Executive chef jobs in Charlottesville, VA - 47 jobs

Job DescriptionCCL is hiring an Executive Chef at Westminster-Canterbury of the Blue Ridge, a continuing care retirement community. The Executive Chef supervises activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors.Responsibilities Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu. Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. Tests cooked foods by tasting and smelling them. Devises special dishes and develops recipes. Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training. Establishes and enforces nutrition, sanitation, safety and merchandising standards. Assures compliance with all sanitation ServSafe and safety requirements. Resolves customer concerns. Qualifications Bachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience. Must obtain ServSafe certification. Must meet state and local food handler requirements. Must possess food handler's permit.

It is the mission and intent of this position that the incumbent will take full responsibility for all aspects of the Birdwood Mansion operations. Be proactive, creative and driven results. The Head Chef is responsible for, but not limited to, the overall hotel and food & beverage operations including the day-to-day hotel operational requirements. This position provides direction and leadership to the Birdwood Mansion team and any shared services collaboration with Boar's Head Resort leadership team, to maximize revenue opportunities and guest satisfaction levels to the standards set by the Resort. Birdwood Mansion Head Chef will meet and exceed guest expectations by providing e?cient and courteous residence guests, patrons, and visitors in accordance with and deliverance of CORE Quality Experiences. The Head Chef contributes to the culinary operations and financial part of the overall Birdwood Mansion overall Dining, Catering and Banquet Operation. He/She assists in overseeing the overall organization, insuring the implementation and consistency of the property standards. The Head Chef oversees all scheduling, coaching and required disciplines of culinary, stewarding of the Birdwood Mansion to include required collaboration with Boar's Head Resort culinary specific to requirements for Birdwood Mansion banquet events. Provide professional executive operations and support to the General Manager and Director of Residence.

It is the mission and intent of this position that the incumbent will take full responsibility for all aspects of the Birdwood Mansion operations. Be proactive, creative and driven results. The Head Chef is responsible for, but not limited to, the overall hotel and food & beverage operations including the day-to-day hotel operational requirements. This position provides direction and leadership to the Birdwood Mansion team and any shared services collaboration with Boar's Head Resort leadership team, to maximize revenue opportunities and guest satisfaction levels to the standards set by the Resort. Birdwood Mansion Head Chef will meet and exceed guest expectations by providing e?cient and courteous residence guests, patrons, and visitors in accordance with and deliverance of CORE Quality Experiences. The Head Chef contributes to the culinary operations and financial part of the overall Birdwood Mansion overall Dining, Catering and Banquet Operation. He/She assists in overseeing the overall organization, insuring the implementation and consistency of the property standards. The Head Chef oversees all scheduling, coaching and required disciplines of culinary, stewarding of the Birdwood Mansion to include required collaboration with Boar's Head Resort culinary specific to requirements for Birdwood Mansion banquet events. Provide professional executive operations and support to the General Manager and Director of Residence.

Massanutten Resort Responsible for duties as assigned by the Executive Chef, Executive Sous Chef and/or General Manager including overseeing all resort restaurants kitchen operations. Must have previous management experience as well as advanced cooking knowledge with several years of line or specialized training and be able to uphold company quality and sanitation standards. Strong understanding of cooking fundamentals - prep and line, including meat cutting, sauce making, and sanitation protocols Leadership and supervisory skills Excellent written and verbal communication skills Strong attention to detail and organizational skills Industry specific strategic and analytical knowledge Proficient computer skills (including Microsoft word, Excel, Outlook, and database applications) Serve safe certification Must be at least 18 Preferred Classical culinary training Strong knife skills Understanding and ability to adhere to ABC regulations Typical Schedule Days: Varies, including weekends and holidays Hours: Varies, including evenings Core Responsibilities Oversee kitchen in absence of Executive Sous Chef or Restaurant Chef Oversee inventory and places orders as needed Assist with daily operations of cooking, serving, and dishwashing Oversee and participate in putting away stock, including alcohol, in the correct manner Coordinate and oversee meal quality within guidelines of menu, dietary requirements, and the standards of appearance, taste, temperature, and sanitation Provide and oversee training for kitchen staff and kitchen management staff Participate in monthly inventory Monitor scheduling of kitchen staff Perform and oversee proper portioning and correct food processes Ensure that items for service are prepared safely and correctly Other duties as assigned by management For more information, contact us at ************ or ***********************************.

