Sous chef jobs in Lynchburg, VA - 1,040 jobs

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

We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. Job Responsibilities Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? Qualifications Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills EducationAbout 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.

Employment Type: Full-Time, Onsite Segment: Education The Role at a glance: We are looking to add an experienced, motivated executive chef to our higher education team in Morgatntown, WV. As an executive chef for WVU Hospitality Group, you will have the opportunity to prepare delicious, healthy food for students, staff and guests of the university! What you'll be doing: Supervising the quality standards and practices of the food production process, including purchasing, food specifications, meal preparation, service, and sanitation. Developing standardized recipes and utilizing other production tools to ensure food quality and cost objectives are met. Participating in the planning and execution of special events. What we're looking for: Must-haves: At least three years of progressive culinary experience in a leadership role Experience with high volume commercial kitchens; preferably contract food service Proficiency in Microsoft software programs. Operational and financial acumen (expereince with budgets; inventory; calculating food costs etc.) Nice-to-haves: Associate's/Bachelors degree in culinary arts Experience with contracted food service in higher education Where you'll be working: Cafe Evansdale - WVU, Morgantown, WV Compensation Range $90,000-100,000 plus relocation bonus! Our Benefits: Medical (FT Employees) Dental Vision Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity Discount Program Commuter Benefits (Parking and Transit) EAP 401k Sick Time Holiday Pay (9 paid holidays) Tuition Reimbursement (FT Employees) Paid Time Off About Elior Collegiate Dining: Elior Collegiate Dining partners with forward-thinking colleges and universities across the U.S., serving more than 32 million meals each year. We deliver bold, culturally relevant dining experiences that energize campus life, build community, and turn food into a defining part of the student journey. About Elior-North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you've gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed. #boost

Corporate Executive Chef Salary: $75K-$80K+ Bonus Growing Hospitality Services provider seeks a new Executive Chef to join their team. Responsibilities: Menu design & creation with fine dining and creative approach. Basic financial skills and functions are required as well as a sound understanding of calculating food & labor costs, packaging cost, plating cost, paper costs and reading of a basic P&L statement. Implements and trains Food Safety, oversees/purchases food, establishes production levels and inventory controls, manages/controls food cost issues and provides direction and executes solutions. Develop and implement client facing menus, written menu proposals, regional menus. Recipes and promotional foods and tastings as required. Recruit, interview, hire and train existing and new kitchen personnel. Schedule, direct, train, oversee and develop kitchen staff including hiring, discipline and performance reviews and specific skills enhancements. Monitor and communicate Customer deviations and implement training for improvements and product changes as directed and needed. Visits Clients, Vendors, and offers/Performs food demonstrations at FBO's and conferences. Utilize Shipday for all logistical information & organizing to expedite catering order deliveries Becomes resident subject matter expert (SME) for all hot and cold culinary processes within kitchen. Designs, supervises, coordinates, and participates in training, educational and demonstrational activities for cooks, prep, janitorial and other kitchen personnel. Maintains updated knowledge of current culinary and packaging and consumer dining trends. Responsible for ensuring timely food handling, storage, prep, and production. Maintains & manages kitchen specifications and SOPs as required. Participates in and implements Sales and Marketing programs as required from the culinary perspective. Safely operate company vehicles and drive in compliance with all local and federal laws and regulations. *Must be legally licensed to drive and badged as required by FBO-Clients. Being on call to communicate with your local operation and the company call center as needed. All other duties as assigned by the General Manager. *Must be comfortable speaking to groups and training in public format as an internal instructor. Qualifications Culinary degree or professional experience equivalent in kitchen catering or fine dining environment preferred. Valid Safe Food Handling Certificate. Strong experience in food purchasing/ordering, inventory, setting up par levels, recipe selection, culinary preparation methods and knife skills are essential. Individual must possess excellent verbal and written communications skills, as well as be proficient in email, internet use, and basic office software programs. Must have demonstrated the ability to manage and maintain client accounts. The Executive Chef must have an excellent driving record, pass background test & drug screening. A flexible work schedule required, including weekends and holidays and frequent travel availability.

