Sous chef jobs in Virginia

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

The Sous Chef at Gaston Food Hub is a dynamic, hands-on culinary leader responsible for supporting the Executive Chef in all kitchen operations across our four diverse dining concepts: The Den by Denny's, Launch Test Kitchen, Whisk Pastry, and Bodega. This role requires a skilled chef with the ability to manage a team, maintain quality and consistency, and adapt to the unique needs of each venue. The ideal candidate will be a creative problem-solver with a strong passion for culinary excellence and a commitment to food safety. Job Responsibilities Operational Leadership: Manage and oversee daily kitchen operations for all four concepts, ensuring seamless execution of menus and efficient workflow. Team Management & Training: Supervise, coach, and motivate kitchen staff across all concepts. Assist in training new culinary staff on proper techniques, station responsibilities, and food safety standards. Create and manage staff schedules to ensure adequate coverage for all venues. Culinary Execution: Oversee food preparation, cooking, and plating to maintain high standards of quality and presentation for each dining concept. Act as a leader on the line, stepping in to support various stations as needed during peak service times. Work closely with the Whisk Pastry team to ensure pastry production and quality meet standards. Inventory & Cost Control: Manage and track inventory, place orders with suppliers, and conduct regular checks to minimize waste and ensure product availability. Monitor food and labor costs, working with the management team to meet financial targets. Health & Safety: Enforce all food safety and sanitation regulations (HACCP) to ensure a clean and safe kitchen environment. Conduct regular inspections of work areas and equipment to ensure compliance with health codes and company policies. Menu Development: Assist the Executive Chef in the development and testing of new menu items for the Launch Test Kitchen and other concepts. Provide feedback on recipe improvements and operational efficiencies. Qualifications Ability to lead kitchen operation in Head Chef?s absence. Ability to balance multiple tasks. Ability to deal and communicate optimally with staff and customers at all levels. Ability to follow accurately and issue instructions, written or oral. Strong people leadership skills. NVQ Level 1,2 & 3 or equivalent Basic Food Hygiene 1-2 years? experience in a professional kitchen or productive catering Experience of purchasing and profit optimization. Experience in industrial catering. Experience of H.A.C.C.P documentation Experience of menu planning Dedication and self-motivation Good reliability and time keeping. To work on own initiative or as part of a team Courteous manner Flexible approach to hours and duties Willingness to undergo training as the need arises Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

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

We're looking for motivated, engaged people to help make everyone's journeys better. Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients. Annual Hiring Range/Hourly Rate: • $ 120 - $130K Per Year This position is eligible for incentive pay of 10% of the annual base salary, dependent upon successful attainment of company, team, and individual goals. Benefits · Paid time off · 401k, with company match · Company sponsored life insurance · Medical, dental, vision plans · Voluntary short-term/long-term disability insurance · Voluntary life, accident, and hospital plans · Employee Assistance Program · Commuter benefits · Employee Discounts · Free hot healthy meals for unit operations roles Main Duties and Responsibilities: Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change. Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques. Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints. Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces. Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes. Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends. Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans. Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls. Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases. Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports. Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments. Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures. Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses. Assists in the development and training of cooks as required. Prepares administrative reports as required. Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover. Responsible for employee retention. Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage. Works with management staff to improve performance of the unit. Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance. Maintains labor requirements, food costs, overtime, and all productivity requirements. Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit. Ensures all products are cooked at required temperature according to airline and food safety specification, etc. Responsible for coaching, counseling and preparing corrective action for employees. Completes all company required training including but not limited to ServSafe Sanitation Manager Certification. Qualifications Education: Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role Work Experience: Minimum 10 years as a Chef required Minimum of 4 years as an Executive Chef required. Minimum of 1-3 years supervisory experience working in a high volume, manufacturing, food production and restaurant or catering environment required. In-flight catering experience or experience in a high-volume food service environment required. Technical Skills: (Certification, Licenses and Registration) Ability to cook meals according to detailed specifications. Ability to work in a fast paced, deadline driven environment. Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over 20 cooks. Current or previous labor relations experience is a plus, but not required. Candidate must be comfortable with all levels of employees and have the ability to drive positive program change. Ability to train others required. Must have the ability to give negative and positive feedback to employees on a daily basis. Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities. Strong organizational, analytical, communication and leadership skills required. Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance. Experience with menu design a plus Basic computer skills required. Working knowledge of Microsoft Office products preferred Technical Skills: (Certificates, Licenses and Registration) ServSafe Certified preferred. Language / Communication Skills: Must have excellent written and oral communication skills. Multi-lingual a plus. Job Dimensions Geographic Responsibility: Unit Type of Employment: Full-Time Travel %: Yes - Up to 10% Exemption Classification: Exempt Internal Relationships: all internal departments External Relationships: airline customers Work Environment / Requirements of the Job: Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours. In a normal production kitchen facility there may be physical discomfort due to temperature and noise. Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds. A rotating schedule of over 55 hours per week is typical. Budget / Revenue Responsibility: USD Organization Structure Direct Line Manager (Title): Director, Assembly Dotted Line Manager (Title, if applicable): TBD Number of Direct Reports: TBD Number of Dotted Line Reports: TBD Estimated Total Size of Team: TBD Gate Group Competencies Required to be Successful in the Job: Thinking - Information Search and analysis & problem resolution skills Engaging - Understanding others, Team Leadership and Developing People Inspiring - Influencing and building relationships, Motivating and Inspiring, Communicating effectively Achieving - Delivering business results under pressure, Championing Performance Improvement and Customer Focus Demonstrated Values to be Successful in the Position Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone: We treat each other with respect and we act with integrity We communicate and keep each other informed We put our heads together to problem solve and deliver excellence as a team We have passion for our work and we pay attention to the little details We foster an environment of accountability , take responsibility for our actions and learn from our mistakes We do what we say we will do, when we say we are going to do it We care about our coworkers, always taking an opportunity to make someone's day better The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: **************************************************************** We anticipate that this job will close on: 10/31/2025 For California Residents, please clic k here to view our California privacy notice. If you want to be part of a team that helps make travel and culinary memories, join us!