History and spectacular landscapes come together, at the foot of the Blue Ridge Mountains. Celebrated landmarks, including Thomas Jefferson's Monticello and the University of Virginia, are clustered here among swathes of the East Coast's most beautiful scenery. The region is also home to over 25 wineries, breweries and cideries. This is the setting for Keswick Hall, an impressive 80-room luxury boutique hotel nestled on 600 acres which recently re-opened in 2021 after renovations. Home to the prestigious Keswick Golf Club, Marigold Restaurant, by Jean-Georges, a new luxury spa and sports and aquatics center. The Pastry Sous Chef works with management in supervising the kitchen in the flawless execution of all meals prepared for guests ensuring only the highest quality product and consistency is produced. Salary: DOE ESSENTIAL DUTIES & RESPONSIBILITIES Demonstrate extensive knowledge of all pastry stations throughout the kitchen. Oversee proper training of staff. Ensure maintenance/sanitation of the kitchen, related areas and equipment to ensure a healthy, safe work environment. Communicate with the Pastry Chef to discuss daily production, ordering and culinary operations. Check food products daily for quality and freshness. Monitor correct preparation of all food products. Monitor all refrigeration and dry storage for proper handling a rotation. Monitor incoming food product to ensure quality, freshness and integrity. Assist in working all stations as needed to maintain smooth operation. Work with the pastry team and Executive Pastry Chef in menu development. Assist other departments as business volumes and staff levels demand. Resolve food quality concerns immediately. Make chef/manager aware of guest's comments, open communication and hand over shift operational details. Lead staff in the absence of the executive Pastry Chef ensuring that operations are adhering to the company standard. In charge of ordering and managing appropriate stock levels, in a sustainable manner. Must lead and develop the team in techniques and with positive coaching. Perform other duties as assigned. QUALIFICATIONS KNOWLEDGE Extensive Knowledge of a large variety of pastries, desserts and an ability to develop new menu items. Working knowledge is attained through education and work experience prior to current position. SKILLS AND ABILITIES Must have a positive, self-motivated and professional attitude. Pleasant nature and ability to multitask. Must be able to work all pastry areas. Excellent communication skills, both written and oral. Ability to work flexible shifts (evenings and weekends). SUPERVISION Position functions semi-autonomously. Position directly supervises ten employees. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities may include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. EDUCATION/ EXPERIENCE Minimum of a Culinary/Pastry/Apprenticeship certificate (or equivalent) and 2 years' culinary supervisory experience in a fine dining/resort establishment. However, a combination of experience and/or education will be taken into consideration. LICENSES/CERTIFICATIONS ServSafe Manager Certification PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential duties of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential duties. Be able to kneel, bend, and stand for extended periods. Able to lift 50 pounds. Work in a hot and steamy environment. UNIFORM REQUIREMENT Black pants and black non slip shoes. Chef jackets, hat, and aprons will be provided. Employees are responsible for maintaining a clean/crisp looking uniform. At this time, Keswick will not sponsor a new applicant for employment authorization for this position.

No CV to hand? No problem! We've made our application process mobile friendly and removed the need for a CV. Our form takes 2 minutes to complete and tells us all we need about you! As a Junior Sous Chef at the Swan Inn , you will have a passion for serving great food, training great people and leaving a smile on our guests faces. You'll run a section, ensuring your team are working together as one. Does this sound like you? Join us at Premium Country Pubs. We craft food and drink into something truly special. Picture beautiful interiors in stunning locations, and great tasting food. If you're passionate about all things premium, we want to hear from you. WHAT'S IN IT FOR ME? * Flexible shifts to work around your lifestyle! * A massive 33% discount across all our brands. Whether its date night at Miller & Carter or a family roast at Toby Carvery, we've got you covered. * 20% discount off all of our brands for friends and family. * Wagestream - a financial toolkit that helps you manage your finances and allows you to access your earned pay when you need it. * Opportunities to grow with paid for qualifications. * Opportunity for progression; on average 200 Chefs are promoted to Head Chef every year. * Team Socials - work hard, play hard! On top of this, as part of Mitchells & Butlers you will receive a pension; 28 days paid holiday; high-street shopping discounts; and we even give you free shares! There's also a free employee helpline- to support you with whatever life throws at you. WHAT WILL I BE DOING? AS JUNIOR SOUS CHEF YOU'LL… * Be a champion of brand standards. * Cook to spec and work within brand targets. * Support the chefs in your team to deliver top quality standards on every shift. * Run your own section as a kitchen team leader and develop management and leadership skills. * Support with stock control and ordering so you're set up for success. At M&B, we want people to be supported, valued, able to be themselves and work in a great team. Join us and help us make every guest feel truly welcome.

Job Description Located in the picturesque town of Washington, Virginia. 30 minutes from Culpeper, Front Royal, and Warrenton, Virginia 40 minutes from Gainesville and Stephen City, Virginia Just a bit over an hour from Reston, Loudoun County, Virginia and Washington, DC. Since 1978 The Inn at Little Washington, located in the foothills of the Blue Ridge mountains, has been one of the most decorated restaurants and hotels in the world. There is no better time to join our growing team of exceptional people. Your next career awaits. Some of our awards include Michelin 3 Stars, Forbes 5 Stars, Michelin Green Star, AAA 5 Diamonds, and Wine Spectator Grand Award. Member of Relais & Chateaux. Why join our team: We offer: Health, vision and dental insurance (full time employees) Paid time off (Full time employees) 401(k) retirement plan with match On-the-job training Employee education allowance Advancement potential Flexible schedules Employee appreciation events Complimentary uniforms Delicious “family” meals daily prepared by the chefs Referral bonuses Competitive pay ******************************** Chef de Partie III- SUMMARY- Patty O's SUMMARY The Chef de Partie III position is responsible for daily prep and execution of service on their assigned station within Patty O's Café & Bakery. A chef de partie III is expected to work under the guidance of chef de partie 1 & 2, following all the procedures and tasks. This position requires an overall understanding of timelines, product needs, flavor combinations, and the expectations for each dish from their station as directed during prep and service. A chef de partie III is expected to have fundamental knife and product identification skills. This position also can work quickly and efficiently with other team members in a focused and organized manner. This position is an entry level position and individuals should have a strong desire to learn and grow within the kitchen environment. ESSENTIAL FUNCTIONS Daily mise-en-place production and execution of cookery/plating of dishes from assigned station for service. General cleaning and sanitation duties as directed by culinary management, as well as lead cooks. Properly set up scheduled station for service on time. Responsible for any project delegated to station by CDP1 or CDP2 as needed for service. Daily analysis of station and product to ensure all standards and quality issues are met. Accurately follow and execute recipes for assigned station. Proper and thorough break down, or hand over, of station at the end of shift. Other related assignments as necessary. QUALIFICATIONS Required General fundamental skills in all basic cooking techniques and execution of knife cuts A sense of flavor development and evaluation of prep is necessary for this position. Strong desire to grow and develop one's craft and skills within the kitchen environment. Servsafe certification within six months of full time employment. Desirable Minimum of 1 year professional cooking experience. Associate's degree in culinary arts. Bi-lingual in English and Spanish. SKILLS Ability to work quickly and cleanly throughout a shift and meet all deadlines before and during service. Strong communication skills and practice. Ability to problem solve and react quickly to any issues which arise during a shift. PHYSICAL DEMANDS Ability to lift 50 lbs. Ability to stand for long periods of time (8-10 hours consistently). Requires exposure to hot pans, sharp knives, open flames, and temperatures ranging from hot to cold. Availability and understanding that the position often requires hours in excess of a standard workweek (40-50 hours). **The Inn at Little Washington is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws**

