Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Benefits
Medical insurance
Dental Insurance
Vision Insurance
6 complimentary nights at any Lore Group hotel
Lore Group employee and immediate family rates
Lore Group Friend and Family Rates
50% employee discount at partner hotels
25% friends and family discount at partner hotels
50% discount in Lore Group restaurants and bars
10 days vacation plus an additional day each year
Company paid life insurance
Employee assistance program
Referral Incentive
401K with 5% Match
Training and development programs
Additional perks via United Healthcare
Complimentary employee meals
employee recognition programs
Job Description
Riggs Washington DC is an iconic establishment situated on the prominent downtown corner of Penn Quarter's 9th and F Street, housed in a historic building that once served as the Riggs National Bank. This luxurious hotel blends rich history with modern elegance, boasting 181 guest rooms that playfully nod to the building's storied legacy. Guests can indulge in exceptional dining experiences at Café Riggs, an all-occasion European brasserie-inspired restaurant, or enjoy creative cocktails at Silver Lyan, a subterranean bar crafted by internationally acclaimed mixologist Ryan Chetiyawardana, renowned as Mr Lyan. As a part of the Lore Group, Riggs Washington DC is dedicated to delivering outstanding hospitality, merging cultural heritage with contemporary luxury to offer guests an unforgettable stay in the nation's capital.
The role of Banquet Kitchen Culinary Supervisor at Riggs Washington DC is a critical leadership position within the culinary team, responsible for overseeing the preparation, production, and flawless execution of all banquet and catered events hosted by the hotel. This position demands a dynamic individual with a strong background in culinary arts, particularly in high-volume and large-scale event settings. The ideal candidate will lead the banquet culinary team with efficiency and enthusiasm, ensuring that every dish meets Riggs' stringent standards for quality, consistency, and presentation.
In this supervisory role, the Banquet Kitchen Culinary Supervisor will support daily kitchen operations, manage production schedules, and coordinate closely with banquet operations and culinary leadership teams to guarantee seamless event execution. Responsibilities include monitoring food quality, portion control, and service timelines to uphold Riggs' reputation for culinary excellence. Moreover, the supervisor will play a pivotal role in training, mentoring, and motivating culinary team members, fostering a positive and productive work environment that encourages growth and development.
This role also involves assisting with inventory management, ordering, receiving, and proper product storage, as well as ensuring compliance with all food safety, sanitation, and health department regulations. The Banquet Kitchen Culinary Supervisor will actively participate in the setup, execution, and breakdown of banquet functions, demonstrating flexibility and dedication to operational needs. A flexible schedule is essential, including availability during mornings, evenings, weekends, and holidays, aligning with the hotel’s business demands.
Working at Riggs Washington DC offers an exceptional opportunity to be part of a prestigious hotel that values its employees and provides a supportive atmosphere conducive to professional growth. The position underscores the importance of culinary precision, leadership, and teamwork in delivering extraordinary dining experiences that complement the hotel’s esteemed legacy and commitment to hospitality excellence.
The role of Banquet Kitchen Culinary Supervisor at Riggs Washington DC is a critical leadership position within the culinary team, responsible for overseeing the preparation, production, and flawless execution of all banquet and catered events hosted by the hotel. This position demands a dynamic individual with a strong background in culinary arts, particularly in high-volume and large-scale event settings. The ideal candidate will lead the banquet culinary team with efficiency and enthusiasm, ensuring that every dish meets Riggs' stringent standards for quality, consistency, and presentation.
In this supervisory role, the Banquet Kitchen Culinary Supervisor will support daily kitchen operations, manage production schedules, and coordinate closely with banquet operations and culinary leadership teams to guarantee seamless event execution. Responsibilities include monitoring food quality, portion control, and service timelines to uphold Riggs' reputation for culinary excellence. Moreover, the supervisor will play a pivotal role in training, mentoring, and motivating culinary team members, fostering a positive and productive work environment that encourages growth and development.
This role also involves assisting with inventory management, ordering, receiving, and proper product storage, as well as ensuring compliance with all food safety, sanitation, and health department regulations. The Banquet Kitchen Culinary Supervisor will actively participate in the setup, execution, and breakdown of banquet functions, demonstrating flexibility and dedication to operational needs. A flexible schedule is essential, including availability during mornings, evenings, weekends, and holidays, aligning with the hotel’s business demands.
Working at Riggs Washington DC offers an exceptional opportunity to be part of a prestigious hotel that values its employees and provides a supportive atmosphere conducive to professional growth. The position underscores the importance of culinary precision, leadership, and teamwork in delivering extraordinary dining experiences that complement the hotel’s esteemed legacy and commitment to hospitality excellence.
Job Requirements
- 2+ years of culinary experience in a hotel, banquet, catering, or high-volume kitchen environment
- previous supervisory or leadership experience preferred
- strong understanding of banquet production and large-scale event execution
- knowledge of food safety, sanitation, and kitchen best practices
- ability to lead and motivate a team in a fast-paced environment
- excellent organizational, communication, and time-management skills
- strong attention to detail and commitment to culinary excellence
- ability to stand for extended periods and lift up to 50 pounds
- flexible schedule required, including mornings, evenings, weekends, and holidays based on business demands
- ServSafe certification preferred
Job Qualifications
- 2+ years of culinary experience in a hotel, banquet, catering, or high-volume kitchen environment
- previous supervisory or leadership experience preferred
- strong understanding of banquet production and large-scale event execution
- knowledge of food safety, sanitation, and kitchen best practices
- ability to lead and motivate a team in a fast-paced environment
- excellent organizational, communication, and time-management skills
- strong attention to detail and commitment to culinary excellence
- ability to stand for extended periods and lift up to 50 pounds
- flexible schedule required, including mornings, evenings, weekends, and holidays based on business demands
- ServSafe certification preferred
Job Duties
- Supervise and support the preparation, production, and execution of all banquet and catered events
- lead banquet culinary team members during event service, ensuring quality, consistency, and efficiency
- assist with daily kitchen operations, including food preparation, production schedules, and event execution
- ensure all food is prepared and presented according to recipes, specifications, and quality standards
- coordinate with banquet operations and culinary leadership to ensure successful event execution
- monitor food quality, portion control, presentation, and service timelines
- train, coach, and mentor culinary team members while promoting a positive and productive work environment
- assist with inventory management, ordering, receiving, and proper product storage
- ensure compliance with food safety, sanitation, and health department regulations
- support the setup, execution, and breakdown of banquet functions as needed
- assist with scheduling and labor management to support operational needs
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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