Executive chef jobs in Lynchburg, VA - 1,070 jobs

Flik Hospitality Group **Salary:** $90000 - $110000 / year **Other Forms of Compensation:** bonus **What makes FLIK click** _What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions._ _We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn't merely a job but the start of a career where you can flourish._ **Job Summary** **Working as the Executive Chef,** you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. The work schedule for this role will include nights and weekends as needed. **Key Responsibilities:** + Plans regular and modified menus according to established guidelines + Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality + Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards + Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned + Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed + Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products + Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits + Follows facility, department, and Company safety policies and procedures to include occurrence reporting + Participates and attends departmental meetings, staff development, and professional programs, as appropriate **Preferred Qualifications:** + A.S. or equivalent experience + 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training + Extensive catering experience a plus + High volume, complex foodservice operations experience - highly desirable + Institutional and batch cooking experiences + Hands-on chef experience a must + Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation + Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet + Must be willing to participate in client satisfaction programs/activities + ServSafe certified - highly desirable **Apply to Flik today!** _Flik is a member of Compass Group USA_ Click here to Learn More about the Compass Story (************************************** **Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.** **Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.** Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. **Associates at Flik Hospitality are offered many fantastic benefits.** + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Paid Time Off + Holiday Time Off (varies by site/state) + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) + Paid Parental Leave + Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (*************************************************************************************************** for paid time off benefits information. **Req ID:** 1481587 Flik Hospitality Group JEANNE M LANE [[req_classification]]

Rocky Top Catering - UNC Chapel Hill Rocky Top Catering is seeking a high-energy, proven, hands-on Executive Chef to lead culinary operations at our UNC Chapel Hill location. This is a flagship leadership role within a complex, high-volume environment that spans institutional dining, athletics, premium stadium hospitality, and upscale catering. The Executive Chef will report directly to the Culinary Director and serve as a key ambassador for our brand, team, and clients. Position Overview The Executive Chef will oversee all culinary facets of a from-scratch operation supporting stadium-wide events, athletic dining, luxury suites and boxes, corporate drop-off catering, and upscale on- and off-site events. The ideal candidate is operationally sharp, logistically minded, administratively strong, and thrives in fast-paced, high-profile environments. This role requires a leader who is firm and concise on the floor, yet approachable, flexible, and supportive when coaching and mentoring the team. Key Responsibilities Lead and execute all culinary operations for stadium events, premium hospitality, and catering services Plan and execute large-scale events with a logistics-driven, one-month-out mindset, accounting for limited space, time, equipment, and staffing Manage and mentor culinary teams through hands-on leadership, coaching, and development Maintain high standards for food quality, presentation, safety, and sanitation Oversee administrative functions including menu development, costing, labor management, ordering, inventory, and budgeting Collaborate closely with the Culinary Director and operations leadership to align culinary strategy with business goals Serve as a polished, client-facing representative of Rocky Top Catering, building and maintaining strong client and university relationships Support off-site events, large-scale prep at the central commissary kitchen, and other company kitchens as needed Ensure compliance with company policies, nutritional standards (including athletic dietary needs), and food safety regulations Qualifications & Experience Minimum 5 years of Executive Chef experience in large-scale, high-volume operations (stadiums, arenas, large banquet resorts, cruise lines, or similar environments strongly preferred) Multi-unit experience highly desirable Stadium or sports venue experience strongly preferred Proven from-scratch cooking experience Strong business acumen with accountability and ownership mindset Exceptional organizational and multitasking skills Background or working knowledge in nutrition and athletic dietary programs preferred Confident, professional communicator capable of representing the brand at the highest level Schedule & Work Environment Flexible schedule required, including nights, weekends, and some holidays Fast-paced, high-expectation environment with multiple concurrent events Compensation Salary range: $95,000 - $110,000, commensurate with experience

