Chef jobs in Tuckahoe, VA - 111 jobs

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.

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

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 cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can 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 Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Ship Experiene REQUIRED + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. 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 regulation 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:** 1324267BR **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.

About the role Culinary Leadership & Menu Development Work with the executive chef to design and implement creative, seasonal, and locally inspired menus for all dining outlets and events. Ensure consistent quality and presentation of all dishes, maintaining high culinary standards. Introduce innovative culinary techniques and trends that enhance the guest experience. Conduct regular tastings and quality checks. Operations & Financial Management Oversee day-to-day kitchen operations, ensuring efficiency and productivity. Develop and manage kitchen budgets, including food costs, labor, and equipment. Monitor inventory levels, order supplies, and maintain cost controls. Ensure compliance with health, safety, and sanitation regulations. Collaborate with the Executive chef and Food & Beverage Director to align culinary offerings with hotel goals. What you'll do Team Management & Development Recruit, hire, and train kitchen staff, fostering a culture of excellence and teamwork. Provide ongoing coaching, mentorship, and performance evaluations for the culinary team. Develop and implement training programs to enhance culinary skills and knowledge. Schedule staff to meet operational needs while managing labor costs. Guest Experience & Collaboration Engage with guests to receive feedback and adapt offerings accordingly. Work closely with other departments (banquets, events, front office) to coordinate services. Ensure seamless execution of banquets, catering, and special events. Maintain a visible presence during key dining periods and events. Sustainability & Sourcing Source high-quality, local, and sustainable ingredients whenever possible. Develop relationships with local suppliers and farmers to enhance menu authenticity. Implement waste reduction and sustainable kitchen practices. Qualifications Culinary degree or equivalent professional training required. Minimum of 3-5 years of experience in a leadership role within a hotel or fine dining environment. Proven track record of menu innovation, cost management, and team leadership. Strong knowledge of food safety regulations and best practices. Excellent organizational, time management, and communication skills. Ability to work flexible hours, including evenings, weekends, and holidays Proficient in inventory management systems and Microsoft Office Suite. Preferred Skills & Attributes Experience with diverse cuisines and dietary accommodations (vegan, gluten-free, etc.). Passion for sustainable sourcing and farm-to-table practices. Strong leadership presence with the ability to motivate and inspire a team. Ability to remain calm under pressure and adapt to changing situations. Strong attention to detail and commitment to delivering exceptional guest experiences. Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to stand the entire shift. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls. The employee is frequently required to stand; walk; sit; stoop; bend; shake, stir, and pour; and reach with hands and arms. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this position include close vision, distance vision, and the ability to adjust focus. The employee regularly comes into contact with water, sanitation solutions, and produce items. The employee is frequently required to wash hands. The noise level in the work environment is usually moderate to high. Benefits & Perks: Salary $60k ● Health insurance, dental insurance, vision insurance to full-time employees ● 401 (k) with company match ● Full time employees receive annually: 10 paid vacation days, 5 paid sick days, 4 paid personal days, 11 paid holidays ● 50% food & beverage discount and discounted hotel rooms at other Ash properties ● Opportunity for growth within Shenandoah Mansions and parent company ASH NYC Ash provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, genetic information, or any other legally protected status. In addition to federal law requirements, Ash complies with applicable state and local laws governing nondiscrimination in employment. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. Ash expressly prohibits any form of workplace harassment based on race, color, religion, sex, national origin, age, disability, genetic information, or any other legally protected status. Improper interference with the ability of Ash employees to perform their job duties may result in discipline up to and including discharge

Job Title: Sous Chef - Fine Dining Company: Southern Kitchen Restaurant About Us Southern Kitchen is a fine-dining, from-scratch kitchen with a world-class mindset and a commitment to elegance, quality, and exceptional guest experiences. We are seeking a highly skilled and motivated Sous Chef to join our leadership team and help us maintain the highest standards of culinary excellence. Responsibilities Food Preparation & Quality Control Ensure consistency, flavor, and presentation of all dishes meet Southern Kitchen's fine-dining standards. Oversee daily prep, cooking, and plating to maintain culinary excellence. Monitor portion sizes, food waste, and recipe compliance. Staff Supervision & Development Train, mentor, and lead line cooks, prep cooks, and kitchen staff. Provide ongoing coaching and performance feedback to team members. Foster a professional, respectful, and efficient work environment. Kitchen Operations & Workflow Manage daily kitchen operations to ensure smooth workflow. Oversee inventory, ordering, and proper storage of products. Ensure adherence to food safety, sanitation, and ServSafe standards. Administrative & Compliance Maintain compliance with all health department and Virginia state regulations. Enforce policies related to uniforms, jewelry, hygiene, and kitchen safety. Assist with scheduling, labor cost control, and other administrative duties. Collaboration & Communication Work closely with the Executive Chef and management team to execute menus, specials, and seasonal offerings. Collaborate with front-of-house leadership to ensure excellent guest experiences. Communicate effectively with all departments to maintain high standards of service. Requirements Previous experience as a Sous Chef or Executive Chef in fine dining. ServSafe certification (current and valid). Strong knowledge of food safety, cooking techniques, and fine-dining service standards. Proven leadership skills with ability to manage, train, and inspire a team. Excellent organizational and time-management abilities in a fast-paced environment. Commitment to professionalism, consistency, and culinary excellence. Work schedule 8 hour shift Weekend availability On call Supplemental pay Bonus pay Benefits Flexible schedule Paid time off 401(k) Employee discount Paid training

