Chef jobs in Richmond, VA

*About us* Work at an Award Winning Restaurant! French Inspired Steakhouse Restaurant that uses local, hyper-seasonal Virginia ingredients. Great opportunity to learn and work with an Award-Winning Chef. Enjoy tasting food, learning about the finer points to cooking, and working with a friendly staff. We are a team environment and a small family owned business. Job Types: Full-time, Part-time Pay: $16.00 - $20.00 per hour Benefits: * Flexible schedule Education: * High school or equivalent (Preferred) Experience: * Full Service: 1 year (Required) * Restaurant experience: 3 years (Required) Work Location: In person

Virginia Union University (VUU) is a distinguished private institution founded in 1865 that proudly upholds a legacy of academic excellence and community engagement. With a historic 86-acre campus, it offers a dynamic and nurturing environment for its 1,568 undergraduate and graduate students. Virginia Union University is recognized in the 2024 edition of U.S. News & World Report, holding a prestigious position as #39 among Historically Black Colleges and Universities. Five fundamental principles (core values) guide Virginia Union University. Each principle is essential to our ability to provide a Best-In-Class educational experience for students, faculty, and staff. These principles help our community understand the right path to fulfilling our institution's mission. The principles are Innovation, Spiritual Formation, Integrity, Diversity & Inclusion, and Excellence. The Executive Chef leads the culinary operations of the university's dining services, overseeing menu development, food preparation, kitchen staff management, and ensuring high-quality food service that meets the needs of students, faculty, staff, and visitors. The Executive Chef champions creativity, nutritional standards, food safety, and operational efficiency while supporting the university's commitment to sustainability, diversity, and community engagement. Responsibilities * Develop and innovate menus that reflect diverse dietary needs, cultural preferences, and campus sustainability goals. * Ensure menus comply with nutritional guidelines and accommodate special diets such as vegetarian, vegan, gluten-free, and allergy-sensitive options. * Supervise, train, and mentor kitchen staff including sous chefs, cooks, and food preparers. * Schedule staff to maintain appropriate coverage for all dining venues and special events. * Foster a positive, inclusive, and safe working environment. * Oversee food preparation and presentation to maintain the highest standards of taste, quality, and appearance. * Ensure compliance with all local, state, and federal health and safety regulations. * Implement and monitor food safety programs including HACCP and sanitation standards. * Manage food purchasing, inventory control, and cost management to maximize operational efficiency. * Collaborate with suppliers and vendors to negotiate pricing, quality, and delivery schedules. * Monitor and control food waste, portion sizes, and labor costs. * Partner with campus event planners and catering staff to provide culinary support for university functions, conferences, and special events. Education * Culinary degree or equivalent professional culinary certification preferred. * Minimum of 5 years of progressive experience in a culinary leadership role, preferably in large-scale institutional or hospitality settings. * Must be able to lift 15 pounds. Application Process Candidates are required to submit their resume, four professional references and a cover letter. The application review will begin immediately and continue until the position is filled. A background investigation and reference check will be required prior to employment. For any questions or concerns, please contact *************. Equal Opportunity Employer Virginia Union University is an Equal Opportunity Employer. We consider qualified applicants without regard to race, color, religion, sex, national origin, sexual orientation, disability, gender identity, protected veteran status, or other protected class. For more information about Virginia Union University, visit VUU About Page.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Job DescriptionBenefits: Employee discounts Training & development Vision insurance For more than twenty years, Capital Ale House has been Virginias beer authority. Our restaurants feature the best local, national, and international ales and lagers paired with regional fare that makes dining with friends and family a memorable event. We offer weekly competitive pay, advancement opportunities, and a benefits package second to none in the industry. We are passionate about being a workplace that fits you. Whether youre looking for part-time, full-time, or a career, were the place to work. We understand whats important to you and strive to offer employment that meets your needs. Job Summary Communicates with Assistant Managers and restaurant staff of operational issues concerning the quality of service, cleanliness and efficient operations. Ensures the timeliness of back of the house related financial and operational deadlines. Monitors the profitability of the restaurant operations and acts upon deficiencies. Identifies areas of need within the operation and corrects problems. Assists in the development of all staff members to ready themselves and the company for future growth. Responsibilities Hosts quarterly staff meetings within their area of responsibility. Ensures all marketing responsibilities, deadlines and new programs are completed and in effect. Performs monthly inventory within their area of responsibility. Ensures the overall positive morale of the operations staff. Interviews every potential staff member in their area of responsibility within a multiple interview process. Monitors the completion of and adherence to staff training program. Ensures the safety and security of the restaurant and its staff by enforcing the safety and security procedures of the company. Ensures proper ordering, receiving and handling of all food and restaurant supplies. Ensures proper inventory level of all food and restaurant supplies. All guests and staff members must be treated with dignity and respect. Qualifications Able to bend at the waist and lift items up to 50 lbs. to waist level. Must be able to move items up to 30 lbs. for distances of up to 25 feet. Able to remain standing and active for a 12-hour shift. This can include going up and down stairs. Benefits/Perks Company supplemented Health Insurance with a choice of three levels of coverage. Company supplemented Dental Insurance $25,000 free life insurance 401K with a 3% company match Paid vacation. Personal time off / Sick pay