Schedule: Full-Time | Primarily mornings, with some afternoons, nights, and weekends Reports To: Executive Chef Purple Onion Catering is seeking an Executive Sous Chef to join our senior culinary leadership team. This is a hands-on, accountability-driven role focused on food quality, team development, training, and execution of high-end catered events. The Executive Sous Chef acts as a culture carrier and leader on the floor, supporting the Executive Chef and stepping in fully when needed. This position is ideal for a self-starter who takes ownership, seeks answers independently, trains with intention, and leads calmly under pressure. Key Responsibilities Lead, mentor, and train the culinary team with a strong focus on accountability and standards Be hands-on during prep days: tasting food, correcting seasoning, and coaching technique Maintain consistency, quality, and execution across prep and events Act as Executive Chef in their absence, including leadership, decision-making, and communication Oversee event execution from prep through departure, ensuring accuracy and on-time readiness Promote a respectful, professional, team-oriented kitchen culture Ensure compliance with food safety, sanitation, and health department standards Identify efficiencies, reduce waste, and support cost-conscious decision-making Qualifications 4+ years in a professional kitchen 2+ years in catering, events, or banquet-style production Proven experience training, leading, and holding teams accountable Strong communication and organizational skills Ability to work early mornings, nights, weekends, and off-site events Reliable transportation; valid driver's license preferred Ability to lift up to 50 lbs and stand for extended periods Bilingual a plus, not required Compensation & Benefits Salary starting at $70,000+ (DOE) plus bonus PTO, sick pay, and six paid holidays Staff meals on shifts over 8 hours Leadership development and growth opportunities Required One-Page Written Prompt (Choose ONE) Along with your resume and references, submit one page responding to one of the following prompts. Be specific and honest. We are looking for insight into how you approach leadership, accountability, training, and culture. Prompt Option 1 - Accountability Under Pressure Describe a time when a team member or group consistently failed to meet standards. How did you address the issue, what actions did you take to correct it, and what was the outcome? What did you learn about accountability as a leader? Prompt Option 2 - Motivating with Intention & Culture Tell us about a time when morale, engagement, or performance was lacking on a team you led. How did you motivate the team and lead with intention? What does kitchen culture mean to you, and how did your actions shape or improve it? Prompt Option 3 - Leading in Absence of Authority Share an example of when you had to step into a leadership role unexpectedly or without formal authority. How did you earn trust, make decisions, and ensure standards were upheld? How to Apply: Please email the following to *****************************: Resume One-page written response (choose one prompt above) Three professional references Only complete applications will be considered. Job Type: Full-time Pay: $70,000.00 - $85,000.00 per year Benefits: 401(k) matching Dental insurance Food provided Health insurance Paid time off Relocation assistance Vision insurance Work Location: In person

With over 20 Hospitality experiences worldwide, RH Hospitality continues to expand our distinguished portfolio of Restaurants within our Design Galleries globally. Our goal is to blur the line between home and hospitality, creating an integrated experience that engages our guests and immerses them in the RH lifestyle. RH is seeking an experienced and dynamic Sous Chef to play a key leadership role in our culinary team. In this role, you will help create world-class guest experiences while driving the success of the business and upholding the highest quality standards. As a member of the Property Leadership Team, you will work alongside the Executive Chef to oversee daily kitchen operations, cultivate and develop culinary talent, and support recruitment and administrative functions. Your Responsibilities Lead and develop Team Members by providing structured training and in-the-moment coaching and guidance to uphold RH's culinary standards and support their professional growth Partner with the Executive Chef in shaping the strategic direction of the kitchen, including recruitment, hiring, onboarding, and building a high-performing team aligned with RH's vision Support the Executive Chef with inventory controls and reporting, including labor cost optimization, food cost control, and inventory management, ensuring alignment with business objectives Drive operational excellence by implementing and upholding quality and safety standards across all hospitality areas, ensuring compliance with regulations Own service execution, conducting line checks, monitoring food preparation, and leading expediting to maintain world-class guest experiences Document key updates and insights to ensure alignment, enhance team performance and support ongoing operational excellence Deliver exceptional results in our ever-changing and dynamic business while championing our Hospitality vision, strategy, and financial goals Assume full leadership responsibilities in the absence of the Executive Chef, ensuring seamless operations and team alignment Our Requirements 3+ years of previous Sous Chef experience in a high-volume, full-service restaurant; and/or culinary program curriculum; or equivalent combination of education and experience Proven ability to manage financial performance, including labor and food costs, inventory controls, and strategic resource planning Expertise in computer systems including Microsoft Excel, Foodager (or other inventory management system) and email communication Advanced culinary expertise, including mastery of knife techniques and execution of high-level cooking standards Proven ability to work autonomously while making strategic decisions and collaborating effectively across all levels of leadership Flexibility to work weekends, holidays, and variable shifts as needed Physical Requirements Frequently lift and move up to 50 lbs using appropriate equipment and techniques Comfortable standing and walking for extended periods Commitment to proper safety and sanitation practices in a commercial kitchen environment About Us RH is an equal opportunity employer and does not discriminate against any applicant on the basis of race, color, religion, national origin, gender, marital status, age, disability, sexual orientation, military/veteran status, or any other status protected by federal or state law or local ordinance. At RH, we are committed to promoting pay equity. Rate of pay is determined based on each individual's experience, qualifications, and the geographic location of the role.

