Banquet Chef - Regency at Dominion Valley

Ready to bring your skill and creativity to a kitchen where no two events are the same? We'd love to meet you.

At Regency at Dominion Valley Country Club, our Banquet Chef knows the kitchen inside and out — comfortable stepping into any station and handling any task when the moment calls for it. You'll also be a key connection point between the kitchen and the wait staff, so strong leadership and clear communication are right at the heart of this role.

$50,000 per year. Full-Time Team Members receive benefits including health, dental, vision, and life, 401(k), STD, LTD, paid holiday, vacation, personal & sick time, and numerous other employee discount benefits through our HR provider LL Roberts.

You’ll train and develop the team, helping every cook understand why consistency in preparation and presentation matters so much. You’ll keep a close eye on quality, portion control, and plate presentation so the standard holds up every single time, and you’ll monitor and maintain line plating and quality throughout service. You’ll prepare a variety of cuisine using real skill and creativity, and you’ll coordinate with the wait staff to make sure guest expectations are met — or better yet, exceeded.

Keeping the kitchen clean, organized, and safe is a big part of the job: you’ll make sure all sanitation procedures are followed and that the kitchen stays in step with every health and safety regulation. You’ll work with precision — skillfully using the hand tools and machines the job requires, reading recipes, and measuring, cutting, and preparing ingredients carefully.

On the leadership side, you’ll establish procedures, build and coordinate banquets and schedules, and keep workflow moving smoothly. You’ll help hire, train, and motivate the kitchen staff, make sure all the necessary reports and forms are completed daily, and stay on top of industry trends — bringing that knowledge back into the kitchen so we’re always current. And, as in any great kitchen, you’ll take on other related duties as assigned by management.

Culinary school graduates are preferred, along with five to six years of related experience (or the equivalent). You bring current knowledge of regional and national food and beverage trends and a thorough command of food preparation techniques and styles. You’ve shown you can supervise and motivate a team, and you have a solid working understanding of the duties and tasks your team performs.

You’ve got good judgment and can make timely, sound decisions, and you're able to speak, read, write, and understand English. Beyond the technical side, we're looking for a real commitment to excellence and high standards, plus passion, enthusiasm, focus, creativity, and a positive outlook. You’re versatile and flexible, happy to work within constantly changing priorities, and you bring acute attention to detail along with strong organizational, problem-solving, and analytical skills.

You can manage priorities and workflow, and you communicate effectively with people at all levels and from all backgrounds. Bilingual skills are a plus, and you're proficient in Microsoft Word, Excel, and Google Applications.

• Problem Solving — You spot and resolve issues promptly, gather and analyze information skillfully, and come up with solid alternative solutions. You work well in group problem-solving situations and stay reasonable even when the topic gets emotional.
• Customer Service — You handle difficult or emotional guest situations with grace, respond promptly to needs, seek out feedback to improve service, and follow through on your commitments.
• Oral Communication — You speak clearly and persuasively in any situation,…