Chef Jobs in Hampton, VA

Ready to become part of an organized team and company? Looking for a job where you can lead others to achieve team goals that also positively impact the lives of others? We are a resort like retirement community that creates weekly specials and changes the core menu seasonally. Our culinary team is tasked with creating new and exciting dishes that fall in line with our customers' wants as well as keeping up with the forever changing culinary scene. We treat our staff like family and take care of one another. Earn a competitive salary between $75 - 90k annually, based on years of experience. Full-time status: Must be available for a flexible schedule built to accommodate the demands of the department. Additional compensation includes: * Generous PTO beginning with a maximum of 104 hours annually * 1.5x Holiday Pay (hourly employees) * 1.5x Overtime Pay (hourly employees) for every hour worked over 40 hours per week * Referral Bonus for new employee referrals that join our team * Star Employee Recognition Program including monetary awards * Benefits: (full time employees) Medical, Dental, Vision, Life, STD/LTD, Supplemental: Accident/Cancer/Critical Illness, Legal Resources, and Identity Theft * 401k with company match * Tuition reimbursement: (full time employees) up to $5,250 annually for qualifying coursework * Educational Partnership Discounts: South University, ECPI, Regent University, St. Leo University, and Colorado Christian University Position Summary: The Premier Chef (at the Magnolia) is responsible, in accordance with policies and procedures that are established, for assisting the Executive Chef in ordering all supplies and food needs as well as training, and supervising kitchen staff. This position oversees the Magnolia Dining Room kitchen and ensures the high quality and consistency of all menu items a daily basis. Coordinating with the FB Director, the Premier Chef develops new menus. This position reports to the Executive Chef. * Assists in ordering all food and supplies for the Magnolia menus. * Oversees the training and supervision of all Magnolia BOH employees. * Develops new menus that are unique and of higher quality ingredient and presentation. * Develop innovative ideas and presentations that create an exceptional dining experience. * Conducts recipe testing to ensure that menus are accurate and that pricing is accurate. * Electronically tracks inventory and waste for the Magnolia. * Maintains sanitary conditions in and around the kitchen. * Keeps all costs within budget. * Works the line on a regular basis with his team. * Works to build a cohesive team-by communicating professionally and conducting line ups with FOH/BOH staff weekly. * Communicates with Residents and Front of the House for feedback on offerings to always elevate and improve the experience. * Coordinates with Director and Executive Chef on holiday functions where the Magnolia will open for special service. * Other duties as assigned by Director or Executive Chef that are aligned with the Magnolia. Education and/or Experience: Culinary Bachelor's Degree from four year college or university preferred; or three to four years related experience as a sous chef in a hotel, restaurant, club, health care facility or similar environment; or equivalent combination of education and experience. Minimum 5 years supervisory experience. * Proficient in the use of software applications including Microsoft Office (Teams, Excel, Word). * Ability to work with, lead, manage, and mentor a diverse BOH team. * Excellent organization and time-management skills. * Must be ServSafe certified within the first 90 days of employment. * Must be a team player who is willing to give and receive effective feedback. * Ability to maintain composure under pressure and multi-task. * Solution oriented with problem solving and organization skills. Self-motivated. * Excellent oral communication and interpersonal skills. * Positive attitude. About Atlantic Shores Our vision at Atlantic Shores is "To be a neighborhood where people want to live and work." Located in Virginia Beach, we are an award-winning continuing care retirement community serving ages 55 and up. We live our mission of being a welcoming neighborhood promoting active lifestyles in a community which ensures freedom, dignity, wellness, independence and security for all residents and staff. Our Core Values include: * Service to others * Culture of Trust/Honesty * Leadership to Grow * Loyalty Why choose us? For a rewarding opportunity. We are looking for people who have a heart full of compassion, people who are warm and kind. Here at Atlantic Shores, you will have the opportunity to make a wonderful difference in someone's life every day. Employment with Atlantic Shores comes with great benefits - with the flexibility to choose the health and welfare plans to best meet your needs.

