Sous chef jobs in Suffolk, VA

Job Details Virgina Beach - The Hampton Social - Virginia Beach, VA Full Time $95000.00 - $121000.00 Salary Restaurant - Food ServiceDescription Join the revolution at Parker Hospitality, home to The Hampton Social, The Bassment, Costera Cocina Tulum, and Nisos Prime. At Parker Hospitality, we're on the lookout for dynamic and vibrant individuals - people with a zest for innovation and a passion for hospitality to bring our unique vision to life. We're not just a team, we're trendsetters reimagining the guest experience. Here, innovation isn't just a buzzword, it's our blueprint. Elevate your career at a company where each shift is a showcase, and each interaction, a step forward. Exciting, right? Join our team! Job Summary The Executive Chef is responsible for overseeing all culinary operations within the venue, ensuring excellence in food quality, presentation, and consistency. This role includes managing kitchen staff, maintaining rigorous standards of cleanliness and safety, and optimizing kitchen operations for efficiency and profitability. The Executive Chef will collaborate with venue leadership and Regional Directors to uphold brand standards and foster a culture of culinary excellence, hospitality, and teamwork. Responsibilities Operational Management Lead all Back-of-House (BOH) operations, ensuring high standards in food preparation/presentation, and safety. Oversee inventory management, ordering accuracy, and kitchen efficiency to align with operational standards. Collaborate w/ General Manager & venue leadership to maintain seamless coordination between FOH & BOH teams. Team & Leadership Development Recruit, train, and retain kitchen staff in alignment with company values and operational needs. Provide ongoing coaching and performance feedback to foster a positive and skilled culinary team. Facilitate staff training on culinary techniques, safety standards, and sanitation protocols to ensure consistency. Financial Management Work with the General Manager and Regional Directors to manage kitchen labor costs and food cost percentages. Monitor and maintain BOH budgets, contributing to cost-saving initiatives and inventory controls. Analyze kitchen P&L reports to identify opportunities for financial growth and efficiency. Safety Compliance Ensure BOH compliance w/ health, safety, & sanitation regulations, maintain required documentation. Train kitchen staff on proper food handling, storage, and equipment usage to uphold safety and brand standards. Enforce strict adherence to all safety protocols, including allergen awareness and emergency procedures. Culinary Excellence Maintain consistency/quality across menu items, adhering to recipes/brand standards. Partner with FOH leadership to ensure timely and accurate food delivery, meeting guest expectations. Enhance operational efficiency/improve guest satisfaction through culinary innovation/process improvements. Supervisory Responsibilities BOH Oversight Directly manage Sous Chefs, Line Cooks, Prep Cooks, and BOH Support Staff to ensure smooth kitchen operations. Uphold food safety standards and support seamless coordination with FOH during service. FOH Collaboration Partner with FOH leadership to maintain a strong communication pipeline and ensure alignment on guest needs and operational flow. Additional Responsibilities Develop and manage kitchen staff schedules to ensure proper coverage during peak hours. Conduct performance evaluations, address concerns, and uphold company policies for BOH staff. Qualifications Culinary degree or equivalent experience preferred. Minimum 3-5 years of experience as an Executive Chef or Kitchen Manager in an upscale, full-service restaurant. Proven leadership skills with the ability to manage and develop a high-performing team. Strong understanding of BOH financial metrics, including food cost and labor management. Proficiency in kitchen management software, inventory systems, and operational tools. Other Qualifications: Flexibility to work nights, weekends, and holidays. Scheduled hours are generally 50 hours per week but may vary depending on business needs. Physical ability to stand & walk for extended times, lift up to 50lbs, and have high performance in fast-paced setting. Food safety certifications (e.g., ServSafe) required or ability to obtain upon hire. Compensation and Benefits Health, dental, and vision insurance Competitive base salary + performance-based bonus Company-paid Life insurance Employee Assistance Program Paid Parental Leave Weekly pay Annual merit increase Salary 85k - 115k DOE Parker Hospitality is an equal opportunity employer and does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, or any other status protected by law.

