Sous chef jobs in Charlottesville, VA - 68 jobs

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

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

The Cafe Sous Chef reports directly to the Café Chef. The Café Sous Chef is responsible for all savory staff and activity oversight. The position requires continuous monitoring of production and execution of the menu with culinary staff. Additionally, continued development of the dinner menu, elements of service related to FOH and BOH success, and ordering of product as delegated are all expected in this role. The position requires constant training on all mise-en-place and projects which are part of the Café operations with a focus on precision and efficiency. ESSENTIAL FUNCTIONS Execution of lunch and dinner service, plating, expediting from the pass, and leading the brigade. Oversight of all cooks (CDPs), stewards and other employees working within the Patty O's culinary team. Work line stations, when necessary, to ensure success of the team. Execute delegated administrative duties such as ordering, inventories, and scheduling. Oversight and tasting of all dishes and prep daily to ensure consistency and quality. Direction of kitchen cleaning and daily organization with culinary, porter and stewarding staff. Assistance in execution of special events. Oversight of execution and implementation of menu and dish development. Constant review, daily training, and development of the Café staff. Hold line staff accountable to established SOPs, conduct proper documentation and disciplinary actions, as necessary. Coordination of ordering and systems with purchasing department. Ongoing communication with FOH management to continue to strengthen all aspects of the guest experience. Other duties, as assigned. QUALIFICATIONS Servsafe Manager certification Strong understanding of culinary administrative duties, labor management and delegation. Exceptionally strong fundamental culinary skills in preparation, cooking, and health standards. Strong eye for detail and understanding of expectations for quality and execution regarding all food for hotel and restaurant guests. Dynamic leadership ability to train staff. Positive attitude and welcoming demeanor; approachability for culinary team members. Ability to order product as needed for operations. Strong sense of product knowledge for ordering and education staff. Manager Serve Safe certification. Strong sense of urgency. Eagerness to continue to improve and grow culinary operations. Following guidance and direction from senior management effectively, efficiently, and appropriately. Other related assignments as necessary. Desirable Manager Servsafe certification within six months of full time employment. Minimum of 3 years professional experience cooking, preferably at a Michelin level. Management and leadership experience in a fine dining BOH/culinary setting. Associate's degree in culinary arts SKILLS Strong understanding of ordering, cost control, labor efficiency, storage, and cleanliness. Strong communication skills. Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible. Ability to problem solve and react quickly to any issues which arise during a shift. Ability and willingness to identify and take immediate corrective action when problems or opportunities arise. Independent desire to continue to improve and push forward the standards of excellence within the kitchen. Well-developed palette and sense of Chef Patrick's culinary vision and perspective on food PHYSICAL DEMANDS Ability to lift 50 lbs. Ability to stand for long periods of time (8-10 hours consistently). Requires exposure to hot pans, sharp knives, open flames, and temperatures ranging from hot to cold. Availability and understanding that the position often requires hours in excess of a standard workweek (40-50 hours).

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

FISD * We are hiring immediately for a full time SOUS CHEF position. * Location: Miller School of Albemarle - 1000 Samuel Miller Loop, Charlottesville, VA 22903. Note: online applications accepted only. * Schedule: Full time schedule; Sunday through Thursday, 11:30 am to 8:00 pm. More details upon interview. * Requirement: Prior kitchen experience is required. * Internal Employee Referral Bonus Available * Fixed Pay Rate: $24.00 per hour. Free meals, uniforms and laundering service available at select locations. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1470300. The advertised program is an AI recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Flik Independent School Dining has been leading the way in transforming private and independent school foodservice across 300 communities for over four decades. Our passionate team of associates is fully committed to delivering exceptional foodservice experiences every single time. Our meals are crafted from fresh, locally sourced ingredients, supporting sustainable agricultural practices that benefit our communities. But we don't stop at just foodservice - we take it to the next level by offering cutting-edge nutrition education programs that empower students to make smart, healthy choices daily. By combining nutritious meals with comprehensive education, we equip students with the essential tools they need to lead a healthy and thriving life. We believe in nourishing the whole person, creating community through great food and programming, and doing what's right, every time. We are Nourishing a Brighter Future. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: * Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. * Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. * Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. * Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. * Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. * Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. * Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. * Keeps up with peak production and service hours. * Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. * Performs other duties as assigned. Associates at FISD are offered many fantastic benefits. Both full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. FISD maintains a drug-free workplace.

