Executive chef jobs in Richmond, VA - 61 jobs

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

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1325866BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

The Jefferson Hotel, Richmond's premier luxury property, is seeking an experienced and motivated Banquet Sous Chef to join our Culinary Team. This leadership position plays a critical role in the planning, execution, and supervision of all banquet food production, ensuring exceptional quality, consistency, and presentation for events ranging from intimate gatherings to large-scale functions. We are looking for a career-driven culinary professional with strong leadership skills, banquet experience, and a passion for mentoring others. The ideal candidate thrives in a fast-paced environment, maintains composure under pressure, and is committed to upholding the high standards associated with The Jefferson Hotel. Key Requirements Availability: Flexible schedule required, including early mornings, late nights, weekends, and holidays. Experience: Minimum of 3-5 years of culinary experience, with at least 1-2 years in a supervisory or sous chef role; banquet experience strongly preferred. Leadership: Proven ability to supervise, train, and motivate a diverse culinary team. Skills: Strong knowledge of banquet production, food execution, timing, and large-scale event service. Organization: Highly organized with excellent time management and attention to detail. Basic Functions & Scope Assist the Banquet Executive Chef in overseeing all banquet kitchen operations. Supervise daily food preparation and execution for banquet events. Ensure all banquet menus are prepared to established standards of quality, consistency, and presentation. Lead and support culinary staff during event execution to ensure seamless service. Uphold food safety, sanitation, and workplace safety standards at all times. Duties & Responsibilities Supervise banquet food production, plating, and execution for multiple events. Coordinate prep lists, production schedules, and staffing needs based on event volume. Communicate event details clearly to culinary staff. Train, coach, and mentor banquet cooks to ensure skill development and accountability. Monitor food quality, portioning, and presentation throughout service. Ensure proper storage, labeling, and rotation of all food products. Assist with inventory control, ordering, and minimizing waste. Maintain cleanliness and organization of all banquet kitchen areas. Step in as acting Banquet Chef when needed and support other culinary areas as required. Qualifications High school diploma or equivalent required; culinary degree or formal training preferred. 3-5 years of experience in a high-volume, full-service kitchen; banquet experience required. Prior supervisory or leadership experience in a culinary setting. Strong culinary fundamentals, organizational skills, and ability to multitask. Ability to stand for extended periods and lift up to 50 pounds. Traits of a Successful Candidate Confident, calm, and dependable leader. Team-focused with strong communication skills. Thrives in high-pressure banquet environments and ability to make quick decision as needed. Takes pride in food quality, presentation, and execution. Motivated to grow within a respected culinary program. Why Join Us At The Jefferson Hotel, our banquet culinary team plays a vital role in creating memorable events through exceptional food and service. As a Banquet Sous Chef, you'll work in a collaborative, professional environment where leadership, craftsmanship, and dedication are valued. This role offers the opportunity to make a meaningful impact, develop your leadership skills, and be part of a culinary tradition built on excellence.

Who We Are: EAT Restaurants! Eat Restaurant Partners is the largest independent restaurant group in Richmond. We currently have 12 restaurants and will double the size of our company over the next 3 years. Lots of future growth opportunities! We have been a fixture of the Richmond Restaurant Scene for over 20 years including RVA icons such as Red Salt, Lucky AF, and Fat Dragon to name just a few. The Role: As our Executive Chef, you'll be overseeing the entire Kitchen. Creating monthly specials, ensuring quality and consistency, and making sure that each and every one of our guests receives the outstanding dining experience that EAT Restaurants has become known for. What We Offer: Competitive salary + Profit Sharing Bonus 2 Weeks Paid Vacation + Major Holidays Off (~1 Extra Week of PTO) Health Insurance Plan Dental Insurance Plan Matching 401K Tons of Career Growth Opportunities High Level Business Management Development Free Meals What You'll Be Doing: Creativity to craft fresh, monthly specials Assisting in day-to-day operations Hiring and Training Managing inventory like a pro Assisting in marketing endeavors and promotions Making executive calls to ensure top-notch guest experience You're Awesome Because: You have at least 2 years of culinary management experience You know the ins and outs of running a smooth shift You're a strong leader who can set the standard How to Apply: Click the link and send your resume! EAT Restaurant Partners is an equal opportunity employer. We believe in diversity, inclusion, and equity. Work schedule Weekend availability Supplemental pay Bonus pay Benefits Paid time off Health insurance Dental insurance 401(k) 401(k) matching Employee discount Profit sharing Paid training

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.

