Executive chef jobs in Newport News, VA - 65 jobs

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation At both Harbor Park and Scope Arena. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the AGM and GM. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required This role pays an annual salary of $80,000-$90,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until March 13, 2026 Responsibilities Responsible for managing, developing and mentoring staff of 35 full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Qualifications Minimum of 5-7 years kitchen management experience in a full service events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law. 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Job Description ABOUT US True Connection Communities, a proud member of Green Courte Residential Holdings, is a rapidly expanding network of luxury senior living communities specializing in Active Adult and Independent Living. At TCC, every day presents a unique opportunity for our team members to forge meaningful connections with residents, their families, and each other in a deeply personal and impactful way. Whether you interact directly with residents or support those who do, you'll find countless opportunities to make a difference in the lives of others. We believe in fostering a supportive and engaging environment where every team member can thrive. Discover more about True Connection Communities and how you can be part of our mission to enhance the lives of seniors by visiting ********************************** SALARY & BONUS Competitive base salary and an exceptional bonus/incentive plan designed to reward your hard work and success. Bonus Plan includes commission, community payout, occupancy bonus, and annual performance bonus. With this plan, your achievements and contribution directly impact your earnings! SUMMARY: We are seeking a results-driven and experienced Director of Culinary/ to join our team at Verena at The Reserve located in Williamsburg, VA - a 55+ luxury independent living community offering vibrant amenities and active neighbors. The ideal candidate will provide visionary culinary leadership while maintaining a hands-on presence in daily operations. This role is responsible for delivering exceptional dining experiences, ensuring food quality, safety, and regulatory compliance, and fostering a culture of excellence that enhances the overall quality of life for our residents. This is a working leadership role that requires a hands-on professional who is willing to roll up their sleeves, lead by example, and actively participate in kitchen operations. WHAT YOU'LL DO Oversee the hiring, training, scheduling, and performance management of all culinary, dining room, catering, and delivery service associates. Motivate, coach, and manage teams to ensure proper staffing within budget. Partner with kitchen and dining teams to deliver a high-quality resident experience. Create and maintain nutritious, resident-focused menus meeting dietary needs. Gather and act on resident feedback to enhance menus, service, and events. Manage budgets, food/labor costs, inventory, and ordering to control waste and expenses. Ensure clean, safe, and attractive dining and kitchen environments. Maintain compliance with health regulations, food safety standards, and company policies. Collaborate with leadership to promote a hospitality-driven culture. Provide excellent customer service to residents, guests, and prospects. Complete reports, attend meetings, and maintain required training and certifications. Support new resident dining transitions and participate in Manager-on-Duty weekend rotation. Perform other duties as assigned. REQUIRED SKILLS High School Diploma or equivalent experience. Proven experience in a culinary leadership role such as Executive Chef, Director of Culinary, or Food & Beverage Director. Strong leadership, coaching, and team development skills with the ability to motivate and manage diverse teams. In-depth knowledge of food safety, sanitation, and regulatory compliance (local, state, and federal). Experience with menu development, nutritional planning, and accommodating special dietary needs. Strong financial acumen, including budgeting, food cost control, inventory management, and labor management. Excellent customer service skills with a focus on hospitality, respect, and resident satisfaction. Ability to work hands-on in a fast-paced culinary environment while leading by example. Strong communication, organizational, and problem-solving skills. PREFERRED SKILLS Experience leading maintenance teams within property management, hotel, and/or Senior Living communities highly preferred. Proven experience as an Executive Chef, Director of Culinary, or similar leadership role Senior living, hospitality, or luxury dining experience strongly preferred Strong knowledge of food safety, sanitation standards, and regulatory compliance Demonstrates ability to lead and motivate a team in a fast-paced environment Excellent organizational, budgeting, and time-management skills Hands-on leadership style with a passion for quality food and service WHAT WE OFFER Competitive salary and incentive plans (payouts monthly, quarterly, and yearly) Health, Dental, Vision Insurance plan options Industry-leading Paid Time Off plan 401k And more… True Connection Communities is an Equal Employment Opportunity Employer M/F/D/V. We are committed to equal employment opportunity to all qualified persons, without regard to race, color, religion, creed, ancestry, national origin, age, gender, gender identity or expression, marital status, disability, or other protected status, as established by Federal or State laws. True Connection Communities complies with the Americans with Disabilities Act (ADA), to provide reasonable accommodations for persons with disabilities. True Connection Communities is a Drug-Free/Smoke-Free Workplace.