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

A top-ranked university hospitality operation is seeking a talented and creative Executive Chef to lead culinary operations at a premier business school campus in Virginia. This role offers a rare blend of structure and creative freedom, ideal for a chef who thrives in a professional, forward-thinking environment with the flexibility to design and execute their own menus. Executive Chef - Benefits & Compensation Annual bonus up to 10% of base salary Full health, dental, and vision coverage 401(k) with employer match Paid Time Off and sick days Relocation assistance for qualified candidates Executive Chef - Responsibilities & Key Functions Lead all culinary operations for a high-profile business education campus Oversee menu design, development, and rollout for dining and catering programs Plan and execute VIP events, faculty functions, and corporate receptions Hire, train, and develop a high-performing culinary team Maintain quality, safety, and service standards across all departments Collaborate with senior leadership to drive guest satisfaction and innovation Executive Chef - Requirements & Qualifications Minimum 3-5 years of experience as an Executive Chef or Executive Sous Chef Background in corporate dining, higher education, or hospitality leadership preferred Proven ability to create and execute menus that balance creativity with operational excellence Experience managing catering and event production Strong leadership and team-development skills Commitment to food quality, presentation, and safety standards

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

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

Job Description: Salary: 90,000. 00 - 100,000. 00 Other Forms of Compensation: Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. Determines how food should be presented and create decorative food displays. Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. Seeks out sources for fresh food; monitors all produce and meat for freshness. Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. Research customer preferences and develops a menu which incorporates local foods and flavors. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Demonstrate new cooking techniques and equipment to staff. Supervises and coordinates activities of cooks and workers engaged in food preparation. Ensure compliance with federal, state, local and company health, safety, sanitation standards. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Monitors the quality of raw and cooked food products to ensure that standards are met. Follows and enforces food safety and sanitation guidelines. Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: Participates in the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision values and strategies. Manages department controllable expenses including food cost, supplies, uniforms, and equipment. Develops and implements guidelines and control procedures for purchasing and receiving areas. Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives. Identify major revenue and expense opportunities and possible problems. Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses. Oversees the food inventory, purchasing, control, and disbursement of all food supplies. Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service:Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service. Professional attitude and appearance while engaging with residents and community staff. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. Ensures that employees provide genuine hospitality and teamwork on an ongoing basis. Uses teamwork to support guests and employees. Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. Reviews resident satisfaction results and other data to identify areas of improvement. Responds to and handles guest problems and complaints. Team Building and Management:Regularly lead team member meetings Establishes goals including performance goals, budget goals, team goals, etc. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Develops and implements strategies and practices which support team member engagement. Ensures employees are treated fairly and equitably. Provides team members with the training needed to understand expectations and perform job responsibilities. Provides team members with the necessary tools to perform their duties and responsibilities. Communicates performance expectations and provides team members with on-going feedback. Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications:A. S. or equivalent experience Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training. Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chefs experience a must. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the InternetMust be willing to participate in client satisfaction programs/activities. ServSafe certified - highly desirable. Associate Benefits:MedicalDentalVisionLife Insurance/ ADDisability InsuranceRetirement PlanFlexible Time OffHoliday Time Off (varies by site/state) Associate Shopping ProgramHealth and Wellness ProgramsDiscount MarketplaceIdentity Theft ProtectionPet InsuranceCommuter BenefitsEmployee Assistance ProgramFlexible Spending Accounts (FSAs) Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone's day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals. Everything we do means more when it's served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset - our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time. Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. Determines how food should be presented and create decorative food displays. Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. Seeks out sources for fresh food; monitors all produce and meat for freshness. Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. Research customer preferences and develops a menu which incorporates local foods and flavors. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Demonstrate new cooking techniques and equipment to staff. Supervises and coordinates activities of cooks and workers engaged in food preparation. Ensure compliance with federal, state, local and company health, safety, sanitation standards. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Monitors the quality of raw and cooked food products to ensure that standards are met. Follows and enforces food safety and sanitation guidelines. Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: Participates in the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision values and strategies. Manages department controllable expenses including food cost, supplies, uniforms, and equipment. Develops and implements guidelines and control procedures for purchasing and receiving areas. Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives. Identify major revenue and expense opportunities and possible problems. Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses. Oversees the food inventory, purchasing, control, and disbursement of all food supplies. Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service:Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service. Professional attitude and appearance while engaging with residents and community staff. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. Ensures that employees provide genuine hospitality and teamwork on an ongoing basis. Uses teamwork to support guests and employees. Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. Reviews resident satisfaction results and other data to identify areas of improvement. Responds to and handles guest problems and complaints. Team Building and Management:Regularly lead team member meetings Establishes goals including performance goals, budget goals, team goals, etc. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Develops and implements strategies and practices which support team member engagement. Ensures employees are treated fairly and equitably. Provides team members with the training needed to understand expectations and perform job responsibilities. Provides team members with the necessary tools to perform their duties and responsibilities. Communicates performance expectations and provides team members with on-going feedback. Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications:A. S. or equivalent experience Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training. Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chefs experience a must. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the InternetMust be willing to participate in client satisfaction programs/activities. ServSafe certified - highly desirable. Associate Benefits:MedicalDentalVisionLife Insurance/ ADDisability InsuranceRetirement PlanFlexible Time OffHoliday Time Off (varies by site/state) Associate Shopping ProgramHealth and Wellness ProgramsDiscount MarketplaceIdentity Theft ProtectionPet InsuranceCommuter BenefitsEmployee Assistance ProgramFlexible Spending Accounts (FSAs) Compass Group