Sous Chef The Talent Shop is partnering with a hospitality client to support the hiring of a Café Sous Chef for a high-volume café and bakery concept. This role is ideal for a culinary professional who thrives in a fast-paced, scratch-driven environment and enjoys mentoring kitchen teams while maintaining exceptional food quality and operational standards. Key Responsibilities Kitchen Leadership & Operations Support the Executive Chef/Head Chef in daily kitchen operations, including prep, service, and closing procedures Lead and supervise café and bakery kitchen staff during assigned shifts Ensure consistent execution of menu items according to recipes, specs, and presentation standards Step into a leadership role during service to maintain pace, quality, and teamwork Food Quality & Production Oversee scratch cooking and baking production for café service Maintain high standards for taste, freshness, and visual presentation Assist with menu development, testing, and seasonal offerings as needed Monitor food waste and support cost-effective production practices Training & Team Development Train and coach kitchen team members on techniques, recipes, and station execution Foster a collaborative, respectful, and accountable kitchen culture Support onboarding and ongoing development of new hires Safety, Sanitation & Compliance Ensure compliance with food safety, sanitation, and health regulations Maintain a clean, organized, and safe kitchen environment Enforce proper food handling, storage, and labeling procedures Inventory & Ordering Support Assist with inventory management, ordering, and receiving Help maintain pars and minimize waste or shortages Qualifications 2+ years of experience in a Sous Chef or senior line cook role within a café, bakery, or restaurant environment Strong knowledge of scratch cooking and/or baking operations Experience leading teams in a high-volume kitchen Solid understanding of food safety and sanitation standards Strong organizational skills and attention to detail Ability to work flexible schedules, including mornings, weekends, and holidays as needed What Success Looks Like Smooth, efficient kitchen operations during service Consistently high-quality food and presentation A well-trained, engaged, and supported kitchen team Strong adherence to safety, cleanliness, and operational standards Why This Role This is an opportunity to step into a hands-on leadership role within a café-bakery environment that values quality, teamwork, and growth. The position offers meaningful responsibility, collaboration with culinary leadership, and the chance to help shape daily operations and team culture.

Introduction: We are seeking a skilled and experienced Chef de Cuisine to join our team and oversee the operation of our restaurant's kitchen. The Chef de Cuisine will be responsible for managing kitchen staff, ensuring that food is prepared to the highest standards, and maintaining a clean and organized work environment. The successful candidate will have strong leadership skills and be able to work efficiently in a fast-paced environment. Responsibilities: Supervise and manage kitchen staff, including hiring, training, and scheduling Ensure that food is prepared to the highest standards, including adhering to food safety guidelines and maintaining cleanliness in the kitchen Monitor inventory and order supplies as needed Develop and implement menus and specials, as well as adjust pricing as needed Monitor food and labor costs to ensure profitability Maintain a clean and organized work environment, including adhering to cleaning schedules and safety protocols Other duties as assigned Qualifications: Minimum of 3 years of experience as a kitchen manager or in a similar leadership role Strong leadership and management skills Proficiency with kitchen equipment and food safety guidelines Knowledge of inventory management and cost control Strong communication and interpersonal skills Ability to multitask and handle a high-volume workload Perks: Competitive salary Paid time off Professional development opportunities Positive and supportive work environment 401 K plan View all jobs at this company

