looking for an experienced Banquet & Production Chef to join our team at Miccosukee Casino & Resort. As a valued team member, we are committed to delivering a memorable, impressive, caring, committed and original experience for our guests, our team members, and community. We uphold this commitment by providing a safe and enjoyable workplace where YOU are our number one priority. It is the MICCO way.
Miccosukee Casino & Resort is expanding, with completed projects including a new Smoking Room & Bar, a High Limit Slots area, and a VIP Lounge, all designed to enhance the guest experience. Future plans include a lazy river and water park, an over 2,000 capacity entertainment venue, and renovated hotel rooms to become a top South Florida destination.
We are proud to be recognized for both our workplace culture and guest experience. Miccosukee Casino & Resort has been awarded the 2023 Miami-Dade Favorites Gold Award for Best Casino, named Miami New Times’ Best of Miami Winner in 2024, and recognized as a USA Today Top Workplace in both 2024 and 2025.
We are seeking passionate, service-oriented individuals to join our exceptional team. If you’re ready to grow with us while enjoying competitive compensation, great benefits, and a fun work environment, we look forward to meeting you!
Qualifications
- Minimum three (3) years of leadership experience in high-volume banquet, hotel, resort, casino, convention center, or large-scale production kitchens. Sous Chefs with demonstrated leadership experience are encouraged to apply.
- Must be able to communicate in English, Spanish is a plus
- High school diploma or equivalent
- Must be able to obtain and maintain a Tribal Gaming License
- Working knowledge PC skills including MS Word and Excel
- Maintain physical stamina and proper mental attitude while dealing effectively with guests, management, team members, and outside contacts while working under pressure and meeting deadlines
- Must be able to frequently move freely about the property, maintain manual dexterity to operate job related equipment, such as telephones, copiers, etc., withstand various activities such as frequent walking, and withstand prolonged standing, stretching, bending and kneeling without restriction
- Must be able to work different shifts, which may include holidays and weekends
- Be able to work indoors and be exposed to various environmental contaminants including smoke
- Ability to lift or carry a minimum of 50 pounds unassisted in the performance of specific tasks assigned
- Must be able to work with others, communicate well, receive direction, and provide feedback when needed to achieve department goals and objectives
- Must maintain a positive attitude toward work and interface with guests in a congenial and polite manner
- Must be able to address stressful situations with clients with dignity and the utmost tact and politeness
- Must be able to touch and handle supplies in a safe and non-hazardous manner, maintaining proper hygiene, cleanliness, and disposal methods
- Experience leading teams of 10 culinary professionals preferred.
- Demonstrated experience improving systems, mentoring employees, and managing high-volume production.
- Experience with menu costing, inventory controls, labor management, and food cost analysis preferred.
Responsibilities
The Banquet & Production Chef partners directly with the Executive Chef in leading banquet operations while providing culinary support across the property's food and beverage outlets.
Primary responsibilities include:
- Lead banquet events ranging from intimate VIP dinners to functions exceeding 1,200 guests
- Direct banquet production while supporting culinary operations throughout the property
- Partner with the Executive Chef on menu development, operational planning, production scheduling, food cost management, and departmental initiatives
- Develop and implement Standard Operating Procedures (SOPs) that improve consistency, efficiency, and execution
- Supervise, coach, mentor, and develop culinary team members while fostering a culture of accountability and continuous improvement
- Review Banquet Event Orders (BEOs), coordinate production timelines, and ensure flawless execution of all events
- Maintain exceptional food quality, presentation, sanitation, and consistency throughout all operations
- Assist in inventory management, purchasing, waste reduction, and cost controls
- Collaborate with culinary leadership during ongoing expansion projects and operational improvements
- Ensure all local, state, Tribal, and company food safety and sanitation standards are maintained
- Promote teamwork and professionalism while maintaining the highest standards of guest service
- Perform additional duties as assigned
The Casino & Resort will function seven days a week, 24 hours a day. We may find it necessary to re-schedule shifts according to our business volume. You must be willing and available to fulfill these demands
While performing the duties of this job, the team member will be regularly required to walk, stand and sit. The associate will occasionally be required to climb and use balance. Additionally, the team member will frequently be asked to use hands and arms carry and lift items. Specific vision abilities required to perform this job include close vision and distance vision.
While performing the duties of this job, the team member may experience temperature fluctuations and moderate to high levels of noise. This is a smoking environment.