Job Details Norfolk, VADescription Who are we looking for? Are you someone who values teamwork, takes ownership of your role, and is passionate about serving our guests with warmth and hospitality? Shamin Hotels invites you to join our team! Whether you're greeting guests with a friendly smile, assisting them with their needs, or going the extra mile to ensure their stay is nothing short of perfect, your dedication to service excellence will shine through in everything you do. We are seeking candidates with a wide variety of knowledge, skills, and experiences to contribute to our continued success. Whether you're a seasoned professional or just starting your career, we have opportunities for you to grow and excel with us! Join Our Team and Passionately Serve Our Guests! At Shamin Hotels, we're not just in the hospitality business; we're in the business of creating unforgettable experiences for our guests. As a family-owned and operated company based in Central Virginia, we take pride in providing exceptional service and fostering a welcoming atmosphere for travelers from near and far. If you're someone who thrives on positive interactions and is passionate about making every guest feel valued and appreciated, we want you on our team! For years, we've been dedicated to providing exceptional service to our guests while nurturing the talents and ambitions of our team members. If you're looking for a company where you can build a career, not just a job, Shamin Hotels is the place for you! Why Should You Work for Shamin Hotels? Amazing Benefits! In addition to competitive pay, we offer a range of benefits for full-time associates, including health, dental, vision, accident and short and long term disability insurance, pet insurance, gym membership discounts, Paid time off, Paid holidays, Shamin Perk discounts on tickets, rental cars and attractions, footwear discounts, 401K plan with company match, employee discounts at our branded hotels and more! Endless Opportunities! With over 70 hotels in our portfolio and plans for further expansion, there are endless opportunities for growth and advancement at Shamin Hotels. Whether you're interested in front-line operations, corporate management, or hotel development, we have opportunities for you to shine. Advancement! We're proud of our track record of promoting from within. At Shamin Hotels, we're committed to nurturing talent and providing opportunities for our employees to thrive. Join us and be part of a company where your potential is limited only by your ambition. We look forward to welcoming you to the Shamin Hotels family! How to Apply: If you are passionate about hospitality and ready to embark on a rewarding career with Shamin Hotels, we want to hear from you! Please apply here: ********************************** Position Overview: Executive chefs manage the daily operations of restaurants and kitchens. They oversee the hiring and training of new staff, as well as managing the performance and output quality of existing staff. They may also handle menu creation, budgeting, and collaborate with upper management and marketing teams. Responsibilities: • Plan and direct food preparation and culinary activities. • Modify menus or create new ones that meet quality standards. • Estimate food requirements and food/labor costs. • Must ensure that all supplies are ordered, stocked, and properly stored. This includes all food items, dishes and utensils, cleaning products, cooking supplies, and any other item necessary for kitchen functioning. • Responsible for hiring and firing kitchen staff. The Executive Chef is responsible for making sure the kitchen is adequately staffed in all areas, and that employees receive the necessary training to ensure quality culinary dishes are produced. • Assigns duties to staff, such as food preparation tasks, or assigned line positions. • Arrange equipment purchases and repairs. • Have a strong and highly visible and respectful presence with guests, be an exceptional communicator, have the maturity to instinctively know how to treat guests with a high-level of service. Further, must be able to communicate these expectations to the staff and positively motivate them to understand and execute those expectations. • Develop interesting and innovative ways of promoting; incremental revenue for outlets, use relevant marketing techniques to drive guest usage of food and beverage operations, assuring guest needs and desires are consistently met and often exceeded. • Be responsive to guest requests for menu selections, event planning, etc., and strive to find creative ways to accommodate reasonable guest requests; believe in the service philosophy; “the answer is yes, now what is the question?” • Work with appropriate departments and recommend strategies that will achieve the goal of consistently providing outstanding Food and Beverage experience for our guests. • Research new products and develop an analysis of the cost and profit benefits. • Review new techniques for food preparation and presentation in a manner and variety that maximizes guest satisfaction and minimizes food costs. • Have a strong sense of urgency and responsiveness, while also maintaining quality and integrity of the plan. • Provides the vision, leadership, and strategy to inspire associates to deliver exceptional service and drive financial success. Embrace and promote Shamin Hotels culture TOPS. Top Requirements: • Team Up: Be Golden, Collaborate and Help Others Succeed. • Own It: Be a role model, Embrace Responsibility and Keep Learning. • Passionately Serve: Be Positive, Care Deeply and Create Memories. About Us: In a story of entrepreneurial spirit and partnership, P.C. Amin and his brother-in-law B.N. Shah embarked on a remarkable venture in 1978. They seized an opportunity, purchasing a bankrupt hotel in Lumberton, North Carolina. United by their vision and commitment to excellence, they merged their names, Shah and Amin, to create Shamin Hotels. Today, Shamin Hotels stands as a testament to their legacy, having grown into the largest hotel owner and operator in Virginia, with over 70 hotels spanning multiple states. ************************* Apply Here! ********************************** Do you know someone who might be interested in working at Shamin Hotels? Receive cash rewards for your referral! See your general manager for details! Shamin Hotels is an equal opportunity employer and welcomes applications from individuals of all backgrounds. We thank all applicants for their interest, but only those selected for an interview will be contacted. Qualifications Qualifications: • General Education High School Diploma or Equivalent Required • General Education associate degree Recommended • Culinary Degree preferred • Understanding of Restaurant; Room Service; Bar/Lounge and Banquet department procedures • Knowledge of basic sanitation requirements and food handling safety standards • Effective decision-making skills • Strong customer and associate relation skills • Knowledge of overall hotel operations as they relate to the kitchen • Ability to effectively manage labor productivity • Good presentation and platform skills • Good communication skills (verbal, listening, writing) • Strong organization skills • Effective conflict management skills • Effective change management skills • Good training/facilitator skills • Knowledge of purchasing, inventory controls, supplies and equipment • Knowledge of governmental regulations and safety standards (OSHA, EPA, ADA, CFC, NFPA) • Experience with financial management e.g., ability to understand P&L statements, manage operating budgets,forecasting, and scheduling