Since 1978 The Inn at Little Washington, located at the foothills of the Blue Ridge mountains, has been one of the most decorated restaurants and hotels in the world. There is no better time to join in out growing team of exceptional people. On-the-job training, advancement potential, flexible schedules, amazing benefits, and competitive pay. Your next career awaits. Some of our awards include Michelin 3 Stars, Forbes 5 Stars, AAA 5 Diamonds, and Wine Spectator Grand Award. Member of Relais & Chateaux. Why join our team: We offer: Health, vision and dental insurance (full time employees) Paid time off (Full time employees) 401(k) retirement plan with match On-the-job training Employee education allowance Advancement potential Flexible schedules Employee appreciation events Complimentary uniforms Delicious “family” meals daily prepared by the chefs Referral bonuses Competitive pay ******************************** The Inn at Little Washington Culinary Team will invite all qualified candidates to property to attend a "Stage Interview" as part of the interview process. Based on this interview and previous qualifications demonstrated in the face-to-face interview and via your resume, a culinary leader will determine the position title and pay rate offered. SUMMARY The role of the Executive Sous Chef is to plan, organize, control and direct the work of all employees within the main kitchen of the Inn at Little Washington. This individual provides oversight with the culinary management team in the Michelin-starred kitchen at the Inn at Little Washington as well as banquet/event functions and any future culinary endeavors involving the restaurant. The position is responsible for preparation and delegation of all savory items and oversight while ensuring superior quality and consistency. The Executive Sous Chef will manage the other sous chefs and culinary leaders on a daily basis in accordance with departmental quality standards and specifications. This position is required to plan, prep, set up and prepare quality products in all areas and execute evening dinner service for the 3-star kitchen. Additional responsibilities include costing, scheduling, inventory, hiring, training, and R&D while maintaining all previous standards and developing new and relevant procedures for continued growth and success. ESSENTIAL FUNCTIONS 1. Oversight of culinary management. 2. Scheduling and hiring as needed for department. 3. Planning for special events and holidays. 4. Communication with maintenance and stewarding about mechanical issues related to the kitchen. 5. Ordering and purchasing of small wares, service ware, and tools for kitchen operations. 6. Menu development, execution, and recipe development. 7. Working pass/expo for dinner service nightly. 8. Ongoing communication with FOH management to continue to strengthen all aspects of the guest experience. 9. Oversight of event and staff meal service, plating, and the banquet management. 10. Placement and oversight of all orders as needed for operations and functions. 11. Oversight and tasting of all dishes/daily prep. 12. Direction of kitchen cleaning and daily organization. 13. Working the events for service, covering shifts if short staffed. 14. Menu and recipe development for all facets of kitchen operations. 15. Constant review and OTJ training for all staff/culinary employees. 16. General assessment and growth of the brigade and creation of SOPs as needed. 17. Assisting with interviewing and hiring staff for the team. 18. Coordination of ordering and systems with purchasing department. 19. Communicate daily with all culinary management. 20. Attend managerial and departmental meetings and bring value to the discussion. 21. Assist in ordering and inventory of specific tools, china and additional service wares as business demands. 22. Costing, tracking, record-keeping, and creation/implementation of such for menus, events, and other functions. 23. Monitoring labor and efficiency of staff working within the team. Review of labor reports and proactive solutions to any need for reduction or increase in scheduling to meet budgetary guidelines and guest expectations. QUALIFICATIONS Required 1. Exceptionally strong fundamental skills in preparation, cooking, and health standards. 2. Strong eye for detail and understanding of expectations for quality and execution regarding all food for hotel and restaurant guests. 3. Leadership ability to train staff and oversee a culinary team. 4. Menu development to create new dish offerings and documenting/recording recipes. 5. Strong knowledge of food/labor costing & controls to maintain cost given food and labor budget(s). 6. Ability to order product as needed for operations. 7. Strong sense of product knowledge for ordering and staff education. 8. Manager Serve Safe certification. 9. Basic knowledge of Microsoft Office. 10. Strong sense of urgency. 11. Eagerness to continue to improve and grow culinary operations. 12. Understanding of responsibility to learn the holistic vision and direction of the Inn, Chef Patrick's perspective, and specifically the kitchen operations. 13. Following guidance and direction from senior management effectively, efficiently, and appropriately. 14. Other duties, as assigned. Desirable 1. Minimum of 5 years professional management experience, preferably at a Michelin level. 2. Management and leadership experience in a fine dining BOH/culinary setting. 3. Associate's degree in culinary arts. 4. Positive attitude. SKILLS 1. Strong understanding of ordering, cost control, labor efficiency, storage, and cleanliness. 2. Excellent communication, organization, and problem-solving skills. 3. Strong organizational and planning skills. 4. Ability to troubleshoot and react quickly to any issues which arise during a shift. 5. Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible. 6. Ability to comprehend all management directives and goals to ensure efficiency in all aspects of the kitchen operation. 7. Curiosity to seek and find solutions not just to implement standard responsibilities and directives. 8. Excellent time management skills and ability to multi-task and prioritize work, both with a team and independently. 9. Ability to remain calm and level-headed especially during stressful and high-pressure situations. 10. Ability and willingness to identify and take immediate corrective action when problems or opportunities arise. 11. Well-developed palette and sense of Chef Patrick's culinary vision and perspective on food. 12. Exceptional technical cooking skills and training in all classic culinary preparation and fabrication. PHYSICAL DEMANDS 1. Ability to lift 50 lbs. 2. Ability to stand for long periods of time (5-6 hours consistently). 3. Availability and understanding that the position often requires hours in excess of a standard workweek (40-50 hours).

James Beard nominated Chef/Owner is seeking a highly qualified Sous Chef to take the reigns as the Chef de Cuisine of a highly acclaimed, progressive, farm to table eatery in the Shenandoah Valley, Virginia. Located 2.5 hrs from the DC metro area, in a small town sandwiched between the Blue Ridge and Allegheny Mountains. The setting is beautiful, rich in history, and ripe with activities to fuel an outdoor lifestyle. If you are inspired by mother nature and all that she has to offer in both your work and your play, this may be an outstanding opportunity for you. The cost of living is very lifestyle friendly and the community is quaint, yet vibrant and growing. The menu in this 24 seat restaurant is characterized as Modern Southern American Cuisine with Jewish and Eastern European roots, and changes daily/ weekly. The kitchen is small but capable and boasts a wood fired grill burning Japanese charcoal, designed by "Grills by Demant". The Chef's focus is on extremely high quality ingredients, supplied by the finest local producers and importers, with no corners cut for food cost purposes. The dining room in non -pretentious, funky and casual. The Chef/Owner is looking to expand his influence in additional markets, and is seeking a highly skilled and creative Chef to help with that process. This opportunity is special, and will not be for everyone. Our client is seeking candidates who possess a developed skill set, a passionate and artistic approach, a checked ego and yet the drive to make a name for themselves in the culinary world. This is a small operation, so paying a huge salary is not realistic, though our client will provide an opportunity to join a reputable family that's passionate about creating world -class cuisine, an atmosphere in which your passion and creativity are fostered and valued, relocation assistance of ~$1000 to help you settle in, assistance with navigating the local real estate community to help you find an affordable and comfortable living space, $400 monthly health stipend, all holidays off, balanced schedule of ~50 -55 hrs/wk, only 3 days of service per week, and the opportunity to live and work in a peaceful and nature -centric environment. Starting salary range is $42 -$48k/yr. Profit sharing opportunities are also on the table for discussion after 90 days. Successful candidates will have: -Solid experience in modern progressive cuisine, preferably under notable chefs -Protein / Fish Butchery Skills -Menu development & experience sourcing local products from local suppliers -Managerial skills and the aptitude to understand the financial aspect of running a business -The desire to at first learn, then uphold and improve upon the standards that make us successful -The desire to eventually own the creative direction of the kitchen -Commuincation skills! Energize those around you with your attitude, lead with humility, be a part of the family Again, this opportunity is not for everyone. Our client is seeking a long term fit, though they present an opportunity to network with notable industry players and develop your career. If you are interested in living in the Shenandoah Valley in the heart of the Appalachians in Virginia, if you are a motivated, responsible, creative, humble, approachable Sous Chef or Chef de Cuisine looking for an opportunity to work with James Beard level cuisine and to help drive the creative direction of a highly acclaimed yet approachable kitchen, this might be right for you! Requirements -Ability & desire to live, work and play in the Shenandoah Valley in Virginia -Experience working with & creating progressive menus and cuisine -A passion for working with local products and local producers -A positive attitude and outlook on life Benefits -5 day/ wk schedule with only 3 active dinner services/ wk (Th, Fr, Sat). -Closed on and around all Holidays. - $400/ month Health Stipend. - ~$1000 relocation assistance, with help finding a living situation that works for you. -Opportunity to work with a twice nominated James Beard (Best Chefs in America) semifinalist, and continue to build upon the restaurant's legacy of excellence. -Opportunity to grow your network of influential industry players & develop your career -Opportunity to live, work and play in an environment rich in outdoor recreational, culture and history.

