Sous Chef

Sous Chef – Banquets

Salamander Middleburg – Middleburg, VA

About Salamander Middleburg

Nestled in Virginia’s picturesque horse and wine country, Salamander Middleburg offers exceptional dining, memorable events, and opportunities to grow within a luxury hospitality portfolio. Join a culinary team dedicated to creativity, quality, and outstanding guest experiences.

About the Role

We are seeking a talented, hands-on  Sous Chef whose primary focus will be  banquet and event culinary operations , with coverage of restaurants and other culinary outlets as needed.

Working under the direction of the Executive Chef and designated culinary leadership, you will supervise food preparation and service for weddings, corporate meetings, receptions, and special events. You will help develop the culinary team, coordinate event production, and maintain consistently high standards of food quality, presentation, sanitation, and efficiency.

Key Responsibilities

• Banquet and Event Execution: Supervise food preparation and service for plated dinners, buffets, receptions, weddings, meetings, and catered functions.

• Production Planning: Review Banquet Event Orders (BEOs) and coordinate preparation schedules, food quantities, staffing needs, and service timing.

• Culinary Quality: Ensure consistent recipe execution, portion control, flavor, presentation, and proper food temperatures.

• Team Supervision: Train, mentor, and guide cooks and culinary team members. Provide clear direction and hands-on assistance during preparation and service.

• Menu Support: Assist culinary leadership with seasonal menus, standardized recipes, and accommodations for dietary needs and food allergies.

• Kitchen Operations: Assist with purchasing, receiving, storage, inventory management, and organization of food preparation areas.

• Cost Control: Monitor food usage, reduce waste, and support effective food cost and labor management.

• Food Safety: Maintain a clean, organized kitchen and enforce food safety, sanitation, and workplace safety standards.

• Department Collaboration: Communicate with Banquets, Catering, and other resort teams to ensure coordinated, timely event service.

• Resort Culinary Coverage: Support restaurants and other culinary outlets when business needs require.

Qualifications

• At least  two years of culinary leadership or supervisory experience in a luxury hotel, resort, catering operation, or fine dining restaurant.

• Experience in  banquet operations, high-volume cooking, catering, and event food production .

• Ability to coordinate multiple functions while maintaining quality and meeting service deadlines.

• Strong knife skills and proficiency in cooking techniques and commercial kitchen equipment.

• Experience following standardized recipes, managing inventory, and supporting food and labor cost controls.

• Ability to read and execute Banquet Event Orders (BEOs).

• Culinary degree or accredited apprenticeship preferred.

• ServSafe Manager Certification required.

• Proficiency in Microsoft Word, Excel, and Outlook.

• Strong verbal and written communication skills in English.

• Availability to work early mornings, evenings, weekends, and holidays.

• Ability to perform essential job duties, including prolonged standing, bending, reaching, and lifting up to 50 pounds, with or without reasonable accommodation.

• Valid Virginia driver’s license and ability to meet Salamander’s driver requirements.

Why Join Us?

We offer a competitive salary and benefits package, including:

• Medical, dental, and vision insurance

• 401(k) with company match

• Employee hotel rates

• Discounts on resort amenities

• Professional development and career advancement opportunities

Build your culinary career in a beautiful resort setting where your skills, leadership, and passion for exceptional food are valued.

Apply today to join Salamander Middleburg as our Sous Chef – Banquets!

Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.

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