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

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.

Job DescriptionBenefits: Employee discounts Training & development Vision insurance For more than twenty years, Capital Ale House has been Virginias beer authority. Our restaurants feature the best local, national, and international ales and lagers paired with regional fare that makes dining with friends and family a memorable event. We offer weekly competitive pay, advancement opportunities, and a benefits package second to none in the industry. We are passionate about being a workplace that fits you. Whether youre looking for part-time, full-time, or a career, were the place to work. We understand whats important to you and strive to offer employment that meets your needs. Job Summary Communicates with Assistant Managers and restaurant staff of operational issues concerning the quality of service, cleanliness and efficient operations. Ensures the timeliness of back of the house related financial and operational deadlines. Monitors the profitability of the restaurant operations and acts upon deficiencies. Identifies areas of need within the operation and corrects problems. Assists in the development of all staff members to ready themselves and the company for future growth. Responsibilities Hosts quarterly staff meetings within their area of responsibility. Ensures all marketing responsibilities, deadlines and new programs are completed and in effect. Performs monthly inventory within their area of responsibility. Ensures the overall positive morale of the operations staff. Interviews every potential staff member in their area of responsibility within a multiple interview process. Monitors the completion of and adherence to staff training program. Ensures the safety and security of the restaurant and its staff by enforcing the safety and security procedures of the company. Ensures proper ordering, receiving and handling of all food and restaurant supplies. Ensures proper inventory level of all food and restaurant supplies. All guests and staff members must be treated with dignity and respect. Qualifications Able to bend at the waist and lift items up to 50 lbs. to waist level. Must be able to move items up to 30 lbs. for distances of up to 25 feet. Able to remain standing and active for a 12-hour shift. This can include going up and down stairs. Benefits/Perks Company supplemented Health Insurance with a choice of three levels of coverage. Company supplemented Dental Insurance $25,000 free life insurance 401K with a 3% company match Paid vacation. Personal time off / Sick pay