CCL is hiring an Executive Chef at Westminster-Canterbury of the Blue Ridge, a continuing care retirement community. The Executive Chef supervises activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors.Responsibilities Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu. Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. Tests cooked foods by tasting and smelling them. Devises special dishes and develops recipes. Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training. Establishes and enforces nutrition, sanitation, safety and merchandising standards. Assures compliance with all sanitation ServSafe and safety requirements. Resolves customer concerns. Qualifications Bachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience. Must obtain ServSafe certification. Must meet state and local food handler requirements. Must possess food handler's permit.

Job Description Located in the picturesque town of Washington, Virginia. 30 minutes from Culpeper, Front Royal, and Warrenton, Virginia Since 1978 The Inn at Little Washington, located in the foothills of the Blue Ridge mountains, has been one of the most decorated restaurants and hotels in the world. There is no better time to join our growing team of exceptional people. Your next career awaits. Some of our awards include Michelin 3 Stars, Forbes 5 Stars, Michelin Green Star, AAA 5 Diamonds, and Wine Spectator Grand Award. Member of Relais & Chateaux. Why join our team: We offer: Health, vision and dental insurance (full time employees) Paid time off (Full time employees) 401(k) retirement plan with match On-the-job training Employee education allowance Advancement potential Flexible schedules Employee appreciation events Complimentary uniforms Delicious “family” meals daily prepared by the chefs Referral bonuses Competitive pay ******************************** SUMMARY The Cafe Sous Chef reports directly to the Café Chef. The Café Sous Chef is responsible for all savory staff and activity oversight. The position requires continuous monitoring of production and execution of the menu with culinary staff. Additionally, continued development of the dinner menu, elements of service related to FOH and BOH success, and ordering of product as delegated are all expected in this role. The position requires constant training on all mise-en-place and projects which are part of the Café operations with a focus on precision and efficiency. ESSENTIAL FUNCTIONS 1. Execution of lunch and dinner service, plating, expediting from the pass, and leading the brigade. 2. Oversight of all cooks (CDPs), stewards and other employees working within the Patty O's culinary team. 3. Work line stations, when necessary, to ensure success of the team. 4. Execute delegated administrative duties such as ordering, inventories, and scheduling. 5. Oversight and tasting of all dishes and prep daily to ensure consistency and quality. 6. Direction of kitchen cleaning and daily organization with culinary, porter and stewarding staff. 7. Assistance in execution of special events. 8. Oversight of execution and implementation of menu and dish development. 9. Constant review, daily training, and development of the Café staff. 10. Hold line staff accountable to established SOPs, conduct proper documentation and disciplinary actions, as necessary. 11. Coordination of ordering and systems with purchasing department. 12. Ongoing communication with FOH management to continue to strengthen all aspects of the guest experience. 13. Other duties, as assigned. QUALIFICATIONS Required 1. Servsafe Manager certification 2. Strong understanding of culinary administrative duties, labor management and delegation. 3. Exceptionally strong fundamental culinary skills in preparation, cooking, and health standards. 4. Strong eye for detail and understanding of expectations for quality and execution regarding all food for hotel and restaurant guests. 5. Dynamic leadership ability to train staff. 6. Positive attitude and welcoming demeanor; approachability for culinary team members. 7. Ability to order product as needed for operations. 8. Strong sense of product knowledge for ordering and education staff. 9. Manager Serve Safe certification. 10. Strong sense of urgency. 11. Eagerness to continue to improve and grow culinary operations. 12. Following guidance and direction from senior management effectively, efficiently, and appropriately. 13. Other related assignments as necessary. Desirable 1. Manager Servsafe certification within six months of full time employment. 2. Minimum of 3 years professional experience cooking, preferably at a Michelin level. 3. Management and leadership experience in a fine dining BOH/culinary setting. 4. Associate's degree in culinary arts SKILLS 1. Strong understanding of ordering, cost control, labor efficiency, storage, and cleanliness. 2. Strong communication skills. 3. Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible. 4. Ability to problem solve and react quickly to any issues which arise during a shift. 5. Ability and willingness to identify and take immediate corrective action when problems or opportunities arise. 6. Independent desire to continue to improve and push forward the standards of excellence within the kitchen. 7. Well-developed palette and sense of Chef Patrick's culinary vision and perspective on food PHYSICAL DEMANDS 1. Ability to lift 50 lbs. 2. Ability to stand for long periods of time (8-10 hours consistently). 3. Requires exposure to hot pans, sharp knives, open flames, and temperatures ranging from hot to cold. 4. Availability and understanding that the position often requires hours in excess of a standard workweek (40-50 hours). **The Inn at Little Washington is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws**

