Sous chef jobs in Virginia Beach, VA

Your next adventure starts here! At Lucky Strike Entertainment, great times and exciting opportunities go hand in hand. Join us as a Sous Chef and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. Start making your own luck today! WHAT OUR SOUS CHEFS DO Our Sous Chefs are skilled chefs who combine their natural culinary ability with exceptional management skills. They're the guardians of our Food & Beverage program, bringing our nationally recognized menus to life, keeping standards high, and managing their kitchens efficiently. A SOUS CHEF'S DAY-TO-DAY Adhere to the company's mandated F&B menu and purchasing programs Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary Work with the Operations team and Sales staff in the absence of the KM/Chef, plan, supervise, and execute all banquet functions in conjunction with the operations and sales staff including supervision of the preparation and service of food and refreshments, as well as clean-up. Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume Partner with KM/Chef or General Manager to address and resolve disciplinary issues as appropriate. Foster a team work environment. Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food Assist Chef with managing all kitchen equipment maintenance as well as local Department of Health (DOH) regulations by conducting sanitation audits Proactively ensures that a clean, safe environment is maintained at all times. Report critical issues to General Manager ASAP. WHAT IT TAKES Minimum of 1- 3 years of kitchen supervisory experience in high-volume retail, entertainment, hospitality, or restaurant venue is required Experience preparing catered events and presenting foods for special events desirable Relevant experience or equivalent combination of education and experience is also acceptable. Current ServSafe certification required. PERKS (MORE REASONS YOU'LL LOVE YOUR JOB) Free Bowling $1 Arcade Play 20% off Events 50% off Food & Beverages Weekly Pay WORK ENVIRONMENT/PHYSICAL DEMANDS: Typical entertainment environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. Pay Range The pay range for this position is from $23.00 to $30.00 per hour. Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. The pay range for this position is $23.00 to $30.00 per hour. Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: ************************************

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 Dear prospective team member, KNEAD is expanding, and we are looking for talented Managers and Chefs to join our team for both existing restaurants and upcoming openings in 2025 and 2026. Whether you're interested in being part of a new restaurant launch or joining a well-established and busy operation, KNEAD offers opportunities to advance your career. You'll have the chance to work with diverse concepts, accelerating your professional development. Our concepts include: SUCCOTASH - Southern Inspired (multiple locations) MI VIDA - Modern Mexican (multiple locations) BISTRO DU JOUR - French (multiple locations) THE GRILL - Steakhouse (multiple locations) GATSBY - Re-imagined American Diner (multiple locations) ARE THERE PLANS TO OPEN OTHERS? Beresovsky's Deli - NEW YORK STYLE DELI TU TACO - Quickserve LIL' SUCCOTASH - Quickserve KNEADZA PIZZA - Quickserve We believe our team is worth joining for many reasons, including: Competitive salaries with opportunities for promotion and development Generous Paid Time Off An achievable and straightforward bonus program of up to 10% of your annual salary Medical, Dental, and Vision Benefits Monthly Dining allowances at our restaurants Continuing Education Reimbursement for advanced certifications upon approval If you are a passionate hospitality professional ready to lead a team, deliver exceptional service, and are eager to join a top-tier, forward-thinking organization with significant growth opportunities, we encourage you to connect with us. Thank you for your interest. We look forward to meeting you! I certify that all information provided on this application is true and complete to the best of my knowledge. I understand that any false or misleading statements may result in disqualification from employment or termination if hired.

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. !! 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.

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

Sous Chef Job Description Reports To: General Manager, Managing Partner, Executive Chef Status: Full Time Oversees and directs all aspects of the kitchen operation, providing functional assistance and direction, and coordinates functions and activities with other Food & Beverage department heads, in absence of Executive Chef. Essential Duties & Responsibilities · Supervise the day to day functions of all Kitchen employees, facilities, and costs and contribute to maximizing the overall Food & Beverage departmental profit. · Work with the restaurant Chef to plan farm menus based crop list available as items are in season. · Must be able to produce sauces, condiments, dressings based on specific recipes. · Manage production of outlet preparation. Communicate with restaurant Chef when items are low and need to be replenished · Participate in the cost control performance of the culinary team by spot checking stock according to policies in place · Maintain and strictly abide by state sanitation/health regulations and hotel requirements. · Maintain complete knowledge of correct maintenance and use of equipment, properly and safely. · Meet with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. · Complete opening shift duties. Inspect the cleanliness and working condition of all tools, equipment and supplies. Check production schedule and pars. Establish priority items for the day. · Prepare all menu items following recipes and yield guides, according to departmental standards. · Inform Chef of any foreseeable shortages before items run out. · Minimize waste and maintain controls to attain forecasted food cost. · Control and analyze on an ongoing basis the quality levels of production and presentation including the employee cafeteria, guest satisfaction, merchandising and marketing, operation/ payroll/food costs, and sanitation, cleanliness and hygiene. Also ensure optimum performance in all above areas. · Set and train, and promote department Standards of Excellence. · Conduct administrative work as required. Qualifications: To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed above are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education: High School diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship preferred; Sanitation and Hygiene Certificate required. License/Certification: Serve Safe Experience: Should have a minimum of 2-4 years of experience. Basic Expectations: Demonstrates knowledge of all culinary operations. Be able to plan and prepare for restaurant operations. Be able to prepare and also train culinary staff of such basic items like preparation, presentation of foods such as salads, sauces, soups, butchering, etc. Experience in cold and hot prepared foods for buffets, and basic pastry knowledge. View all jobs at this company