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!

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 1 year 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! $19-21/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!

1. Lead the strategic planning, development, and execution of all menus, ensuring offerings are creative, seasonal, cost-effective, and aligned with the community's dining standards and member expectations. 2. Direct, supervise, and inspire the entire culinary team, establishing clear performance standards, ensuring strict adherence to recipes and presentation guidelines, and cultivating a culture of excellence, consistency, and teamwork. 3. Oversee all aspects of food production, ensuring dishes are prepared efficiently, consistently, and to exact specifications while maintaining the highest standards of flavor, quality, and visual appeal. 4. Manage all kitchen operational needs, including forecasting, monitoring, and maintaining inventory levels; overseeing procurement; and ensuring cost controls are in place to meet budgetary goals. 5. Ensure the kitchen environment meets or exceeds all health, safety, and sanitation regulations, implementing systems for cleanliness, organization, food safety, and compliance with local and state guidelines. 6. Champion training, development, and mentorship for all kitchen staff, creating opportunities for skill growth, professional advancement, and cross-training across culinary stations. 7. Serve as the culinary leader and departmental representative, collaborating with management, attending leadership meetings, and overseeing all executive-level culinary decisions; fully owning the responsibilities typically assigned to the Head Chef. 8. Drive continuous improvement and innovation, regularly evaluating operational efficiency, member feedback, and industry trends to elevate the dining experience and support long-term culinary goals. 9. Foster positive relationships with members, guests, and staff, ensuring the dining program reflects hospitality, care, and a commitment to exceptional service. Requirements QUALIFICATIONS: 1. Extensive experience as an Executive Chef or senior culinary leader. 2. Advanced knowledge of culinary techniques and menu development. 3. Strong leadership, communication, and team-management skills. 4. Proven ability to manage operations, inventory, costs, and safety standards. 5. Culinary degree or advanced certification preferred. Salary Description $30-$35/hour

Job Description Your next destination is here. Build your career at Commonwealth Lodging. OUR COMPANY CULTURE We take a proactive, hands-on approach to hotel management. Our team boasts extensive experience in all areas of hospitality management. We are a company with a culture that understands relationships and Team First! We value professionalism and integrity as we work towards providing world-class hospitality. We understand that our associates deliver our guest experience, and we are looking for the highest quality talent to achieve our mission! You'll love working for us because: The People! You will be surrounded by some of the most talented and supportive leaders and team-people you can be proud to work with! OUR COMPANY CORE VALUES Team First, Own It, Relationship Oriented, Professionalism, Integrity. POSITION OVERVIEW The Sous Chef is responsible for assisting the Executive Chef with overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, thorough planning, organizing, directing, and controlling the Kitchen operation and administration. This industry operates seven (7) days per week, twenty-four (24) hours per day. Regular and reliable attendance, in accordance with company standards, is essential for success in this position. QUALIFICATIONS, EDUCATION & EXPERIENCE: Minimum of 3 years of experience in a professional, high-volume, upscale kitchen within a fast-paced environment Culinary certificate or degree from an accredited culinary institution preferred Strong knowledge of current food trends and ethnic-style cuisine Current Food Handler Manager Certification required Ability and willingness to work a flexible schedule, including nights, weekends, and holidays Professional appearance and demeanor; strong character with the ability to thrive in a fast-paced, team-oriented environment Effective communication skills with guests, management, and co-workers PHYSICAL REQUIREMENTS Ability to exert physical effort to lift and transport up to 50 pounds Capacity to stand for extended periods while maintaining effective mobility Ability to push and pull carts and equipment weighing up to 100 pounds Capability to perform continuous, well-paced physical activity throughout the workday Frequent movement across various work areas as required by operational needs Ability to reach above head and shoulder height to perform assigned duties Work is performed in environments with varying temperatures and noise levels, with potential exposure to fumes or odors, biohazards, and cleaning chemicals JOB RESPONSIBILITIES Utilize business and occupancy forecasts to schedule appropriate staffing levels in compliance with established labor standards and guidelines Review and maintain daily payroll reports and records to ensure labor costs align with approved budgets Ensure all recipes and product yields are accurately costed and reviewed on a regular basis Enforce standardized recipe cards, portion control, and waste-minimization practices across all food preparation Maintain appropriate food stock levels throughout all culinary areas based on hotel occupancy, banquet, and function forecasts Ensure all food preparation equipment is used safely, correctly, and in accordance with maintenance and sanitation standards Develop, maintain, and update all culinary operations manuals and standard operating procedures Ensure departmental operational budgets are strictly monitored and adhered to Deliver and maintain a consistently high-quality, first-class culinary product while meeting all operational timelines Verify that all food products received from suppliers meet quality standards and are properly stored, labeled, rotated, and handled BENEFITS Competitive pay based on experience Health, dental, and vision insurance Short-term and Long-term disability Company paid life insurance Paid time off and holiday pay Employee Assistance Program Employee referral bonuses 401(k) retirement plan Tuition reimbursement Travel discounts Opportunities for training, development, and career advancement Incentive bonuses

