Banquet & Events Sous Chef – Luxury Resort Team Lead

Salamander Collection; Middleburg (VA); On-site; USD 65,000 - 72,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

401(k) with company match

Employee hotel rates

Discounts on resort amenities

Professional development and career-op

Job summary

Salamander Middleburg in Middleburg, VA, is seeking a hands-on Sous Chef focused on banquet and event culinary operations, with coverage for restaurants and other outlets as needed.

Reporting to the Executive Chef, you will supervise food prep and service for weddings, corporate events, and receptions, while helping develop the culinary team and ensuring high standards of quality, presentation, sanitation, and efficiency.

Qualifications

• Two years of culinary leadership or supervisory experience in a luxury hotel, resort, catering operation, or fine dining restaurant.
• Banquet operations, high-volume cooking, catering, and event food production experience.
• Ability to coordinate multiple functions while maintaining quality and meeting service deadlines.
• Strong knife skills and proficiency in cooking techniques and commercial kitchen equipment.
• Experience reading and executing Banquet Event Orders (BEOs).
• Culinary degree or accredited apprenticeship preferred.
• Proficiency in Microsoft Word, Excel, and Outlook.
• Strong verbal and written communication skills in English.

Responsibilities

• Banquet and Event Execution: Supervise food preparation and service for plated dinners, buffets, receptions, weddings, meetings, and catered functions.
• Production Planning: Review BEOs and coordinate preparation schedules, food quantities, staffing needs, and service timing.
• Culinary Quality: Ensure consistent recipe execution, portion control, flavor, presentation, and proper food temperatures.
• Team Supervision: Train, mentor, and guide cooks and culinary team members with hands-on support.
• Menu Support: Assist leadership with seasonal menus, standardized recipes, and dietary accommodations.
• Kitchen Operations: Assist with purchasing, receiving, storage, inventory management, and organization.
• Cost Control: Monitor food usage, reduce waste, and support labor management.
• Food Safety: Maintain clean, safe, sanitary kitchen and uphold safety standards.
• Department Collaboration: Communicate with Banquets, Catering, and other resort teams for coordinated service.
• Resort Coverage: Support restaurants and other outlets when needed.

Skills

Culinary leadership

Banquet operations

High-volume cooking

Event food production

Reading BEOs

Knife skills

Inventory management

Food cost controls

English proficiency

Education

Culinary degree or accredited apprenticeship

Tools

Microsoft Word

Microsoft Excel

Outlook

Job description

Salamander Middleburg in Middleburg, VA, is seeking a hands-on Sous Chef focused on banquet and event culinary operations, with coverage for restaurants and other outlets as needed.

Reporting to the Executive Chef, you will supervise food prep and service for weddings, corporate events, and receptions, while helping develop the culinary team and ensuring high standards of quality, presentation, sanitation, and efficiency.