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 Overview The 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 Requirements Education:

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.