Sous chef jobs in Harrisonburg, VA

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

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).

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

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]]

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

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 ***********************************.

We're Hiring: Sous Chef at South Branch Smokehouse - Moorefield, WV South Branch Smokehouse, a locally loved destination for great food and hospitality in the heart of Moorefield, WV, is looking for a passionate and experienced Sous Chef to join our team! If you're a culinary professional who thrives in a fast-paced kitchen, has a knack for leadership, and takes pride in serving delicious, high-quality dishes - we want to hear from you. Compensation + Benefits Package: $45,000 - $50,000/year. Full-Time Team Members receive benefits including health, dental, vision, and life, 401(k), STD, LTD, paid holiday, vacation, personal & sick time, lean management training, and numerous other employee discount benefits through our HR provider LL Roberts. What You'll Be Doing: As our Sous Chef, you'll be second-in-command in the kitchen, supporting the Executive Chef in managing all culinary operations. You'll be a hands-on leader who helps train, motivate, and guide the kitchen staff - ensuring every plate that leaves the kitchen reflects our commitment to quality and Southern hospitality. Key Responsibilities: Train and mentor kitchen staff with a focus on consistency and presentation Oversee daily line production, plating, and quality control Create and prepare dishes with creativity and attention to detail Coordinate with front-of-house staff to ensure a seamless guest experience Maintain a clean, organized, and health-code-compliant kitchen Assist with scheduling, workflow management, hiring, and reporting Stay current with culinary trends and apply them in a way that fits our brand What We're Looking For: We need a leader who brings both skill and heart to the kitchen. Someone who's organized, dependable, and ready to help lead a team toward excellence. Qualifications: 5+ years of relevant kitchen experience (culinary degree a plus) Strong leadership and communication skills Deep understanding of food prep techniques and kitchen operations Creative mindset with a passion for quality and innovation Ability to multitask and adapt in a fast-paced environment Familiarity with Microsoft Office & Google Workspace Availability to work days, evenings, weekends, holidays, etc. Why Work With Us? At South Branch Smokehouse, we're not just a kitchen - we're a family. We believe in supporting our staff, growing talent from within, and delivering an experience our guests will remember. We offer competitive pay, opportunities for advancement, and the chance to work with a passionate team in a thriving local establishment. Additional Information: Kindly, be aware that the job description provided is not an exhaustive account of the activities, duties, or responsibilities entailed for this role. Standard Operating Procedures, Training Checklists, and Departmental Handbooks will be provided to ensure the Team Member is trained in all duties and responsibilities of the position. Duties, responsibilities, and activities may change at any time with or without notice. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Up to Par Management and Taylor Hospitality are Equal Employment Opportunity companies, we are proud to be an equal opportunity workplace and an affirmative action employer. We are committed to equal employment opportunity regardless of race, religion, sex, national origin, sexual orientation, age, citizenship, marital status, or disability. About the Company: Up to Par Management | Taylor Hospitality Vision is to be an Exceptional Hospitality and Golf Management Company built by Exceptional Team Members who are Delivering on our Purpose to Positively Impact Others.

The Talent Shop is partnering with a chef-driven, farm-focused restaurant in Staunton, Virginia to identify an experienced Sous Chef who is passionate about seasonal cooking, thoughtful sourcing, and high-level execution. This role is ideal for a culinary professional who thrives in a collaborative kitchen, values mentorship, and is committed to excellence in both food and leadership. Key Responsibilities Support the Executive Chef in all day-to-day kitchen operations, ensuring consistency, quality, and efficiency Execute and oversee service with a strong attention to detail and technique Lead, train, and mentor kitchen staff, fostering a respectful and high-performance team culture Assist with menu execution and development, emphasizing seasonal ingredients and local sourcing Maintain food safety, sanitation, and cleanliness standards in accordance with health regulations Monitor prep, production, and station readiness to ensure smooth service flow Assist with ordering, inventory management, and waste control Step into leadership during the Executive Chef's absence as needed Qualifications 2-4+ years of experience in a Sous Chef or senior line cook role in a high-quality, chef-driven restaurant Strong leadership skills with the ability to motivate and develop a team Solid understanding of scratch cooking, seasonal menus, and thoughtful ingredient sourcing Experience with inventory, ordering, and kitchen organization Knowledge of food safety standards and best practices Calm, professional demeanor in a fast-paced service environment What's Offered Competitive compensation based on experience Opportunity to work in a respected, culinary-focused restaurant environment Creative collaboration with a passionate leadership team Room for growth and long-term career development

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

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.

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!