Located in the picturesque town of Washington, Virginia. 30 minutes from Culpeper, Front Royal, and Warrenton, Virginia Since 1978 The Inn at Little Washington, located in the foothills of the Blue Ridge mountains, has been one of the most decorated restaurants and hotels in the world. There is no better time to join our growing team of exceptional people. Your next career awaits. Some of our awards include Michelin 3 Stars, Forbes 5 Stars, Michelin Green Star, AAA 5 Diamonds, and Wine Spectator Grand Award. Member of Relais & Chateaux. Why join our team: We offer: Health, vision and dental insurance (full time employees) Paid time off (Full time employees) 401(k) retirement plan with match On-the-job training Employee education allowance Advancement potential Flexible schedules Employee appreciation events Complimentary uniforms Delicious “family” meals daily prepared by the chefs Referral bonuses Competitive pay ******************************** SUMMARY The PM Sous Chef is responsible for oversight all staff and activities included in the savory evening shift. The position requires continuous monitoring of production and execution of the menu with culinary staff. Additionally, continued development of the dinner menu, elements of service related to FOH and BOH success, and ordering of product as delegated are all expected in this role. The position requires constant training on all mise en place and projects which are part of the PM operation with a focus on precision and efficiency. ESSENTIAL FUNCTIONS 1. Execution of dinner service, plating, and leading the brigade 2. Placement and oversight of all orders as needed for product 3. Oversight and tasting of all dishes/prep daily 4. Direction of kitchen cleaning and organization daily 5. Assistance in execution of special events 6. Working pass for dinner service, covering stations if short staffed 7. Menu and recipe development for all facets of PM operations 8. Constant review and OTJ training for all PM staff 9. General assessment and growth of PM brigade and creation of SOPs as needed QUALIFICATIONS Required 1. Exceptionally strong fundamental skills in preparation, cooking, and classic technique Desirable 1. Minimum of 5 years professional experience cooking, preferably at a Michelin level 2. Associate's degree in culinary arts SKILLS 1. Strong understanding of ordering, cost control, labor efficiency, storage, and cleanliness 2. Strong communication skills and practices 3. Ability to problem solve and react quickly to any issues which arise during a shift 4. Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible PHYSICAL DEMANDS 1. Ability to lift 50 lbs. 2. Ability to stand for long periods of time 3. Ability and capacity to work up to and on occasion exceeding 60 hours per week as business demands **The Inn at Little Washington is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws**

History and spectacular landscapes come together, at the foot of the Blue Ridge Mountains. Celebrated landmarks, including Thomas Jefferson's Monticello and the University of Virginia, are clustered here among swathes of the East Coast's most beautiful scenery. The region is also home to over 25 wineries, breweries and cideries. This is the setting for Keswick Hall, an impressive 80-room luxury boutique hotel nestled on 600 acres which recently re-opened in 2021 after renovations. Home to the prestigious Keswick Golf Club, Marigold Restaurant, by Jean-Georges, a new luxury spa and sports and aquatics center. The Junior Sous Chef is an entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. Salary: DOE ESSENTIAL DUTIES & RESPONSIBILITIES Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Contributes to ensuring guest and employee satisfaction while maintaining the operating budget. Demonstrate extensive knowledge of all food stations throughout the kitchen Oversee proper training of staff Ensure maintenance/sanitation of the kitchen, related areas and equipment to ensure a healthy, safe work environment Communicate with the Chef to discuss daily production, ordering and culinary operations Check food products daily for quality and freshness Monitor correct preparation of all food products Monitor all refrigeration and dry storage for proper handling a rotation Monitor incoming food product to ensure quality, freshness and integrity Assist in working all stations as needed to maintain smooth operation Work with the culinary team and Chef de Cuisine in menu development Complete tasks and projects delegated by your manager Resolve food quality concerns immediately Make chef/manager aware of guest's comments and complaints Perform other duties as assigned. Qualifications KNOWLEDGE Extensive Knowledge of meats and fish including butcher, saucier, a strong line cook. Working knowledge is attained through education and work experience prior to current position. SKILLS AND ABILITIES Must have a positive, self-motivated and professional attitude. Ability to work flexible shifts. Pleasant nature and ability to multitask. Must be able to work all food stations. Proven track record of success. Excellent communication skills, both written and oral. SUPERVISION Position functions semi-autonomously. The position directly supervises fifteen employees. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities may include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. EDUCATION/ EXPERIENCE Minimum of a Culinary/Pastry/Apprenticeship certificate (or equivalent) and 2 years' culinary supervisory experience in a fine dining/resort establishment. However, a combination of experience and/or education will be taken into consideration. LICENSES/CERTIFICATIONS ServSafe Certification Certified in CPR, First Aid, and AED PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential duties of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential duties. Be able to kneel, bend, and stand for extended periods. Able to lift 50 pounds. Work in a hot and steamy environment. Must be able to withstand temperatures up to 105 degrees. UNIFORM REQUIREMENT Black pants and black non slip shoes. Chef jackets, hat, nametag and aprons will be provided. Employees are responsible for maintaining a clean/crisp looking uniform. At this time, Keswick will not sponsor a new applicant for employment authorization for this position.

