Executive Banquet Chef

Kalahari Resorts & Conventions•Woodford, VA

About The Position

Kalahari Resorts & Conventions is seeking a Executive Banquet Chef. In this role, you’ll oversee the banquet kitchen operations and support the preparation and execution of high-quality food for all banquet events. You’ll be responsible for leading, training, and directing banquet culinary staff while upholding strict quality, sanitation, and safety standards, ensuring a consistent and exceptional guest experience. You’ll also be responsible for controlling costs, minimizing waste, and maintaining efficient kitchen operations that support the resort’s overall success. As part of our leadership team, you’ll embody our Promise to Lead with Love—guiding, supporting, and inspiring associates while delivering extraordinary guest experiences. You’ll elevate the guest experience by delivering consistently exceptional, well-executed culinary offerings for large-scale events while ensuring every detail meets the resort’s quality and presentation standards. You’ll also enhance the associate experience through hands-on leadership, mentorship, and a commitment to safe, efficient kitchen operations that empower teams to perform at their best. The anticipated hire date for this position is Spring 2026.

Requirements

4+ years’ experience in high-volume banquet kitchen experience, plated meals, and event execution.
5+ years of culinary supervisory experience in banquet and food service with inventory, purchasing knowledge, and control.
Prior experience with P&L accountability and/or managed food service experience with a proven ability to successfully control food costs is needed.
Knowledge of state and local food safety regulations, with valid ServSafe Certificate or ability to quickly gain certification.

Nice To Haves

Bilingual in English and Spanish.
Previous work experience with a family-owned company.

Responsibilities

Lead and oversee all banquet culinary operations, ensuring consistent execution, quality, and presentation for high-volume events and functions.
Manage, train, schedule, and develop banquet culinary teams to maintain service excellence, engagement, and operational readiness.
Collaborate with catering, events, and culinary leadership to plan menus, forecast production needs, and execute events efficiently and on time.
Uphold and enforce food safety, sanitation, and cleanliness standards across all banquet kitchen and storage areas.
Control food costs through effective inventory management, waste reduction, and adherence to established budgets and production standards.