Job Description Executive Chef - Historic Boutique Hotel (Savannah, GA) - Relocation Assistance Available Compensation: $85,000-$95,000 base salary (DOE) Step into a leadership role at a restored, design-forward boutique hotel in Savannah's historic core. This multi-outlet property features a destination restaurant, craft cocktail lounge, all-day coffee bar, and an expansive rooftop experience-supported by in-room dining and a lively events calendar. We're searching for an Executive Chef who pairs exacting standards with creativity, thrives in a hotel setting, and builds high-performing teams across multiple venues. What You'll Do as the Executive Chef Own the culinary vision. Develop seasonal, market-driven menus for restaurant, lounge, coffee bar, rooftop, IRD, and banquets while protecting brand standards and margin goals. Lead and develop the brigade. Recruit with discernment, train with intention, and mentor Sous Chefs, supervisors, and cooks; build succession plans and a culture of accountability and respect. Drive multi-outlet excellence. Standardize recipes/SOPs and plating guides to ensure consistency from breakfast through late night, across all venues and catering. Run a sharp kitchen P&L. Deliver food cost, labor, and inventory targets; implement procurement strategies, waste-reduction systems, and accurate forecasting for variable demand. Elevate guest experiences. Partner with FOH, Bar, and Rooms to craft memorable moments-chef tastings, rooftop activations, and special events aligned to local seasonality. Champion safety & compliance. Maintain A-level health scores; enforce HACCP, allergen controls, sanitation, and equipment PM programs. Collaborate across the hotel. Work closely with the GM and F&B leadership on pricing, promotions, menu engineering, and event design; support marketing with compelling culinary narratives. Source with purpose. Build supplier relationships that highlight regional producers while balancing quality, availability, and cost. Lead by example. Model calm, organized leadership on the line; uphold impeccable mise en place, cleanliness, and service timing. What the Executive Chef will Bring 5+ years in progressive kitchen leadership with multi-outlet hotel experience (restaurant + banquets required); rooftop, lobby bar, and coffee/barista programs a plus. Track record of meeting cost and labor targets while maintaining premium product standards. Mastery of high-volume production, banquets up to 200+, and simultaneous service across several venues. A coaching mindset-hiring, developing, scheduling, and performance management that lifts the whole team. Fluency with modern kitchen systems: inventory, ordering, menu engineering, and recipe costing platforms. Deep knowledge of food safety, allergen protocols, and local/state regulations. Availability for evenings, weekends, holidays, and special events. Why This Executive Chef Role Impact: Own the full culinary program of a celebrated, design-led property and shape how guests experience the hotel-morning to midnight. Team & Tools: Supportive leadership, thoughtful design, and well-appointed kitchens that respect craft and efficiency. Growth: A platform for creative expression with the operational scale to match. Compensation & Details Base salary: $85,000-$95,000 Benefits and bonus structure Relocation assistance available To Apply Send your resume to andrew@haakerecruiting.com. All inquiries are confidential.

Role OverviewDo you strive to create amazing culinary experiences?Sodexo Campus Services is seeking a Campus Executive Chef. This Campus Executive Chef will be based at a University in the Richmond, VA area. The successful candidate will directly impact all culinary operations with oversight of culinary innovation, standards, and programs, as well as supporting, training, and developing executive chefs and their teams. Their focus will be on recipe execution, safety, and sanitation. The best-qualified Executive Chef will be able to balance a strategic, program-driven approach with strong, hands-on kitchen experience and the ability to achieve results through others. A critical element of the role is accessibility for the staff by being on the floor during service times and showing strong leadership ability. This position manages all aspects of back-of-the-house operations, including ordering, inventory, staff training, and development, and has a significant involvement in sustainability and local purchasing programs.

