The Jefferson Hotel, Richmond’s premier luxury property, is seeking a dedicated and skilled Banquet Garde Manger to join our culinary team. This position plays a key role in preparing high-quality cold food items for banquet functions, including salads, sandwiches, hors d’oeuvres, sauces, dressings, and elegant platter presentations.
We are looking for career-oriented individuals with strong culinary skills, a positive attitude, and the ability to thrive in a fast-paced banquet kitchen. Candidates should be energetic, professional, and collaborative, with the ability to support a variety of events ranging from intimate gatherings to large-scale functions.
Key Requirements
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Availability: Flexible schedule, including early mornings and late nights, Fridays, Saturdays, and holidays, based on business needs.
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Experience: Minimum 1–2 years of experience in high-volume pantry production within a full-service kitchen.
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Skills: Strong proficiency in preparing cold food items and assembling platters such as fruits, cheeses, and crudités.
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Work Ethic: Must be efficient, detail-oriented, clean, and organized.
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Team Fit: Strong communicator and team player with a professional, positive demeanor.
Basic Functions & Scope
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Support daily banquet food preparation with a focus on cold food production.
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Assemble and present high-quality platters in an artful and consistent manner.
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Maintain a clean, safe, and efficient work environment.
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Collaborate with chefs and banquet staff to ensure smooth and timely service.
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Uphold the highest food safety and sanitation standards.
Duties & Responsibilities
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Prepare and execute banquet menu items according to hotel standards.
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Assemble salads, hors d’oeuvres, dressings, sauces, and other cold items with precision and consistency.
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Organize and maintain prep lists, production schedules, and event orders.
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Ensure proper labeling, storage, and rotation of all food items.
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Maintain cleanliness and organization of pantry and prep areas.
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Assist with setup, execution, and breakdown for banquet functions as needed.
Qualifications
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High school diploma or equivalent preferred.
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1–2 years of high-volume pantry or cold food production experience in a full-service kitchen.
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Strong knife skills, attention to detail, and ability to multitask.
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Excellent communication and teamwork skills.
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Must be energetic, professional, and passionate about culinary excellence.
Traits of a Successful Candidate
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Positive, enthusiastic, and dependable.
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Team-oriented with strong communication skills.
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Works well under pressure in a fast-paced banquet environment.
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Takes pride in presentation, quality, and consistency.
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Eager to grow and contribute to the success of The Jefferson Hotel’s culinary program.
Why Join Us
At The Jefferson Hotel, we pride ourselves on delivering unforgettable guest experiences through exceptional food and service. As a Banquet Pantry Cook, you will have the opportunity to showcase your skills in a refined, supportive environment and be part of a tradition of excellence.