Set Sail on Your Culinary Journey American Cruise Lines is the largest U.S. cruise line, dedicated to providing immersive travel, exceptional service, and world-class cuisine while sharing America's story on the finest ships in America. We offer over 50 itineraries across America's breathtaking waterways, including New England, the Southeast, the Mississippi River, the Pacific Northwest, Alaska, and more. We believe every meal should be a memorable event. That's why we're searching for talented, driven Executive Chefs to join our shipboard team for the 2025 cruising season. If you're ready to lead a high-performing galley crew, craft regionally inspired dishes, and provide exceptional guest service, all while traveling the country, this is the opportunity of a lifetime. What You'll Do As Executive Chef, you'll be responsible for delivering an unforgettable culinary experience-planning, preparing, and presenting elevated cuisine that reflects the flavors of each region we visit. You'll mentor and lead your team with professionalism and passion, ensuring every dish meets our high standards of taste and presentation. Your daily impact will include: * Leading all meal preparation for both guests and crew onboard. * Executing regionally inspired menus using fresh, local ingredients. * Coaching and managing a galley team of 6-10 in a hands-on environment. * Ensuring kitchen operations meet FDA, sanitation, and safety standards. * Overseeing food inventory, portion control, and waste reduction. * Adapting quickly to last-minute changes while maintaining a calm, can-do approach. * Providing an unforgettable dining experience for every guest. What We're Looking For We're seeking chefs who are not only technically skilled but also natural leaders who thrive in fast-paced, team-oriented environments. This is a dynamic, rewarding role for those who want to reach beyond the four walls of a traditional kitchen. Ideal qualifications: * 6-8+ years' experience in full-service resorts, hotels, country clubs, or banquet settings. * ServSafe Manager Certification strongly preferred. * Strong leadership, communication, and training abilities. * Proven knowledge of FDA food safety standards and kitchen best practices. * Ability to manage multiple priorities under pressure. * A hands-on, collaborative, and detail-oriented approach to kitchen leadership. Additional Requirements * Able to work 14 hours per day, 7 days a week while onboard. * Must pass a pre-employment drug test and background check. * TWIC (Transportation Worker Identification Credential) required. Why Join American Cruise Lines? This isn't just a job, it's a lifestyle. As an Executive Chef, you'll live and work aboard a luxury cruise ship for 6-8 weeks at a time, followed by 1-2 weeks of unpaid vacation. We provide everything you need to succeed: * Travel paid to and from your assigned ship * Room and board included * Uniforms and paid training provided * Well-equipped galleys and a stunning view every day * Jobs sites across the nation.

Recognized by Newsweek in 2024 and 2025 as one of America's Greatest Workplaces for Diversity No Late Nights! Make Lives Better Including Your Own. If you want to work in an environment where you can become your best possible self, join us! You'll earn more than a paycheck; you can find opportunities to grow your career through professional development, as well as ongoing programs catered to your overall health and wellness. Full suite of health insurance, life insurance and retirement plans are available and vary by employment status. Part and Full Time Benefits Eligibility Medical, Dental, Vision insurance 401(k) Associate assistance program Employee discounts Referral program Early access to earned wages for hourly associates (outside of CA) Optional voluntary benefits including ID theft protection and pet insurance Full Time Only Benefits Eligibility Paid Time Off Paid holidays Company provided life insurance Adoption benefit Disability (short and long term) Flexible Spending Accounts Health Savings Account Optional life and dependent life insurance Optional voluntary benefits including accident, critical illness and hospital indemnity Insurance, and legal plan Tuition reimbursement Base pay in range will be determined by applicant's skills and experience. Role is also eligible for team based bonus opportunities. Temporary associates are not benefits eligible but may participate in the company's 401(k) program. Veterans, transitioning active duty military personnel, and military spouses are encouraged to apply. To support our associates in their journey to become a U.S. citizen, Brookdale offers to advance fees for naturalization (Form N-400) application costs, up to $725, less applicable taxes and withholding, for qualified associates who have been with us for at least a year. The application window is anticipated to close within 30 days of the date of the posting. Assists the chef with overseeing the day to day operation of the kitchen and maintaining the highest quality food products and service. Oversees kitchen cleanliness in accordance with sanitation and food safety standards as well. Prepares and coordinates daily meals per standardized recipes. Also coordinates and oversees meal preparation for quality assurance, presentation and portion control Associate or Bachelor's degree in culinary arts or an equivalent combination of education and food preparation experience in a directly related field. One to three years food preparation experience to include sauces, soups, meat and seafood. Supervisory experience and working knowledge of banquet production and planning is preferred. Current ServSafe Certification required. Obtain and hold any local or state required food handling/supervision/sanitation licenses and/or certifications. Brookdale is an equal opportunity employer and a drug-free workplace.