We're a boutique hotel seeking a dynamic, service-oriented Sous Chef to join our team! We're an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team! What's in it for you? When you join our team, you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! We provide a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to: Work Today, Get Paid today, with Daily Pay! Free Telemedicine and Virtual Mental Health care access for All Associates starting day one! Employee Assistance Program Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more! The role of the sous chef is assisting the executive chef in managing operating standard, as well conducting daily restaurant service from the expeditor position. Monitoring inventory levels, walk-in organization, and delegating tasks between line associates is it relates to COGS and food cost expectations. Sous chef performs administrative duties that are not limited to invoicing, bi-weekly payroll audits, and weekly scheduling. Every sous chef is an expert in food preparation; is readily able to assist in the education and instruction of all recipes and cooking methods, and ensures that overall food preparation and composition meet the standards provided by the executive chef. Every Culinary Supervisor should exhibit these basic strengths & focuses: A desire to create exceptional service and experience for our guests A passion for cooking and culinary arts A desire to lend support & guidance to our line associates Exemplifies leadership Administrative A measured demeanor in high stress situations Great communication skills Cleanliness & Organizational skills Core Responsibilities: Manages operating standards set by executive chef. Conducts daily audits of all inventory and storage areas. Lends guidance and instruction of food preparation. Educates line associates on proper techniques. Adheres to directions by executive chef and ensures that all tasks are completed by scheduled due dates. Adheres to daily ordering needs in accordance with revenue and food cost expectations. Monitors product usage and waste levels. Daily administrative responsibilities such as and not limited to: invoicing, weekly scheduling, and bi-weekly payroll audits. With the execute chef's guidance; sous chefs are reasonable for any necessary disciplinary measures and performance tracking. Sous chefs are responsible for expediating daily restaurant service as needed; leading our line cooks and FOH needs as it applies to creating the highest level of service for our guests. *The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process.

Job DescriptionDescription: The Chef is responsible for overseeing daily Back-of-House (BOH) operations and acting as Manager on Duty (MOD) when scheduled. This role manages BOH staffing, food and labor costs, and ensures operational excellence. Chefs are expected to take full ownership of BOH performance, maintain high culinary standards, and support the Front-of-House (FOH) as needed. Key Responsibilities Sanitation & Organization Ensure all safety and sanitation practices are followed. Maintain a clean, organized, and efficient kitchen at all times. Conduct routine sanitation inspections and maintain compliance with food safety standards. Oversee cleaning and maintenance of all kitchen equipment, hoods, and workspaces. Culinary Execution Prepare food according to recipes, build charts, and quality standards. Work line or expo shifts as needed to support kitchen efficiency. Perform regular food tastings to ensure consistency and quality. Maintain urgency and accuracy in ticket execution. Catering Support Prepare and execute catering orders according to established processes. Ensure catering builds and presentations meet company standards. Staffing & Development Maintain appropriate BOH staffing levels. Provide coaching, feedback, and development to all BOH employees. Support General Manager in developing hourly BOH leaders. Administration & Operations Place, receive, and verify food orders. Track and help control food and labor costs. Ensure compliance with opening/closing checklists. Troubleshoot basic equipment, technology, and operational issues. Engage actively with store goals and contribute to overall success. Attitude & Expectations Demonstrates urgency and reliability. Maintains professionalism and composure under pressure. Works effectively as part of a team. Holds themselves and others accountable. Qualifications Prior restaurant experience. Bilingual in English and Spanish Strong verbal communication and teamwork skills. Basic math skills (addition, subtraction, portioning). Comfort with technology (POS, KDS, ordering portals, Microsoft Excel). Ability to multitask and adapt quickly. Knowledge of how purchasing and portioning impact food cost. Ability to handle basic guest complaints professionally. Local certifications as required by jurisdiction, or an ability to obtain after hire. Requirements: Ability to lift 25+ pounds. Ability to stand or move quickly for extended periods (up to 8 hours). Ability to work in hot and cold environments. Ability to navigate all areas of the restaurant.

Job Description Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full-service restaurant management position in Richmond, VA As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week Attainable Bonus Program $55K - $65K Salary Equal Opportunity Employer Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Job Details Experienced 101 W Franklin St. - RICHMOND, VA Full Time AnyDescription t Qualifications r

Experienced, Dynamic Chef Do you thrive in a energetic kitchen environment? Are you passionate about crafting delicious meals that leave guests raving? If so, our restaurants are the perfect place for you! Join our talented team and enjoy a variety of benefits, including a flexible schedule, paid time off, and health and dental insurance. You will also receive paid training and an employee discount to enjoy our mouthwatering dishes! Job Responsibilities: Prepare and cook high-quality dishes according to standard recipes. Create daily, monthly, and holiday specials. Maintain a clean and organized kitchen environment. Adhere to all community health standards of food handling and sanitation. Collaborate with team members to ensure timely service. Take and explode weekly inventory. Control and maintain responsible costs in food and labor. Write and implement a weekly staff schedule. Manage all kitchen personnel. Delegate responsibilities to kitchen staff; inspect and evaluate performances. Qualifications: Education and previous experience as a sous chef or executive chef required. Ability to work in a fast-paced high performance environment. Strong teamwork and communication skills. Must be a highly organized team leader. Benefits: Flexible schedule to fit your lifestyle. Paid time off for work-life balance. Health and dental insurance for your peace of mind. Employee discounts on our delectable menu items. Bonus pay opportunities! If you're ready to take your culinary skills to the next level and join a motivated and success driven team, apply now! Work schedule 10 hour shift Supplemental pay Bonus pay Benefits Flexible schedule Paid time off Health insurance Dental insurance Employee discount Other