Position Objective: The Executive Chef is the culinary mastermind behind all catering and event menus, responsible for overseeing the preparation, production, and presentation of all food items. This role involves extensive management responsibilities including cost control, staff development, and ensuring compliance with health and sanitation regulations. Essential Duties and Responsibilities: Culinary Excellence: • Lead the development and execution of innovative menus for events and catering, ensuring a blend of creativity and consistency in every dish. • Conduct continuous research and adapt menus based on seasonality, guest feedback, and ingredient availability. • Ensure all dishes meet high standards for quality and presentation before they reach any guest. • Regularly conduct line checks, taste tests, and menu reviews to uphold quality and adjust for improvement. Leadership and Staff Management: • Direct all kitchen operations, including staff management, scheduling, and the professional development of culinary personnel. • Foster a culture of respect, professionalism, and enthusiasm within the kitchen team. • Evaluate staff performance, provide regular feedback, and manage career progression opportunities for team members. • Work closely with Restaurant Leadership to align culinary operations with overarching business objectives. Operational Management: • Maintain effective cost control measures in food preparation and kitchen operations without compromising quality. • Oversee the inventory management process, ensuring optimal stock levels are maintained and budget constraints are met. • Ensure all kitchen equipment and facilities meet the highest standards of cleanliness, organization, and functionality. • Implement and maintain health and safety protocols, including adherence to the latest CDC guidelines for sanitation and personal protective equipment. Communication and Coordination: • Serve as the primary liaison between the culinary and front-of-house teams to ensure seamless service execution. • Communicate effectively with all levels of management to forecast needs and resolve challenges. • Collaborate with event coordinators to customize menus and culinary experiences that enhance guest satisfaction. Regulatory Compliance: • Ensure compliance with all local, state, and federal labor and health codes. • Maintain certifications and ensure all kitchen staff are trained in food safety practices. • Regularly review and update kitchen practices to adhere to the latest sanitation standards. General Functions & Responsibilities: • Actively participate in menu planning and the introduction of new dishes. • Schedule and lead staff meetings, training sessions, and planning reviews. • Develop and enforce kitchen protocols to streamline operations and enhance staff performance. • Engage in proactive relationships with food suppliers and vendors to ensure high-quality ingredients and favorable terms. Requirements: • Minimum of 2 years of experience in a high-volume kitchen management role, with at least 4 years preferred. • Demonstrated leadership ability in a culinary setting with a proven track record of managing a diverse team. • Strong problem-solving skills and the ability to manage complex kitchen operations. • Proficient in using computer systems and software necessary for kitchen management. • Flexible availability, including nights, weekends, and holidays, to meet the demands of the business. • Physical ability to perform job functions, including standing for long periods and handling heavy equipment. • Must possess a current food safety certification (e.g., SERVsafe or equivalent). Compensation: $90,000.00 - $95,000.00 per year Why Work Here? Welcome to Uptown Alley - Strike Up the Fun! At Uptown Alley, we're more than just a place for entertainment; we're the ultimate destination for families, friends, and fun-seekers of all ages.With venues in Richmond, VA, Manassas VA, and Surprise AZ, we are proud to offer a one-of-a-kind experience that combines excitement, laughter, and unforgettable memories. Our Mission: Our mission is simple yet profound - to create moments of joy and connection for everyone who walks through our doors. Whether it's a child's first time bowling, a family bonding over one of our many arcade games, or friends getting together and enjoying our amazing food, full bar, and live music, we strive to “strike up the fun” and make ever visit memorable. Unparalleled Attractions: Step into our world and be amazed by our array of attractions designed to delight and thrill. From our world class bowling lanes, to interactive games and challenges, there's something for everyone here. Whether you're a gamer, or a fan of classic family fun, you'll find it all under our roof. Family-Friendly Environment: We believe in creating a welcoming and family-friendly environment where laughter fills the air and smiles are contagious. Our center is designed with families in mind, offering safe and clean facilities where parents can relax and enjoy quality time with their loved ones. Exceptional Service: At Uptown Alley, customer satisfaction is our top priority. Our dedicated team of staff is committed to providing exceptional service and ensuring that every guest leaves with a smile on their face. From helping you plan the perfect birthday party to making sure your visit runs smoothly, we're here to exceed your expectations. Community Hub: Beyond being a place for entertainment, we're proud to be a vibrant hub for the community. Whether it's hosting special events, supporting local charities, or partnering with schools for educational programs, we believe in giving back and making a positive impact in the neighborhoods we serve. Come Strike Up the Fun! : Whether you're a local resident looking for a weekend adventure, a tourist seeking excitement, or a group planning a memorable outing, we invite you to experience the magic of Uptown Alley. Join us and create lifelong memories with those who matter most. Ready to embark on your next adventure? Join Our Family: Why Work for Uptown Alley At Uptown Alley, we're not just about fun and games; we're about creating unforgettable experiences for families and friends, and our team members. Here's why you should consider being a part of our team: Fun-Filled Environment: At the heart of Uptown Alley is joy and laughter. As a team member, you'll be immersed in an atmosphere where every day feels like a celebration. From hosting birthday parties to facilitating exciting activities, or even watching someone bowl their first strike, your role at Uptown Alley will be to spread the fun! Opportunity for Growth: We believe in nurturing talent and fostering growth. Whether you're starting your career or looking to advance, we offer training programs and development opportunities to help you reach your full potential. From entry-level positions to management roles, there's room for everyone to grow with us. Diverse Team Culture: We celebrate diversity and believe in the strength of a team with varied backgrounds and perspectives. Joining us means becoming a part of a vibrant community where inclusivity is not just a buzzword but a way of life. Impactful Work: Every interaction with our guests matters. Whether you're helping a child conquer their fear of bowling without bumpers or ensuring families have a seamless experience, your contributions directly impact the memories they'll cherish for years to come. Flexible Schedules: We understand the importance of work-life balance. That's why we offer flexible schedules to accommodate your needs. Whether you're a student, a parent, or simply someone with diverse interests, we believe in making work fit into your life, not the other way around. Perks and Benefits: In addition to competitive wages, we offer a range of perks and benefits to our team members. From discounts on our attractions to healthcare coverage, we strive to take care of our employees like they're part of our own family. Join us at Uptown Alley and become a part of something truly special. Together, let's create moments of joy and build memories that last a lifetime. Ready to strike up the fun? Explore our current job openings and start your journey with us today! Uptown Alley, Surprise - Facebook · Instagram · LinkedIn Uptown Alley, Richmond - Facebook · Instagram · LinkedIn Uptown Alley, Manassas - Facebook · Instagram · LinkedIn

