Executive Banquet Chef

OTH Hotels Resorts • Lynchburg, VA

6d • Onsite

About The Position

The Executive Banquet Chef at The Virginian Hotel, a Curio Collection hotel in downtown Lynchburg, VA, is responsible for overseeing all food production and menu design for Banquet Events, the Marigold Cafe, The Rooftop Breakfast, and Amenities. This role oversees daily banquet culinary operations, kitchen production, inventory control, preparation and presentation, and culinary team leadership while driving innovation and operational excellence. Whether it’s a meal at the Marigold Cafe, a wedding, corporate retreat, or other upscale event, our goal is to provide an exceptional dining experience. We strive to offer creative menus, beautifully plated dishes, and excellent customer service.
This position operates in a fast-paced, high-demand kitchen environment with constant standing, walking, and hands-on culinary execution. The role involves exposure to heat, cold, humidity, noise, and commercial kitchen equipment, as well as frequent use of knives, slicers, ovens, and other industrial cooking tools. Physical demands include lifting heavy items, managing multiple production areas, and maintaining sustained operational presence throughout service periods. Success in this role requires strong leadership, culinary expertise, and the ability to balance creativity with cost control and efficiency.

Requirements

• Associate degree or higher in Culinary Arts or equivalent apprenticeship preferred.
• Minimum of 5 years of culinary experience in a hotel, resort, or restaurant required; at least 2 years as an Executive Banquet Chef or similar culinary leadership role required.
• Strong culinary leadership and kitchen management skills
• Expertise in menu development, food cost planning, culinary technique, food presentation, and recipe standardization
• Advanced knowledge of cooking techniques and kitchen operations
• Strong organizational and multitasking abilities in a high-volume environment
• Excellent communication and team leadership skills
• Ability to maintain quality standards under pressure
• Strong understanding of sanitation and food safety regulations
• Proficiency with commercial kitchen equipment and culinary software
• Strong problem-solving and decision-making abilities
• Entrepreneurial mindset with focus on innovation and guest satisfaction
• Serve Safe certification required; culinary certifications preferred.

Nice To Haves

• culinary certifications preferred

Responsibilities

• Foster a positive and collaborative work environment, promoting teamwork and open communication.
• Oversee all culinary operations across kitchens, preparation areas, banquet production, and employee dining facilities
• Ensure consistent food quality, presentation, and execution across all outlets
• Coordinate kitchen production timing with restaurant reservations and banquet event orders
• Supervise daily food preparation, cooking, and plating to maintain brand standards
• Continuously evaluate and streamline banquet kitchen operations for improved efficiency
• Collaborate with other Sales Team and Event Operations Management Team to ensure seamless coordination and guest satisfaction
• Develop and update menus in collaboration with F&B leadership within established budget guidelines
• Create recipes, plating standards, and presentation guidelines to ensure consistency and quality
• Ensure variety, creativity, and marketability in all menu offerings
• Oversee special event and banquet menu design and execution
• Hire, train, schedule, and supervise all culinary staff across all kitchen levels
• Provide coaching, performance feedback, and ongoing culinary training programs
• Foster a culture of professionalism, teamwork, and continuous improvement
• Manage kitchen staffing levels to meet operational and budgetary requirements
• Maintain food cost controls, portion standards, and waste reduction practices
• Oversee purchasing specifications, requisitions, and inventory management of all food supplies
• Manage meat, seafood, produce, and dry goods inventory to ensure quality and efficiency
• Support budget development and adherence to financial targets
• Ensure timely and accurate inventory replenishment
• Ensure compliance with all sanitation, health, and food safety regulations.
• Maintain cleanliness and organization of all food preparation and storage areas.
• Identify and report equipment maintenance issues and operational deficiencies.
• Enforce safety protocols to prevent accidents, injuries, and foodborne illness.
• Ensure all food items are properly labeled and rotated following the First In/First Out method
• Operate and oversee use of commercial kitchen equipment including combi ovens, steam kettles, mixers, fryers, slicers, and related tools
• Ensure proper maintenance and safe operation of all kitchen equipment
• Utilize culinary software for recipe management, plating guides, and visual standards
• Ensure culinary execution aligns with guest expectations and service standards
• Collaborate with Food & Beverage leadership to support overall guest satisfaction
• Respond to banquet and service needs, including post-event production recovery
• Support an entrepreneurial and guest-focused approach to culinary operations

Benefits

• Health, Dental, and Vision Insurance
• Disability Insurances
• Supplemental Life Insurances
• Flexible Spending Account
• 401(k) Retirement Plan
• Pet Benefits
• Paid Time Off and Holiday Pay
• Employee Assistance Program
• Hotel and Brand Discounts

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: Associate degree