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

Sous Chef DEPARTMENT: Food & Beverage REPORTS TO: Restaurant Manager SUMMARY: Responsible for the Management and Operation of the Wintergreen Raw Water System. Wintergreen is seeking a talented Sous Chef to assist in the smooth and effective operation of the kitchen, featuring an upscale menu specializing in creative, local, American cuisine and serves lunch and dinner with outside dining available in season. In this role, you will work collaboratively with the restaurant chef, restaurant manager and front of the house staff as you manage the kitchen staff, coordinate all food production operations in the restaurant, ensure the production of consistently high-quality food, and maintain a high-quality sanitation program throughout the restaurant, among many other duties. ESSENTIAL FUNCTIONS: Essential functions, as defined under the Americans with Disabilities Act, may include any of the following representative duties, knowledge, and skills. This is not a comprehensive listing of all functions and duties performed by incumbents of this position; employees may be assigned other duties which are not listed below; reasonable accommodations will be made as required. The job description does not constitute an employment agreement and is subject to change at any time by the employer. Essential duties and responsibilities may include, but are not limited to the following: Maintain and evaluate existing food concepts and develop creative new food concepts which ensure the highest quality food and profitability. Operate within budget guidelines Implement and support Wintergreen Resort's operating policies and procedures Maintain a high level of professional appearance, demeanor, ethics and image of self and staff Participate in the professional development of self and staff Communicate effectively between departments, particularly golf and conference services. Operate in compliance with all local, state and federal laws and government regulations including but not limited to the State Board of Health and the Alcohol and Beverage Control Board Maintain fair wage and salary administration in the department in accordance with Wintergreen Resort policies Assess and review the job performance of staff Coordinate internal training and development programs which foster promotion within the company Ensure all employees are properly introduced and welcomed to Wintergreen Resort Maintain positive employee relations Maintain consistent and interactive guest rapport Ensure good safety practices of employees and guests throughout the resort, assisting in the maintenance of proper emergency and security procedures Perform and complete special projects as requested Consistently create restaurant specials Embrace and implement all policies as stated in the Wintergreen Resort Employee Handbook Order all food and supplies for culinary programming Assist in all menu development Manage labor and staffing to business levels as appropriate Develop and implement programs to enhance mid-week revenues Maintain cleanliness of all kitchen areas MINIMUM QUALIFICATIONS: Skill & Abilities in: Team oriented, responsible, motivated. Strong candidates will have polished communication skills and a successful work history as a lead cook, sous chef, or chef in a fine dining restaurant. This position requires working days, nights, weekends and holidays. Qualified candidates will have detailed, functional knowledge of approved sanitation practices, and State Department of Health and Alcohol Beverage Control regulations and guidelines. Education, Training and Experience Guidelines: High school diploma OR GED. LICENSE AND CERTIFICATION REQUIREMENT(S): n/a PHYSICAL DEMANDS AND WORKING ENVIRONMENT: Must be able to lift up to 50 pounds and withstand all of the environmental elements of a busy kitchen. Must be able to stand for the entirety of the shift and utilize excellent motor skills. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability status or any other characteristic protected by applicable law. BENEFITS OF WORKING AT WINTERGREEN: Wintergreen Resort is a place for mountain lovers, adventure seekers and outdoor explorers. A place to chase new experiences, marvel at the unexpected, and build new relationships that will keep you coming back for more. We work to play! We work in a fun-filled, beautiful resort setting and have a competitive compensation with a comprehensive benefit portfolio for full time associates: (Medical, Dental, Vision, Life, Short and Long Term Disability Insurances as well as Paid Time Off and a 401K plan). Our unique Recreational Benefit Package offers associates free and/or discounted resort activities, services and products. We have many fantastic opportunities available from our spectacular, sweeping mountain slopes to our beautiful valley and lake. If this position isn't quite what you are looking for, please visit our career page for even more open positions: Wintergreen Resort: Premier Blue Ridge Mountain Ski, Golf, Tennis, Spa and Family Vacation Resort in Virginia.