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

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

About Us: Groovin' Gourmets is the catering division of Trolley Hospitality Companies , a Richmond-based hospitality group serving the greater Richmond and Hampton Roads regions. We specialize in delivering fresh, chef-crafted meals and seamless service for corporate functions, weddings, and social events of all sizes. Our commitment to quality extends beyond the food--we believe our success starts with our people. Driven by a shared purpose of delivering happiness to our customers, community, and team, we focus on fostering a supportive and positive workplace where everyone's contributions are valued. We hope you will join us! Our Values - The Trolley Way: No excuses Do the right thing Can-do attitude Always growing Help first--be part of the solution Transparency and honesty-no BS Please visit our website at ********************** to learn more! About you: You thrive in a fast-paced, guest-facing environment. You take pride in delivering food that is as beautiful as it is delicious. Teamwork makes your heart sing--nothing excites you more than working together to pull off a seamless event. You enjoy engaging with guests and creating positive dining experiences. You're energized by the hustle and excitement of catering events. How You Will Make an Impact: Begin each event by efficiently unloading and setting up the kitchen or prep areas, ensuring everything is ready for service. Assist with creating visually appealing and well-organized food and action stations that align with the event plan and venue guidelines. Plate and present dishes with precision and care, maintaining the highest standards of quality and presentation. Step into the spotlight at live action stations (like carving or pasta stations), engaging with guests professionally while delivering exceptional service. Collaborate with the catering team to ensure smooth, efficient service from start to finish. End the event on a high note by breaking down and cleaning the prep areas, leaving the venue spotless and organized. What You Bring to the Table: At least 1 year of culinary experience in a catering, banquet, or similar setting. Strong knowledge of food preparation, presentation techniques, and food safety practices. A team-focused mindset with excellent communication skills. Physical stamina to stand, walk, bend, and lift up to 50 pounds for extended periods. The ability to thrive in diverse environments, including indoor and outdoor event venues. The Good Stuff! $19-21/hr Discounts at all Trolley House Hospitality companies including catering services, Gourmet Gang delis, and vending items in our warehouse Part-time employees who work at least 1,000 hours a year are eligible for 401k matching after the first year Flexible scheduling-perfect for someone looking for a second job!

