Lead Banquet Line Cook

The Jefferson Hotel in Richmond, VA is seeking a Lead Banquet Line Cook to help deliver consistently high-quality banquets and special events. In this onsite role, you will support the Banquet Sous Chef and Executive Chef by preparing and executing food service across multiple stations while maintaining rigorous cleanliness and food safety standards.

This position requires dependable performance throughout fast-paced event days, including flexibility for AM and PM shifts based on business needs. If you have strong kitchen fundamentals and experience with high-volume or banquet service, you will find a role built around careful prep, clear communication, and consistent execution.

Key Responsibilities

• Prepare and execute all food items for banquets and special events under the direction of the Banquet Sous Chef and Executive Chef.
• Work efficiently across a variety of stations while maintaining quality and consistency.
• Follow recipes and instructions precisely, scaling based on production needs.
• Assist with setup and breakdown of banquet kitchen stations, keeping work areas clean and ready.
• Maintain food safety and sanitation standards throughout every shift.
• Produce high-quality food for events of all sizes, including plated dinners, buffets, and receptions.
• Follow production schedules and timelines to support on-time service.
• Ensure food is cooked, held, and served at proper temperatures in line with hotel standards.
• Communicate clearly with other cooks, banquet captains, and service teams to support smooth event execution.
• Keep the kitchen clean, organized, and sanitary at all times.
• Remain flexible and professional during last-minute changes or high-pressure event conditions.
• Participate in ongoing training and development opportunities.

Requirements

• Availability to work any day of the week, including weekends and holidays, with flexibility for AM and PM shifts.
• Minimum 2-3 years of experience in a professional kitchen.
• Previous experience in a full-service kitchen required; banquet or high-volume event cooking preferred.
• Strong knife skills and the ability to work across all stations.
• Understanding of prep, timing, and presentation standards.
• Hard-working, self-motivated, efficient, organized, and detail-oriented.
• Positive attitude and effective communication skills in a fast-paced environment.
• Ability to represent The Jefferson Hotel’s standards through reliability, punctuality, and professional appearance.
• High school diploma or equivalent required; culinary degree or certification preferred.
• Knowledge of food safety regulations and kitchen sanitation practices.

Compensation

• USD 16 - 18 per hour

Benefits

• Competitive pay
• Employee meals
• Parking
• Uniforms provided
• Opportunities for growth and development within the culinary program
• Supportive and professional work environment
• Respect, teamwork, and service excellence

The Jefferson Hotel emphasizes a supportive, professional work environment centered on respect, teamwork, and service excellence. Team members also have access to growth and development opportunities within the distinguished culinary program, along with competitive pay, employee meals, parking, and uniforms provided.