Hotel AKA Alexandria is seeking talented Executive Chef to lead the culinary team! The Executive Chef will support the AKA brand culinary efforts to create, organize, implement, and manage the activities of the Food & Beverage department and actively participate in all food production in these areas, with particular emphasis on team member management. RESPONSIBILITIES: Participates in production of all food items necessary for operation. Assist Brand Culinary Leadership to plan and direct all functions of the Food & Beverage department to meet the daily needs of the operation and AKA Standards. Visually inspects, selects and uses only the freshest produce, meat, fish, and other ingredients in the preparation of food products, and adheres to sanitation and food handling expectations. Assigns in detail, specific duties to all kitchen colleagues; monitors these tasks and team member schedules, including developing new products f menus on a rotating basis. Responsible for scheduling and labor management for all kitchen team members. Regularly review, evaluate, and respond to customer satisfaction and/or dissatisfaction of the individual outlets; recommend new operating standards to when applicable. Train, supervise, develop, discipline, counsel and evaluate kitchen team members according to hotel and AKA Standards. Involved in recruiting and interviewing kitchen team members. Involved in seasonal menu planning and updates as well as communications to FOH team members pre-service meetings and audit pre-service line checks daily. Participates in monthly inventory of all dry goods, produce, proteins, etc. Attend mandatory meetings and contribute to these meetings in a professionally effective manner; regularly communicate with all colleagues. Participate in community public relations for the hotel. Utilize computer equipment to analyze forecast, cost, and revenue reports and make decisions based on that information to ensure departmental profitability. Keep work area clean and organized. Ensures staff is compliant with uniform and grooming standards. Complete other duties as assigned by Brand Culinary Leadership or other superiors. Demonstrate positive leadership characteristics and act as a role model for staff members. REQUIRED QUALIFICATIONS: High School graduate required. College degree preferred. At least five (5) years relevant experience in a senior Sous Chef or Lead Chef role in a full-service chef-driven restaurant. Previous hotel experience is a plus. Food handler certification required and CPR Certification is beneficial. Ability to read, listen and communicate effectively in English both verbally and in writing in order to prepare official memorandum and correspondence as well as provide clear and meaningful instructions, guidance and counseling to all colleagues. Advanced knowledge of food and beverage operations including foods, beverages, supervisory practices and philosophy, service techniques, kitchen operation and guest interaction. Ability to multi-task Ability to work under pressure in a fast-paced kitchen environment. Our Team Members enjoy very generous PTO; Health; Dental; Vision and 401(k) benefit plans. We recognize and promote top performers because we know that our success is due to your achievements. AKA Hotels + Hotel Residences is a family owned and operated company, we consider our Team Members the most important asset. With over 100 years of history and experience behind us we're always looking for Team Members ready to join our family. Grow with us! Hotel AKA Alexandria & AKA Hotels+Hotel Residences: Hotel AKA Alexandria brings a new level of style and sophistication to Old Town, a charming historic destination known for its boutique shopping, art galleries, and waterfront restaurants. Designed by world-renowned architect and designer Piero Lissoni, this tranquil urban retreat enhances your stay in Alexandria, Virginia - just 20 minutes from Washington, D.C. and a short 10-minute drive from Ronald Reagan Washington National Airport. AKA balances the style and hospitality of an intimate hotel with the space and comfort of an elegantly appointed luxury apartment. Specializing in short and long term stays, AKA stands for exclusive locations, contemporary design and exceptional business, fitness and lifestyle services.

Corporate Chef - Denver, NC Unox, a global leader in high-performance cooking equipment and proudly certified as a Great Place to Work in Europe for seven consecutive years, is seeking a Corporate Chef to join our team. This entry-level role blends culinary expertise with strategic influence, serving as a key driver of product innovation, customer engagement, and commercial growth across North America. Acting as both a culinary visionary and a strategic partner, the Corporate Chef will shape the way Unox solutions are developed, delivered, and experienced by our clients worldwide. Key Responsibilities: Help with validation of new product features through culinary testing, ensuring performance and consistency across diverse applications. Help design and implement advanced cooking programs tailored for key national and regional accounts. Collaborate with sales and product teams to align on strategy, performance goals, and large-scale client solutions. Represent Unox as a brand ambassador by cultivating long-term customer relationships and driving culinary excellence in the field. Qualifications: Proven entry-level culinary experience, with strong knowledge of food science, menu execution, and large-scale operations. Demonstrated ability to influence product development and translate culinary insight into commercial solutions. Strong business acumen with experience collaborating on sales initiatives and strategic partnerships. Excellent communication and leadership skills, capable of engaging with diverse stakeholders across multiple levels. Willingness to travel nationally and internationally to support clients, product launches, and global initiatives. Why Unox? Continuous Innovation: Unox is at the forefront of technology and innovation, offering its employees the opportunity to work on pioneering and challenging projects. Work Environment: We have been certified by the Great Place To Work Institute as one of the top 100 companies in Europe. Our young and positive work environment fosters collaboration and values the ideas of all our employees. We regularly organize company events for networking and team building with colleagues. Professional Growth: Unox invests in the development of its employees through continuous training programs, individual coaching, and career opportunities, ensuring constant personal and professional growth. Work-Life Balance: We offer a Wellbeing program rich in benefits and flexible policies that promote work-life balance and the well-being of our employees. The job position is open to candidates of all genders and gender identities, in compliance with current equal opportunity regulations.