The Dining Services Director leads the execution of the signature dining services program at the community. He or she provides friendly, responsive service to create an exceptional dining experience for all of our residents. Each Dining Services Director's primary objective is to exhibit the core values of Commonwealth Senior Living and provide a memorable dining experience for the residents. Qualifications • Certification in the Food Handlers Course or equivalent • Previous management experience in the food service industry. • Ability to read and write English. • Willingness and ability to learn new tasks • Must be available to work varied shifts and weekends. • Ability to lift heavy objects; stand and walk short distances throughout the day. Ability to tolerate heat from the kitchen. • Must be free of communicable diseases. Areas of Primary Responsibility • Prepare and serve nutritious meals to our residents in a safe sanitary manner in accordance with Public Health Regulations, and in compliance with Sanitation Code. • Prepare food for regular and therapeutic diets according to the planned menu and written doctors' orders. • Ensure that the proper quantity of food is prepared and in accordance with established time schedules. • Prepare food for special events as instructed by the Executive Director. • Maintain costs within budgeted parameters. • Use proper technique to taste prepared food to ensure quality taste and palatability prior to service. • Maintain the proper temperature of food during preparation and service. Record temperatures of food according to established policy. • Report all hazardous and malfunctioning equipment to the Executive Director. • Make recommendations to the Director of Dining Services regarding improvements in recipes, menus, productions and service of food, equipment, etc. to enhance the quality of the food service. • Attend and participate in workshops, seminars and in-services, to keep abreast of current changes in the health care field, as well as maintain a professional status. • Skilled in the selection of personnel and management of staff to meet the needs of the department and entire community. • Assist in scheduling department working hours, personnel, work assignments, etc. to maintain quality resident care. • Routinely inspect the dietary area and practices for compliance with current applicable regulations and as requested by the Director. • Develop and utilize comprehensive inventory control procedures. • Purchase food, supplies, and equipment, as required to meet the needs of the department. • Ensure that a stock of staple/non-staple food, supplies, equipment, etc., is maintained at adequate levels at all times to perform departmental functions. • Ensure that there is always a 72-hour emergency food and drinking water supply per regulations. • Maintain confidentiality of all pertinent resident care information to ensure resident rights are protected. • Supervise and manage schedules and tasks of all dining department associates. • Other duties as assigned. Culture Ambassador • Models the core values of the company: We Care About People We Do the Right Thing We are Passionate, Have Fun, and Celebrate Success We Speak Up! It's Our Responsibility We Take Ownership and Add Value We are Respectful • Ensures all personnel exemplify the core values of the company at all times. • Create and drive the sales culture.

About Us: Trolley Hospitality Companies is comprised of catering, restaurant, vending, and corporate dining divisions spanning from Charlottesville to the Hampton Roads area. We were awarded one of the Top Workplaces by the Richmond Times-Dispatch for three years running and have consistently been voted one of Richmond's top caterers by Style Weekly and Virginia Living Magazine, as well as named 'Operator of the Year' by the National Automatic Merchandising Association. Our commitment to quality goes beyond the plate-we believe our success starts with our people. We focus on fostering a supportive and positive workplace where everyone's contributions are valued, expectations are clear, and growth is encouraged. Our Values - The Trolley Way: No excuses Do the right thing Can-do attitude Always growing Help first-be part of the solution Transparency and honesty-no BS Please visit our website at ********************** to learn more! About You: You're a confident culinary leader who can set a vision and build the systems to make it a reality. You thrive on making dining experiences exceptional for every guest. You possess strong leadership skills and enjoy mentoring your team. You're detail-oriented and committed to maintaining high standards in every aspect of your work. You embrace innovation, staying ahead of the curve by incorporating the latest culinary trends. You balance creativity with profitability and can speak both "chef" and "P&L." You take pride in your ability to manage multiple kitchens and teams effectively. How You Will Make an Impact: As the Corporate Chef, you will play a pivotal role in shaping the culinary direction of our diverse brands, ensuring that each venue delivers exceptional dining experiences that resonate with our clients and guests. You'll develop menus aligned with market trends and each brand's identity, while building strong teams, managing budgets, and ensuring excellence in execution. Your key responsibilities will include: Menu Development: Create and implement innovative, cost-effective menus tailored to each brand, collaborating with management teams to align offerings with market trends. Operational Leadership: Oversee daily culinary operations, ensuring consistency and excellence while managing budgets and enforcing standard operating procedures. Team Management: Recruit, train, and mentor kitchen staff, fostering a positive and productive work environment through regular performance evaluations and professional development opportunities. Quality and Safety: Maintain high standards of food quality, presentation, and hygiene, ensuring compliance with health and safety regulations through regular kitchen inspections. Supplier and Inventory Management: Source and negotiate with suppliers for high-quality ingredients, overseeing inventory to minimize waste and enhance operational efficiency. Innovation and Growth: Stay ahead of culinary trends, leading initiatives that enhance guest experiences and collaborating with marketing teams to promote new menu items and culinary events. What You Bring to the Table: Bachelor's degree in Culinary Arts, Hospitality Management, or a related field preferred. Minimum of 5 years in a senior culinary leadership role within the hospitality industry. Proven experience managing multiple kitchen locations or large culinary teams. Deep understanding of HAACP plans and implementation. Demonstrated success in menu development, cost control, and operational management across diverse service settings. ServSafe Manager Certification, preferred. In-depth knowledge of food safety standards and regulations. Working professional knowledge of Microsoft Office and POS. Database management skills. The Good Stuff: Competitive salary Comprehensive benefits package, including medical, dental, and vision insurance 401(k) retirement plan with company match after one year of employment Company paid Life and Short Term Disability insurance Paid time off and holidays Free onsite daily lunch Discounts at all Trolley Hospitality Companies If you are a visionary culinary leader with a passion for excellence and innovation, we encourage you to apply and become a key part of our growing team!