Job Description The Experience Senior Living Team is comprised of dynamic professionals that are fueled by their passion to empower people as they grow older to live life to the fullest. They are creators, architects, nurses, researchers, programmers, marketers, facilitators, developers, investors, and caregivers, all focused on making a positive impact on the lives of residents, their families and team members. We are looking for a Sous Chef to join our amazing team! Responsibilities: Provide high levels of customer service and create a fine dining experience. Ensure that all food is purchased, stored, prepared and served in accordance with local, state, and federal guidelines. Assist the Director of Culinary Services in interviewing, hiring, coaching, training, and developing staff. This includes, but not limited to, staff evaluations and discipline of food service staff in accordance with company guidelines. Create a strong sense of teamwork and cooperation among all staff. Assist preparing and coordinating work schedules for staff in accordance with budget. Assist Director of Culinary Services in menus planning and development based on resident likes and dislikes, budget, and seasonal options. Responsible for maintaining equipment in good working condition. Responsible for maintaining adequate amounts of cleaning supplies, small wares, equipment, and food in accordance with local and state regulations and team member safety requirements. Assist kitchen staff with Pre-Meal stand up for all dining and kitchen staff. Responsible for planning, preparation, and execution of special events, banquets, and theme meals. When applicable acquaint new residents with menus, seating, and dining options and hours. May perform other duties as needed and/or assigned. Requirements High School Diploma or General Education Degree (GED). Culinary degree preferred. Five years cooking experience in the hospitality field. Food handlers permit as required by state law and/or Company standards. Working knowledge of basic kitchen operations and food safety standards. Previous management or team leadership experience necessary. Strong organization and time management skills. Able to manage budgets including food, supplies and labor. Previous experience in banquets or special event planning. Basic Computer skills - Microsoft word and Excel. Connect and help residents transition from home to community through thoughtful engagement at every level of interaction. Positive leader able to manage and coach team members. Able to build positive and strong relationships with team members, coworkers, and residents. Focused and dedicated to providing excellent customer service. Able to handle multiple jobs and priorities. Able to delegate and hold staff accountable in an efficient and respectful manner. Benefits We offer a full benefits package that includes medical, dental, vision, STD/LTD, life and voluntary life, 401k with employer matching, paid holidays, and up to 20 days PTO in the first three years.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend. stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Hotel Weyanoke is seeking a visionary Executive Chef to lead our culinary program with creativity, passion, and purpose. This is a unique opportunity to shape the culinary identity of a historic hotel while mentoring a talented kitchen team and delivering memorable dining experiences for our guests. The ideal candidate is a hands-on culinary leader who thrives in both the creative and operational sides of the kitchen-someone who can inspire excellence, maintain the highest standards of quality and safety, and drive innovation while honoring timeless hospitality. Compensation and Benefits: $60,000 per year. Full-Time Team Members receive benefits including health, dental, vision, and life, 401(k), STD, LTD, paid holiday, vacation, personal & sick time, lean management training, and numerous other employee discount benefits through our HR provider LL Roberts. What You'll Be Doing: Culinary Leadership & Creativity Design, develop, and execute creative, high-quality menus that evolve with seasons and trends Oversee all food preparation, production, and presentation to ensure consistency and excellence Standardize recipes and production processes to maintain quality and control costs Prepare a wide variety of cuisines using advanced culinary skills and creativity Maintain current knowledge of regional and national food & beverage trends, incorporating them into the kitchen's vision Demonstrate strong knowledge of wines and food pairings Operations & Financial Management Manage kitchen productivity, staffing, and workflow to maximize efficiency Develop, implement, and manage departmental budgets within approved parameters Requisition and purchase food products; cost menus and maintain food production records Maintain food and beverage sales history, cost data, and production metrics Prepare accurate and timely operational and financial reports Oversee maintenance and proper use of all kitchen equipment Team Development & Culture Hire, train, mentor, and lead kitchen staff, including direct oversight of the Sous Chef Foster a positive, professional, and collaborative kitchen culture Assign duties, monitor performance, and recognize excellence Provide ongoing coaching, feedback, and performance management Ensure staffing schedules support service excellence Guest Experience & Brand Representation Address and resolve all food-related guest concerns with professionalism and care Represent the restaurant and hotel at special events and outside functions as needed Act as a charismatic ambassador for the culinary program and Hotel Weyanoke Safety & Compliance Ensure full compliance with health, safety, licensing, and sanitation standards Maintain a safe working environment in accordance with Up to Par standards and all regulatory requirements What We're Looking For: Graduate of a recognized culinary school or equivalent experience 5-6 years of progressive culinary leadership experience Thorough knowledge of food preparation techniques, styles, and kitchen operations Proven ability to lead, motivate, and develop teams Strong decision-making, organizational, and problem-solving skills Passion for excellence, creativity, and continuous improvement Professional appearance and demeanor Ability to manage changing priorities in a fast-paced environment Strong communication skills across all levels of an organization Bilingual skills a plus Proficiency in Microsoft Word, Excel, and Google Applications You'll Thrive if You Are: A Problem Solver who approaches challenges with clarity and creativity Guest-Focused and committed to delivering exceptional dining experiences Dependable and accountable, even under pressure Adaptable and energized by evolving menus, teams, and expectations A Team Builder who believes great kitchens are built on trust, respect, and collaboration Why The Hotel Weyanoke? Hotel Weyanoke offers the opportunity to lead a culinary program in a historic and respected setting, where innovation is encouraged and leadership is valued. This role allows you to leave your mark on a destination property while growing a team and a brand rooted in excellence. If you're ready to lead, inspire, and create unforgettable culinary experiences-we'd love to hear from you. Additional Information: Kindly, be aware that the job description provided is not an exhaustive account of the activities, duties, or responsibilities entailed for this role. Standard Operating Procedures, Training Checklists, and Departmental Handbooks will be provided to ensure the Team Member is trained in all duties and responsibilities of the position. Duties, responsibilities, and activities may change at any time with or without notice. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Up to Par Management and Taylor Hospitality are Equal Employment Opportunity companies, we are proud to be an equal opportunity workplace and an affirmative action employer. We are committed to equal employment opportunity regardless of race, religion, sex, national origin, sexual orientation, age, citizenship, marital status, or disability. About: Up to Par Management | Taylor Hospitality Vision is to be an Exceptional Hospitality and Golf Management Company built by Exceptional Team Members who are Delivering on our Purpose to Positively Impact Others.