Overview: Responsible for creation of menus, daily production and preparation of food for restaurants, banquets and a la carte while coordinating activities of cooks and other kitchen personnel engaged in preparing and cooking food by directing and developing back of the house (BOH) managers and employees to support the goal of maximizing guest service through the production of healthy, tasty and attractive menu items. Responsibilities: Perform all duties toward the goal of providing excellent guest service in an efficient manner. Follow and enforce all policy, procedures and service standards. Establish and maintain the overall tone of the BOH operation by communicating expectations to your area supervisors and line employees. Meet and exceed budgetary goals by: Maximizing sales. Control labor cost by immediately reacting to business levels; don't wait to the end of the week. Control food cost by minimizing waste and controlling portion sizes to set specifications. Order and maintain inventory for food cost. Be on the floor during a meal service period to observe, monitor and follow-up in all areas of the BOH operation on a daily basis. Ensure that all stations are adequately supplied with production needs to serve for any meal period. Ensure the quality as well as the quantity. Participate in menu development. Supervise and develop staff ensuring that no employee goes into a job untrained. Lead by example and serve as a role model for employees through teamwork support, attention to detail, quality control and interaction with guests. Develop and maintain positive communication and teamwork with all co-workers and supervisors. Maintain a professional manner with the awareness that all actions and communications are within staffs view. Enforce appearance and uniform standards for BOH employees. React immediately to guest complaints and inform management of your actions. Perform other duties as assigned. Qualifications: Skilled in menu development with budgeted food costs Formal kitchen training and degree from an accredited culinary school, apprenticeship or equivalent work experience, required. 3 years' work experience in a professional kitchen with 1 year in a supervisory role Food Handler Card required within 30 days for date of hire. Extensive knowledge of food preparation, sanitation, food safety and knife skills. Must have excellent written and oral communication skills. Working knowledge of administrative duties, production records, inventories, kitchen equipment, scheduling, purchasing and receiving. Ability to motivate, teach and direct employees to accomplish the desired goals. Must be able to stand for long periods of time, approximately 8 hours, walk, lift and carry a minimum of 50 pounds, bend, stretch, and reach for extended periods of time up to 8 to 10 hours in a hot environment. Ability to work days, nights, weekends, holidays.