Employment Type: Full-Time, Onsite Segment: Education The Role at a glance: We are looking to add an experienced, motivated executive chef for our Elior Independent School Dining team in Durham, NC. As an executive chef, you will have the opportunity to prepare delicious, healthy food for guests. What you'll be doing: Supervising the quality standards and practices of the food production process, including purchasing, food specifications, meal preparation, service, and sanitation. Developing standardized recipes and utilizing other production tools to ensure food quality and cost objectives are met. Participating in the planning and execution of special events. What we're looking for: Must-haves: At least ten years of progressive culinary experience, including the development and execution of vegan and vegetarian menus. Proficiency in Microsoft software programs. Experience with budget statements. Nice-to-haves: Associate's degree in culinary arts. Where you'll be working: North Carolina School of Math and Science- Durham Compensation Range Compensation up to $65,000 / year based on experience. Our Benefits: Medical (FT Employees) Dental Vision Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity Discount Program Commuter Benefits (Parking and Transit) EAP 401k Sick Time Holiday Pay (9 paid holidays) Tuition Reimbursement (FT Employees) Paid Time Off About Elior Independent School Dining: Elior Independent School Dining partners with schools to create thoughtful, student-focused dining experiences that go beyond the plate. We serve as an extension of your campus, tailoring our programs to reflect your school's unique culture and mission. With a strong focus on well-being and community, we provide expert service, culinary creativity, and a personal touch that supports students' growth and success. About Elior-North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you've gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed. #LI-MM1 #Boost

Employment Type: Part-Time, Onsite Segment: Dining & Events State: Virginia (US-VA) The Role at a glance: We are looking to add a skilled, experienced Event Chef to our Design Cuisine Event team in the Arlington, VA/DC area! As an Event Chef, you will have the opportunity to lead meal service and a talented kitchen staff for a variety of events. Enjoy weekly pay, flexible schedules, growth opportunities & competitive pay! What you'll be doing: Training kitchen staff as needed. Ensuring that kitchen has correct stock for event menu. Participating in all aspects of food preparation. Ensuring that kitchen staff adheres to all safety and sanitation policies, procedures, and regulations. What we're looking for: Must-haves: At least three years' relevant experience. Superior knowledge of food preparation and kitchen safety. Excellent leadership skills. Strong communication skills, both written and verbal. Nice-to-haves: Prior experience in a leadership or supervisory role. Where you'll be working: Design Cuisine Events More about us: Our Benefits: Weekly Paycheck Flexible Schedules Growth Opportunities Competitive Pay #indeedelior #LI-GW1 About Design Cuisine: Located in the Washington, DC area, Design Cuisine offers catering and business dining services to clients across the city. With our nation's historic capital as a backdrop, Design Cuisine creates unforgettable dining experiences every day. About Elior North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you've gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

The Team Cook requires an individual that will be a self-starter, detailed and organized. Experience in food service and customer/guest interaction. In addition to meal preparation, the position will both plan meals and shop for everything required for event food service for team members and guests. Duties, Expectations and Responsibilities · Plan and prepare team meals at all NASCAR Cup Series events · Will be responsible for ordering food for team meals, including but not limited to weekly shopping in event markets for team meal needs · Maintain food handling and service preparation area in a clean, safe and professional manner · Set up and teardown of food service area at each event Qualifications · 3-5 years of experience in event food service, restaurant or food truck, industry is a plus · Excellent time management skills. · The ability to remain calm in pressure situations and maintain a customer-service mindset. · Willingness to travel extensively during the race season. · Must have a clean driving record Working Conditions · Primarily outdoor · Races and events will include outdoor environment and working in the elements · Air travel is required to/from majority of events Physical Requirements · Ability to stand and walk for long periods of time. · Ability to concentrate on detailed work and perform moderate lifting