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

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend. stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Advertisements Sushi experience required. The Executive Sous Chef assists the Executive Chef through oversight of the daily culinary operations and management of the culinary and kitchen teams within multiple outlets. The Executive Sous Chef impacts guest satisfaction through delivery of culinary excellence and consistent quality service and product. This manager drives revenue and profit to ownership through menu creation and execution of the business and operating plans. The Executive Chef will have coverage responsibilities in restaurants in addition to administrative responsibilities. Responsibilities Support a culture that promotes effective communications, service excellence, teamwork, performance feedback, recognition, mutual respect, and Associate satisfaction. Hire, retain and mentor back of house Associates to execute safe and successful operation of the department. Collaborate with assigned recruiters to determine and implement hiring guidelines and standards. Participate in Associate development through coaching, feedback, and completion of company talent development initiatives Schedule Associates to meet operational needs and maximize time and station productivity while meeting the guidelines and labor expectations of the budget and business plan. Drive guest satisfaction through menu creation, food quality standards and Associate scheduling and training. This is accomplished by working with manager to ensure menu design creates high value for price paid. This is further accomplished through implementation of written menu specifications for Banquet Associates and proper utilization of PHR and training programs and tools. Ensure that the kitchen is set up for success through implementation and adherence to the operating plan; including SOPS and checklists. Ensure guest safety and satisfaction though adherence to health department and company standards; including safe food handling. Monitor safety and quality control measures. Coordinate a preventative maintenance program and schedule with the Engineering department for kitchen equipment. Ensure that assigned assets are properly maintained and protected; through execution of the established inventory process, Associate training on food preparation and storage, effective security of storage areas and coordination of a preventative maintenance program for production equipment and area. Manage food ordering process and internal requisitioning; including systems usage, to ensure food cost objectives are met. Set short-term and long range goals in collaboration with Manager to ensure the achievement of the outlets defined performance metrics. Practices responsible financial management of the department. Works with manager to develop department business plans and budgets, to accurately forecast financial performance and to deliver financial results in accordance with those budgets. Perform Emergency Response duties as required by this role in the Emergency Response Organizational Chart and Plan Qualifications Type Qualification Skill Understanding of purchasing and maintenance of kitchen equipment Effective decision making skills Strong problem-solving skills Financial management skills e.g., ability to understand P&L statements, manage operating budgets, forecasting and scheduling Knowledge of overall hotel operations as they affect kitchen and related areas Knowledge of purchasing, inventory controls, supplies and equipment Knowledge of governmental regulations and safety standards (OSHA, EPA, ADA, CFC, NFPA) Experience Experience in a hands on kitchen management position Broad knowledge of Restaurant Industry Experience working in a corporate atmosphere Must posses food knowledge and creativity. Education Culinary degree preferred

