Banquet Chef

Conference Center; Leesburg (VA); Presencial; USD 60.000 - 85.000; Jornada completa

Descripción de la vacante

Conference Center in Leesburg, VA seeks a Kitchen Supervisor for full-time, high-volume banquet operations. You will design menus, oversee banquet events, and ensure top quality across all servings.

This role requires leadership, strong time management, and food-cost control, with SERV Safe certification preferred. You will coordinate with sales and operations to execute events across multiple venues.

Formación

• 2–4 years of culinary experience in high-volume settings.
• Culinary arts degree or formal apprenticeship preferred.
• Typical workplaces include hotels, resorts, convention centers or catering houses.
• Food safety certificates (SERV Safe) generally required.
• Strong leadership and time-management under pressure.

Responsabilidades

• Design and execute high-volume banquet menus and coordinate BEOs.
• Supervise, train, and schedule culinary staff.
• Track food usage, manage inventory, and cost out menus with sales and operations.
• Enforce health department guidelines, food safety, and hotel Safe standards.
• Coordinate plating timelines and buffet setups across events.

Conocimientos

Staff leadership

Time management under pressure

Food costing knowledge

Physical stamina

Strong leadership

Educación

Culinary arts degree or apprenticeship

Descripción del empleo

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

KITCHEN SALARY Full Time Leesburg, VA, US

Responsibilities

• Menu Planning & Execution: Design and execute high-volume banquet menus, coordinate Banquet Event Orders (BEOs), and ensure food quality matches client expectations.
• Staff Leadership: Supervise, train, and schedule the culinary, prep.
• Cost & Inventory Management: Track food usage, manage inventory, order ingredients, and cost out menus in collaboration with sales and operations.
• Safety & Sanitation: Enforce health department guidelines, (First-In, First-Out) rotation, food safety, and hotels Safe standards.
• Event Coordination: Synchronize plating timelines, buffet setups, and food-warming/holding temperatures across multiple simultaneous events.

Qualifications

• Experience: Typically requires 2 to 4 years of culinary experience, often including previous work as a Sous Chef, Banquet Sous Chef, or senior line cook in high-volume hotels, resorts, or catering houses.
• Education: A culinary arts degree or formal apprenticeship is frequently preferred, though high school diplomas paired with extensive hands-on experience are common.
• Common Workplaces: Hotels, resorts, convention centers, casinos, country clubs, and dedicated catering companies
• Certifications: Food handler cards and food safety certifications (such as SERV Safe) are generally required.
• Skills: Strong leadership, high-pressure time management, food costing knowledge, and physical stamina for long shift