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

HOUSEpitality Restaurants: The Boathouse, Casa del Barco and Island Shrimp Co. Welcome to The HOUSEpitality Family! We are the restaurant group who owns and operates all Boathouse, Casa del Barco and Island Shrimp Co. locations in and around Richmond, VA. Our Guests come to us to Celebrate Life one bit at a time with great views, unique character, and delicious food! We are looking for passionate professionals that want to provide exceptional service while having fun and making money. Chef de Cuisine is a full-time salaried position utilizing the HOUSEpitality Family core values to oversee all kitchen operations. This individual relies on experience and communication skills to accomplish performance, financial, and developmental goals. The CDC will help grow and maintain a strong team oriented culture across all departments. This position will operate within the yearly budget and be accountable in part for costs of goods, labor, and sales. The Chef de Cuisine provides continued culinary training and development for back of the house employees and ensures food and plate presentation are to standard. The CDC role will be able to give and receive feedback for a thriving work environment. Core Responsibilities: Knowledge and implementation of all local, state, federal safety and sanitation laws and regulations Represent company as an industry professional in both communication and appearance Maintains expected COGs and Labor goals on a consistent basis Consistent inventory and ordering control Accurate checking of deliveries and inventory rotation (FIFO) Hire, train, certify, and review back of the house positions Supervises prep, cooking, and presentation ensuring standards Follows, add to, and edits all checklist and line checks as needed Accountable for the success of private, holiday, and promotional events Holds self and others accountable to company core values and standards Proactive in self development and growth Implements feedback and coaching from leaders for development and growth Compensation: Salary plus management incentive program Medical, Dental, Vision Insurance Company Life, Short Term Disability, Supplemental Life 2 weeks of Paid Time Off Meal benefits Tuition reimbursement Qualifications Desired Experience and Attributes: 4+ years experience including working knowledge of all kitchen stations Flexibility in scheduling, working major holidays and seasonal high-volume periods Flexible disposition for changes made by Leadership management to menus and procedures Able to work large events, expedite line, lift 50 pounds and stand for extended periods Honed soft skills for working efficiently, effectively, and respectfully to foster and maintain a positive team culture Motivational management style with ability to work in a team environment and see the bigger picture Strong customer service orientation with a willingness to share knowledge and care about others ServSafe Manager Certified (preferred, not mandatory)