Why We Need Your Talents: At Live! we pride ourselves in our exceptional people. Our Team Members are the foundation of our success and truly the most valuable part of the Live! brand. The Sous Chef is responsible for the supervision and coordination of activities in preparing and cooking foods. Responsibilities Where You'll Make an Impact: * Develops and manages the food cost according to the budget. * Implement programs and processes to reduce and control loss time injuries. * Manages and schedules staffing levels to maintain budgeted level of employment and coverage to assure a positive gaming experience for guests to Maryland Live Casino. * Developing staff, to include training, interviewing for hires, conducting disciplinary counseling and conducting performance evaluations. * Cooks, carves meat, portion control, prepares new dishes, sauces and garnish. * Review all kitchen activities, processes and promotional ideas with the Executive Chef. * Monitor and adjust performance to local competition. * Meet with departmental directors and managers as necessary. * Other duties as assigned. Skills to Help You Succeed: * Ability to analyze and interpret restaurant operational results. * Ability to solve complex problems. * Knowledge of sanitation laws and health regulations and applicable OSHA regulations. * Ability to perform assigned duties under pressure. * A variety of task and deadlines requires irregular work schedule. * Ability to perform in an interruptive office environment. * Accuracy in completing assigned duties in a timely manner. Qualifications Must-Haves: * Five to seven years' experience in restaurant management and supervision. * A 4-year degree in related fields or equivalent work experience. * Must have the ability to secure and maintain licensure as required by Virginia Gaming Control Board or any other applicable regulatory entity as may be required to perform assigned duties, or as required by Live's operating standards. Physical Requirements: * Ability to work long hours. * Ability to stand for long periods of times without sitting or leaning. * Ability to handle multi-tasking heavy work-exerting up to 50 pounds of force occasionally, and up to 30 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects. * Ability to work around variable temperatures. What We Offer Perks We Offer You * Generous Bonus Structure * Comprehensive Health Coverage * Retirement Savings with Company Match * Leadership Skills Development & Mentorship Programs * Tuition Reimbursement * Exclusive Discounts on Travel, Services, Goods and Entertainment Life at Live! Individuals chosen to be part of the Live! Team can expect: * To be part of an exciting experience unlike any other in the market. * To be given the power and responsibility to put service and community first. * To come together as a strong team, while valuing and celebrating our diversity. * To be given the tools, resources, and opportunity to grow in their career. * To work hard and have fun. * Live is a 24 hour /7 days per week high energy casino with a culture committed to fairness, teamwork, and most importantly FUN. * The casino is large and fast paced, requiring the ability and energy to move about it with a true sense of urgency! * Exposed to alcohol, cigarette and cigar smoke, bright lights, and loud noises. * You will work in an environment where smoking is allowed.

Job Description ***Weekends required** About Us: Groovin' Gourmets is the catering division of Trolley Hospitality Companies , a Richmond-based hospitality group serving the greater Richmond and Hampton Roads regions. We specialize in delivering fresh, chef-crafted meals and seamless service for corporate functions, weddings, and social events of all sizes. Our commitment to quality extends beyond the food--we believe our success starts with our people. Driven by a shared purpose of delivering happiness to our customers, community, and team, we focus on fostering a supportive and positive workplace where everyone's contributions are valued. We hope you will join us! Our Values - The Trolley Way: No excuses Do the right thing Can-do attitude Always growing Help first--be part of the solution Transparency and honesty-no BS Please visit our website at ********************** to learn more! About you: You thrive in a fast-paced, guest-facing environment. You take pride in delivering food that is as beautiful as it is delicious. Teamwork makes your heart sing--nothing excites you more than working together to pull off a seamless event. You enjoy engaging with guests and creating positive dining experiences. You're energized by the hustle and excitement of catering events. How You Will Make an Impact: Begin each event by efficiently unloading and setting up the kitchen or prep areas, ensuring everything is ready for service. Assist with creating visually appealing and well-organized food and action stations that align with the event plan and venue guidelines. Plate and present dishes with precision and care, maintaining the highest standards of quality and presentation. Step into the spotlight at live action stations (like carving or pasta stations), engaging with guests professionally while delivering exceptional service. Collaborate with the catering team to ensure smooth, efficient service from start to finish. End the event on a high note by breaking down and cleaning the prep areas, leaving the venue spotless and organized. What You Bring to the Table: At least 2 years of culinary experience in a catering, banquet, or similar setting. Strong knowledge of food preparation, presentation techniques, and food safety practices. A team-focused mindset with excellent communication skills. Physical stamina to stand, walk, bend, and lift up to 50 pounds for extended periods. The ability to thrive in diverse environments, including indoor and outdoor event venues. The Good Stuff! $18-20/hr Discounts at all Trolley House Hospitality companies including catering services, Gourmet Gang delis, and vending items in our warehouse Part-time employees who work at least 1,000 hours a year are eligible for 401k matching after the first year Flexible scheduling-perfect for someone looking for a second job!

