Banquet Culinary Lead—Menu Innovation & High-Volume Service

Crescent Hotels & Resorts; Williamsburg (VA); On-site; USD 50,000 - 59,000; Full time

Benefits offered by this job

Health Insurance

Pension Plan

Vision Plan

Medical & Dependent care FSA

Paid Time Off

Holiday Pay

401(k) Plan

Life Insurance

Disability Insurance

Job summary

Colonial Williamsburg Foundation is seeking a Restaurant Chef to lead kitchen operations, develop and implement menus, and ensure the highest quality, presentation, and flavor for the dining room. You will work with Guest Service managers to align with policies and standards across the foundation, delivering outstanding guest satisfaction and revenue growth.

The role requires 2-year degree or equivalent, strong culinary skills, English fluency, and ability to train cooks, manage costs, and

Qualifications

• 2-year associate or technical degree or ACF certification.
• Progressive track record in deluxe hotel, resort or restaurant groups.
• Fluency in English (reading, writing and speaking).

Responsibilities

• Produce high-quality cuisine and oversee all kitchen food production.
• Train cooks and chefs to advance skills and productivity.
• Ensure freshness and accuracy of products and presentations.
• Maintain accurate production sheets and costing for events.
• Fill open shifts with precise execution and manage station expediting.
• Assist in menu concept development and proposals.
• Ensure sanitation procedures and safety standards are followed.
• Support food and labor cost containment through costing projects.
• Communicate effectively with kitchen and front-of-house teams.
• Lead daily line-ups and coordinate with clients for security and reassurance.

Skills

Fluency in English

Team leadership

Communication

Culinary excellence

Education

2-year degree or technical certification

Tools

Sanitation Course

Job description

Colonial Williamsburg Foundation is seeking a Restaurant Chef to lead kitchen operations, develop and implement menus, and ensure the highest quality, presentation, and flavor for the dining room. You will work with Guest Service managers to align with policies and standards across the foundation, delivering outstanding guest satisfaction and revenue growth.

The role requires 2-year degree or equivalent, strong culinary skills, English fluency, and ability to train cooks, manage costs, and