Banquet Sous Chef

The Jefferson Hotel, Richmond’s premier luxury property, is seeking an experienced and motivated Banquet Sous Chef to join our Culinary Team. This leadership position plays a critical role in the planning, execution, and supervision of all banquet food production, ensuring exceptional quality, consistency, and presentation for events ranging from intimate gatherings to large-scale functions.

We are looking for a career-driven culinary professional with strong leadership skills, banquet experience, and a passion for mentoring others. The ideal candidate thrives in a fast-paced environment, maintains composure under pressure, and is committed to upholding the high standards associated with The Jefferson Hotel.

 

Key Requirements

• Availability: Flexible schedule required, including early mornings, late nights, weekends, and holidays.
• Experience: Minimum of 3–5 years of culinary experience, with at least 1–2 years in a supervisory or sous chef role; banquet experience strongly preferred.
• Leadership: Proven ability to supervise, train, and motivate a diverse culinary team.
• Skills: Strong knowledge of banquet production, food execution, timing, and large-scale event service.
• Organization: Highly organized with excellent time management and attention to detail.

 

Basic Functions & Scope

• Assist the Banquet Executive Chef in overseeing all banquet kitchen operations.
• Supervise daily food preparation and execution for banquet events.
• Ensure all banquet menus are prepared to established standards of quality, consistency, and presentation.
• Lead and support culinary staff during event execution to ensure seamless service.
• Uphold food safety, sanitation, and workplace safety standards at all times.

 

Duties & Responsibilities

• Supervise banquet food production, plating, and execution for multiple events.
• Coordinate prep lists, production schedules, and staffing needs based on event volume.
• Communicate event details clearly to culinary staff.
• Train, coach, and mentor banquet cooks to ensure skill development and accountability.
• Monitor food quality, portioning, and presentation throughout service.
• Ensure proper storage, labeling, and rotation of all food products.
• Assist with inventory control, ordering, and minimizing waste.
• Maintain cleanliness and organization of all banquet kitchen areas.
• Step in as acting Banquet Chef when needed and support other culinary areas as required.

 

Qualifications

• High school diploma or equivalent required; culinary degree or formal training preferred.
• 3–5 years of experience in a high-volume, full-service kitchen; banquet experience required.
• Prior supervisory or leadership experience in a culinary setting.
• Strong culinary fundamentals, organizational skills, and ability to multitask.
• Ability to stand for extended periods and lift up to 50 pounds.

 

Traits of a Successful Candidate

• Confident, calm, and dependable leader.
• Team-focused with strong communication skills.
• Thrives in high-pressure banquet environments and ability to make quick decision as needed.
• Takes pride in food quality, presentation, and execution.
• Motivated to grow within a respected culinary program.

 

Why Join Us

At The Jefferson Hotel, our banquet culinary team plays a vital role in creating memorable events through exceptional food and service. As a Banquet Sous Chef, you’ll work in a collaborative, professional environment where leadership, craftsmanship, and dedication are valued. This role offers the opportunity to make a meaningful impact, develop your leadership skills, and be part of a culinary tradition built on excellence