Located in the picturesque town of Washington, Virginia. 30 minutes from Culpeper, Front Royal, and Warrenton, Virginia Since 1978 The Inn at Little Washington, located in the foothills of the Blue Ridge mountains, has been one of the most decorated restaurants and hotels in the world. There is no better time to join our growing team of exceptional people. Your next career awaits. Some of our awards include Michelin 3 Stars, Forbes 5 Stars, Michelin Green Star, AAA 5 Diamonds, and Wine Spectator Grand Award. Member of Relais & Chateaux. Why join our team: We offer: Health, vision and dental insurance (full time employees) Paid time off (Full time employees) 401(k) retirement plan with match On-the-job training Employee education allowance Advancement potential Flexible schedules Employee appreciation events Complimentary uniforms Delicious “family” meals daily prepared by the chefs Referral bonuses Competitive pay ******************************** SUMMARY The Cafe Sous Chef reports directly to the Café Chef. The Café Sous Chef is responsible for all savory staff and activity oversight. The position requires continuous monitoring of production and execution of the menu with culinary staff. Additionally, continued development of the dinner menu, elements of service related to FOH and BOH success, and ordering of product as delegated are all expected in this role. The position requires constant training on all mise-en-place and projects which are part of the Café operations with a focus on precision and efficiency. ESSENTIAL FUNCTIONS 1. Execution of lunch and dinner service, plating, expediting from the pass, and leading the brigade. 2. Oversight of all cooks (CDPs), stewards and other employees working within the Patty O's culinary team. 3. Work line stations, when necessary, to ensure success of the team. 4. Execute delegated administrative duties such as ordering, inventories, and scheduling. 5. Oversight and tasting of all dishes and prep daily to ensure consistency and quality. 6. Direction of kitchen cleaning and daily organization with culinary, porter and stewarding staff. 7. Assistance in execution of special events. 8. Oversight of execution and implementation of menu and dish development. 9. Constant review, daily training, and development of the Café staff. 10. Hold line staff accountable to established SOPs, conduct proper documentation and disciplinary actions, as necessary. 11. Coordination of ordering and systems with purchasing department. 12. Ongoing communication with FOH management to continue to strengthen all aspects of the guest experience. 13. Other duties, as assigned. QUALIFICATIONS Required 1. Servsafe Manager certification 2. Strong understanding of culinary administrative duties, labor management and delegation. 3. Exceptionally strong fundamental culinary skills in preparation, cooking, and health standards. 4. Strong eye for detail and understanding of expectations for quality and execution regarding all food for hotel and restaurant guests. 5. Dynamic leadership ability to train staff. 6. Positive attitude and welcoming demeanor; approachability for culinary team members. 7. Ability to order product as needed for operations. 8. Strong sense of product knowledge for ordering and education staff. 9. Manager Serve Safe certification. 10. Strong sense of urgency. 11. Eagerness to continue to improve and grow culinary operations. 12. Following guidance and direction from senior management effectively, efficiently, and appropriately. 13. Other related assignments as necessary. Desirable 1. Manager Servsafe certification within six months of full time employment. 2. Minimum of 3 years professional experience cooking, preferably at a Michelin level. 3. Management and leadership experience in a fine dining BOH/culinary setting. 4. Associate's degree in culinary arts SKILLS 1. Strong understanding of ordering, cost control, labor efficiency, storage, and cleanliness. 2. Strong communication skills. 3. Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible. 4. Ability to problem solve and react quickly to any issues which arise during a shift. 5. Ability and willingness to identify and take immediate corrective action when problems or opportunities arise. 6. Independent desire to continue to improve and push forward the standards of excellence within the kitchen. 7. Well-developed palette and sense of Chef Patrick's culinary vision and perspective on food PHYSICAL DEMANDS 1. Ability to lift 50 lbs. 2. Ability to stand for long periods of time (8-10 hours consistently). 3. Requires exposure to hot pans, sharp knives, open flames, and temperatures ranging from hot to cold. 4. Availability and understanding that the position often requires hours in excess of a standard workweek (40-50 hours). **The Inn at Little Washington is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws**

Since 1978 The Inn at Little Washington, located at the foothills of the Blue Ridge mountains, has been one of the most decorated restaurants and hotels in the world. There is no better time to join in out growing team of exceptional people. On-the-job training, advancement potential, flexible schedules, amazing benefits, and competitive pay. Your next career awaits. Some of our awards include Michelin 3 Stars, Forbes 5 Stars, AAA 5 Diamonds, and Wine Spectator Grand Award. Member of Relais & Chateaux. Why join our team: We offer: Health, vision and dental insurance (full time employees) Paid time off (Full time employees) 401(k) retirement plan with match On-the-job training Employee education allowance Advancement potential Flexible schedules Employee appreciation events Complimentary uniforms Delicious “family” meals daily prepared by the chefs Referral bonuses Competitive pay ******************************** The Inn at Little Washington Culinary Team will invite all qualified candidates to property to attend a "Stage Interview" as part of the interview process. Based on this interview and previous qualifications demonstrated in the face-to-face interview and via your resume, a culinary leader will determine the position title and pay rate offered. Summary Pastry Chef de Partie I: Minimum of 2-3 years professional experience cooking, preferably at a Michelin level. General fundamental skills in all basic techniques and pastry execution. A sense of flavor development and evaluation of prep is necessary for this position. Pastry Chef de Partie II: Minimum of 1-2 years professional experience cooking, preferably at a Michelin level. This position requires an overall understanding of timelines, product needs, flavor combinations, and the expectations for each dish and service. Pastry Chef de Partie III: Minimum of 1-2 years professional experience cooking, preferably at a Michelin level. This position is an entry level position in the IALW brigade and individuals should have a strong desire to learn and grow within the kitchen environment. ESSENTIAL FUNCTIONS Pastry Chef de Partie I Responsible for ordering and evaluating product from other culinary stations with management. Responsible for oversight of pastry chef de partie II,III. Strong communication skills and practice. Provide consistent service in all areas of food production. Demonstrate excellent knife skills, cooking skills and safe operation of all kitchen equipment. Pastry Chef de Partie II Responsible for ordering of prep from AM as needed and along the guidelines presented by a pastry chef de partie 1 or manager. Responsible for overseeing the pastry chef de partie 3 if working on a team section. Demonstrate competent knife skills, basic pastry techniques & knowledge, measuring ingredients, mixing methods, and safe operation of all kitchen equipment. Accurately follow and execute recipes for assigned station. A firm grasp on knowledge in product identification and use, international cuisine, and technique Pastry Chef de Partie III Preparing, setting up, and providing consistent, timely, and organized quality service in all areas of pastry production. General fundamental skills in all basic techniques and knife cuts. Basic knowledge in product identification and use, international cuisine, and technique Ability to consistently prepare and or plate food as directed. QUALIFICATIONS Desirable Minimum of 2-3 years professional experience cooking, preferably at a Michelin level Associate's degree in culinary arts. 1 year of lead cook experience. Bi-lingual in Spanish and English. PHYSICAL DEMANDS Ability to lift 50 lbs. Ability to stand for long periods of time (5-6 hours consistently). Able to withstand temperatures up to and at times exceeding 105 degrees. Availability and understanding that the position often requires hours more than the standard workweek (40-50 hours). **The Inn at Little Washington is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws**