Description:VISIT WWW.FARMSWORKWONDERS.ORG/CHEF FOR MORE DETAILS ABOUT OUR RESTAURANT Mack's Bingo Kitchen is an approachable American restaurant that utilizes seasonal ingredients from our organic farm and other nearby farms and purveyors. Our restaurant serves as a learning opportunity for our Junior Crew (local Appalachian Youth participating in our program) to engage with all aspects of the restaurant operations to provide a well-rounded experience in the hospitality industry. Youth have opportunities to work in the kitchen preparing and cooking, as well as on the dining room floor, supporting roles including hosting, serving, and interacting with our guests. As a social enterprise, Mack's Bingo Kitchen provides a well-rounded hospitality experience for local youth to complement the opportunities offered in our farm, market, bakery, and glass studio. It also provides a casual, approachable, yet exceptional experience for the community through food, drink, and hospitality. OVERVIEW We're searching for a visionary Executive Chef to lead something far bigger than a kitchen. At Mack's Bingo Kitchen-a nationally recognized nonprofit restaurant in rural Appalachia-you'll find an extraordinary canvas: a wood-fired hearth, a state-of-the-art production kitchen, and a private pantry in the form of our 100-acre organic farm. But more than that, you'll find a mission-driven team, a powerful youth development program, and a community that's ready for what's next. This role is equal parts creative leadership and operational excellence. You'll shape seasonal menus inspired by our land, maximize use of farm-raised ingredients, lead and mentor a team across the kitchen and bakery, and ensure high-quality execution while staying on top of food and labor costs. You'll also play a key role in training local youth-our Junior Crew-through hands-on learning that sparks curiosity and builds confidence. We believe hospitality can be a radical act-and we're looking for someone who brings both rigor and heart, who sees constraints as creative fuel, and who's ready to help build something remarkable in a town of 300 just minutes from outdoor adventure and still only 90 minutes from D.C. This position reports directly to the Managing Director. MUST-HAVES Continuous learning There's always more to know, and you actively seek it out. You stay curious, seek feedback, and ask the next question to apply what you learn to improve your team and your work. High volume, high efficiency You thrive in a busy, dynamic environment. You prioritize without sacrificing quality and keep things moving-even when juggling multiple projects at once. You embrace new projects and aren't afraid to experiment. Attention to detail You don't just notice what's off-you fix it. You set high standards and hold yourself and your team accountable, creating a culture where small details matter Relationship-building You build genuine, trusting connections with people across all roles and backgrounds. You approach conversations with curiosity, not judgment, and hold space for perspectives that differ from your own. Coaching and modeling ‘ We grow more than vegetables' You develop people. You lead by example and help others grow by providing the tools and encouragement they need to reach their highest potential. You hold high expectations and challenge, but always with support and appreciation. You give clear and useful feedback, and you model what it looks like to live our values in practice. Additional responsibilities will be detailed in the interview and full job description. KEY QUALIFICATIONS Must have a valid driver's license Ability to lift up to 50 lbs and ability to stand for long periods of time Willingness and ability to commute or relocate to Wardensville, WV if necessary. EXPECTED WORK SCHEDULE This full-time position is expected to work five days/40 hours per week, inclusive of evenings, weekends, and some government holidays. Mack's Bingo Kitchen is currently open Thursday through Sunday, and we anticipate this is a Wednesday - Sunday schedule. COMPENSATION AND BENEFITS This position is classified as exempt with an annual salary starting at $50,350, with the final amount negotiable and commensurate with experience. Candidates with significant experience or specialized expertise may be considered above the starting rate. Additional compensation opportunities may be available based on performance and organizational growth goals. In addition to competitive pay, we offer the following benefits for regular, full-time employees: Generous paid time off structure Employer-paid life insurance Optional health, dental, vision, and short-term disability insurances Discount on items at the Wardensville Garden Market, Mack's Bingo Restaurant and Bakery, Dakota Glass Works Retail Gallery Paid training opportunities HOUSING Short-term, limited housing assistance may be available for those relocating for the position. ABOUT FARMS WORK WONDERS Farms Work Wonders is a nonprofit social enterprise whose mission is to ignite the spark of curiosity in Appalachian youth so they see themselves and their future in new and exciting ways. Our businesses provide local Appalachian youth real-life learning experiences and generate proceeds that are 100% reinvested back into the local community. In 2016, Farms Work Wonders started with the Wardensville Garden Market project-an organic farm and farm stand. Since opening, our enterprises have expanded to include a market, bakery, glass blowing studio, and restaurant that have created 80+ local, good-paying jobs with around half held by local high school students. Farms Work Wonders provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. In compliance with federal law, all persons hired will be required to verify identity and eligibility to work in the United States and to complete the required employment eligibility verification form upon hire. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. Requirements:

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

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

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

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).