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:** 1325866BR **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

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 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 1 year 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! $19-21/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!

Job DescriptionDescription: 1. Lead the strategic planning, development, and execution of all menus, ensuring offerings are creative, seasonal, cost-effective, and aligned with the community's dining standards and member expectations. 2. Direct, supervise, and inspire the entire culinary team, establishing clear performance standards, ensuring strict adherence to recipes and presentation guidelines, and cultivating a culture of excellence, consistency, and teamwork. 3. Oversee all aspects of food production, ensuring dishes are prepared efficiently, consistently, and to exact specifications while maintaining the highest standards of flavor, quality, and visual appeal. 4. Manage all kitchen operational needs, including forecasting, monitoring, and maintaining inventory levels; overseeing procurement; and ensuring cost controls are in place to meet budgetary goals. 5. Ensure the kitchen environment meets or exceeds all health, safety, and sanitation regulations, implementing systems for cleanliness, organization, food safety, and compliance with local and state guidelines. 6. Champion training, development, and mentorship for all kitchen staff, creating opportunities for skill growth, professional advancement, and cross-training across culinary stations. 7. Serve as the culinary leader and departmental representative, collaborating with management, attending leadership meetings, and overseeing all executive-level culinary decisions; fully owning the responsibilities typically assigned to the Head Chef. 8. Drive continuous improvement and innovation, regularly evaluating operational efficiency, member feedback, and industry trends to elevate the dining experience and support long-term culinary goals. 9. Foster positive relationships with members, guests, and staff, ensuring the dining program reflects hospitality, care, and a commitment to exceptional service. Requirements: QUALIFICATIONS: 1. Extensive experience as an Executive Chef or senior culinary leader. 2. Advanced knowledge of culinary techniques and menu development. 3. Strong leadership, communication, and team-management skills. 4. Proven ability to manage operations, inventory, costs, and safety standards. 5. Culinary degree or advanced certification preferred.

