Chef

Executive Banquet Chef Become Part of The Virginian Hotel and TPG Hotels and Resorts TPG Hotels, Resorts & Marina's is widely recognized as one of the nation's premier hotel management companies. We are a national operator of hospitality assets across the entire chain scale, from focused-service hotels and lifestyle / resort properties to upper upscale luxury hotels and nautically based hospitality assets. Whether an investment partner or straight third-party operator, we are always operating on behalf of capital partners, and our role as entrusted stewards is to deliver top performance for our guests, investors and to fulfill the brand promise. Joining the Team gives you a rewarding career opportunity with a nationally ranked hospitality management company that focuses on customer satisfaction and personal growth. We pride ourselves in continually seeking motivated team members who believe guest service is the top priority. Job Overview The Executive Banquet Chef at The Virginian Hotel, a Curio Collection hotel in downtown Lynchburg, VA, is responsible for overseeing the food production and menu design for Banquet Events, the Marigold Cafe, The Rooftop Breakfast, and Amenities. 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. As the Executive Banquet Chef, you will manage daily banquet culinary operations, including food preparation and presentation, staff scheduling, menu planning, and ensuring food quality and sanitation standards are met. The Virginian Hotel Max Banquet seating 250, Marigolds Caf seats 36 Breakfast on the Rooftop seats 60 Buffets, Plated Meals Action Stations Weddings, Corporate meetings, Rehearsal Dinners, Galas, Holiday parties. Holidays and Special Events Responsibilities Foster a positive and collaborative work environment, promoting teamwork and open communication. Organize work schedules, allocate tasks, and manage resources effectively. Maintain a keen eye on inventory levels, controlling food costs, and minimizing wastage. Ensure timely and accurate inventory replenishment. Ensure all food items are properly labeled and rotated following the First In / First Out method. Continuously evaluate and streamline banquet kitchen operations for improved efficiency. Monitor and maintain kitchen equipment, reporting any issues for prompt resolution. Ensure exceptional food quality, taste, and presentation that meet or exceed guest expectations. Address guest concerns or special requests promptly and professionally. Collaborate with other Sales Team and Event Operations Management Team to ensure seamless coordination and guest satisfaction. Qualifications & Requirements Excellent leadership and team management skills. Proven experience as a Banquet Chef or in a similar culinary leadership role within an upscale hotel or resort. Extensive knowledge of culinary techniques, menu planning, and food presentation. Strong understanding of food safety and sanitation regulations. Ability to work in a fast-paced, high-pressure environment and manage multiple events simultaneously. Creativity and ability to develop innovative menus while accommodating diverse dietary needs. Strong organizational and time management skills. Excellent communication and interpersonal skills. A culinary degree or relevant certification is a plus. Five years' prior culinary experience. Serve Safe Certified Reports to : Hotel General Manager Oversees : Sous Chef, 2 / 3 Fulltime Prep cooks, 2 Part time Utility team members Benefits : Benefits for Full Time employees may include : Health, Dental and Vision Insurances Disability Insurances Supplemental Life Insurances Identity Theft Protection Flexible Spending Accounts 401(k) Retirement Plan Paid Time Off, Vacation and Holidays Employee Assistance Program AMAZING HOTEL DISCOUNTS EEO / VET / DISABLED Employment Type : Full Time Years Experience : 3 - 5 years Salary : $55 - $70 Annual Bonus / Commission : No

Salary : $55 - $70