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

Virginia Union University (VUU) is a distinguished private institution founded in 1865 that proudly upholds a legacy of academic excellence and community engagement. With a historic 86-acre campus, it offers a dynamic and nurturing environment for its 1,568 undergraduate and graduate students. Virginia Union University is recognized in the 2024 edition of U.S. News & World Report, holding a prestigious position as #39 among Historically Black Colleges and Universities. Five fundamental principles (core values) guide Virginia Union University. Each principle is essential to our ability to provide a Best-In-Class educational experience for students, faculty, and staff. These principles help our community understand the right path to fulfilling our institution's mission. The principles are Innovation, Spiritual Formation, Integrity, Diversity & Inclusion, and Excellence. The Executive Chef leads the culinary operations of the university's dining services, overseeing menu development, food preparation, kitchen staff management, and ensuring high-quality food service that meets the needs of students, faculty, staff, and visitors. The Executive Chef champions creativity, nutritional standards, food safety, and operational efficiency while supporting the university's commitment to sustainability, diversity, and community engagement. Responsibilities Develop and innovate menus that reflect diverse dietary needs, cultural preferences, and campus sustainability goals. Ensure menus comply with nutritional guidelines and accommodate special diets such as vegetarian, vegan, gluten-free, and allergy-sensitive options. Supervise, train, and mentor kitchen staff including sous chefs, cooks, and food preparers. Schedule staff to maintain appropriate coverage for all dining venues and special events. Foster a positive, inclusive, and safe working environment. Oversee food preparation and presentation to maintain the highest standards of taste, quality, and appearance. Ensure compliance with all local, state, and federal health and safety regulations. Implement and monitor food safety programs including HACCP and sanitation standards. Manage food purchasing, inventory control, and cost management to maximize operational efficiency. Collaborate with suppliers and vendors to negotiate pricing, quality, and delivery schedules. Monitor and control food waste, portion sizes, and labor costs. Partner with campus event planners and catering staff to provide culinary support for university functions, conferences, and special events. Education Culinary degree or equivalent professional culinary certification preferred. Minimum of 5 years of progressive experience in a culinary leadership role, preferably in large-scale institutional or hospitality settings. Must be able to lift 15 pounds. Application Process Candidates are required to submit their resume, four professional references and a cover letter. The application review will begin immediately and continue until the position is filled. A background investigation and reference check will be required prior to employment. For any questions or concerns, please contact *************. Equal Opportunity Employer Virginia Union University is an Equal Opportunity Employer. We consider qualified applicants without regard to race, color, religion, sex, national origin, sexual orientation, disability, gender identity, protected veteran status, or other protected class. For more information about Virginia Union University, visit VUU About Page.

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

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation At both Harbor Park and Scope Arena. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the AGM and GM. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required This role pays an annual salary of $80,000-$90,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until March 13, 2026 Responsibilities Responsible for managing, developing and mentoring staff of 35 full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Qualifications Minimum of 5-7 years kitchen management experience in a full service events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Executive Sous Chefs to join our team for the 2026 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing a uniquely intimate small-ship experience along America's rivers. With newly constructed vessels continually joining our expanding fleet, this is an excellent opportunity to contribute to exceptional culinary experiences nationwide. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Executive Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner for our guests, and are responsible for the quality of food served to the crew. A well-fed crew is a happy crew, and your primary responsibility is to ensure they stay this way through the care put into the meals you serve them. Frequently without the option to dine ashore, it is crucial that all crew food allergies and dietary restrictions are accommodated for, always. Meals must be well-balanced, healthy, nutritious, delicious, and have varied options to choose from to suit multiple different appetites. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests and crew is flawless. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. Produce a daily variety of healthy, delicious, and nutritious buffet-style crew meals for breakfast, lunch, and dinner, maintaining high crew satisfaction. Regularly check-in with the ship's crew regarding the overall satisfaction of the meals provided. Organize the work in the kitchen so that kitchen processes run efficiently. Produce high quality guest dishes that follow the established menu choices. Adhere to all guest and crew dietary requests and restrictions. Maintain order and discipline in the kitchen during work hours. Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. Ensure that all meals are prepared as quickly and deliciously as possible. Enforce food and safety standards. Qualifications: Minimum 3 years of culinary experience in full-service resort, hotel, or cruise ship. ServSafe Manager Certification strongly preferred. Transportation Worker Identification Credential (TWIC). Familiar with food safety standards. Must be able to multi-task, take direction, and be a team player. Ability to work with composure under pressure. Must possess problem solving skills, self-motivation, and organization. Must be able to speak, read, and understand basic cooking recipes and adhere to directions. An effective leader who can effectively control his/her time management. Excellent oral communication and interpersonal skills. US Coast Guard regulated pre-employment drug test. Training and Teaching experience. Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. Work Schedule: 7 Days per week while onboard the ship. 6 to 8 weeks working and living onboard the ship. 1 to 2 weeks shore leave vacation. Perks: Benefits package including medical, dental, and matching 401k. Complimentary travel accommodations. Training programs to support you. Continuous growth in the company. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. *Job sites across the nation*

