Banquet Sous Chef

The Jefferson Hotel•Richmond, VA

1d•Onsite

About The Position

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. Qualifications

Requirements

Flexible schedule required, including early mornings, late nights, weekends, and holidays.
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.
Proven ability to supervise, train, and motivate a diverse 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.
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.
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.

Nice To Haves

culinary degree or formal training preferred.
banquet experience strongly preferred.

Responsibilities

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.
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.