Job Description Executive Chef - Historic Boutique Hotel (Savannah, GA) - Relocation Assistance Available Compensation: $85,000-$95,000 base salary (DOE) Step into a leadership role at a restored, design-forward boutique hotel in Savannah's historic core. This multi-outlet property features a destination restaurant, craft cocktail lounge, all-day coffee bar, and an expansive rooftop experience-supported by in-room dining and a lively events calendar. We're searching for an Executive Chef who pairs exacting standards with creativity, thrives in a hotel setting, and builds high-performing teams across multiple venues. What You'll Do as the Executive Chef Own the culinary vision. Develop seasonal, market-driven menus for restaurant, lounge, coffee bar, rooftop, IRD, and banquets while protecting brand standards and margin goals. Lead and develop the brigade. Recruit with discernment, train with intention, and mentor Sous Chefs, supervisors, and cooks; build succession plans and a culture of accountability and respect. Drive multi-outlet excellence. Standardize recipes/SOPs and plating guides to ensure consistency from breakfast through late night, across all venues and catering. Run a sharp kitchen P&L. Deliver food cost, labor, and inventory targets; implement procurement strategies, waste-reduction systems, and accurate forecasting for variable demand. Elevate guest experiences. Partner with FOH, Bar, and Rooms to craft memorable moments-chef tastings, rooftop activations, and special events aligned to local seasonality. Champion safety & compliance. Maintain A-level health scores; enforce HACCP, allergen controls, sanitation, and equipment PM programs. Collaborate across the hotel. Work closely with the GM and F&B leadership on pricing, promotions, menu engineering, and event design; support marketing with compelling culinary narratives. Source with purpose. Build supplier relationships that highlight regional producers while balancing quality, availability, and cost. Lead by example. Model calm, organized leadership on the line; uphold impeccable mise en place, cleanliness, and service timing. What the Executive Chef will Bring 5+ years in progressive kitchen leadership with multi-outlet hotel experience (restaurant + banquets required); rooftop, lobby bar, and coffee/barista programs a plus. Track record of meeting cost and labor targets while maintaining premium product standards. Mastery of high-volume production, banquets up to 200+, and simultaneous service across several venues. A coaching mindset-hiring, developing, scheduling, and performance management that lifts the whole team. Fluency with modern kitchen systems: inventory, ordering, menu engineering, and recipe costing platforms. Deep knowledge of food safety, allergen protocols, and local/state regulations. Availability for evenings, weekends, holidays, and special events. Why This Executive Chef Role Impact: Own the full culinary program of a celebrated, design-led property and shape how guests experience the hotel-morning to midnight. Team & Tools: Supportive leadership, thoughtful design, and well-appointed kitchens that respect craft and efficiency. Growth: A platform for creative expression with the operational scale to match. Compensation & Details Base salary: $85,000-$95,000 Benefits and bonus structure Relocation assistance available To Apply Send your resume to andrew@haakerecruiting.com. All inquiries are confidential.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Job DescriptionBenefits: 401(k) 401(k) matching Competitive salary Dental insurance Health insurance Paid time off Vision insurance Executive Sous Chef Our Mission To nourish DCs workplaces without compromise. Corporate catering is our specialty. Whether you are planning a small office lunch or larger corporate event, our culinary innovations and stewardship set a landmark precedent for workplace catering with integrity. We are currently seeking an Executive Sous Chef to join our dynamic culinary leadership team. This role is ideal for a highly skilled and detail-oriented chef who thrives in a fast-paced, creative, and collaborative environment. This is NOT your traditional Executive Sous Chef schedule. These hours are more consistent and predictable; almost always "morning shift". Key Responsibilities Lead and manage kitchen operations in coordination with the Executive Chef Oversee prep, production, plating, and execution for all catered events Ensure culinary excellence, consistency, and presentation standards are met Supervise and train kitchen staff to maintain high standards of food safety, sanitation, and teamwork Assist with seasonal menu development, costing, and sourcing premium ingredients Maintain inventory levels, control food costs, and manage vendor relationships Act as the kitchen leader in the Executive Chefs absence, ensuring smooth execution of all services Qualifications 5+ years of culinary leadership experience, ideally in catering Degree or certification from a recognized culinary school preferred Proven expertise in upscale, event-driven cuisine and high-volume execution Exceptional leadership, organizational, and time management skills Deep knowledge of food safety protocols and kitchen compliance Flexible schedule, including availability for weekends and extended hours as needed Creative, solution-oriented, and thrives under pressure What We Offer Competitive salary and performance-based bonuses Opportunities for creative input in menu design and seasonal planning A collaborative, high-end work environment focused on innovation and growth Professional development opportunities Benefits Medical Insurance Dental Insurance Vision Insurance 401(k) 401(k) matching Free parking Free lunch provided Monday-Friday Vacation leave