Join the revolution at Parker Hospitality, home to The Hampton Social, The Bassment, Costera Cocina Tulum, and Nisos Prime. At Parker Hospitality, we're on the lookout for dynamic and vibrant individuals - people with a zest for innovation and a passion for hospitality to bring our unique vision to life. We're not just a team, we're trendsetters reimagining the guest experience. Here, innovation isn't just a buzzword, it's our blueprint. Elevate your career at a company where each shift is a showcase, and each interaction, a step forward. Exciting, right? Join our team! Job Summary The Executive Sous Chef supports the Executive Chef in managing all culinary operations within the venue, ensuring the highest standards of food quality, presentation, and consistency. This role assists in supervising kitchen staff, maintaining cleanliness and safety standards, and optimizing kitchen efficiency. The Executive Sous Chef acts as the second-in command in the kitchen, stepping into the leadership role in the Executive Chef's absence, and collaborates with the BOH and FOH teams to uphold brand standards and foster a culture of culinary excellence and teamwork. Responsibilities Operational Management Assist leading BOH operations to ensure exceptional food prep, presentation, and adherence to safety protocols. Supervise inventory management (ex. receiving, storing, and rotation of ingredients) to maintain freshness and quality. Ensure the kitchen operates efficiently during service, addressing operational challenges promptly. Team & Leadership Development Help recruit, train, and mentor kitchen staff, ensuring alignment with company values and standards. Provide day-to-day guidance and support to Line Cooks, Prep Cooks, and other BOH staff. Lead staff training on culinary techniques, safety practices, and sanitation standards. Financial Management Work with the Executive Chef to monitor food costs, control waste, and manage labor efficiency. Assist in maintaining budgetary goals by adhering to portion controls and recipe consistency. Support inventory accuracy and cost-saving initiatives to ensure financial efficiency. Safety Compliance Uphold compliance with health, safety, and sanitation regulations, ensuring all kitchen staff adhere to protocols. Train staff on proper food handling, equipment use, and allergen awareness. Conduct routine inspections to maintain a clean and safe work environment. Culinary Excellence Maintain consistency and quality across all menu items by adhering to recipes and preparation standards. Partner with the FOH team to ensure seamless coordination during service and timely food delivery. Address guest feedback related to food quality and resolve concerns to enhance the guest experience. Supervisory Responsibilities BOH Oversight Supervise Line Cooks, Prep Cooks, and BOH Support Staff, ensuring smooth kitchen operations during shifts. Act as the primary BOH leader in the absence of the Executive Chef. FOH Collaboration Work with FOH leadership to maintain communication and alignment on operational flow and guest needs. Additional Responsibilities Assist in creating kitchen staff schedules to ensure balanced shift coverage. Monitor staff performance and provide feedback to support growth and compliance with company policies. Qualifications Culinary degree or equivalent experience preferred. Minimum 2-3 years of experience in a leadership role within an upscale, full-service kitchen. Strong leadership skills with the ability to mentor and support a culinary team. Knowledge of BOH financial metrics, including food cost and labor management. Proficiency in kitchen management software and inventory systems. General Requirements: Flexibility to work nights, weekends, and holidays as required. Scheduled hours average 45-50 per week, with variations based on business needs. Physical ability to stand & walk for extended time, lift up to 50 lbs, show high performance in a fast-paced setting. Food safety certifications (e.g., ServSafe) required or the ability to obtain upon hire. Compensation and Benefits Health, dental, and vision insurance Competitive base salary with quarterly performance-based bonuses Company paid Life Insurance Employee Assistance Program Paid Parental Leave Weekly Pay Annual Merit Increase Salary Range 70-85k DOE Parker Hospitality is an equal opportunity employer and does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, or any other status protected by law.

