Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
meal discounts
Job Description
The Jefferson Hotel, located in Richmond, Virginia, stands as the city's premier luxury property known for its elegant ambiance, exceptional service, and rich history. Established as a hallmark of Southern hospitality, The Jefferson Hotel has long been a destination for discerning guests seeking a refined and memorable experience. Renowned for its exquisite accommodations, fine dining options, and world-class event spaces, the hotel is committed to maintaining the highest standards of excellence across all its departments. With a legacy that spans over a century, The Jefferson Hotel offers a distinguished work environment where tradition meets innovation, and every team member plays a crucial role in delivering an unparalleled guest experience.
The Banquet Sous Chef position at The Jefferson Hotel is a pivotal role within the Culinary Team, designed for a seasoned and motivated culinary professional who thrives in the dynamic environment of banquet food service. This leadership role is essential in planning, overseeing, and executing all banquet food production activities for a wide variety of events ranging from intimate private gatherings to grand-scale functions. The ideal candidate will bring a strong background in banquet culinary operations, exceptional leadership skills, and a dedication to mentoring and developing culinary staff members.
In this role, the Banquet Sous Chef collaborates closely with the Banquet Executive Chef to ensure that every dish is prepared to the highest standards of quality, consistency, and presentation. The position demands flexibility, as the schedule includes early mornings, late nights, weekends, and holidays, reflecting the nature of banquet events. The Sous Chef will lead culinary teams during event execution, ensuring seamless service and maintaining food safety and sanitation standards at all times. This career opportunity promises professional growth within a respected culinary program, allowing ambitious chefs to refine their leadership capabilities and contribute meaningfully to The Jefferson Hotel’s storied banquet operations. Candidates passionate about food excellence, team development, and high-pressure event management will find this role both challenging and rewarding.
The Banquet Sous Chef position at The Jefferson Hotel is a pivotal role within the Culinary Team, designed for a seasoned and motivated culinary professional who thrives in the dynamic environment of banquet food service. This leadership role is essential in planning, overseeing, and executing all banquet food production activities for a wide variety of events ranging from intimate private gatherings to grand-scale functions. The ideal candidate will bring a strong background in banquet culinary operations, exceptional leadership skills, and a dedication to mentoring and developing culinary staff members.
In this role, the Banquet Sous Chef collaborates closely with the Banquet Executive Chef to ensure that every dish is prepared to the highest standards of quality, consistency, and presentation. The position demands flexibility, as the schedule includes early mornings, late nights, weekends, and holidays, reflecting the nature of banquet events. The Sous Chef will lead culinary teams during event execution, ensuring seamless service and maintaining food safety and sanitation standards at all times. This career opportunity promises professional growth within a respected culinary program, allowing ambitious chefs to refine their leadership capabilities and contribute meaningfully to The Jefferson Hotel’s storied banquet operations. Candidates passionate about food excellence, team development, and high-pressure event management will find this role both challenging and rewarding.
Job Requirements
- Flexible schedule including early mornings, late nights, weekends, and holidays
- minimum of 3-5 years culinary experience with 1-2 years supervisory or sous chef role
- banquet experience strongly preferred
- proven ability to supervise, train, and motivate a culinary team
- strong knowledge of banquet production, food execution, timing, and large-scale event service
- highly organized with excellent time management and attention to detail
Job 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
Job Duties
- 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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