Job Title: Food & Beverage Manager Reports to: General Manager / Director of Operations Department: Food & Beverage Salary: Salary + annual bonus We are seeking a highly motivated, experienced, and guest-focused Food & Beverage Manager to oversee all food and beverage operations at our property. This role is responsible for ensuring exceptional service, maintaining high standards of quality, and driving revenue and profitability through effective leadership and operational excellence. What you'll do - Direct and coordinate all F&B operations across outlets (restaurant, bar, banquets, in-room dining, etc.) Lead, train, and motivate staff to deliver exceptional guest experiences and uphold brand standards Develop and implement menus in collaboration with the Executive Chef to ensure variety, quality, and cost control Monitor inventory, ordering, and cost management to achieve budget goals Manage scheduling, labor, and staffing needs efficiently Ensure compliance with health, safety, and sanitation regulations Handle guest feedback and resolve complaints promptly and professionally Drive revenue through promotional activities, upselling, and special events Collaborate with Sales and Events teams to ensure flawless execution of banquets and catered functions Analyze financial reports and KPIs to identify areas for improvement and growth Who we're looking for - Proven experience (3+ years) in F&B leadership roles, preferably in a hotel or resort setting Strong leadership and team management skills Excellent interpersonal, communication, and problem-solving abilities In-depth knowledge of food and beverage trends, service standards, and cost controls Proficient in POS systems, inventory software, and Microsoft Office Ability to work flexible hours, including evenings, weekends, and holidays ServSafe or equivalent food safety certification preferred Physical Requirements - Ability to stand and walk for extended periods Lift up to 40 lbs as needed Comfortable working in fast-paced, high-pressure environments

Apply today to join our management team. As our Executive Chef you are a protector of the realm. Punch Bowl Social is unique, special, disruptive, and together we must project and protect those attributes and continue to build on a solid foundation of hospitality and passion for culinary integrity and craft beverages. What's in it for you: Medical, dental and vision insurance Health Savings Account option - including company HSA contribution Flexible Spending Accounts Employee Assistance Program Company provided Short Term Disability Insurance Company provided Long Term Disability Insurance Flexible Vacation Policy 401K Plan Voluntary benefits - LifeLock Protection, Pet Insurance, Accident and Critical Illness offerings Opportunities for Growth and Advancement Discounts on Food, Beverage and Activities Salary Range: $80,000 - $90,000 k per year Punch Bowl Social is unique, special, disruptive and together we must project and protect those attributes and continue to build on a solid foundation of hospitality and passion for culinary integrity and craft beverages. Your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: Positive attitude and passion for making people smile, and truly enjoy their experience Value for high quality food and beverage, and appreciation for the technique associated with production Sense of adventure and engaging energy Ability to communicate effectively with team members, both BOH and FOH, Management, and Community Passionate, engaged, energetic, entrepreneurial spirit with high critical thinking skills What you'll be doing: Ensuring that all food and products are consistently prepared and served according to the restaurants' recipes, portioning, cooking, and serving standards Stocking and maintaining sufficient levels of food products to assure a smooth service period by utilizing company systems such as prep lists, pars, and recipe yields Portioning food products prior to cooking according to standard portion sizes and recipe specifications Handling, storing, and rotating all products properly and in accordance with company standards Overseeing and delegating food prep assignments as needed Ensuring that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs Ensuring that all products are ordered according to predetermined product specifications and received in correct unit count and condition, and deliveries are performed in accordance with the restaurant's receiving policies and procedures Controlling food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures Training kitchen personnel in cleanliness and sanitation practices Maintaining appropriate cleaning schedules for walls, hoods, other equipment and food storage areas. Checking and maintaining proper food holding and refrigeration temperature control points R&D support including: Recipe development (creating new recipes from scratch or adapting recipes from existing) Recipe standardization (creating recipes and documenting in such a way that they can be recreated across multiple locations with easy-to-follow instructions. Recipe costing (identifying an actual plate cost based on ingredients and prepped recipes). Requirements What we're looking for: 5+ years' experience in varied kitchen supervisor positions including Sous Chef 2+ years' experience working in a high-volume, scratch kitchen 6+ months experience managing budgets and culinary cost controls Working knowledge of company software including Microsoft Office, Hot Schedules and Aloha Ability to oversee a team of 10+ BOH staff Must be able to stand and exert fast-paced mobility for period up to six (6) hours in length Must have a good sense of balance, be able to bend and kneel and have the ability to lift boxes and equipment frequently weighing up to 25-50 pounds *** Must be 21 years old and over *** #HP This posting is expected to close by 12/30/2025 We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws. Salary Description Salary Range: $80,000 - $90,000