Full-time Description Nami Nori is looking for a driven and detail-oriented Executive Sous Chef. The ideal candidate is confident, empathetic, enjoys leading and nurturing a team, and has a strong focus on quality in all aspects of the job. Nami Nori is the first concept to specialize in open-style sushi hand rolls.. Our mission is to create a world-wide devoted fan following for temaki through “omotenashi”, the Japanese art of gracious hospitality. We are committed to creating great experiences for both guests and employees alike. POPULAR ACCLAIM: 70K followers on Instagram The New York Times “Nami Nori Gets Hand Rolls Right, and Other Details Too” Michelin Guide “Nami Nori Brings Creative Hand-Rolled Sushi to NYC's West Village” The NEW YORKER “Nami Nori's Hand Rolls Are Worth the Wait” And more… BENEFITS - 40 hours paid time off annually - Additional 40 hours vacation time annually for management - Medical, dental & vision health insurance programs with employer contribution - Additional pre-tax health care spending program - Employee dining discounts at any Nami Nori location - Opportunity to grow professionally with a growing company ABOUT YOU:- Passion for Japanese cuisine- Exceptional communication skills- Natural leader- Strong work ethic- Attention to detail and excellent organizational skills- Ability to multitask & problem solve- Entrepreneurial & results driven- Thrives is a fast-paced environment- 3+ years of experience in a similar position Requirements POSITION SUMMARY The Executive Sous Chef is responsible for overall management of the kitchen operations including, but not limited to, staffing and training of line, temaki, and porter staff; ensuring top quality in our menu offerings, dish preparation and presentation; ordering and inventory of products; keeping food costs at or under budget, maintaining department of health standards and ensuring compliance with all regulations. The company is an Equal Opportunity Employer, drug-free workplace, and complies with ADA regulations as applicable.

To provide a first-class culinary experience for the guests and associates of Becca. Ensures effective operation of the kitchen while cultivating a culinary culture in which the respect of ingredients, people and the technique are paramount.Responsible for sourcing quality ingredients and developing relationships with local purveyors and farmers and for ensuring all culinary training documentation is current and posted. Responsibilities Hire, train, supervise, motivate, mentor, schedule and discipline all Becca kitchen department associates. Oversee the Becca kitchen and supervise the preparation and presentation of foods by cooks, pastry and garde manger personnel, ensuring that all the food items are prepared as determined by the set forth specifications. Create and drive dynamic seasonal menus and specials through PHR operating plan and established guardrails. Works directly with FOH management to assure teamwork and one goal philosophy. Holds daily stand up with culinary associates. Works directly with purchasing team to ensure proper levels, quality and price. Responsible for seafood and produce orders directly. Ensure proper sanitation procedures are followed and the Becca kitchen is always clean, neat and orderly. Assists Executive Sous Chef on seasonal culinary oversight of Cavalier Beach Club. Ensure production levels are set and maintained through PHR operating plan. Establish and maintain standard recipes and ensure the compliance with them. Perform job functions with attention to detail, speed and accuracy. Prioritize, organize, delegate work and followthrough. Be a clear thinker, remain calm and resolve problems using good judgment. Ensure that level of quality, portion control, and plate presentation is adhered to consistently. Consistently check line plating and quality, spot check stations to ensure SOP's are being followed. Create weekly associate schedules,to be approved by the Executive Chef. Respond properly in any hotel emergency or safety situation. Perform other tasks or projects as assigned by hotel management and staff. Assure that sufficient quantities of items are available to meet projected demands and are stored in a manner which increases their usefulness as well as maintain quality. Assure that all proteins are broken down properly by weight, and that the waste in trimming prime cuts is minimized, and that meat & seafood scraps are properly utilized. Participates in training staff on menu items including ingredients, preparation methods and unique tastes. Operates and maintains all department equipment and reports malfunctions. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs. Effectively investigates reports and follows-up on associate accidents. Sets a positive example for guest and associate relations. Qualifications Type Qualification Experience 10 years minimum Upscale Restaurant related experience is required. Experience 5 years minimum supervisory related job experience is required. Experience Culinary related education is preferred but not required. Experience Must have State of Virginia food safety certification. Experience Experience training and cross-training employees. Skill Attention to detail, speed and accuracy. Prioritize, organize, delegate work and follow through,be a clear thinker, remain calm and resolve problems using good judgment, ability to instill safety and sanitation habits in all employees, teach and mentor associates the importance of consistency in preparation and presentation,demonstrate personal ownership to tasks and follow through to achieve the required result,use a "hands-on" approach to management,abilities to inspire, train, and develop people for promotion, experience communicating, training, and managing multi-lingual staffs. Skill Instill a guest service attitude in all employees, instill a "can-do" attitude in employees, coach employees how to resolve and de-escalate conflicts,instill a calm, organized approach in all situations, helps to manage wages, productivity and expenses in accordance with business demand,supervises Becca kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures, assists Executive Chef and Executive Sous Chef with kitchen operations as necessary, performs all duties of kitchen associates as required, well versed and aware of Forbes and AAA 4-5 star requirements. Skill Maintain cleanliness of work area at all times. Keep walk-in, prep area and equipment up to Health Department standards at all time. Recognizes superior quality products, presentations and flavor. Maintains purchasing, receiving and food storage standards. Ensures compliance with all local, state and federal (OSHA, and Health Department) regulations. Supports procedures for food & beverage portion and waste controls. Follows proper handling and HACCP procedures of all food products. Recognizes superior quality products, presentations and flavor.