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

The Legacy at North Augusta - Where Culinary Passion Meets Purpose and Community! Job Title: Executive Sous Chef Job Type: Full-Time Shift: Day & Evening Salary Range: $28.25- $35.00 per hour (Final offer reflecting the candidate's skills, relevant experience, and professional background) At The Legacy at North Augusta, we believe it takes creative, talented chefs to deliver fresh, delicious cuisine and create memorable dining experiences for our residents. Every day is an opportunity to make a meaningful impact on senior wellness while advancing your culinary career in a vibrant, supportive community. Why You'll Love Working with Us: Meaningful Impact: Craft high-quality, nutritious meals that brighten our residents' lives and support their well-being. Creative Collaboration: Join a kitchen team dedicated to excellence, innovation, and teamwork. Professional Growth: Access ongoing learning, leadership opportunities, and robust training that help you thrive. Supportive Culture: Bring your culinary talents to a caring, inclusive environment where you're valued and empowered. Competitive Compensation: Enjoy pay and benefits that reflect your skill and dedication. What We're Looking For: Culinary Arts degree or equivalent professional certification Minimum of 3 years' experience as a Sous Chef or similar supervisory role Mastery of a wide variety of kitchen positions and stations Strong knowledge of nutrition and dietary needs for seniors Proficiency in menu planning, food preparation, and cost control ServSafe certification required Excellent leadership, communication, and organizational skills Compassionate attitude and ability to connect positively with senior residents Physical stamina (ability to stand for extended periods; lift up to 50 pounds) Ability to read, write, and speak English What You'll Do: Culinary Leadership & Operations Assist the Executive Chef in managing daily kitchen operations, acting as second in command and taking the lead when the EC is not present. Develop and implement menus that cater to residents' dietary needs and preferences. Oversee food preparation, presentation, and quality control to ensure an exceptional dining experience. Manage inventory, food costs, and the kitchen budget in collaboration with the Executive Chef. Ensure compliance with all health department regulations and community policies. Participate in resident satisfaction initiatives and respond to feedback. Coordinate with other departments to support special events and catering needs. Step in for the Executive Chef as needed, maintaining smooth kitchen operations. Assist in all phases of planning, ordering, inventory, and food preparation. Support management of cost controls and control expenditures for the account. Roll out new culinary programs in conjunction with the marketing and culinary teams. Supervisory Responsibilities Recruit, train, and supervise all back of house team members, including cooks and utilities staff. Create and manage team member schedules to ensure optimal coverage. Conduct regular performance evaluations and provide ongoing feedback to kitchen staff. Foster a positive work environment and resolve any team member conflicts promptly. Conduct regular one-on-one meetings with direct reports to provide guidance, support, and feedback. Perform stay interviews with team members to gauge job satisfaction and identify areas for improvement. As part of National Lutheran Communities and Services, we offer great PERKS and BENEFITS for a better quality of life: Our Comprehensive Benefits Include: Earn up to 5 weeks of PTO in your first year! 403(b) retirement plan with employer matching Medical, dental, and vision insurance plans Employer-paid life and disability insurance Pet insurance to keep your furry friends healthy Team member recognition programs and discounted meals Up to $4,000 annual tuition reimbursement for continued education At The Legacy at North Augusta, you're more than a chef-you're a vital part of a community dedicated to making every meal extraordinary. Apply today and join a team that values YOU!

