Executive Chef - Lead Culinary Team & Banquets

Sheraton; Richmond (VA); On-site; USD 75,000 - 100,000; Full time

Benefits offered by this job

Health insurance

Paid Time Off

401K plan with company match

Hotel discounts

Paid holidays

Early access to earned wages

Company paid life insurance

Company paid short-term and long-term‑

Company paid accident and medical ind.

Job summary

Four Points by Sheraton Richmond is seeking an Executive Chef with strong management capabilities to attract, retain and motivate a large culinary team. The role requires hands-on leadership during service and special events, ensuring exceptional food quality, presentation, and compliance with health standards.

Responsibilities include hiring, training and evaluating staff, controlling food costs and payroll, and achieving financial targets while delivering outstanding service.

Qualifications

• 2–3 years of Executive Chef experience.
• Expertise in food product, presentation, quality and menu design.
• Strong leadership to manage a large, busy kitchen serving restaurant and banquets.
• Ability to manage all BOH standards, food & labor costs, with strong culinary skills and communication.
• Able to lift up to 50 lbs.

Responsibilities

• Lead and mentor kitchen staff in menu prep and presentation, ensuring quality.
• Oversee cooking during service and events, upholding health and safety standards.
• Hire, train, and evaluate culinary staff to build a high-performing team.
• Ensure policy and budget compliance, achieving financial targets and service excellence.
• Manage budgeting: food cost, payroll, overheads; report variances with actions.
• Adapt to fast-paced changes and address special guest requests.
• Interact professionally with guests during tastings and events.

Skills

Leadership

Menu design

Food safety

Staff development

Communication

Education

Culinary degree

Job description

Four Points by Sheraton Richmond is seeking an Executive Chef with strong management capabilities to attract, retain and motivate a large culinary team. The role requires hands-on leadership during service and special events, ensuring exceptional food quality, presentation, and compliance with health standards.

Responsibilities include hiring, training and evaluating staff, controlling food costs and payroll, and achieving financial targets while delivering outstanding service.