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

To be an employee of Live! Casino Virginia, you must 21 years of age or over. Why We Need Your Talents: At Live! we pride ourselves in our exceptional people. Our Team Members are the foundation of our success and truly the most valuable part of the Live! brand. The Sous Chef is responsible for the supervision and coordination of activities in preparing and cooking foods. Responsibilities Where You'll Make an Impact: * Develops and manages the food cost according to the budget. * Implement programs and processes to reduce and control loss time injuries. * Manages and schedules staffing levels to maintain budgeted level of employment and coverage to assure a positive gaming experience for guests to Maryland Live Casino. * Developing staff, to include training, interviewing for hires, conducting disciplinary counseling and conducting performance evaluations. * Cooks, carves meat, portion control, prepares new dishes, sauces and garnish. * Review all kitchen activities, processes and promotional ideas with the Executive Chef. * Monitor and adjust performance to local competition. * Meet with departmental directors and managers as necessary. * Other duties as assigned. Skills to Help You Succeed: * Ability to analyze and interpret restaurant operational results. * Ability to solve complex problems. * Knowledge of sanitation laws and health regulations and applicable OSHA regulations. * Ability to perform assigned duties under pressure. * A variety of task and deadlines requires irregular work schedule. * Ability to perform in an interruptive office environment. * Accuracy in completing assigned duties in a timely manner. Qualifications Must-Haves: * Five to seven years' experience in restaurant management and supervision. * A 4-year degree in related fields or equivalent work experience. * Must have the ability to secure and maintain licensure as required by Virginia Gaming Control Board or any other applicable regulatory entity as may be required to perform assigned duties, or as required by Live's operating standards. Physical Requirements: * Ability to work long hours. * Ability to stand for long periods of times without sitting or leaning. * Ability to handle multi-tasking heavy work-exerting up to 50 pounds of force occasionally, and up to 30 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects. * Ability to work around variable temperatures. What We Offer Perks We Offer You * Generous Bonus Structure * Comprehensive Health Coverage * Retirement Savings with Company Match * Leadership Skills Development & Mentorship Programs * Tuition Reimbursement * Exclusive Discounts on Travel, Services, Goods and Entertainment Life at Live! Individuals chosen to be part of the Live! Team can expect: * To be part of an exciting experience unlike any other in the market. * To be given the power and responsibility to put service and community first. * To come together as a strong team, while valuing and celebrating our diversity. * To be given the tools, resources, and opportunity to grow in their career. * To work hard and have fun. * Live is a 24 hour /7 days per week high energy casino with a culture committed to fairness, teamwork, and most importantly FUN. * The casino is large and fast paced, requiring the ability and energy to move about it with a true sense of urgency! * Exposed to alcohol, cigarette and cigar smoke, bright lights, and loud noises. * You will work in an environment where smoking is allowed. #VAindhigh

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

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

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

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

Job Description About Us: Groovin' Gourmets is the catering division of Trolley Hospitality Companies , a Richmond-based hospitality group serving the greater Richmond and Hampton Roads regions. We specialize in delivering fresh, chef-crafted meals and seamless service for corporate functions, weddings, and social events of all sizes. Our commitment to quality extends beyond the food--we believe our success starts with our people. Driven by a shared purpose of delivering happiness to our customers, community, and team, we focus on fostering a supportive and positive workplace where everyone's contributions are valued. We hope you will join us! Our Values - The Trolley Way: No excuses Do the right thing Can-do attitude Always growing Help first--be part of the solution Transparency and honesty-no BS Please visit our website at ********************** to learn more! About you: You thrive in a fast-paced, guest-facing environment. You take pride in delivering food that is as beautiful as it is delicious. Teamwork makes your heart sing--nothing excites you more than working together to pull off a seamless event. You enjoy engaging with guests and creating positive dining experiences. You're energized by the hustle and excitement of catering events. How You Will Make an Impact: Begin each event by efficiently unloading and setting up the kitchen or prep areas, ensuring everything is ready for service. Assist with creating visually appealing and well-organized food and action stations that align with the event plan and venue guidelines. Plate and present dishes with precision and care, maintaining the highest standards of quality and presentation. Step into the spotlight at live action stations (like carving or pasta stations), engaging with guests professionally while delivering exceptional service. Collaborate with the catering team to ensure smooth, efficient service from start to finish. End the event on a high note by breaking down and cleaning the prep areas, leaving the venue spotless and organized. What You Bring to the Table: At least 1 year of culinary experience in a catering, banquet, or similar setting. Strong knowledge of food preparation, presentation techniques, and food safety practices. A team-focused mindset with excellent communication skills. Physical stamina to stand, walk, bend, and lift up to 50 pounds for extended periods. The ability to thrive in diverse environments, including indoor and outdoor event venues. The Good Stuff! $19-21/hr Discounts at all Trolley House Hospitality companies including catering services, Gourmet Gang delis, and vending items in our warehouse Part-time employees who work at least 1,000 hours a year are eligible for 401k matching after the first year Flexible scheduling-perfect for someone looking for a second job!