SAME DAY PAY available! If you would like to work in a positive environment and use your culinary talents and experience to make a difference in the lives of seniors, we'd like to hear from you! At our community, you will be part of a dynamic and talented team dedicated to the highest standards of excellence working with top of the line culinary equipment in a safe and clean kitchen environment. You'll also be supported by an industry leading organization that is committed to quality services and treating people with dignity and respect. Job Requirements A passion for helping seniors A desire to contribute to a positive atmosphere in the community for residents, family & friends, and all team members Ability to communicate effectively in English; both oral and written Ability to work every other weekend Ability to work effectively as part of a team Job Responsibilities Include Preparing all meals and menu items according to proper safety and cooking techniques Utilizing your culinary talents to cook healthy and great tasting menu items Assisting in menu planning and the purchasing and ordering of food, supplies and equipment Assisting in preparation of special meals, party menus and special event menus. Qualifications: High school diploma or general education degree (GED) 2 years experience in batch cooking Benefits: Quality of life - No late-night restaurant hours ServSafe training available Positive Team oriented environment In addition to a positive work environment we offer a competitive salary and benefits package, including Paid Time Off, Health/Dental/Life/Short-term Disability, 401(k) with employer matching contribution for full-time employees. Come and make a difference in the lives of seniors! EOE and Drug Free Work Environment. We look forward to hearing from you!