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

Focus Group Services Llc in Langley Afb, VA is looking for one assistant chef to join our 18 person strong team. We are located on 61 Spraatz Dr Building #290. Our ideal candidate is attentive, punctual, and engaged. Benefits We offer many great benefits, including free early access to your pay through Homebase. Responsibilities Cook the main entree, Prepare the sauces, prepare the meats and prepping veggies Qualifications Experience with the fast food industry: cook We are looking forward to receiving your application. Thank you.

TASTE is looking for an energetic, hard-working, and talented Sous Chef for our Catering & Events Team. TASTE Catering & Events has an unwavering commitment to delicious, innovative food and impeccable service. Sous Chef Responsibilities: - Assume responsibility for all Culinary Production given by the Chef - Attention to detail and consistency - Assist in employee training programs - Knowledgeable in a broad range of cuisines and techniques - Work closely with the accounting team to follow budget according to business volumes - Kitchen Management - Planning and execution of production lists daily Full Time Competitive Compensation Catering Sous Chef Benefits Offered: - Health Insurance - Vision - Dental - 401K - Paid Time Off Requirements - Must be 18 years of age - Must have reliable transportation - Ability to work a flexible schedule PHYSICAL DEMANDS - These physical demands are representative of those that must be met to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. -Must be able to stand, walk, bend, reach, stretch, crouch, twist and turn during all hours of each shift-Must be able to use hands to handle and/or feel raw and cooked items and product-Must be able to climb, balance, stoop, kneel and crouch while also being able to lift and move up to at least 30 pounds, but occasionally up to 50 or more pounds

ChefJob Description Property Description:The Greater Williamsburg Sports and Events Center, a new indoor facility, is a premier sports, recreation, and events complex located in Williamsburg, VA area identified as the Historic Triangle, which includes three historic colonial communities located on the Virginia Peninsula. The approximately 200,000-square-foot facility includes 12 basketball courts that can be converted to 24 volleyball courts and 36 pickleball courts. Ceiling-mounted basketball goals, volleyball systems and scoreboards. Conversion turf system the length of one regulation football field that fits three indoor soccer fields. The design also includes climbing equipment, climbing wall, and additional gym equipment, tip & roll bleachers, curtain dividers, meeting rooms, and a food & beverage area. Meeting and event spaces are available along with an Adventure Gym. Anticipated to open in summer 2026 Position SummaryResponsible for all food production and procurement including that used for concessions, outlets and banquet functions. Develops menus, food purchase specifications and recipes. Supervises production staff. Develops and monitors food and labor budget for the department. Maintains highest food quality and sanitation standards. Essential Duties and Responsibilities· Plan menus and assist with menu pricing taking into consideration customer needs, marketing conditions, popularity of various dishes, holidays, costs, and a wide variety of other factors.· Schedule and coordinate the work of chefs, cooks and other kitchen employees to assure that food production is economical and technically correct.· Develop recipes and techniques for food preparation and presentation, which help to assure consistently high quality and to minimize food costs. Exercise portion control over all items served. · Approve the requisition of products and other necessary food supplies.· Ensure sanitation and cleanliness standards are maintained throughout the kitchen areas at all times.· Establish controls and monitor kitchen activities to minimize food and supply waste and theft.· Train food preparation employees regarding safety, sanitation and accident prevention principles.· Prepare all necessary data for the budget; project annual food and labor costs. Monitor actual financial results and take corrective action where necessary to help assure that financial goals are met.· Coordinate with the event sales teams about food production aspects of special events being planned.· Cook and directly supervise the cooking of items· Evaluate raw food products and monitor the quality of prepared foods to assure that applicable standards are consistently attained. · Plan and manage the employee meal program.· Manage employment activities for kitchen staff members, including but not limited to, personnel recruitment and selection, performance evaluations, training, compensation, discipline and termination, etc. · Maintain knowledge of current and projected industry developments through continuous attention to industry periodicals and participation in relevant trade associations and organizations.· Assure the efficient and timely submission of all required operational, financial, budgetary and related reports.· Perform other duties as appropriate. Education/Qualifications/Certifications· College degree preferred.· 3 years culinary experience, supervisory and/or management experience, preferably in the golf industry.· State certified and/or Serve Safe certified.· Demonstrated experience and capability in the areas of budget development, fiscal management, strategic planning, staff management.· Demonstrated quality written, verbal, and interpersonal communication skills.· Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends.· Positive attitude, professional manner and appearance in all situations.Position Physical RequirementsMust have the ability to:· Read and write (English)· Communicate verbally with staff members and/or customers· Give and/or follow verbal and written instructions· Supervise subordinates· Visually inspect all work areas· Operate equipment for several hours at a time· Perform mathematical calculations involving fractions, decimals, and percentages· Retrieve, read and interpret information from technical sources· Stand, sit, walk, push, pull, lift, grasp, bend and kneel for up to 5 hours at a time· Lift up to 100 lbs. occasionally, 50 lbs. frequently, and 20 lbs. constantly SupervisesAll back of the house food and beverage staff. Working ConditionsWork hours may include days and evenings on weekdays and weekends. Work primarily indoors in a restaurant/lounge environment, with some outdoor work involving patio, pool, and on-course service. Will be exposed to sharp utensils, extremely hot stoves and grills, sharp and rapid equipment movements, hot food, potentially dangerous chemicals and solvents on a daily basis. May be exposed, from time to time, to inclement weather, potentially dangerous pesticides, herbicides, fertilizers, equipment movement hazards, and misdirected golf balls. Injury may result if safety policies and practices are not properly always followed. Machine/Equipment/Tools UsedKitchen appliances, grills, stoves, ovens, pots and pans, utensils. Classification: Full-time, Non-Seasonal, Salaried, Exempt KemperSports Management is an Equal Opportunity Employer