High Meadows Golf and Country Club, a member-owned mountain club in the picturesque community of Roaring Gap, North Carolina, is seeking a seasoned, thoughtful Executive Chef to lead its culinary program. Set against the backdrop of the Blue Ridge Mountains, High Meadows offers a refined yet relaxed club environment where tradition, community, and hospitality are deeply valued. The Club prides itself on delivering warm, memorable dining and social experiences. This is a rewarding opportunity for a culinary leader who values consistency, teamwork, and service excellence, and who is drawn to a balanced lifestyle in a close-knit mountain community while shaping the next chapter of the Club's dining program. WHY HIGH MEADOWS? Nestled in the heart of Roaring Gap, High Meadows Golf & Country Club offers a sanctuary where nature, recreation, and hospitality intersect. Designed by George Cobb, the Club's 18-hole golf course provides breathtaking mountain views and a rewarding challenge. In 2024, the North Carolina Golf Panel ranked the golf course #70 in North Carolina. Members enjoy activities such as tennis, pickleball, fitness, fishing, a walking trail, a pool, and seasonal social events that bring the community together. Roaring Gap is a warm and welcoming, scenic community offering a peaceful lifestyle rich with outdoor adventures, charming towns, and a slower pace that draws in those seeking balance and connection. POSITION OVERVIEW The Executive Chef will provide quality culinary experiences for Club members and guests. The Executive Chef requires strong management and customer service skills, as well as organizational skills, creativity, and adherence to good hygiene practices. They will be responsible for the financial management and effective leadership of the line and sous chefs, as well as food runners and stewards. They should possess a professional demeanor. JOB SUMMARY: ESSENTIAL FUNCTIONS Accountable for ensuring that all aspects of the kitchen operation are fluid and efficient. Responsible for the financial management of the operation with a heavy emphasis on food and labor cost control. Works in unison with the team to meet goals and measures effectiveness through food & beverage profit, and service performance. Responsible for the purchase and maintenance of all kitchen equipment. Consistently monitor the proper storage, organization, and inventory of all food products. Responsible for the selection, training, mentoring, and development of the personnel within the department. Responsible for scheduling, time, and payroll records. Schedules him or herself during the busiest periods, working alongside his/her team. Training and implementation of all sanitation procedures to ensure exceptionally safe and clean working conditions. Research vendors and suppliers for potential savings. Preparation of menu matrices, recipes, and costs. Research and develop new products to enhance menus. Ensure all prepared plates are crisp, clean, appealing, and consistent. Maintain a positive and professional approach with coworkers. Make appearances in the dining room at least once a week. Have a minimum of two Chef Demo events a year. Rectify any problems arising or complaints. Responsible for following BEOs and ensuring any changes are made. Create custom menus when needed. Embrace all new business to help work toward increasing revenue. Manage higher cover counts to increase F&B revenue. Attend all staff and food-related meetings. Perform all administrative duties within the deadlines that are assigned. Any other duties assigned by the General Manager. ESSENTIAL QUALIFICATIONS Three years of experience in an Executive Chef role or a similar senior culinary leadership position; strong Executive Sous Chef experience will also be considered. BS degree in culinary science or related certificate. Expertise in food knowledge, quality, preparation, and presentation. Expertise in food allergies, preferences, and alternative preparations. Experience with creating schedules and labor cost management. Experience with employee performance management required. Strong ability to identify and resolve problems quickly and efficiently. Strong leadership skills with the ability to delegate, especially during high-stress situations. Strong verbal and written communication. Thorough knowledge of food products, standard recipes, and proper preparation. Strong knowledge of menu development. Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures. Artistic ability to create theme menus, ideas for ice carvings, decorations, etc. Desire and willingness to stay current on the latest cooking trends and best practices. Possess strong conflict resolution abilities. Ability to effectively deal with members and guests, especially when they require high levels of patience, tact, and diplomacy. Must be able to work well under pressure in a fast-paced environment while maintaining a focus on guest needs, always remaining calm and courteous. Basic math skills as well as budgetary analysis capabilities required. A working knowledge of various software programs is desired. PHYSICAL DEMANDS: Work tasks are performed both indoors and outdoors, and in both extreme heat and cold temperatures. Ability to stand and walk for up to 12 hours. Must be able to lift 50 lbs. Must be able to exert a well-paced ability to reach different outlets and other departments on a timely basis. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability, and visual acuity. REPORTS STRUCTURE The Executive Chef reports to the General Manager and leads the culinary team. Works alongside all department leadership. COMPENSATION & BENEFITS Salary Range: $82,500 annually, commensurate with experience. Bonus Potential: Performance-Based Relocation/transition housing assistance Benefits: Retirement Plan, Medical, dental, and vision Insurance, Life and long-term disability insurance,Vacation, holiday pay, and paid time off CLUB DETAILS $2.1M Total Gross Revenues $1.8M Dues Revenue $540K Total F&B Revenue 20 Full-Time, 22 Part-Time Employees Amenities: golf, dining, tennis, pickleball, fitness center, outdoor pool, walking trail, stocked fishing pond 9 Board of Directors 10 Standing Committees: Finance; Personnel, Bylaws, & Policy; Golf & Athletics; Greens; Building, Grounds, Roads & Security; Food & Beverage; Membership; Social; Architectural Review Committee Website: ***************************************