HC-Resource is looking for an experienced and driven Executive Chef with full-service leadership experience and a strong background in Tex-Mex cuisine (scratch cooking, high-volume execution, and authentic/regionally inspired flavor profiles). We've maintained a stellar reputation for quality food, outstanding beverage programs, and hospitality-first service-and we're building an exciting new Tex-Mex-forward concept where the menu is the center of the guest experience: chef-inspired, approachable, and made from scratch. Our cozy bar is the perfect place for guests to gather with margaritas, cocktails, wine, and great beer selections. If you're passionate about Tex-Mex, scratch-made food, team leadership, and creating memorable guest experiences in a high-volume full-service environment, we want to talk to you! Base Salary: $70K-$80K (DOE) Responsibilities Recruit, select, train, and develop a high-performing back-of-house team that delivers consistent excellence in a full-service setting Lead day-to-day kitchen operations: prep systems, service execution, expo standards, and speed-of-service Own and execute a Tex-Mex culinary program: scratch sauces, salsas, marinades, proteins, masa/tortillas (where applicable), and menu features rooted in strong fundamentals Maintain accurate inventory levels and ordering systems to eliminate outages and improve turns (with special attention to high-value items and key staples) Deliver industry-leading training, recipes, and station standards that create repeatable results across shifts Manage employee relations through clear communication and coaching tailored to individual team members Maintain kitchen conditions that meet or exceed company goals for cleanliness, organization, and readiness Analyze food, labor, and operational reports; take action to improve performance and consistency Control expenses (food cost, inventory, waste, payroll, etc.) to meet or beat budget guidelines Post BOH schedules within company timelines; ensure proper staffing for volume and events Complete recurring tasks on or before scheduled deadlines Maintain a professional image with guests and staff at all times Partner with FOH leadership to deliver excellent guest service, smooth handoffs, and strong shift leadership Run great shifts-calm, organized, and standards-driven Maintain 95%+ on government health inspections and uphold food safety culture daily What we're looking for Proven success leading high-volume full-service restaurants as an Executive Chef or senior BOH leader Demonstrated Tex-Mex experience (menu development and/or execution) with a scratch-cooking mindset Strong leadership qualities that motivate, coach, and develop a high-achieving kitchen team Exceptional standards around consistency, plating, sanitation, and execution under pressure Ability to set the team up for success: lead by example, set high standards, delegate effectively, and develop people Commitment to creating a safe, fun, and clean environment where employees thrive and guests return Performance-minded: meets expectations in sales support, costs, quality, hospitality, cleanliness, and speed Maintains safety and security of employees, guests, and company assets Communicates openly, clearly, and effectively with a positive, solutions-oriented demeanor What We Offer Competitive Salary + Performance Bonuses 401(k) Matching - Up to 4% employer match Comprehensive Health Insurance - Because your well-being matters This is more than just a job-it's a chance to build a fulfilling career with stability, growth, and a supportive team. Ready to lead a Tex-Mex kitchen at a full-service, high-volume concept? Apply today!