Position Objective: The Executive Chef is the culinary mastermind behind all catering and event menus, responsible for overseeing the preparation, production, and presentation of all food items. This role involves extensive management responsibilities including cost control, staff development, and ensuring compliance with health and sanitation regulations. Essential Duties and Responsibilities: Culinary Excellence: • Lead the development and execution of innovative menus for events and catering, ensuring a blend of creativity and consistency in every dish. • Conduct continuous research and adapt menus based on seasonality, guest feedback, and ingredient availability. • Ensure all dishes meet high standards for quality and presentation before they reach any guest. • Regularly conduct line checks, taste tests, and menu reviews to uphold quality and adjust for improvement. Leadership and Staff Management: • Direct all kitchen operations, including staff management, scheduling, and the professional development of culinary personnel. • Foster a culture of respect, professionalism, and enthusiasm within the kitchen team. • Evaluate staff performance, provide regular feedback, and manage career progression opportunities for team members. • Work closely with Restaurant Leadership to align culinary operations with overarching business objectives. Operational Management: • Maintain effective cost control measures in food preparation and kitchen operations without compromising quality. • Oversee the inventory management process, ensuring optimal stock levels are maintained and budget constraints are met. • Ensure all kitchen equipment and facilities meet the highest standards of cleanliness, organization, and functionality. • Implement and maintain health and safety protocols, including adherence to the latest CDC guidelines for sanitation and personal protective equipment. Communication and Coordination: • Serve as the primary liaison between the culinary and front-of-house teams to ensure seamless service execution. • Communicate effectively with all levels of management to forecast needs and resolve challenges. • Collaborate with event coordinators to customize menus and culinary experiences that enhance guest satisfaction. Regulatory Compliance: • Ensure compliance with all local, state, and federal labor and health codes. • Maintain certifications and ensure all kitchen staff are trained in food safety practices. • Regularly review and update kitchen practices to adhere to the latest sanitation standards. General Functions & Responsibilities: • Actively participate in menu planning and the introduction of new dishes. • Schedule and lead staff meetings, training sessions, and planning reviews. • Develop and enforce kitchen protocols to streamline operations and enhance staff performance. • Engage in proactive relationships with food suppliers and vendors to ensure high-quality ingredients and favorable terms. Requirements: • Minimum of 2 years of experience in a high-volume kitchen management role, with at least 4 years preferred. • Demonstrated leadership ability in a culinary setting with a proven track record of managing a diverse team. • Strong problem-solving skills and the ability to manage complex kitchen operations. • Proficient in using computer systems and software necessary for kitchen management. • Flexible availability, including nights, weekends, and holidays, to meet the demands of the business. • Physical ability to perform job functions, including standing for long periods and handling heavy equipment. • Must possess a current food safety certification (e.g., SERVsafe or equivalent). Compensation: $85,000.00 - $95,000.00 per year Why Work Here? Welcome to Uptown Alley - Strike Up the Fun! At Uptown Alley, we're more than just a place for entertainment; we're the ultimate destination for families, friends, and fun-seekers of all ages.With venues in Richmond, VA, Manassas VA, and Surprise AZ, we are proud to offer a one-of-a-kind experience that combines excitement, laughter, and unforgettable memories. Our Mission: Our mission is simple yet profound - to create moments of joy and connection for everyone who walks through our doors. Whether it's a child's first time bowling, a family bonding over one of our many arcade games, or friends getting together and enjoying our amazing food, full bar, and live music, we strive to “strike up the fun” and make ever visit memorable. Unparalleled Attractions: Step into our world and be amazed by our array of attractions designed to delight and thrill. From our world class bowling lanes, to interactive games and challenges, there's something for everyone here. Whether you're a gamer, or a fan of classic family fun, you'll find it all under our roof. Family-Friendly Environment: We believe in creating a welcoming and family-friendly environment where laughter fills the air and smiles are contagious. Our center is designed with families in mind, offering safe and clean facilities where parents can relax and enjoy quality time with their loved ones. Exceptional Service: At Uptown Alley, customer satisfaction is our top priority. Our dedicated team of staff is committed to providing exceptional service and ensuring that every guest leaves with a smile on their face. From helping you plan the perfect birthday party to making sure your visit runs smoothly, we're here to exceed your expectations. Community Hub: Beyond being a place for entertainment, we're proud to be a vibrant hub for the community. Whether it's hosting special events, supporting local charities, or partnering with schools for educational programs, we believe in giving back and making a positive impact in the neighborhoods we serve. Come Strike Up the Fun! : Whether you're a local resident looking for a weekend adventure, a tourist seeking excitement, or a group planning a memorable outing, we invite you to experience the magic of Uptown Alley. Join us and create lifelong memories with those who matter most. Ready to embark on your next adventure? Join Our Family: Why Work for Uptown Alley At Uptown Alley, we're not just about fun and games; we're about creating unforgettable experiences for families and friends, and our team members. Here's why you should consider being a part of our team: Fun-Filled Environment: At the heart of Uptown Alley is joy and laughter. As a team member, you'll be immersed in an atmosphere where every day feels like a celebration. From hosting birthday parties to facilitating exciting activities, or even watching someone bowl their first strike, your role at Uptown Alley will be to spread the fun! Opportunity for Growth: We believe in nurturing talent and fostering growth. Whether you're starting your career or looking to advance, we offer training programs and development opportunities to help you reach your full potential. From entry-level positions to management roles, there's room for everyone to grow with us. Diverse Team Culture: We celebrate diversity and believe in the strength of a team with varied backgrounds and perspectives. Joining us means becoming a part of a vibrant community where inclusivity is not just a buzzword but a way of life. Impactful Work: Every interaction with our guests matters. Whether you're helping a child conquer their fear of bowling without bumpers or ensuring families have a seamless experience, your contributions directly impact the memories they'll cherish for years to come. Flexible Schedules: We understand the importance of work-life balance. That's why we offer flexible schedules to accommodate your needs. Whether you're a student, a parent, or simply someone with diverse interests, we believe in making work fit into your life, not the other way around. Perks and Benefits: In addition to competitive wages, we offer a range of perks and benefits to our team members. From discounts on our attractions to healthcare coverage, we strive to take care of our employees like they're part of our own family. Join us at Uptown Alley and become a part of something truly special. Together, let's create moments of joy and build memories that last a lifetime. Ready to strike up the fun? Explore our current job openings and start your journey with us today! 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SAME DAY PAY available! If you would like to work in a positive environment and use your culinary talents and experience to make a difference in the lives of seniors, we'd like to hear from you! At our community, you will be part of a dynamic and talented team dedicated to the highest standards of excellence working with top of the line culinary equipment in a safe and clean kitchen environment. You'll also be supported by an industry leading organization that is committed to quality services and treating people with dignity and respect. Job Requirements * A passion for helping seniors * A desire to contribute to a positive atmosphere in the community for residents, family & friends, and all team members * Ability to communicate effectively in English; both oral and written * Ability to work every other weekend * Ability to work effectively as part of a team Job Responsibilities Include * Preparing all meals and menu items according to proper safety and cooking techniques * Utilizing your culinary talents to cook healthy and great tasting menu items * Assisting in menu planning and the purchasing and ordering of food, supplies and equipment * Assisting in preparation of special meals, party menus and special event menus. Qualifications: * High school diploma or general education degree (GED) * 2 years experience in batch cooking Benefits: * Quality of life - No late-night restaurant hours * ServSafe training available * Positive Team oriented environment In addition to a positive work environment we offer a competitive salary and benefits package, including Paid Time Off, Health/Dental/Life/Short-term Disability, 401(k) with employer matching contribution for full-time employees. Come and make a difference in the lives of seniors! EOE and Drug Free Work Environment. We look forward to hearing from you!