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

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.

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. Position Summary 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. 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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

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

Panda Express - Focus Group Services LLC in Ft Eustis, VA is looking for an assistant chef to join our team. We are located on 1386 Washington Blvd Ft Eustis, VA. Our ideal candidate is self-driven, punctual, and reliable. Benefits You'll get opportunities to gain skills that help you rise in your career, no matter where you go How we reward you: Flexible schedules Great pay and bonus Free meals while working at Panda Medical and Dental Insurance for full-time associates Associate discounts for many brands Referral bonuses Hands-on paid training to prepare you for success On-Going Career & Leadership Development Responsibilities • Set up workstations • Cook dishes to business standards • Follow health and safety guidelines • Prepare ingredients for use during shift Qualifications • Proven working experience as a cook • Familiarity with kitchen equipment and utensils • Strong attention to detail • Ability to listen and communicate effectively We are looking forward to reading your application.

Job DescriptionBenefits: 401(k) Bonus based on performance Company parties Dental insurance Employee discounts Flexible schedule Free food & snacks Health insurance Opportunity for advancement Vision insurance Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities Job Summary 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

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

Lake Prince Woods is a growing retirement community in Suffolk, VA. EveryAge offers team-oriented atmosphere that rewards staff for their exceptional work performance, offers competitive pay and benefits. We are an equal opportunity employer. We are seeking a dynamic and talented Chef to join our team. Our mission and values give the right candidate the chance to make a difference in someone's life, every day! The Chef, reporting to the Director of Dining Services, plans, directs, creates, implements, manages, and evaluates culinary programs and services. We seek a proven leader to serve as a Chef, responsible for the integrity of service delivery to meet regulatory, company and professional standards. Responsible to empower and challenge staff, recruit, train and retain the best people and provide resources and environment for people to be successful. Under the direction of the Executive Chef/Director of Dining Services, the Chef Manager is responsible for seeing that nutritional needs of residents/patients are provided on the campus as allowed by the physician's current dietary orders. Responsible for supervising dining staff to maintain compliance with nutritional standards and regulations for survey agencies and in their daily activities. Performs a variety of managerial and Dining preparation duties as assigned by the Director. Benefits: 403B Retirement 403B matching Dental insurance Disability insurance Employee assistance program Employee discount Flexible schedule Flexible spending account Food provided Health insurance Life insurance Paid time off Referral program Tuition reimbursement Vision insurance

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

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 Chef Manager Lake Prince Woods is a growing retirement community in Suffolk, VA. EveryAge offers team-oriented atmosphere that rewards staff for their exceptional work performance, offers competitive pay and benefits. We are an equal opportunity employer. We are seeking a dynamic and talented Chef to join our team. Our mission and values give the right candidate the chance to make a difference in someone's life, every day! The Chef, reporting to the Director of Dining Services, plans, directs, creates, implements, manages, and evaluates culinary programs and services. We seek a proven leader to serve as a Chef, responsible for the integrity of service delivery to meet regulatory, company and professional standards. Responsible to empower and challenge staff, recruit, train and retain the best people and provide resources and environment for people to be successful. Under the direction of the Executive Chef/Director of Dining Services, the Chef Manager is responsible for seeing that nutritional needs of residents/patients are provided on the campus as allowed by the physician's current dietary orders. Responsible for supervising dining staff to maintain compliance with nutritional standards and regulations for survey agencies and in their daily activities. Performs a variety of managerial and Dining preparation duties as assigned by the Director. Benefits: 403B Retirement 403B matching Dental insurance Disability insurance Employee assistance program Employee discount Flexible schedule Flexible spending account Food provided Health insurance Life insurance Paid time off Referral program Tuition reimbursement Vision insurance