Chef Job Description Location: 10 Crawford Portsmouth, VA, 23704 Fish & Slips is a full service, high volume seasonal restaurant located in the middle of the Tidewater Marina. A favorite of downtown Portsmouth, we offer lunch and dinner. We aim to provide excellent food matched by the quality of our service. The chef must abide company policy and uphold the standard of food, while being a leader to the staff. Creativity is welcomed while maintaining the the current menu that is loved by so many . Skills and Qualifications: Hands on experience in a professional kitchen A strong passion for food, flavor profiles and food presentation Strong interpersonal skills to lead and motivate a kitchen team Ability to multitask Strong organizational skills Good time management Capacity to handle unexpected issues A comprehensive understanding of kitchen equipment Dedication and strong work ethic Understanding of food safety and food handling Must be Serve Safe certified

Job DescriptionBenefits: 401(k) Bonus based on performance Company parties Dental insurance Employee discounts Flexible schedule Free food & snacks Health insurance Opportunity for advancement Vision insurance Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities Job Summary We are seeking a talented Chef to join our team. In this role, youll be responsible for creating innovative menus and preparing delicious meals for our customers. The ideal candidate is experienced, creative, and able to delegate tasks to kitchen staff. If you have a passion for creating meals that wow, we want to hear from you. Responsibilities: Create menus according to season and customer research Set up the kitchen with necessary tools and equipment Prepare food and present it in an appealing manner Supervise and delegate tasks to other team members Maintain appropriate levels of inventory and restock when necessary Follow all food safety regulations Qualifications: Previous experience as a chef or cook Certification from culinary school preferred ServeSafe or Food Handlers Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent time management skills Strong leadership skills

Job DescriptionBenefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities We are seeking a talented Chef to join our team. In this role, youll be responsible for creating innovative menus and preparing delicious meals for our customers. The ideal candidate is experienced, creative, and able to delegate tasks to kitchen staff. If you have a passion for creating meals that wow, we want to hear from you. Responsibilities: Create menus according to season and customer research Set up the kitchen with necessary tools and equipment Prepare food and present it in an appealing manner Supervise and delegate tasks to other team members Maintain appropriate levels of inventory and restock when necessary Follow all food safety regulations Qualifications: Previous experience as a chef or cook Certification from culinary school preferred ServeSafe or Food Handlers Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent time management skills Strong leadership skills

TASTE is looking for an energetic, hard-working, and talented Sous Chef for our Catering & Events Team. TASTE Catering & Events has an unwavering commitment to delicious, innovative food and impeccable service. Sous Chef Responsibilities: - Assume responsibility for all Culinary Production given by the Chef - Attention to detail and consistency - Assist in employee training programs - Knowledgeable in a broad range of cuisines and techniques - Work closely with the accounting team to follow budget according to business volumes - Kitchen Management - Planning and execution of production lists daily Full Time Competitive Compensation Catering Sous Chef Benefits Offered: - Health Insurance - Vision - Dental - 401K - Paid Time Off Requirements - Must be 18 years of age - Must have reliable transportation - Ability to work a flexible schedule PHYSICAL DEMANDS - These physical demands are representative of those that must be met to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. -Must be able to stand, walk, bend, reach, stretch, crouch, twist and turn during all hours of each shift-Must be able to use hands to handle and/or feel raw and cooked items and product-Must be able to climb, balance, stoop, kneel and crouch while also being able to lift and move up to at least 30 pounds, but occasionally up to 50 or more pounds