Job Details HOUSEpitality Family - Midlothian, VA Manager Not Specified $54000.00 Salary/year Negligible Any ManagementDescription HOUSEpitality Restaurants: The Boathouse, Casa del Barco, Island Shrimp Co., and Can Can Brasserie Welcome to The HOUSEpitality Family! We are the restaurant group who owns and operates all Boathouse, Casa del Barco, Island Shrimp Co., and Can Can Brasserie locations in and around Richmond, VA. Our Guests come to us to Celebrate Life one bit at a time with great views, unique character, and delicious food! We are looking for passionate professionals that want to provide exceptional service while having fun and making money. Chef de Cuisine is a full-time salaried position utilizing the HOUSEpitality Family core values to oversee all kitchen operations. This individual relies on experience and communication skills to accomplish performance, financial, and developmental goals. The CDC will help grow and maintain a strong team oriented culture across all departments. This position will operate within the yearly budget and be accountable in part for costs of goods, labor, and sales. The Chef de Cuisine provides continued culinary training and development for back of the house employees and ensures food and plate presentation are to standard. The CDC role will be able to give and receive feedback for a thriving work environment. Core Responsibilities: Knowledge and implementation of all local, state, federal safety and sanitation laws and regulations Represent company as an industry professional in both communication and appearance Maintains expected COGs and Labor goals on a consistent basis Consistent inventory and ordering control Accurate checking of deliveries and inventory rotation (FIFO) Hire, train, certify, and review back of the house positions Supervises prep, cooking, and presentation ensuring standards Follows, add to, and edits all checklist and line checks as needed Accountable for the success of private, holiday, and promotional events Holds self and others accountable to company core values and standards Proactive in self development and growth Implements feedback and coaching from leaders for development and growth Compensation: Salary plus management incentive program Value-Based Leadership - We run on four core values: Integrity, Knowledge, Empowerment, Innovation Meal Benefits - Your meals are 50% off anytime at all locations and all concepts Two weeks' Paid Time Off Medical, Dental and Vision Insurance - Eligible for full-time crew, effective on the first of the month following 30 days of employment Short Term Disability Benefits - Eligible for full-time crew, effective on the first day of the month following 30 days of employment Basic Life Insurance Policy - Eligible for full-time crew, effective on the first day of the month following 30 days of employment Tuition Reimbursement Program - We support and encourage personal/professional development We Grow Our Own - We proudly promote from within! Qualifications Desired Experience and Attributes: 4+ years experience including working knowledge of all kitchen stations Flexibility in scheduling, working major holidays and seasonal high-volume periods Flexible disposition for changes made by Leadership management to menus and procedures Able to work large events, expedite line, lift 50 pounds and stand for extended periods Honed soft skills for working efficiently, effectively, and respectfully to foster and maintain a positive team culture Motivational management style with ability to work in a team environment and see the bigger picture Strong customer service orientation with a willingness to share knowledge and care about others ServSafe Manager Certified (preferred, not mandatory)

