Banquet Chef

Founders Inn and Spa Tapestry Collection by Hilton; Virginia Beach (VA); On-site; USD 47,000 - 49,000; Full time

Benefits offered by this job

401(k) with Company Match

Employee Meal Every Shift

Tuition Remission at Regent University

Career Growth Opportunities

Job summary

The Founders Inn & Spa, Tapestry Collection by Hilton, seeks a Banquet Chef to lead the culinary operations for weddings and events. You will manage food production, execution, and team leadership while ensuring high quality and consistency.

The role requires 3-5 years of experience, strong leadership skills, and flexible hours to accommodate our banquet business demands. Join us to create memorable experiences for our guests.

Qualifications

• 3-5 years of culinary experience, preferably in a hotel or catering environment.
• Previous supervisory or leadership experience in a culinary setting.
• Strong commitment to food quality and consistency.

Responsibilities

• Lead preparation and presentation of food for banquet events.
• Plan and execute multiple banquet events simultaneously.
• Supervise and train banquet culinary team members.

Skills

Food preparation

Leadership

Culinary training

Inventory management

Event execution

Sanitation knowledge

Communication skills

Education

Culinary education or training

Job description

Compensation: $47,000–$49,000 annually, commensurate with experience

Lead Exceptional Events. Create Memorable Experiences.

At The Founders Inn & Spa, Tapestry Collection by Hilton, our culinary team plays an essential role in creating memorable experiences for weddings, conferences, celebrations, and special events.

We are seeking an experienced and motivated Banquet Chef to lead our banquet culinary operation. This is an excellent opportunity for a culinary professional who enjoys leading a team, executing high-volume events, and delivering exceptional food with consistency, creativity, and attention to detail.

The Banquet Chef reports to the Executive Chef and is responsible for the daily operation of the banquet kitchen, including food production, event execution, team leadership, food safety, inventory, cost control, and collaboration with Banquet Operations and Conference Services.

The selected candidate is expected to begin September 4, 2026 and will have the opportunity to train alongside our current Banquet Chef through approximately mid-November 2026. This transition period is designed to provide hands‑on training in our banquet operations, culinary standards, team structure, BEO processes, menus, and upcoming events before assuming full responsibility for the role.

Anticipated Start Date: September 4, 2026

• 401(k) with Company Match
• Hilton Team Member Travel Program – Enjoy discounted stays at Hilton hotels worldwide
• Complimentary Employee Meal Every Shift
• 100% Tuition Remission at Regent University
• Career Growth & Advancement Opportunities

Key Responsibilities

As our Banquet Chef, you will:

• Lead the preparation, production, and presentation of food for banquet events while maintaining established recipes, portion standards, and quality expectations.
• Plan and execute multiple banquet events simultaneously, including plated meals, buffets, receptions, meetings, and special events.
• Review Banquet Event Orders (BEOs) daily and ensure all culinary requirements, changes, guarantees, and event details are understood and properly executed.
• Coordinate plate‑out, buffet setup, and service times with Banquet Captains and Banquet Management.
• Partner with the Executive Chef regarding daily and weekly banquet forecasts, special events, staffing, and production needs.
• Plan mise en place, production schedules, food quantities, and requisitions to ensure the kitchen is fully prepared for upcoming events.
• Ensure products and supplies are ordered within established deadlines and sufficient preparation time is provided for upcoming functions.
• Supervise, train, coach, and provide direction to banquet culinary team members.
• Promote teamwork and effective communication between the banquet kitchen, main kitchen, Stewarding, Conference Services, and other Food & Beverage operations.
• Respond promptly to time‑sensitive communication from Conference Services Managers and other hotel leaders.
• Maintain proper food rotation using FIFO procedures and reduce food waste through effective production planning and cross‑utilization.
• Monitor food costs and partner with the Executive Chef to ensure banquet culinary operations meet established budget expectations.
• Conduct monthly inventory according to hotel standards.
• Ensure proper breakdown of banquet functions and appropriate storage, transfer, or reuse of food products.
• Maintain clean, organized, sanitary, and safe kitchen work areas.
• Ensure food is properly labeled, covered, stored, rotated, and maintained at appropriate temperatures.
• Report equipment concerns, maintenance needs, and safety issues promptly to the Executive Chef.
• Assist other Culinary Managers and Food & Beverage outlets when business levels or operational needs require.
• Follow all hotel, Hilton, food safety, sanitation, and departmental standards.

The Ideal Candidate

We're looking for a culinary leader who takes pride in both the food and the team behind it.

The successful candidate will bring:

• 3–5 years of professional culinary experience, preferably in a hotel, conference center, banquet, catering, or high‑volume environment.
• Previous culinary supervisory or leadership experience.
• Culinary education or formal culinary training preferred.
• Experience successfully executing multiple banquet events simultaneously.
• Strong knowledge of food preparation, sanitation, food safety, inventory, and kitchen operations.
• Experience managing food costs, ordering, production quantities, and waste.
• Strong leadership, coaching, organizational, and communication skills.
• Ability to read and execute BEOs accurately.
• Creativity and a strong commitment to food quality, presentation, and consistency.
• Ability to remain organized and composed in a fast‑paced culinary environment.
• A collaborative leadership style and commitment to delivering exceptional guest experiences.

Schedule & Availability

Hospitality is a seven‑day‑a‑week operation. The Banquet Chef must have the flexibility to work a schedule based on banquet and hotel business needs, including early mornings, evenings, weekends, holidays, and special events.

Physical & Work Environment

This is an active culinary leadership position performed primarily in a commercial kitchen and banquet environment. The position requires prolonged standing and walking, frequent bending and reaching, pushing and pulling, and the ability to lift and carry items associated with kitchen operations.

The Banquet Chef regularly works around hot cooking equipment, refrigeration and freezer areas, kitchen machinery, food products, cleaning materials, and moderate to high noise levels.

Reasonable accommodations may be provided to enable qualified individuals with disabilities to perform the essential functions of the position.

Why The Founders Inn & Spa?

At The Founders Inn & Spa, you'll have the opportunity to lead a talented culinary team while creating dining experiences for everything from intimate meetings to large‑scale celebrations.

As part of Tapestry Collection by Hilton, our team is committed to hospitality, quality, teamwork, and creating memorable experiences for every guest.

The Founders Inn & Spa, Tapestry Collection by Hilton, is an Equal Opportunity Employer.

Founders Inn and Spa Tapestry Collection by Hilton