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

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

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

Job DescriptionDescription: Are you a culinary professional looking for more work-life balance and career growth than a typical sous chef or line cook position can offer? This full-time personal chef position is Monday through Friday, 8am-6pm, giving you evenings and weekends FREE. In this role, you'll work as a personal chef for 8-9 clients per week-handling weekly grocery shopping, meal planning, cooking, and kitchen clean-up. You'll have the chance to showcase your creativity in a variety of cuisines while building relationships with clients who appreciate your culinary expertise. Beyond weekly meal prep, our chefs also: Host intimate private dining events and dinner parties Teach cooking classes as a culinary instructor Lead corporate team-building cooking workshops Support special projects such as menu design and event catering What Makes This Role Different from Restaurant Kitchen Jobs? Unlike traditional restaurant sous chef or line cook jobs, this position offers: Consistent, predictable Monday-Friday hours (no REGULAR late nights or weekends) Direct client interaction and creative menu freedom Opportunities to grow beyond the kitchen into events, education, and leadership Why Work With Us? We invest in our chefs through hands-on training, mentorship, and career development programs. If you're someone who enjoys taking initiative, building relationships, and driving growth, this role offers virtually unlimited potential. At our company, we reward hard work, creativity, and dedication. You'll be more than just a line cook or sous chef-you'll have the opportunity to grow into a private chef, event chef, or culinary leader. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $23-24 per hour Interview Process 15-min fit call - Video interview - Bench Test, cook a meal (Reimbursement) - Full Day Stage (Paid) Supplemental pay types: Bonus pay Unlimited referral bonuses Paid training Schedule: 8-hour shift 10-hour shift Day shift Monday to Friday Benefits: Retirement Plan, 401k and 401k Matching Health, Dental and Vision Insurance Short & Long Term Disability Life Insurance Accident & Critical Illness Insurance Flexible Spending Account (FSA) Dependent Care Account (DCA) Paid Time Off Profit Sharing Requirements: Culinary Experience: 1 year (Required) Cooking: 4 years (Required)

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

Hotel Weyanoke is seeking a visionary Executive Chef to lead our culinary program with creativity, passion, and purpose. This is a unique opportunity to shape the culinary identity of a historic hotel while mentoring a talented kitchen team and delivering memorable dining experiences for our guests. The ideal candidate is a hands-on culinary leader who thrives in both the creative and operational sides of the kitchen-someone who can inspire excellence, maintain the highest standards of quality and safety, and drive innovation while honoring timeless hospitality. Compensation and Benefits: $60,000 per 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: Culinary Leadership & Creativity Design, develop, and execute creative, high-quality menus that evolve with seasons and trends Oversee all food preparation, production, and presentation to ensure consistency and excellence Standardize recipes and production processes to maintain quality and control costs Prepare a wide variety of cuisines using advanced culinary skills and creativity Maintain current knowledge of regional and national food & beverage trends, incorporating them into the kitchen's vision Demonstrate strong knowledge of wines and food pairings Operations & Financial Management Manage kitchen productivity, staffing, and workflow to maximize efficiency Develop, implement, and manage departmental budgets within approved parameters Requisition and purchase food products; cost menus and maintain food production records Maintain food and beverage sales history, cost data, and production metrics Prepare accurate and timely operational and financial reports Oversee maintenance and proper use of all kitchen equipment Team Development & Culture Hire, train, mentor, and lead kitchen staff, including direct oversight of the Sous Chef Foster a positive, professional, and collaborative kitchen culture Assign duties, monitor performance, and recognize excellence Provide ongoing coaching, feedback, and performance management Ensure staffing schedules support service excellence Guest Experience & Brand Representation Address and resolve all food-related guest concerns with professionalism and care Represent the restaurant and hotel at special events and outside functions as needed Act as a charismatic ambassador for the culinary program and Hotel Weyanoke Safety & Compliance Ensure full compliance with health, safety, licensing, and sanitation standards Maintain a safe working environment in accordance with Up to Par standards and all regulatory requirements What We're Looking For: Graduate of a recognized culinary school or equivalent experience 5-6 years of progressive culinary leadership experience Thorough knowledge of food preparation techniques, styles, and kitchen operations Proven ability to lead, motivate, and develop teams Strong decision-making, organizational, and problem-solving skills Passion for excellence, creativity, and continuous improvement Professional appearance and demeanor Ability to manage changing priorities in a fast-paced environment Strong communication skills across all levels of an organization Bilingual skills a plus Proficiency in Microsoft Word, Excel, and Google Applications You'll Thrive if You Are: A Problem Solver who approaches challenges with clarity and creativity Guest-Focused and committed to delivering exceptional dining experiences Dependable and accountable, even under pressure Adaptable and energized by evolving menus, teams, and expectations A Team Builder who believes great kitchens are built on trust, respect, and collaboration Why The Hotel Weyanoke? Hotel Weyanoke offers the opportunity to lead a culinary program in a historic and respected setting, where innovation is encouraged and leadership is valued. This role allows you to leave your mark on a destination property while growing a team and a brand rooted in excellence. If you're ready to lead, inspire, and create unforgettable culinary experiences-we'd love to hear from you. 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: 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.