Resting on the shores of Lake Toxaway, nestled in the lush embrace of the North Carolina mountains, you'll find The Greystone. We are a personal hotel where our guests enjoy nostalgic pleasures, gracious hospitality and quiet beauty. Our point of difference is our ability to personalize a guest's experience and we recognize that our team is our most valuable resource to accomplish this. Our continued success in providing the highest quality of accommodations, food, beverages and service to our guests depends on having quality people who truly enjoy the art of hospitality. We are looking for dynamic people who are excited to join the team and ready to jump into any situation to give a helping hand. If you're someone who is positive, adaptable and has a genuine interest in the well-being of others around you, we invite you to join our team at The Greystone. JOB SUMMARY We are looking for a seasoned and talented Executive Chef with fine dining, catering, and prepared foods experience. In this role you will work with our staff to maintain our classic dishes, create new recipes, and improve consistency across all locations and menus. Our ideal candidate thrives in a fast-paced, dynamic environment with a passion for all things food and beverage. They have a unique ability to positively lead others while multi-tasking and prioritizing workloads. It is critical for our leader to believe in quality by consistently upholding defined standards over time as well as work diligently to manage the Food and Beverage budget. They are responsible for providing guidance and support for employees, involved in the day to day operations of the Back of House, and collaborates and communicates with Front of House team to create genuine guest experiences. RESPONSIBILITIES • Actively involved in the day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Leading the back-of-the-house team, encouraging and building mutual trust, respect, and cooperation among back-of-the-house and front-of-the-house team members. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Training all staff including demonstrating new cooking techniques and equipment. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Provides direction for menu development. • Maintains purchasing, receiving and food storage standards. EXPERIENCE AND QUALIFICATIONS · Previous kitchen management experience required · Open availability including nights, weekends and holidays. · Flexible and willingness to adapt to ongoing changes. · Able to inspire, motivate, and develop employees. · Proven track record in building high-performing teams. · Professional verbal and written communication with guests, employees and ownership. The Greystone is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. The Greystone does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws. View all jobs at this company

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 Description JOB TITLE: Executive Chef REPORTS TO: General Manager This role of Executive Chef for Lloyd's Full Service will be located in Cary, NC. The Executive Chef is responsible for leading all culinary operations, ensuring exceptional food quality, consistency, and execution across food menus. This role oversees back-of-house operations, menu development, team hiring and training, cost control, and food safety while working collaboratively with the General Manager and all leadership to uphold service standards and guest experience. The Executive Chef leads by example, mentors kitchen teams, and balances creativity with operational discipline to drive performance, accountability, and long-term success. DUTIES AND RESPONSIBILITIES: Menu Design, Quality, and Execution Design, develop, and evolve all food menus informed by seasonality, guest feedback, and brand direction Create, document, and train teams on recipes, preparation standards, and plating for all menu items Ensure consistent execution of high-quality dishes, meeting standards for design, taste, and presentation Provide strategic oversight of menu execution, ensuring accuracy, consistency, and proper training across teams Maintain accountability for food quality and adherence to guest expectations and brand standards Service Standards and Guest Experience Own and define responsibilities for all back-of-house roles and ensure clear accountability Directly supervise kitchen staff and oversee daily kitchen operations Work the line and act as Expo as needed, managing ticket flow, pacing, dietary needs, and service recovery Actively engage with front of house team to gather feedback on food quality and overall experience Monitor guest feedback and reviews to inform menu development, training, and quality improvements Collaborate with Marketing to ensure menus, descriptions, and food-related collateral accurately reflect the guest experience Lead by example with professionalism, integrity, and a solutions-oriented mindset Maintain consistent, professional communication with ownership, managers, team members, vendors, and partners Communicate expectations, priorities, and operational updates clearly and effectively Champion a kitchen culture rooted in accountability, collaboration, craftsmanship, and pride in work Represent the company and brand with integrity, respect, and leadership at all times Financial Performance Perform administrative duties including weekly ordering and monthly inventory to maintain product levels aligned with food cost targets Oversee food purchasing and inventory management to ensure accuracy, waste reduction, and cost control Prepare kitchen schedules based on forecasts, budgets, and business demands Review labor and cost reports to minimize overages while maintaining quality and operational standards Contribute to monthly performance reporting, forecasting, and annual budget planning related to food operations Health and Safety Standards Enforces all food safety policies and procedures in compliance with FDA, Health Department, and local regulations Ensures proper inventory storage, rotation, and ongoing quality control Maintain organization, cleanliness, and systems within all BOH areas, including walk-ins Oversees cleaning programs, identifies trends, and recommends process improvements Enforces Early Bird Night Owl human resources policies across all employee and guest interactions Hiring, Training, and Mentorship Identify strengths, weaknesses, and development opportunities for each BOH team member and actively mentor their growth Hire, onboard, and train kitchen staff with intentionality to support long-term success, engagement, and retention Implement structured and ongoing training programs to uphold standards and improve performance QUALIFICATIONS: 2+ years holding an Executive Chef position 5+ years of culinary experience Strong leadership skills and the ability to train, coach, develop and motivate others Possess or have ability to obtain Food Handlers and Tips Certification within six months of commencement of employment Highest level of integrity and a hands-on management style Exceptional organizational and operational skills, and detail-oriented with proven time management skills Excellent interpersonal skills, including tact and professionalism in dealing with staff, customers, and management, including writing, speaking, and public speaking *Ability to work a flexible schedule to include AM/PM shifts, weekends, and holidays EDUCATION: High School Diploma / GED required Degree or training in Culinary Arts, Hospitality or related field or certificate preferred PHYSICAL ABLITIES: Ability to be on your feet and alert for extended periods of time Ability to lift up to 35 lbs. as needed Continuous use of hands and arms Continuous bending, reaching, and twisting COMPENSATION: Starting salary at $80k, commensurate with experience plus benefits and bonus potential.