Trump Winery is seeking an Executive Chef to lead the culinary program for Albemarle Estate, the Tasting Room at Trump Winery, and the Tasting Room at Trump Cidery. This position will have creative license to develop and produce menus from fine dining to casual bistro, using locally sourced, and fresh ingredients. This position is full time (5 days/week) with required weekend and holiday availability - no late nights! We provide a fun atmosphere with an opportunity to grow, competitive pay with benefits including medical, dental, and vision insurance, PTO (paid vacation, sick days, and holidays) as well as discounted hotel rates at Trump Hotels, and winery discounts. Title: Executive Chef Location: Trump Winery - 20 minutes south of Charlottesville Wage: $70,000-$80,000 (depending on experience) + Excellent Benefits ESSENTIAL DUTIES: Develop menus at Albemarle Estate and Tasting Room Train, schedule, and coordinate work of other kitchen employees (Chef and Line Cooks) Ensure high standards of sanitation, cleanliness, and safety are maintained at all times Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles Evaluate products to assure that quality, price and related goods are consistently met Provide training and professional development opportunities for all kitchen staff Inventory and ordering of all food products and other necessary supplies Report to Director of Hospitality and work closely with Hotel Manager, Tasting Room Manager, Events Manager to ensure all food offerings meet guest needs Establish and maintain regular cleaning and maintenance schedule for all kitchen areas and equipment Develop and monitor food and labor budget for the department Develop and execute daily prep lists REQUIREMENTS: 5+ years progressive managerial experience in a commercial kitchens Able to work quickly and efficiently, good time management, sense of urgency Self-motivated and team leader ServSafe Certification -can acquire on site See why we've been named “one of the best places to work in Charlottesville”. We offer: Competitive pay 80% employee paid and 40% dependent paid medical, dental, and vision premiums Generous Paid Time Off 401k after one year with up to 6% company match Generous discounts on wine, merchandise, and hotels Monthly wine training opportunities Two paid team volunteer days per year Eric Trump Wine Manufacturing, LLC is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, national origin, disability, age, protected veteran status, or other categories protected by federal, state, and local law. Eric Trump Wine Manufacturing, LLC participates in the E-Verify Program (Identity and Employment Eligibility Verification) and uses E-Verify to confirm work authorization. Candidates must be eligible to work in the United States. Este Empleador participa en E-Verify (Verificación de Documentos de Identidad y Elegibilidad de Empleo).

Ted's Bulletin is a 6-unit neighborhood eatery bringing new creativity to American classics, open daily for all-day breakfast, lunch & dinner. Ted's is looking for great leaders who are poised for growth as we have four new locations opening in DC and Virginia over the next 18 months. Ted's is part of the Catalogue Company which operates Federalist Pig, Honeymoon Chicken, Sidekick Bakery, Ensemble digital kitchen and Kramers. The Executive Chef is the leader for the BOH and is responsible for producing best in class food in accordance with Ted's brand and standards. In addition, they will be responsible for delivering financial results to include, labor and food costs. They will ensure health and safety standards are being met, and they will train and develop the culinary team and maintain a positive culture. Job Duties: Direct and supervise kitchen employees while executing and maintaining Ted's standards Lead by example, work the line with staff at key times ensuring recipe adherence and standards are met Institute mechanisms to monitor food quality, food safety/sanitation and minimize waste and control inventory Hire, train and develop kitchen staff while promoting a positive work environment Actively coach and counsel employees to include documentation when appropriate Prepare an effective schedule to ensure staffing needs are met and labor costs controlled Conduct inventory and handle ordering of product Partner with vendors to ensure product arrives in a timely manner and is accounted for Achieve company profit standards for sales, costs, labor Participate in menu development, and recipe creation Responsible for proper food storage and food quality standards including consistency and presentation Ensure repair and maintenance needs are met and/or communicated to designated manager Understand and follow the food allergy procedure and special orders/restrictions Communicate repair and maintenance needs to designated manager/vendor Understand and follow the food allergy procedure and special orders/restrictions Evaluate guest feedback and ratings with GM and follow up with culinary team to ensure issues are resolved Other duties as assigned Qualifications: College Degree or certification in culinary field preferred 2+ years in kitchen management role Excellent working knowledge of sanitation standards Ability to understand and positively impact financials Proven ability to hire, train and lead a diverse workforce Ability to form relationships and communicate respectfully, and effectively with peers, leadership and workgroup. Must be able to work extended hours when business need necessitate Must be able to stand for extended periods of time and lift up to 100 pounds Benefits: Competitive Salary and bonus plan Medical, dental and vision insurance 401K Paid Time Off Paid Holiday (Thanksgiving and Christmas) Employee Shift Meal while at work Employee dining discount extended across all brands Health Savings Account Employer paid Life Insurance and Long-Term Disability Insurance Short Term Disability Insurance Employee Assistance Program

