Executive Banquet Chef

At OTH Hotels Resorts, our team is our number one asset. We strive to create a safe, positive, uplifting work environment for all and a culture that ignites a long-term career passion for hospitality and service. Our shared purpose is to be the Heart of Hospitality in the lives of our team members, guests, owners, partners, and communities.

Job Title

Executive Banquet Chef

Location

Property-based

Department

F&B General

Property, if applicable

The Virginian Hotel

FLSA

Exempt

Direct Supervisor

General Manager

Job OverviewThe 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.
Job Responsibilities
Culinary Operations & Kitchen Leadership

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

Menu Development & Culinary Innovation

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

Team Leadership & Development

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

Financial Management & Cost Control

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

Food Safety & Compliance

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

Equipment & Technical Oversight

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

Guest Experience & Operational Coordination

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

Job RequirementsEducation: Associate degree or higher in Culinary Arts or equivalent apprenticeship preferred.

Experience: 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.Skills and Abilities:

Strong culinary leadership and kitchen management skills
Expertise in menu development, food cos 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

Certifications: Serve Safe certification required; culinary certifications preferred.
Travel required: No regular travel required; may participate in food industry events or media engagements depending on property needs.
Physical requirements:

Constant standing and walking throughout entire shifts
Frequent reaching, pushing/pulling, and fine motor skills for culinary preparation
Occasional bending, crouching, kneeling, balancing, and sitting
Ability to lift and carry 75–100 lbs. frequently and over 100 lbs. occasionally
Frequent use of knives and precision culinary tools requiring fine motor control
Exposure to heat, cold, humidity, noise, and kitchen machinery
Ability to work in a physically demanding, high-pressure environment

The Virginian Hotel Specs:

Max Banquet seating is 250
Marigolds Café seats 36
Skyline Rooftop seats 60
Buffets, Plated Meals, Action Stations
Weddings, Corporate meetings, Rehearsal Dinners, Galas, Holiday Parties
Holidays and other Special Events
F&B Team:

1 Sous Chef
3 Prep Cooks
2 Utility Assistants

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

This job description is intended to describe the general nature and level of work being performed. It is not an exhaustive list of all responsibilities, duties, and skills required. Management reserves the right to modify, add, or remove duties as necessary.

We may use artificial intelligence (AI) tools to assist in evaluating applications, including screening and ranking candidates based on job-related qualifications. These tools support, but do not replace, human decision-making. All final hiring decisions are made by our recruitment team.