American Cruise Lines is the largest U.S. cruise line, dedicated to providing immersive travel, exceptional service, and world-class cuisine while sharing America's story on the finest ships in America. We offer over 50 itineraries across America's breathtaking waterways, including New England, the Southeast, the Mississippi River, the Pacific Northwest, Alaska, Great Lakes, and more. We believe every meal should be a memorable event. That's why we're searching for talented, driven Executive Chefs to join our shipboard team for the 2026 cruising season. If you're ready to lead a high-performing galley crew, craft regionally inspired dishes, and provide exceptional guest service, all while traveling the country, this is the opportunity of a lifetime. As Executive Chef, you'll be responsible for delivering an unforgettable culinary experience-planning, preparing, and presenting elevated cuisine that reflects the flavors of each region we visit. You'll mentor and lead your team with professionalism and passion, ensuring every dish meets our high standards of taste and presentation. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: * Leading all meal preparation for both guests and crew onboard. * Executing regionally inspired menus using fresh, local ingredients. * Coaching and managing a galley team of 6-10 in a hands-on environment. * Ensuring kitchen operations meet FDA, sanitation, and safety standards. * Overseeing food inventory, portion control, and waste reduction. * Adapting quickly to last-minute changes while maintaining a calm, can-do approach. * Providing an unforgettable dining experience for every guest. What We're Looking For: We're seeking chefs who are not only technically skilled but also natural leaders who thrive in fast-paced, team-oriented environments. This is a dynamic, rewarding role for those who want to reach beyond the four walls of a traditional kitchen. Qualifications: * 6-8+ years' experience in full-service resorts, hotels, country clubs, or banquet settings. * ServSafe Manager Certification strongly preferred. * Strong leadership, communication, and training abilities. * Proven knowledge of FDA food safety standards and kitchen best practices. * Ability to manage multiple priorities under pressure. * A hands-on, collaborative, and detail-oriented approach to kitchen leadership. * Able to work 14 hours per day, 7 days a week while onboard. * Must pass a pre-employment drug test and background check. * TWIC (Transportation Worker Identification Credential) required. Work Schedule: * 7 Days per week while onboard the ship. * 6 to 8 weeks working and living onboard the ship. * 1 to 2 weeks shore leave vacation. Perks: * Benefits package including medical, dental, and matching 401k. * Complimentary travel accommodations. * Training programs to support you. * Continuous growth in the company. * Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. * Jobs sites across the nation*

Job DescriptionCulinista chefs work in clients' homes, providing weekly meal prep service, gatherings of all kinds, and/or full and part time support. The most successful chefs on our platform are trained via culinary school and/or restaurant kitchens, have a combination of fine dining and private chef experience, have at least three years of professional kitchen experience, and are comfortable cooking in high-net worth households.

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.

About the Role: Tivolisworld LLC is seeking a creative and experienced Head Chef to lead the culinary operations of our restaurant. The Head Chef will design innovative, authentic menus, oversee food preparation, and ensure high standards of quality, safety, and presentation. Key Responsibilities: Design and update menus that align with the restaurant's concept and customer preferences. Lead food preparation and cooking to ensure consistent quality and presentation. Source ingredients and manage vendor relationships to ensure freshness and authenticity. Supervise and train kitchen staff, fostering a collaborative and efficient kitchen environment. Maintain cleanliness and enforce food safety and hygiene standards. Manage kitchen inventory, control food costs, and reduce waste. Collaborate with the Restaurant Manager on special events, promotions, and seasonal offerings. Stay informed of culinary trends and implement new techniques as appropriate. Requirements 5+ years of experience in a professional kitchen, including 2+ years in a leadership role. Formal culinary training or equivalent hands -on experience. Strong understanding of food safety standards and kitchen operations. Creativity in menu development and presentation. Excellent leadership, communication, and organizational skills. Ability to work flexible hours, including nights, weekends, and holidays. Benefits Competitive salary Health coverage and paid time off included. 401(k) Health insurance Paid time off