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

Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience. Come elevate your career with our company that has won the #1 "Best places to work by Modern Healthcare!" Forefront Healthcare is looking for an enthusiastic culinary professional to join our team. We have a great opportunity for an Executive Chef in Chesterfield, VA! WE OFFER AMAZING BENEFITS!!! PTO, Vacation time, Holidays, Medical Insurance, Dental Insurance, 401(k), Employee Assistance Program, and much more! Check out our website: ************************* You will be part of an amazing community where your culinary and management skills will be valued! Most of all, you will be valued! Job description We are looking for an Executive Chef who brings a depth of culinary with experience in healthcare/senior living. As the Executive Chef, you will get to be involved with our residents who will be waiting to try your next dish! Prior experience in a senior living environment is a plus! The successful candidate will employ their culinary and managerial skills to play a critical role in maintaining and enhancing our customers' satisfaction. Having a positive attitude and motivating a dynamic staff of managers you will work side-by-side with each day is a must! Overall, you will bring charisma to the culinary team here in our senior community. Responsibilities Organize and direct the culinary team and management staff. Help in the preparation and design of all food and drink menus Work together with our dietitians on menus and offerings for our residents Produce high-quality plates both design Ensure that the kitchen operates in a timely way that meets our quality standards Lead and develop team and understand how to manage conflict with resolution Manage and train kitchen staff, establish a working schedule and assess staff's performance Order supplies to stock inventory appropriately Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Skills Proven experience as an Executive Chef. Understanding of various cooking methods, ingredients, equipment, and procedures Excellent record of kitchen and staff management Accuracy and speed in handling emergency situations and providing solutions Familiar with the industry's best practices Working knowledge of various computer software programs (MS Office, restaurant management software, POS) AS degree in culinary arts or a related certificate would be a plus Casual dining restaurant Fine dining restaurant Qualifications Culinary experience: 3 years (Preferred) Cooking: 3 years: (Preferred) Kitchen management: 3 years Additional Information Benefits 401(k) Dental Insurance Disability insurance Employee assistance program Health insurance Life insurance Paid time off Retirement plan Vision insurance Physical setting: AAP/EEO Statement: Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

Job Description At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Do you enjoy crafting and implementing innovative culinary solutions to customers? We are currently seeking a Residential Dining Executive Chef II for Ikes at George Mason University in Fairfax, VA! You will be an instrumental culinarian within our residential dining programs. As a leader in our dining programs, you'll spearhead menu development and preparation, infusing creativity, and precision into every dish. This role entails supervising budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. With Chartwells rapid growth trajectory, there's immense potential for you to advance expertly and make an immediate impact in our culinary landscape! Key Responsibilities: Plan regular and modified menus according to established guidelines, follows standardized recipes, portioning and presentation standards. Complete and apply daily production worksheets and waste log sheets. Supervise and mentor chefs, cooks, and other team members on food preparation, safe handling, equipment operation, and sanitation practices. Ensure the implementation of culinary standards, including recipe compliance and food quality. Lead inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed. Enforce federal, state, and local health and sanitation regulations and department procedures. Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities. Forecast annual food and labor costs and supervise actual financial results. Foster strong client relationships to align our programs with their objectives, driving happiness and retention. Perform other duties as assigned to support the efficient functioning of dining service operations. Qualifications: A.S. degree or equivalent experience. Three or more years of progressive culinary or kitchen management experience, depending on formal degree or training. Experience in high-volume, hands-on foodservice operations. Must be experienced with computers. ServSafe Certified. Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of crafting outstanding dining experiences at George Mason University! Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information Req ID: 1482823 Chartwells HE SHARON MCNEELEY [[req_classification]]

We are looking for the perfect Executive Chef to join our team!! The executive chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget. Essential Functions Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance. Coordinate all training activities for kitchen and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. Develop recipes and portion specifications in accordance with consumer tastes, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. Competencies Strategic Thinking. Thoroughness. Leadership. Communication Proficiency. Presentation Skills. Supervisory Responsibility This position manages all employees of the department and is responsible for the performance management and hiring of the employees within that department Required Experience Four years of progressive experience in high-volume food production or catering, or an equivalent combination of relevant education and/or experience.

