Banquet Cook

The Jefferson Hotel; Richmond (VA); On-site; USD 35,000 - 45,000; Full time

Benefits offered by this job

Opportunities for growth and development

Competitive pay

Employee meals

Parking

Uniforms provided

Job summary

The Jefferson Hotel in Richmond, VA is seeking a skilled Banquet Cook to enhance our culinary team. This full-time position demands a candidate who is energetic and able to work flexible AM and PM shifts, including weekends and holidays.

Responsibilities include preparing high-quality food for various events, ensuring strict adherence to food safety standards, and maintaining a clean work environment. Candidates should have 2-3 years of kitchen experience and preferably have experience with banquet cooking.

Join us at The Jefferson Hotel, where we prioritize excellence in service and culinary quality.

Qualifications

• Minimum of 2-3 years of experience in a professional kitchen.
• Experience with banquet or large-volume cooking strongly preferred.
• Knowledge of food safety regulations and kitchen sanitation practices.

Responsibilities

• Prepare high-quality food for events of all sizes.
• Follow production schedules to ensure timely service.
• Uphold a clean, organized, and sanitary work environment.

Skills

Strong knife skills

Ability to execute across all stations

Attention to detail

Effective communication skills

Education

High school diploma or equivalent

Culinary degree or certification

Job description

Job Details

Job Location: The Jefferson Hotel - RICHMOND, VA 23220

Position Type: Full Time

Job Shift: Any

Job Category: Cook/Chef

Overview

The Jefferson Hotel, a renowned Five Diamond property in Richmond, VA, is seeking a skilled and dependable Banquet Cook to join our culinary team. This position plays a vital role in executing high‑quality banquets and special events throughout the property. The ideal candidate is career‑minded, energetic, and thrives in a fast‑paced, team‑oriented environment where timing, consistency, and attention to detail are paramount.

Banquet Cooks must be able to work flexible AM and PM shifts, including weekends and holidays, as dictated by the hotel’s event schedule.

Key Requirements

• Availability: Must be able to work any day of the week, including weekends and holidays, with flexibility for both AM and PM shifts based on business needs.
• Experience: Previous experience in a full-service kitchen required; banquet or high-volume event cooking preferred.
• Skills: Strong knife skills, ability to execute across all stations, and understanding of prep, timing, and presentation standards.
• Work Ethic: Hard‑working, self‑motivated, efficient, and organized, with attention to detail and commitment to excellence.
• Team Fit: Positive attitude, effective communication skills, and a collaborative approach within a fast‑paced kitchen environment.
• Professionalism: Reliable, punctual, and able to represent The Jefferson Hotel’s standards of quality and service.

Basic Functions & Scope

• Prepare and execute all food items for banquets and special events under the direction of the Banquet Sous Chef and Executive Chef.
• Work efficiently across a variety of stations, maintaining standards of quality and consistency.
• Follow recipes and instructions precisely, adjusting based on scale and volume requirements.
• Assist in the setup and breakdown of banquet kitchen stations, ensuring cleanliness and readiness.
• Maintain food safety and sanitation standards throughout all shifts.

Duties & Responsibilities

• Prepare high‑quality food for events of all sizes, from plated dinners to buffets and receptions.
• Follow production schedules and timelines to ensure timely service.
• Ensure food is cooked, held, and served at proper temperatures and according to hotel standards.
• Communicate clearly with fellow cooks, banquet captains, and service teams to ensure smooth execution.
• Uphold a clean, organized, and sanitary work environment at all times.
• Demonstrate flexibility and professionalism during last‑minute changes or high‑pressure event execution.
• Participate in ongoing training and development opportunities.

Qualifications

• High school diploma or equivalent required; culinary degree or certification preferred.
• Minimum of 2–3 years of experience in a professional kitchen.
• Experience with banquet or large-volume cooking strongly preferred.
• Knowledge of food safety regulations and kitchen sanitation practices.
• Must be punctual, reliable, and maintain a professional appearance.

Benefits

Team members enjoy opportunities for growth and development within our distinguished culinary program, along with competitive pay, employee meals, parking, and uniforms provided.