Banquet Chef

The National Conference Center; Leesburg (VA); Presencial; USD 40.000 - 60.000; Jornada completa

Descripción de la vacante

The National Conference Center in Leesburg, VA is seeking an experienced kitchen leader to manage culinary operations for large-scale events, weddings, conferences, and catered functions. You will oversee high-volume production, lead kitchen staff, and ensure presentation and safety standards are met.

Responsibilities include menu planning, staff supervision, cost control, sanitation, and coordinating event timelines to deliver flawless experiences for clients.

Formación

• 2–4 years of culinary experience in high-volume hotels, resorts, or catering.
• Culinary arts degree or apprenticeship preferred; HS diploma with extensive hands-on experience acceptable.
• Food handler cards and food safety certifications (e.g., SERV Safe) generally required.
• Strong leadership, high-pressure time management, and food costing knowledge.

Responsabilidades

• Menu planning & execution: Design and execute high-volume banquet menus, coordinate BEOs, ensure food quality matches client expectations.
• Staff leadership: Supervise, train, and schedule the culinary staff.
• Cost & inventory management: Track food usage, manage inventory, order ingredients, cost out menus with sales/ops.
• Safety & sanitation: Enforce health dept guidelines, FIFO, food safety, Safe standards.
• Event coordination: Coordinate plating timelines, buffet setups, and food-warming/holding temperatures across events.

Conocimientos

Culinary experience

Leadership

Time management

Food costing

Food safety

Physical stamina

Educación

Culinary arts degree or apprenticeship

High school diploma with extensive hands-on experience

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

Manages the culinary operations for large-scale events, weddings, conferences, and catered functions, they oversee high-volume food production, lead kitchen staff, and ensure presentation and safety standards are met

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