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

CHEFS - ALL LEVELS, EVERYMAN BURY ST EDMUNDS I'M GONNA MAKE YOU AN OFFER YOU CAN'T REFUSE. Lights. Camera. ACTION! Do you want to be part of the revolution that's redefining cinema in the way only we know how to do!? We're opening up auditions for Chefs / Cooks / Chef de Partie's to join our kitchen team and help us deliver the consistent high-quality experience that Everyman has become famous for. This is a fantastic opportunity that allows you to develop your career within a fast-expanding business with a culture entirely focused on its people. YOU HAD ME AT HELLO. Everyman is an independent cinema brand with a focus on the experience of every one of its guests. As one of the fastest-growing cinema companies in Europe, Everyman is changing the way in which people experience the magic of cinema. Whether it be enjoying the company of friends in our stylish venues, indulging in a movie with a freshly baked pizza, a glass of wine, and the comfort of a sofa, or attending one of our specially curated events or Q&As, we aim to make every experience with Everyman one-of-a-kind through good old-fashioned hospitality done our way. YOUR MISSION, SHOULD YOU CHOOSE TO ACCEPT IT. Our Chefs are the stars of the kitchen. Working alongside the Head Chef, you will be responsible for ensuring that each and every item that leaves the kitchen is of the highest standards, helping to ensure that our guests have the best possible experience whilst visiting one of our venues. Our menu focused on burgers, pizzas, and sharing plates is sure to get mouths watering! GO AHEAD. MAKE MY DAY. * Up to £13.77 per hour, dependant on experience; * Unlimited complimentary cinema tickets for you and your buddies * 50% Everyman discount on all food & drink (unfortunately no reduction on calories) * Wagestream membership - access to your wages when you need it! * 24/7/365 Employee Assistance Programme by Hospitality Action, the industry's charity * Financial, Legal, Family, Health and Wellbeing tools and resources. * Retail discounts with Wagestream * Cycle to Work Scheme * Epic staff events, team socials, and amazing incentives! * Above all else, a very good reason to get out of bed in the morning! HERE'S LOOKING AT YOU KID. Previous experience in a kitchen environment as a Sous Chef, Line Chef, Kitchen Team Member, Chef de Partie or Cook is desirable, but overall, we are looking for candidates with: * Mountains of personality * A passion for food, customer service, hospitality, and people * A team player who thrives working alongside others or independently * An upbeat, hard-working & flexible attitude YOU TALKIN' TO ME? Interested? Then apply today to begin your career with Everyman! All candidates must be eligible to work in the UK and provide proof of their right to work in the UK

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

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

Job Description About Us: Groovin' Gourmets is the catering division of Trolley Hospitality Companies , a Richmond-based hospitality group serving the greater Richmond and Hampton Roads regions. We specialize in delivering fresh, chef-crafted meals and seamless service for corporate functions, weddings, and social events of all sizes. Our commitment to quality extends beyond the food--we believe our success starts with our people. Driven by a shared purpose of delivering happiness to our customers, community, and team, we focus on fostering a supportive and positive workplace where everyone's contributions are valued. We hope you will join us! Our Values - The Trolley Way: No excuses Do the right thing Can-do attitude Always growing Help first--be part of the solution Transparency and honesty-no BS Please visit our website at ********************** to learn more! About you: You thrive in a fast-paced, guest-facing environment. You take pride in delivering food that is as beautiful as it is delicious. Teamwork makes your heart sing--nothing excites you more than working together to pull off a seamless event. You enjoy engaging with guests and creating positive dining experiences. You're energized by the hustle and excitement of catering events. How You Will Make an Impact: Begin each event by efficiently unloading and setting up the kitchen or prep areas, ensuring everything is ready for service. Assist with creating visually appealing and well-organized food and action stations that align with the event plan and venue guidelines. Plate and present dishes with precision and care, maintaining the highest standards of quality and presentation. Step into the spotlight at live action stations (like carving or pasta stations), engaging with guests professionally while delivering exceptional service. Collaborate with the catering team to ensure smooth, efficient service from start to finish. End the event on a high note by breaking down and cleaning the prep areas, leaving the venue spotless and organized. What You Bring to the Table: At least 1 year of culinary experience in a catering, banquet, or similar setting. Strong knowledge of food preparation, presentation techniques, and food safety practices. A team-focused mindset with excellent communication skills. Physical stamina to stand, walk, bend, and lift up to 50 pounds for extended periods. The ability to thrive in diverse environments, including indoor and outdoor event venues. The Good Stuff! $20/hr Discounts at all Trolley House Hospitality companies including catering services, Gourmet Gang delis, and vending items in our warehouse Part-time employees who work at least 1,000 hours a year are eligible for 401k matching after the first year Flexible scheduling-perfect for someone looking for a second job!