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

Job Description About Us: Trolley Hospitality Companies is comprised of catering, restaurant, vending, and corporate dining divisions spanning from Charlottesville to the Hampton Roads area. We were awarded one of the Top Workplaces by the Richmond Times-Dispatch for three years running and have consistently been voted one of Richmond's top caterers by Style Weekly and Virginia Living Magazine, as well as named 'Operator of the Year' by the National Automatic Merchandising Association. Our commitment to quality goes beyond the plate-we believe our success starts with our people. We focus on fostering a supportive and positive workplace where everyone's contributions are valued, expectations are clear, and growth is encouraged. Our Values - The Trolley Way: No excuses Do the right thing Can-do attitude Always growing Help first-be part of the solution Transparency and honesty-no BS Please visit our website at ********************** to learn more! About You: You're a confident culinary leader who can set a vision and build the systems to make it a reality. You thrive on making dining experiences exceptional for every guest. You possess strong leadership skills and enjoy mentoring your team. You're detail-oriented and committed to maintaining high standards in every aspect of your work. You embrace innovation, staying ahead of the curve by incorporating the latest culinary trends. You balance creativity with profitability and can speak both "chef" and "P&L." You take pride in your ability to manage multiple kitchens and teams effectively. How You Will Make an Impact: As the Corporate Chef, you will play a pivotal role in shaping the culinary direction of our diverse brands, ensuring that each venue delivers exceptional dining experiences that resonate with our clients and guests. You'll develop menus aligned with market trends and each brand's identity, while building strong teams, managing budgets, and ensuring excellence in execution. Your key responsibilities will include: Menu Development: Create and implement innovative, cost-effective menus tailored to each brand, collaborating with management teams to align offerings with market trends. Operational Leadership: Oversee daily culinary operations, ensuring consistency and excellence while managing budgets and enforcing standard operating procedures. Team Management: Recruit, train, and mentor kitchen staff, fostering a positive and productive work environment through regular performance evaluations and professional development opportunities. Quality and Safety: Maintain high standards of food quality, presentation, and hygiene, ensuring compliance with health and safety regulations through regular kitchen inspections. Supplier and Inventory Management: Source and negotiate with suppliers for high-quality ingredients, overseeing inventory to minimize waste and enhance operational efficiency. Innovation and Growth: Stay ahead of culinary trends, leading initiatives that enhance guest experiences and collaborating with marketing teams to promote new menu items and culinary events. What You Bring to the Table: Bachelor's degree in Culinary Arts, Hospitality Management, or a related field preferred. Minimum of 5 years in a senior culinary leadership role within the hospitality industry. Proven experience managing multiple kitchen locations or large culinary teams. Deep understanding of HAACP plans and implementation. Demonstrated success in menu development, cost control, and operational management across diverse service settings. ServSafe Manager Certification, preferred. In-depth knowledge of food safety standards and regulations. Working professional knowledge of Microsoft Office and POS. Database management skills. The Good Stuff: Competitive salary Comprehensive benefits package, including medical, dental, and vision insurance 401(k) retirement plan with company match after one year of employment Company paid Life and Short Term Disability insurance Paid time off and holidays Free onsite daily lunch Discounts at all Trolley Hospitality Companies If you are a visionary culinary leader with a passion for excellence and innovation, we encourage you to apply and become a key part of our growing team!