Job Description A GREAT CAREER starts with a GREAT COMPANY! Apply to join our team of servant leaders today! THE DIFFERENCE IS OUR PEOPLE. Our associates answer a calling to serve seniors and their families every day. We believe in continually investing in these servant hearts; we envision them to be our future servant-centered leaders. We've achieved GREAT PLACE TO WORK status EIGHT YEARS IN A ROW. CAREER DEVELOPMENT. We reward our associates' outstanding work and assist with career development to help fulfill their dreams! Faith Driven and Mission-Centered. Our mission “To Welcome, To Care, To Serve” derives from four primary points of view (Purpose, Passion, Platform, and Potential) which inspire our associates to recognize and celebrate one another's God-given gifts through service. Full Benefits Package & On-Demand Pay available!: This opportunity includes a full benefits package (including medical, dental, and vision insurance, 401(k) with matching, tuition reimbursement, associate referral program, and more. As well as on-demand pay in between paychecks! PICTURE YOURSELF… Watercrest Richmond is looking for an Executive Chef to join their team! The Executive Chef is a specialized train chef in the areas of fine dining/hospitality, delicious meal offerings, exceptional leadership. As the Executive Chef you will lead your associates, residents, family members, and visitors through a Watercrest culinary experience - enlivening the senses! Join our team today! ESSENTIAL JOB FUNCTIONS: Servant Leadership directs all aspects of decision making Manages food costs, upholds menu standards and controls inventory Purchases food and supplies for the kitchen ensuring the adequate preparations are made for every meal and special event Ensures the Culinary department is safe and sanitary and meets regulatory codes and laws requirements Ensure that all food supplies and other goods are properly stored, labeled, dated, and accounted for Reviews and follows weekly menus and recipes and ensures proper food supply Reviews special diets to ensure that all residents are served correctly Serves food with attention to portion control while maintaining standard caloric controls Ensures the kitchen is cleaned daily and scheduled cleaning functions are performed Ensures that all culinary services are presented in an attractive, gracious and timely manner Plans special meal services at least monthly for the residents that include live demonstrations by the chef to include specialty food preparations, themed dinner parties, carving stations, etc. Ensures the proper use of equipment and supplies and upholds cleaning and safety standards Review direct report associate time punches in ADP for accuracy Process bi-weekly payroll for department staff members Participate in the recruitment and selection of (all culinary associates) staff personnel Must be in company uniform and resident ready at all times KNOWLEDGE, SKILLS AND ABILITIES: Able to communicate effectively with all levels of management, team members, residents, family members, guests, vendors, referral sources, and outside contacts Able to manage revenue and expense budget Able to make independent decisions Must be able to communicate in a warm, friendly and caring manner Must be familiar with and adhere to guidelines related to the Fair Housing Act (FHA) and the American with Disabilities Act (ADA) Must be able to follow recipes and menus Must possess a passion to work with and around senior citizens Knowledge of customer service principles and practices EDUCATION REQUIREMENTS: High School Graduate or equivalent Bachelor Degree is preferred SERV Safe Certification EXPERIENCE REQUIREMENTS: Two (2) years as a cook in a large-scale cooking operation, preferably in a supervisory capacity. Strong leadership skills with a minimum of two (2) years' experience in supervising and management PHYSICAL REQUIREMENTS: The following physical demands are representative of those that must be met to successfully perform the essential functions of this position: Able to stand or walk 75% of the day Able to concentrate with frequent interruptions Able to work under stress and in emergency situations Able to work under conditions that require sitting, standing, walking, reaching, pulling, pushing, and grasping Able to talk and hear effectively in order to convey instructions and information to residents and team members Occasionally lift/carry up to 50 pounds OCCUPATIONAL EXPOSURE / PERSONAL PROTECTIVE EQUIPMENT: Work in all areas of the community Subject to reactions from dust, disinfectants, and cleaning chemicals and may be exposed to infectious waste, diseases, and other conditions Use of personal protective equipment and supplies when needed to prevent burns, falls and infection Personal protective equipment includes infection control kit, rubber gloves, non-slip shoes, apron, hair net, chef's hat and coat, hot pads, short sleeves Subject to infectious diseases, substances and odors Follow Safety Policy & Procedures This position is exposed to very hot water, hot oven temperatures, sharp knives and utensils, and broken glass, slippery wet floors and other ordinary kitchen environmental risks

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

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities * Ensures culinary production appropriately connects to the Executional Framework * Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards * Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food * Train and manage culinary and kitchen employees to use best practice food production techniques * Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved * Reward and recognize employees * Plan and execute team meetings and daily huddles * Complete and maintain all staff records including training records, shift opening/closing checklists and performance data * Develop and maintain effective client and guest rapport for mutually beneficial business relationships * Interact directly with guests daily * Aggregate and communicate regional culinary and ingredient trends * Responsible for delivering food and labor targets * Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends * Ensure efficient execution and delivery of all culinary products in line with the daily menu * Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items * Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards * Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used * Full knowledge and implementation of the Food Framework * Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase * Ensure proper equipment operation and maintenance * Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations * Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications * Requires at least 4 years of culinary experience * At least 2 years in a management role preferred * Requires a culinary degree or equivalent experience * Ability to multi-task * Ability to simplify the agenda for the team * Requires advanced knowledge of the principles and practices within the food profession. * This includes experiential knowledge required for management of people and/or problems. * Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter. Nearest Major Market: Lynchburg Nearest Secondary Market: Richmond