Banquet Chef

The National Conference Center • Leesburg, VA

2d

About The Position

Manages culinary operations for large-scale events, weddings, conferences, and catered functions. The role oversees high-volume food production, leads kitchen staff, and ensures that presentation and safety standards are met.

Requirements

• Typically 2 to 4 years of culinary experience, often including previous work as a Sous Chef, Banquet Sous Chef, or senior line cook in high-volume hotels, resorts, or catering houses.
• Food handler cards and food safety certifications, such as ServSafe, are generally required.
• Strong leadership, high-pressure time management, food costing knowledge, and physical stamina for long shifts.

Nice To Haves

• A culinary arts degree or formal apprenticeship is frequently preferred.

Responsibilities

• Design and execute high-volume banquet menus, coordinate Banquet Event Orders (BEOs), and ensure food quality meets client expectations.
• Supervise, train, and schedule culinary and prep staff.
• Track food usage, manage inventory, order ingredients, and cost out menus in collaboration with sales and operations.
• Enforce health department guidelines, First-In, First-Out rotation, food safety, and hotel standards.
• Coordinate plating timelines, buffet setups, and food-warming and holding temperatures across multiple simultaneous events.

What This Job Offers

• Job Type: Full-time
• Education Level: No Education Listed