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

Job DescriptionDescription: Launchpad Hospitality is hiring passionate Temaki Chefs to join the opening team at Nami Nori Virginia Beach-the newest location of the acclaimed Japanese restaurant concept from New York City, where Pharrell Williams is a partner. Whether you're a seasoned cook or someone eager to deepen your skills, this is an exciting opportunity to be part of something from the very start.Nami Nori was the first to specialize in open-style temaki (sushi hand rolls) in New York City, with a mission to build a devoted following through omotenashi-the Japanese art of gracious hospitality. We are committed to creating outstanding experiences for both guests and team members.No previous Japanese culinary experience is required. We'll train ideal candidates who are excited to learn more about Japanese ingredients, techniques, and our signature open-style sushi hand rolls.POPULAR ACCLAIM: 84K followers on Instagram The New York Times “Nami Nori Gets Hand Rolls Right, and Other Details Too” Michelin Guide “Nami Nori Brings Creative Hand-Rolled Sushi to NYC's West Village” GQ Magazine "Pharrell Loved This Hand Roll Spot So Much He Became a Partner" And more… BENEFITS: Health Benefits with employer contribution Vision & Dental 401K Retirement Plan 40 hours Personal Time Off after 2 years of full time employment Employee dining discounts at any Nami Nori location Opportunity to grow professionally with a growing company If you have these qualities, we want to meet you: Passionate about food and hospitality Friendly, outgoing, and engaging with guests Strong attention to detail and work ethic Flexible schedule, including nights, weekends, and holidays Excellent organizational and multitasking skills A natural team player who thrives in fast-paced environments 1+ year of general restaurant experience POSITION SUMMARYAs a Sushi Hand Roll Chef, you'll be responsible for preparing and serving sushi hand rolls for both dine-in and takeout guests. This is a guest-facing position that plays a key role in creating a warm, memorable experience. You'll interact directly with diners while crafting hand rolls with precision, care, and speed.The company is an Equal Opportunity Employer, drug-free workplace, and complies with ADA regulations as applicable. Requirements: Ability to Learn Quickly Customer Service Skills Adaptability Communication Skills Time Management Skills Culinary Skills Team Collaboration Problem Solving Skills Creativity in Food Preparation Ability to Work Under Pressure Cultural Awareness of Japanese Cuisine Attention to Guest Experience Ability to follow instructions

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

Cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Follow all health department guidelines in regard to proper food handling, storage, cooling, etc. Prepare food items in a timely fashion. Requirements Primary Promote, work, and act in a manner consistent with the mission of River Stone Chophouse: It is the mission of River Stone Chophouse and its associates to provide absolutely the most enjoyable eating and sleeping experience possible to our patrons through outstanding service, superb product and great personalities in a unique, comfortable setting…every day…RIGHT NOW!! Take and record temperature of food and food storage areas such as refrigerators and steam tables Inspect, clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock Properly label all prepared food and discard after seven days Know and consistently comply with the restaurant's standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures Follow food specifications and bring any discrepencies to Manager's attention Responsible for the quality of products served - do not sacrifice quality for any reason Stock and maintain sufficient levels of food products at line stations to support a smooth service period Handle, store, and rotate all food products and supplies according to restaurant policies and procedures Turn or stir foods to ensure even cooking Maintain hot foods at proper temperature (above 140°F) Season and cook food according to recipes Bake, roast, broil, and steam meats, fish, vegetables, and other foods Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils Follow proper plate presentation and garnish set up for all dishes Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches Assist in food prep assignments during off-peak periods as needed Substitute for or assist other cooks during emergencies or rush periods Close the kitchen following the closing checklist for kitchen stations and assist others in closing the kitchen Check out with the Manager on duty at end of shift Attend all scheduled employee meetings and offers suggestions for improvement Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant Fill in for fellow employees where needed to ensure guest service standards and efficient operations Supplemental Consult with supervisory staff to plan menus and specials, taking into consideration factors such as costs and special event needs Estimate expected food consumption, procure food from storage Plan specials and coordinate with Management Check party sheets and prep food accordingly

Cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Follow all health department guidelines in regard to proper food handling, storage, cooling, etc. Prepare food items in a timely fashion. Requirements Primary Promote, work, and act in a manner consistent with the mission of Vintage Tavern: It is the mission of Vintage Tavern and its associates to provide absolutely the most enjoyable eating and sleeping experience possible to our patrons through outstanding service, superb product and great personalities in a unique, comfortable setting…every day…RIGHT NOW!! Take and record temperature of food and food storage areas such as refrigerators and steam tables Inspect, clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock Properly label all prepared food and discard after seven days Know and consistently comply with the restaurant's standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures Follow food specifications and bring any discrepencies to Manager's attention Responsible for the quality of products served - do not sacrifice quality for any reason Stock and maintain sufficient levels of food products at line stations to support a smooth service period Handle, store, and rotate all food products and supplies according to restaurant policies and procedures Turn or stir foods to ensure even cooking Maintain hot foods at proper temperature (above 140°F) Season and cook food according to recipes Bake, roast, broil, and steam meats, fish, vegetables, and other foods Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils Follow proper plate presentation and garnish set up for all dishes Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches Assist in food prep assignments during off-peak periods as needed Substitute for or assist other cooks during emergencies or rush periods Close the kitchen following the closing checklist for kitchen stations and assist others in closing the kitchen Check out with the Manager on duty at end of shift Attend all scheduled employee meetings and offers suggestions for improvement Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant Fill in for fellow employees where needed to ensure guest service standards and efficient operations Supplemental Consult with supervisory staff to plan menus and specials, taking into consideration factors such as costs and special event needs Estimate expected food consumption, procure food from storage Plan specials and coordinate with Management Check party sheets and prep food accordingly

Job DescriptionOur busy restaurant is looking for a detail-oriented individual with exceptional time management abilities who is passionate about providing our clients with an exceptional dining experience. As our next line cook, you will be responsible for ensuring that every dish is cooked and presented following appropriate recipes, presentation standards, and with accuracy for the guest order. We need an experienced cook who is comfortable with a variety of cooking techniques such as poaching, braising, roasting, charbroiling, sautéing, grilling, frying, and baking. Our ideal applicant is a team player who can successfully communicate with other kitchen staff to keep our restaurant running efficiently. If you have a friendly and energetic attitude with a passion for food, please apply today!Compensation: 14 - 17 hourly Responsibilities: Cook food orders at stations by following established recipes and presentation standards for grilling, broiling, and sautéing menu items Ensure that all interactions with visitors, vendors and colleagues are conducted in a professional and friendly manner Establish a system of food stations and stock them with all of the necessary ingredients for the shift Keep all workstations, counters, cooking equipment, and refrigerators clean and sanitary according to health and safety rules Adhere to established storage and waste control standards for meats, vegetables, fruits, and dairy products to ensure quality food is served Qualifications: Must be able to meet all safety and sanitation requirements of kitchen equipment and food storage Possesses a strong work ethic and have high attention to detail Educational requirements include a high school diploma or equivalent GED certificate Must have excellent communication and interpersonal skills with customers and coworkers Previous experience working in food service is preferred About Company BonChon believes in People and Sharing the Joy! Want to work at a place that believes, "When you succeed, we succeed"? You've come to the right place. From a flexible work schedule to comprehensive training, BonChon delivers on all of the things that matter to you and then some.

Job Details Virgina Beach - The Hampton Social - Virginia Beach, VA Full Time $70000.00 - $85000.00 Salary Restaurant - Food ServiceDescription 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.

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