Banquet Culinary Lead: High-Volume Events & Team

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

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.