Position Objective: The Executive Chef is the culinary mastermind behind all catering and event menus, responsible for overseeing the preparation, production, and presentation of all food items. This role involves extensive management responsibilities including cost control, staff development, and ensuring compliance with health and sanitation regulations. Essential Duties and Responsibilities: Culinary Excellence: • Lead the development and execution of innovative menus for events and catering, ensuring a blend of creativity and consistency in every dish. • Conduct continuous research and adapt menus based on seasonality, guest feedback, and ingredient availability. • Ensure all dishes meet high standards for quality and presentation before they reach any guest. • Regularly conduct line checks, taste tests, and menu reviews to uphold quality and adjust for improvement. Leadership and Staff Management: • Direct all kitchen operations, including staff management, scheduling, and the professional development of culinary personnel. • Foster a culture of respect, professionalism, and enthusiasm within the kitchen team. • Evaluate staff performance, provide regular feedback, and manage career progression opportunities for team members. • Work closely with Restaurant Leadership to align culinary operations with overarching business objectives. Operational Management: • Maintain effective cost control measures in food preparation and kitchen operations without compromising quality. • Oversee the inventory management process, ensuring optimal stock levels are maintained and budget constraints are met. • Ensure all kitchen equipment and facilities meet the highest standards of cleanliness, organization, and functionality. • Implement and maintain health and safety protocols, including adherence to the latest CDC guidelines for sanitation and personal protective equipment. Communication and Coordination: • Serve as the primary liaison between the culinary and front-of-house teams to ensure seamless service execution. • Communicate effectively with all levels of management to forecast needs and resolve challenges. • Collaborate with event coordinators to customize menus and culinary experiences that enhance guest satisfaction. Regulatory Compliance: • Ensure compliance with all local, state, and federal labor and health codes. • Maintain certifications and ensure all kitchen staff are trained in food safety practices. • Regularly review and update kitchen practices to adhere to the latest sanitation standards. General Functions & Responsibilities: • Actively participate in menu planning and the introduction of new dishes. • Schedule and lead staff meetings, training sessions, and planning reviews. • Develop and enforce kitchen protocols to streamline operations and enhance staff performance. • Engage in proactive relationships with food suppliers and vendors to ensure high-quality ingredients and favorable terms. Requirements: • Minimum of 2 years of experience in a high-volume kitchen management role, with at least 4 years preferred. • Demonstrated leadership ability in a culinary setting with a proven track record of managing a diverse team. • Strong problem-solving skills and the ability to manage complex kitchen operations. • Proficient in using computer systems and software necessary for kitchen management. • Flexible availability, including nights, weekends, and holidays, to meet the demands of the business. • Physical ability to perform job functions, including standing for long periods and handling heavy equipment. • Must possess a current food safety certification (e.g., SERVsafe or equivalent). Compensation: $85,000.00 - $95,000.00 per year Why Work Here? Welcome to Uptown Alley - Strike Up the Fun! At Uptown Alley, we're more than just a place for entertainment; we're the ultimate destination for families, friends, and fun-seekers of all ages.With venues in Richmond, VA, Manassas VA, and Surprise AZ, we are proud to offer a one-of-a-kind experience that combines excitement, laughter, and unforgettable memories. Our Mission: Our mission is simple yet profound - to create moments of joy and connection for everyone who walks through our doors. Whether it's a child's first time bowling, a family bonding over one of our many arcade games, or friends getting together and enjoying our amazing food, full bar, and live music, we strive to “strike up the fun” and make ever visit memorable. Unparalleled Attractions: Step into our world and be amazed by our array of attractions designed to delight and thrill. From our world class bowling lanes, to interactive games and challenges, there's something for everyone here. Whether you're a gamer, or a fan of classic family fun, you'll find it all under our roof. Family-Friendly Environment: We believe in creating a welcoming and family-friendly environment where laughter fills the air and smiles are contagious. Our center is designed with families in mind, offering safe and clean facilities where parents can relax and enjoy quality time with their loved ones. Exceptional Service: At Uptown Alley, customer satisfaction is our top priority. Our dedicated team of staff is committed to providing exceptional service and ensuring that every guest leaves with a smile on their face. From helping you plan the perfect birthday party to making sure your visit runs smoothly, we're here to exceed your expectations. Community Hub: Beyond being a place for entertainment, we're proud to be a vibrant hub for the community. Whether it's hosting special events, supporting local charities, or partnering with schools for educational programs, we believe in giving back and making a positive impact in the neighborhoods we serve. Come Strike Up the Fun! : Whether you're a local resident looking for a weekend adventure, a tourist seeking excitement, or a group planning a memorable outing, we invite you to experience the magic of Uptown Alley. Join us and create lifelong memories with those who matter most. Ready to embark on your next adventure? Join Our Family: Why Work for Uptown Alley At Uptown Alley, we're not just about fun and games; we're about creating unforgettable experiences for families and friends, and our team members. Here's why you should consider being a part of our team: Fun-Filled Environment: At the heart of Uptown Alley is joy and laughter. As a team member, you'll be immersed in an atmosphere where every day feels like a celebration. From hosting birthday parties to facilitating exciting activities, or even watching someone bowl their first strike, your role at Uptown Alley will be to spread the fun! Opportunity for Growth: We believe in nurturing talent and fostering growth. Whether you're starting your career or looking to advance, we offer training programs and development opportunities to help you reach your full potential. From entry-level positions to management roles, there's room for everyone to grow with us. Diverse Team Culture: We celebrate diversity and believe in the strength of a team with varied backgrounds and perspectives. Joining us means becoming a part of a vibrant community where inclusivity is not just a buzzword but a way of life. Impactful Work: Every interaction with our guests matters. Whether you're helping a child conquer their fear of bowling without bumpers or ensuring families have a seamless experience, your contributions directly impact the memories they'll cherish for years to come. Flexible Schedules: We understand the importance of work-life balance. That's why we offer flexible schedules to accommodate your needs. Whether you're a student, a parent, or simply someone with diverse interests, we believe in making work fit into your life, not the other way around. Perks and Benefits: In addition to competitive wages, we offer a range of perks and benefits to our team members. From discounts on our attractions to healthcare coverage, we strive to take care of our employees like they're part of our own family. Join us at Uptown Alley and become a part of something truly special. Together, let's create moments of joy and build memories that last a lifetime. Ready to strike up the fun? Explore our current job openings and start your journey with us today! Uptown Alley, Surprise - Facebook · Instagram · LinkedIn Uptown Alley, Richmond - Facebook · Instagram · LinkedIn Uptown Alley, Manassas - Facebook · Instagram · LinkedIn