Are you a skilled Chef/Cook that is looking to join a great team of culinarians? Do you value working with fresh local product? Westminster-Canterbury of the Blue Ridge is currently looking for key players to become part of our amazing team. Are you ready for a great work/life balance? At Westminster-Canterbury of the Blue Ridge, we value our associates family's time and encourage them to have a life outside of work. You must show pride in your work and want to excel. We want team players that take ownership and want to show their skills. With venues ranging from Fine dining, Bistro Pub, and Coffee Shop there is something for everyone here and our Chef's and cooks have opportunity to get creative with menus. The ideal candidate will show interest in growing their talents and maintaining a high level of quality and attention to detail. We encourage upward mobility and want to promote from within. We currently have an opening for a full-time Sous Chef in our Dining Services Department. In this role, the Sous Chef will assist the Senior Sous Chef in coordinating and participating in activities of cooks and other kitchen personnel engaged in preparing and cooking foods.Responsibilities Cooks and otherwise prepares foods according to recipes. Responsible for quality and consistency of product taste and presentation. Ensures all deadlines are met in food production based on production orders. Serves customers in an efficient and friendly manner. Resolves customer concerns. Interacts with co-workers to ensure compliance with company service standards, and inventory and cash control procedures. Assures compliance with all sanitation, ServSafe, safety, production, and merchandising requirements. Qualifications Experience in a supervisory role. Excellent verbal and written communication skills and negotiation skills. Experience in a commercial kitchen or a professional culinary program Knowledge of methods, materials, and practices of food preparation Available to work evening, weekends and holidays Able to uphold Magnetic Values (Multicultural-Accountable-Game Changer- Nurturing- Empowering-Teachable) Requirements ServSafe Certification Bachelor's degree in Food Services, Technology/Management/Culinary or related field. Minimum of Associates Culinary degree or equivalent work experience of four years in a hospitality/culinary related environment required. Two years kitchen supervisory experience. Benefits Snapshot Paid Time Off package Education Program to offer financial assistance with education costs Retirement Savings Plan with a company match Free Meal while working Paid Holidays Free gym and pool access Free parking Medical, Dental, and Vision Benefits

Job Description History and spectacular landscapes come together, at the foot of the Blue Ridge Mountains. Celebrated landmarks, including Thomas Jefferson's Monticello and the University of Virginia, are clustered here among swathes of the East Coast's most beautiful scenery. The region is also home to over 25 wineries, breweries and cideries. This is the setting for Keswick Hall, an impressive 80-room luxury boutique hotel nestled on 600 acres which recently re-opened in 2021 after renovations. Home to the prestigious Keswick Golf Club, Marigold Restaurant, by Jean-Georges, a new luxury spa and sports and aquatics center. The Junior Sous Chef is an entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. Salary: DOE ESSENTIAL DUTIES & RESPONSIBILITIES Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Contributes to ensuring guest and employee satisfaction while maintaining the operating budget. Demonstrate extensive knowledge of all food stations throughout the kitchen Oversee proper training of staff Ensure maintenance/sanitation of the kitchen, related areas and equipment to ensure a healthy, safe work environment Communicate with the Chef to discuss daily production, ordering and culinary operations Check food products daily for quality and freshness Monitor correct preparation of all food products Monitor all refrigeration and dry storage for proper handling a rotation Monitor incoming food product to ensure quality, freshness and integrity Assist in working all stations as needed to maintain smooth operation Work with the culinary team and Chef de Cuisine in menu development Complete tasks and projects delegated by your manager Resolve food quality concerns immediately Make chef/manager aware of guest's comments and complaints Perform other duties as assigned. Qualifications KNOWLEDGE Extensive Knowledge of meats and fish including butcher, saucier, a strong line cook. Working knowledge is attained through education and work experience prior to current position. SKILLS AND ABILITIES Must have a positive, self-motivated and professional attitude. Ability to work flexible shifts. Pleasant nature and ability to multitask. Must be able to work all food stations. Proven track record of success. Excellent communication skills, both written and oral. SUPERVISION Position functions semi-autonomously. The position directly supervises fifteen employees. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities may include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. EDUCATION/ EXPERIENCE Minimum of a Culinary/Pastry/Apprenticeship certificate (or equivalent) and 2 years' culinary supervisory experience in a fine dining/resort establishment. However, a combination of experience and/or education will be taken into consideration. LICENSES/CERTIFICATIONS ServSafe Certification Certified in CPR, First Aid, and AED PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential duties of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential duties. Be able to kneel, bend, and stand for extended periods. Able to lift 50 pounds. Work in a hot and steamy environment. Must be able to withstand temperatures up to 105 degrees. UNIFORM REQUIREMENT Black pants and black non slip shoes. Chef jackets, hat, nametag and aprons will be provided. Employees are responsible for maintaining a clean/crisp looking uniform. At this time, Keswick will not sponsor a new applicant for employment authorization for this position.