Benefits: Employee discounts Training & development Vision insurance For more than twenty years, Capital Ale House has been Virginia's beer authority. Our restaurants feature the best local, national, and international ales and lagers paired with regional fare that makes dining with friends and family a memorable event. We offer weekly competitive pay, advancement opportunities, and a benefits package second to none in the industry. We are passionate about being a workplace that fits you. Whether you're looking for part-time, full-time, or a career, we're the place to work. We understand what's important to you and strive to offer employment that meets your needs. Job Summary Communicates with Assistant Managers and restaurant staff of operational issues concerning the quality of service, cleanliness and efficient operations. Ensures the timeliness of back of the house related financial and operational deadlines. Monitors the profitability of the restaurant operations and acts upon deficiencies. Identifies areas of need within the operation and corrects problems. Assists in the development of all staff members to ready themselves and the company for future growth. Responsibilities Hosts quarterly staff meetings within their area of responsibility. Ensures all marketing responsibilities, deadlines and new programs are completed and in effect. Performs monthly inventory within their area of responsibility. Ensures the overall positive morale of the operation's staff. Interviews every potential staff member in their area of responsibility within a multiple interview process. Monitors the completion of and adherence to staff training program. Ensures the safety and security of the restaurant and its staff by enforcing the safety and security procedures of the company. Ensures proper ordering, receiving and handling of all food and restaurant supplies. Ensures proper inventory level of all food and restaurant supplies. All guests and staff members must be treated with dignity and respect. Qualifications Able to bend at the waist and lift items up to 50 lbs. to waist level. Must be able to move items up to 30 lbs. for distances of up to 25 feet. Able to remain standing and active for a 12-hour shift. This can include going up and down stairs. Benefits/Perks Company supplemented Health Insurance with a choice of three levels of coverage. Company supplemented Dental Insurance $25,000 free life insurance 401K with a 3% company match Paid vacation. Personal time off / Sick pay Compensation: $60,000.00 per year Welcome to our House! We're excited you're here to consider joining our team, and we have what you need from a job. Youth employment? We'll train you in your position and teach you the soft skills needed for future success in whatever career path you choose. Part-time employment? We're open seven days a week and can accommodate you with a flexible schedule that works around your school, primary employment, or other responsibilities. Full-time employment? We're a high-volume business that operates 20 hours per day. We have the hours available, competitive pay, and benefits package to ensure you meet your financial and personal needs. Careers? Nearly all of our managers have been promoted from within and enjoy a four-day workweek and enhanced benefits. We will help you grow in our industry. OK, so what's the pay like? Kitchen support/dishwashers $12 and up, online ordering tip share, and an annual 3% raise. Culinary staff $15 - $19, online ordering tip share, and an annual 3% raise. Hosts and Hostess average $15-$18, including tips. Servers and Bartenders average $26 per hour in tips. The Benefits of Choosing Capital Ale House. All staff are paid weekly, receive a flexible schedule and generous food and beverage discounts both on and off duty. Full-time staff receive: Company supplemented Health Insurance with a choice of three levels of coverage. Company supplemented Dental Insurance. $25,000 free life insurance. 401K with a 3% company match. Paid vacation. Personal Time Off / Sick Pay. Salaried Managers receive the above benefits: enhanced life insurance, enhanced vacation time, and enhanced food and beverage privileges. **************************************************** EIN available upon request.

Job DescriptionPosition Objective: The Executive Chef is the culinary mastermind behind all catering and event menus, responsible for overseeing the preparation, production, and presentation of all food items. This role involves extensive management responsibilities including cost control, staff development, and ensuring compliance with health and sanitation regulations. Essential Duties and Responsibilities: Culinary Excellence: Lead the development and execution of innovative menus for events and catering, ensuring a blend of creativity and consistency in every dish. Conduct continuous research and adapt menus based on seasonality, guest feedback, and ingredient availability. Ensure all dishes meet high standards for quality and presentation before they reach any guest. Regularly conduct line checks, taste tests, and menu reviews to uphold quality and adjust for improvement. Leadership and Staff Management: Direct all kitchen operations, including staff management, scheduling, and the professional development of culinary personnel. Foster a culture of respect, professionalism, and enthusiasm within the kitchen team. Evaluate staff performance, provide regular feedback, and manage career progression opportunities for team members. Work closely with Restaurant Leadership to align culinary operations with overarching business objectives. Operational Management: Maintain effective cost control measures in food preparation and kitchen operations without compromising quality. Oversee the inventory management process, ensuring optimal stock levels are maintained and budget constraints are met. Ensure all kitchen equipment and facilities meet the highest standards of cleanliness, organization, and functionality. Implement and maintain health and safety protocols, including adherence to the latest CDC guidelines for sanitation and personal protective equipment. Communication and Coordination: Serve as the primary liaison between the culinary and front-of-house teams to ensure seamless service execution. Communicate effectively with all levels of management to forecast needs and resolve challenges. Collaborate with event coordinators to customize menus and culinary experiences that enhance guest satisfaction. Regulatory Compliance: Ensure compliance with all local, state, and federal labor and health codes. Maintain certifications and ensure all kitchen staff are trained in food safety practices. Regularly review and update kitchen practices to adhere to the latest sanitation standards. General Functions & Responsibilities: Actively participate in menu planning and the introduction of new dishes. Schedule and lead staff meetings, training sessions, and planning reviews. Develop and enforce kitchen protocols to streamline operations and enhance staff performance. Engage in proactive relationships with food suppliers and vendors to ensure high-quality ingredients and favorable terms. Requirements: Minimum of 2 years of experience in a high-volume kitchen management role, with at least 4 years preferred. Demonstrated leadership ability in a culinary setting with a proven track record of managing a diverse team. Strong problem-solving skills and the ability to manage complex kitchen operations. Proficient in using computer systems and software necessary for kitchen management. Flexible availability, including nights, weekends, and holidays, to meet the demands of the business. Physical ability to perform job functions, including standing for long periods and handling heavy equipment. Must possess a current food safety certification (e.g., SERVsafe or equivalent).