Hotel Weyanoke is seeking a visionary Executive Chef to lead our culinary program with creativity, passion, and purpose. This is a unique opportunity to shape the culinary identity of a historic hotel while mentoring a talented kitchen team and delivering memorable dining experiences for our guests. The ideal candidate is a hands-on culinary leader who thrives in both the creative and operational sides of the kitchen-someone who can inspire excellence, maintain the highest standards of quality and safety, and drive innovation while honoring timeless hospitality. Compensation and Benefits: $60,000 per year. Full-Time Team Members receive benefits including health, dental, vision, and life, 401(k), STD, LTD, paid holiday, vacation, personal & sick time, lean management training, and numerous other employee discount benefits through our HR provider LL Roberts. What You'll Be Doing: Culinary Leadership & Creativity Design, develop, and execute creative, high-quality menus that evolve with seasons and trends Oversee all food preparation, production, and presentation to ensure consistency and excellence Standardize recipes and production processes to maintain quality and control costs Prepare a wide variety of cuisines using advanced culinary skills and creativity Maintain current knowledge of regional and national food & beverage trends, incorporating them into the kitchen's vision Demonstrate strong knowledge of wines and food pairings Operations & Financial Management Manage kitchen productivity, staffing, and workflow to maximize efficiency Develop, implement, and manage departmental budgets within approved parameters Requisition and purchase food products; cost menus and maintain food production records Maintain food and beverage sales history, cost data, and production metrics Prepare accurate and timely operational and financial reports Oversee maintenance and proper use of all kitchen equipment Team Development & Culture Hire, train, mentor, and lead kitchen staff, including direct oversight of the Sous Chef Foster a positive, professional, and collaborative kitchen culture Assign duties, monitor performance, and recognize excellence Provide ongoing coaching, feedback, and performance management Ensure staffing schedules support service excellence Guest Experience & Brand Representation Address and resolve all food-related guest concerns with professionalism and care Represent the restaurant and hotel at special events and outside functions as needed Act as a charismatic ambassador for the culinary program and Hotel Weyanoke Safety & Compliance Ensure full compliance with health, safety, licensing, and sanitation standards Maintain a safe working environment in accordance with Up to Par standards and all regulatory requirements What We're Looking For: Graduate of a recognized culinary school or equivalent experience 5-6 years of progressive culinary leadership experience Thorough knowledge of food preparation techniques, styles, and kitchen operations Proven ability to lead, motivate, and develop teams Strong decision-making, organizational, and problem-solving skills Passion for excellence, creativity, and continuous improvement Professional appearance and demeanor Ability to manage changing priorities in a fast-paced environment Strong communication skills across all levels of an organization Bilingual skills a plus Proficiency in Microsoft Word, Excel, and Google Applications You'll Thrive if You Are: A Problem Solver who approaches challenges with clarity and creativity Guest-Focused and committed to delivering exceptional dining experiences Dependable and accountable, even under pressure Adaptable and energized by evolving menus, teams, and expectations A Team Builder who believes great kitchens are built on trust, respect, and collaboration Why The Hotel Weyanoke? Hotel Weyanoke offers the opportunity to lead a culinary program in a historic and respected setting, where innovation is encouraged and leadership is valued. This role allows you to leave your mark on a destination property while growing a team and a brand rooted in excellence. If you're ready to lead, inspire, and create unforgettable culinary experiences-we'd love to hear from you. Additional Information: Kindly, be aware that the job description provided is not an exhaustive account of the activities, duties, or responsibilities entailed for this role. Standard Operating Procedures, Training Checklists, and Departmental Handbooks will be provided to ensure the Team Member is trained in all duties and responsibilities of the position. Duties, responsibilities, and activities may change at any time with or without notice. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Up to Par Management and Taylor Hospitality are Equal Employment Opportunity companies, we are proud to be an equal opportunity workplace and an affirmative action employer. We are committed to equal employment opportunity regardless of race, religion, sex, national origin, sexual orientation, age, citizenship, marital status, or disability. About: Up to Par Management | Taylor Hospitality Vision is to be an Exceptional Hospitality and Golf Management Company built by Exceptional Team Members who are Delivering on our Purpose to Positively Impact Others.