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

The Sous Chef is responsible for cooking and preparing food using standard recipes and production guidelines while following food safety, food handling, and sanitation procedures. The individual in this role should safely handle knives and equipment including grills, fryers, ovens, broilers, etc. The Lead Cook may supervise employees and delegate responsibilities. The responsibilities of the position may vary by location based on client requirements and business needs. Job Responsibilities * Schedules and assigns daily work activities to staff and supervises the completion of tasks. * Trains and guides staff on job duties, standard food safety and sanitation procedures, cooking methods, etc. * Cooks and prepares food following production guidelines and standardized recipes * Sets up workstation with all needed ingredients and equipment * Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items * Safely uses all food utensils including knives * Operates equipment such as ovens, stoves, slicers, mixers, etc. * Bakes, roasts, broils, steams, and uses a variety of cooking methods on meats, vegetables, and other foods * Arranges, garnishes, and portions food following established guidelines * Properly stores food by following food safety policies and procedures * Cleans and sanitizes work areas, equipment, and utensils * Maintains excellent customer service with a positive attitude towards guests, customers, clients, co-workers, etc. * Follows Aramark safety policies and procedures including food safety and sanitation * Ensures security of company assets * Produces and maintains work schedules and may prepare production records. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications * Previous supervisor experience in a related role preferred * Experience as a cook or related role required * Ability to work independently with limited supervision required * Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage * Food safety certification required * Demonstrates basic math and counting skills * Demonstrates effective interpersonal and communication skills, both written and verbal This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter. Nearest Major Market: Charlottesville Nearest Secondary Market: Virginia

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

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

The PM Sous Chef is responsible for oversight of all staff and activities included in the savory evening shift. The position requires continuous monitoring of production and execution of the menu with culinary staff. Additionally, continued development of the dinner menu, elements of service related to FOH and BOH success, and ordering of product as delegated are all expected in this role. The position requires constant training on all mise en place and projects which are part of the PM operation with a focus on precision and efficiency. ESSENTIAL FUNCTIONS Execution of dinner service, PM prep order, and butcher order daily Delegation of ordering and purchasing as needed and directed by business demands. Oversight of receiving of all deliveries. Coordination of ordering and systems with purchasing department. Working pass for dinner service, covering stations if short staffed Maintaining the culinary staff schedule weekly. Direction of kitchen cleaning and daily organization with culinary, porter and stewarding staff. Execution of all lunch and on-site banquet events with the Banquet team. Planning and coordination of daily menu, specialty menus, and holiday menus with culinary managers. Ongoing communication with FOH management to continue to strengthen all aspects of the guest experience. Monitoring and control of labor and overtime for PM culinary team. Delegation and oversight of all orders as needed for operations and functions. Involved in tasting of all dishes/daily prep. Ongoing consultation with Chef de Cuisine on general assessment and growth of the brigade and creation of SOPs as needed to ensure positive staffing and team-oriented success. Menu and recipe development for all facets of morning operations Ordering, menu-writing, and costing for all staff meal needs. Constant review and OTJ training for all PM staff General assessment and growth of AM operation and creation of SOPs as needed. Other related assignments as necessary. Exceptionally strong fundamental culinary skills in preparation, cooking, and health standards. Strong eye for detail and understanding of expectations for quality and execution regarding all food for hotel and restaurant guests. Dynamic leadership ability to train staff and oversee a culinary. Positive attitude and welcoming demeanor; approachability for culinary team members. Ability to order product as needed for operations. Strong sense of product knowledge for ordering and education staff. Manager Servesafe certification. Strong sense of urgency. Eagerness to continue to improve and grow culinary operations. Following guidance and direction from senior management effectively, efficiently, and appropriately. Other duties, as assigned. Desirable Minimum of 5 years professional experience cooking, preferably at a Michelin level. Management and leadership experience in a fine dining BOH/culinary setting. Associate's degree in culinary arts. Bilingual in Spanish and English. SKILLS Strong understanding of ordering, cost control, labor efficiency, storage, and cleanliness Strong communication skills and practices Ability to problem solve and react quickly to any issues which arise during a shift. Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible. Ability to problem solve and react quickly to any issues which arise during a shift. Ability and willingness to identify and take immediate corrective action when problems or opportunities arise. Independent desire to continue to improve and push forward the standards of excellence within the kitchen. Well-developed palette and sense of Chef's culinary vision and perspective on food. PHYSICAL DEMANDS Ability to lift 50 lbs. Ability to stand for long periods of time (8-10 hours consistently). Requires exposure to hot pans, sharp knives, open flames, and temperatures ranging from hot to cold. Availability and understanding that the position often requires hours in excess of a standard workweek (40-50 hours).