Banquet Chef

THE WILLIAMSBURG WINERY, LTD.•Williamsburg, VA

31d•Onsite

About The Position

The Williamsburg Winery is seeking an experienced and motivated Banquet Chef to lead the culinary execution of our Events and Weddings team. This role is responsible for delivering exceptional food experiences for weddings, private events, and large-scale functions while overseeing all banquet kitchen operations. The ideal candidate balances creativity with operational discipline, bringing strong leadership, cost control, and a passion for memorable guest experiences. Summary Responsible for the smooth, efficient execution of food preparation and service for public and private on-site events. Oversees and participates in the day-to-day culinary operations of the banquet kitchen. Tracks banquet kitchen budgeting, food cost control, inventory management, and waste reduction. Ensures compliance with company standards, food safety requirements, and all applicable health regulations. Manages staffing, scheduling, training, and performance within the banquet kitchen. Operates as the primary culinary leader for the Events and Weddings department.

Requirements

Minimum of 2-3 years of experience in banquet, catering, or high-volume event culinary operations.
Availability to work nights, weekends, holidays, and flexible hours based on event schedules.
Ability to stand for extended periods and lift, move, and carry up to 55 lbs.
Highly organized, detail-oriented, and able to multitask in a fast-paced, event-driven environment.
Strong communication skills and the ability to lead a team effectively under pressure.

Nice To Haves

Previous leadership or supervisory experience strongly preferred.
Culinary degree preferred but not required.

Responsibilities

Train all banquet kitchen staff in safe operating procedures, proper equipment use, food handling standards, and company policies.
Establish and enforce standard operating procedures, menu execution standards, and quality expectations.
Review employee performance and provide timely, constructive feedback to support professional growth and accountability.
Maintain a consistent disciplinary and performance management framework in accordance with company policy.
Conduct daily pre-event briefings, reviewing Banquet Event Orders (BEOs), staffing assignments, timelines, and priorities.
Lead by example and represent the Company in a professional, courteous, and guest-focused manner at all times.
Lead and actively participate in food preparation, execution, and plating for all banquet events.
Develop, maintain, and update banquet and catering menus, including seasonal and custom event offerings.
Ensure accurate execution of menus based on approved BEOs, client specifications, and event timelines.
Oversee ordering, receiving, and inspection of food and supplies to ensure quality, freshness, and consistency.
Provide hands-on leadership during events to ensure food quality, presentation, timing, and guest satisfaction.
Assist other culinary outlets as operational needs require while maintaining primary responsibility for event execution.
Manage banquet kitchen food and supply inventory with a focus on cost control and efficiency:
Maintain proper storage, labeling, and rotation
Minimize waste through forecasting and portion control
Conduct monthly inventories on the last day of each month
Monitor food costs and labor usage to stay within established budgets and financial targets.
Maintain kitchen cleanliness and sanitation standards in compliance with VDACS, local health department regulations, and company guidelines.
Create, update, and enforce station-specific daily and weekly cleaning checklists, ensuring consistent completion and accountability.