Join the revolution at Parker Hospitality, home to The Hampton Social, The Bassment, Costera Cocina Tulum, and Nisos Prime. At Parker Hospitality, we're on the lookout for dynamic and vibrant individuals - people with a zest for innovation and a passion for hospitality to bring our unique vision to life. We're not just a team, we're trendsetters reimagining the guest experience. Here, innovation isn't just a buzzword, it's our blueprint. Elevate your career at a company where each shift is a showcase, and each interaction, a step forward. Exciting, right? Join our team! Job Summary The Executive Chef is responsible for overseeing all culinary operations within the venue, ensuring excellence in food quality, presentation, and consistency. This role includes managing kitchen staff, maintaining rigorous standards of cleanliness and safety, and optimizing kitchen operations for efficiency and profitability. The Executive Chef will collaborate with venue leadership and Regional Directors to uphold brand standards and foster a culture of culinary excellence, hospitality, and teamwork. Responsibilities Operational Management Lead all Back-of-House (BOH) operations, ensuring high standards in food preparation/presentation, and safety. Oversee inventory management, ordering accuracy, and kitchen efficiency to align with operational standards. Collaborate w/ General Manager & venue leadership to maintain seamless coordination between FOH & BOH teams. Team & Leadership Development Recruit, train, and retain kitchen staff in alignment with company values and operational needs. Provide ongoing coaching and performance feedback to foster a positive and skilled culinary team. Facilitate staff training on culinary techniques, safety standards, and sanitation protocols to ensure consistency. Financial Management Work with the General Manager and Regional Directors to manage kitchen labor costs and food cost percentages. Monitor and maintain BOH budgets, contributing to cost-saving initiatives and inventory controls. Analyze kitchen P&L reports to identify opportunities for financial growth and efficiency. Safety Compliance Ensure BOH compliance w/ health, safety, & sanitation regulations, maintain required documentation. Train kitchen staff on proper food handling, storage, and equipment usage to uphold safety and brand standards. Enforce strict adherence to all safety protocols, including allergen awareness and emergency procedures. Culinary Excellence Maintain consistency/quality across menu items, adhering to recipes/brand standards. Partner with FOH leadership to ensure timely and accurate food delivery, meeting guest expectations. Enhance operational efficiency/improve guest satisfaction through culinary innovation/process improvements. Supervisory Responsibilities BOH Oversight Directly manage Sous Chefs, Line Cooks, Prep Cooks, and BOH Support Staff to ensure smooth kitchen operations. Uphold food safety standards and support seamless coordination with FOH during service. FOH Collaboration Partner with FOH leadership to maintain a strong communication pipeline and ensure alignment on guest needs and operational flow. Additional Responsibilities Develop and manage kitchen staff schedules to ensure proper coverage during peak hours. Conduct performance evaluations, address concerns, and uphold company policies for BOH staff. Qualifications Culinary degree or equivalent experience preferred. Minimum 3-5 years of experience as an Executive Chef or Kitchen Manager in an upscale, full-service restaurant. Proven leadership skills with the ability to manage and develop a high-performing team. Strong understanding of BOH financial metrics, including food cost and labor management. Proficiency in kitchen management software, inventory systems, and operational tools. Other Qualifications: Flexibility to work nights, weekends, and holidays. Scheduled hours are generally 50 hours per week but may vary depending on business needs. Physical ability to stand & walk for extended times, lift up to 50lbs, and have high performance in fast-paced setting. Food safety certifications (e.g., ServSafe) required or ability to obtain upon hire. Compensation and Benefits Health, dental, and vision insurance Competitive base salary + performance-based bonus Company-paid Life insurance Employee Assistance Program Paid Parental Leave Weekly pay Annual merit increase Salary 85k - 115k DOE Parker Hospitality is an equal opportunity employer and does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, or any other status protected by law.

Job DescriptionDescription: Nami Nori is looking for a driven and detail-oriented Executive Sous Chef. The ideal candidate is confident, empathetic, enjoys leading and nurturing a team, and has a strong focus on quality in all aspects of the job. Nami Nori is the first concept to specialize in open-style sushi hand rolls.. Our mission is to create a world-wide devoted fan following for temaki through “omotenashi”, the Japanese art of gracious hospitality. We are committed to creating great experiences for both guests and employees alike. POPULAR ACCLAIM: 70K followers on Instagram The New York Times “Nami Nori Gets Hand Rolls Right, and Other Details Too” Michelin Guide “Nami Nori Brings Creative Hand-Rolled Sushi to NYC's West Village” The NEW YORKER “Nami Nori's Hand Rolls Are Worth the Wait” And more… BENEFITS - 40 hours paid time off annually - Additional 40 hours vacation time annually for management - Medical, dental & vision health insurance programs with employer contribution - Additional pre-tax health care spending program - Employee dining discounts at any Nami Nori location - Opportunity to grow professionally with a growing company ABOUT YOU:- Passion for Japanese cuisine- Exceptional communication skills- Natural leader- Strong work ethic- Attention to detail and excellent organizational skills- Ability to multitask & problem solve- Entrepreneurial & results driven- Thrives is a fast-paced environment- 3+ years of experience in a similar position Requirements: POSITION SUMMARY The Executive Sous Chef is responsible for overall management of the kitchen operations including, but not limited to, staffing and training of line, temaki, and porter staff; ensuring top quality in our menu offerings, dish preparation and presentation; ordering and inventory of products; keeping food costs at or under budget, maintaining department of health standards and ensuring compliance with all regulations. The company is an Equal Opportunity Employer, drug-free workplace, and complies with ADA regulations as applicable.