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

is located at Snowshoe Mountain Resort in Snowshoe, West Virginia Year Round Work, Play, Get Paid, and Enjoy the Perks! Housing: Affordable on-mountain employee housing available for rent. Work Location: 10 Snowshoe Drive, Snowshoe, WV 26209 Start Date: Hiring soon! Schedule: May require working early mornings, weekends, and holidays Employee Perks: Free skiing and snowboarding privileges at Alterra resorts + Ikon Pass destinations Major Medical, Dental & Vision Benefit coverage 401k plan available to any employee over the age of 18 Discounted Friends and Family Lift Ticket Vouchers Get 30% off food & drinks (excludes alcohol), 30% off apparel, and 15% off skis at Snowshoe retail locations. Pro Deals from some of the industry's top brands! Why Work with Us? Provide an expedited and precise food product for Snowshoe Mountain, WV. Number of positions that report directly to this position: up to 30 (varies by outlet). Titles of positions that report directly to this position: Sous Chef/Line Cooks/Utility workers. Job Responsibilities: Oversee kitchen operations, quality, and administration Seek and respond to customer feedback promptly Ensure resources meet business needs Manage food provision and compliance with legislation Control costs, improve profit margins, and meet financial targets Keep team updated on menu items, promotions, and events Maintain good communication and relationships across the hotel Manage staffing levels to meet business demands Conduct monthly meetings and generate minutes Address staff performance issues per company policies Recruit, train, and develop kitchen staff Comply with safety, health, and food safety regulations Address maintenance, hygiene, and hazard issues promptly Align financial performance with resort objectives Adhere to food control systems to meet margin targets Review menus with Executive Chef to align with trends and objectives Promote environmental awareness Perform other related duties as assigned Education: High School Diploma or GED Preferred Experience: Two+ years of post-high school education, culinary education is desirable. Resort experience preferred. West Virginia Food Handlers Certificate required. Proficient in knife handling and use of culinary equipment (ovens, grills, broilers, sauté pans, fryers) Knowledgeable in safe food handling practices Experienced in food management principles and problem-solving Strong leadership skills to motivate and develop staff Capable of working effectively under time constraints and deadlines All Information above is subject to change at any time. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. Snowshoe is an equal opportunity employer.