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

Hotel: Norfolk Sheraton777 Waterside DriveNorfolk, VA 23510Executive Sous ChefFull time Atrium SPIRIT - where teamwork, passion and appreciation ignite service excellence RESPONSIBILITIES: 1. Assist the Executive Chef in hiring, training, supervising and scheduling of associates. 2. Prepare, cook and present food in accordance with productivity standards, cost controls, and forecast needs. 3. Monitor team performance, product quality and production flow; foster continuous improvement where necessary. 4. Assist in creating and implementing new menus. 5. Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. 6. Enforce safety procedures and cleanliness standards throughout the kitchen including walk-in and reach-in boxes. 7. Special projects and assignments by the Executive Chef for continuous improvement. 8. All other duties as assigned. __________________________________________________ At Atrium Hospitality, you're a valued part of a team creating unforgettable guest experiences. We recognize and reward your dedication with competitive pay, great benefits, and exciting perks to support you on and off the job. Including: ✅ Daily Pay - Get paid when you need it ✅ Exclusive Travel Discounts - Save big at Marriott and Hilton properties ✅ 401k Plans - Invest in your future ✅ Comprehensive Medical Insurance - Your health matters to us ✅ Additional Property-Specific Perks - Because every location has something special to offer But we don't just offer jobs-we help you build careers. With internship programs, training plans, hundreds of self paced on line classes, and opportunities at 70+ hotels nationwide, you can grow your future the way you want. Ready to take the next step? Join a team that values you and your future! _____________________________________________ Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations. Atrium is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status.Notice of candidate Privacy Rights: ************************************************

Norfolk's premier dining and entertainment district is a central place where you can hang out, dine and relax with your whole family. Waterside District features the best of national, regional and local restaurants and offers live music, festivals and more. Located in the heart of the central business district and adjacent to the City of Norfolk's world-class waterfront and festival site, Waterside District is a central gathering place for local residents and visitors. Chef Responsibilities include, but are not limited to: * Control the day-to-day culinary operations of the venue within the policies and guidelines set forth by the company, including the ensurance of appropriate levels of staffing. * Maintain a professional company image, including kitchen cleanliness, proper uniforms and appearance standards. * Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations. * Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment. * Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage. * Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Maintenance Manager immediately of any maintenance and repair needs. * Resolve issues of employee conflict, irate customers and wrong stock orders with a quick solution. * Rally staff during heavy shifts, resolving conflicts and getting the job done. * Interact with guests, being friendly and courteous, to resolve service issues or concerns. * Ensure the kitchen staff provides consistent product and service standards of the highest quality. * Control BOH food costs through appropriate ordering, maintaining weekly inventory, reviewing financial reports and taking appropriate actions. * Accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly. * Ensure a safe working environment to reduce the risk of injury and accidents. * Maintain kitchen organization and cleanliness in compliance with Company and Health Department standards. * Create, organize and keep work schedules, shipments, cleaning schedules and more. * Recruit, interview and hire supervisory and hourly team members; supervise and motivate; take disciplinary action and recommend terminating hourly team members when necessary. * Train employees, as assigned, in an ongoing basis. * Lead by example to other team members and mentor new staff. Chef Qualifications * A high school diploma or GED equivalent required. Culinary arts courses/certifications or related degree preferred. * Two (2) to four (4) years experience of supervising and/or managing kitchen staff and working with inventory and food ordering, in a high-volume kitchen. * Exude confidence in cooking skills and abilities. * Attention to detail * Good people management skills, communication and listening skills. * Proven ability to lead a team and communicate efficiently, both verbally and in writing. * Must be flexible and adaptable to change. * Demonstrated time management and organizational skills. * Must be internally motivated and detail oriented and have a passion for teaching others. * Exceptional time management and organization skills. * Ability to work evenings, weekends and holidays. The Chef position requires the ability to perform the following: * Carrying or lifting items weighing up to 75 pounds. * Moving about the kitchen in a safe and secure manner. * Handling food, objects, products and utensils effectively and safely. * Bending, stooping, standing and kneeling. * Withstand potential climate temperature changes in assigned work area.

Norfolk's premier dining and entertainment district is a central place where you can hang out, dine and relax with your whole family. Waterside District features the best of national, regional and local restaurants and offers live music, festivals and more. Located in the heart of the central business district and adjacent to the City of Norfolk's world-class waterfront and festival site, Waterside District is a central gathering place for local residents and visitors. Chef Responsibilities include, but are not limited to: Control the day-to-day culinary operations of the venue within the policies and guidelines set forth by the company, including the ensurance of appropriate levels of staffing. Maintain a professional company image, including kitchen cleanliness, proper uniforms and appearance standards. Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations. Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment. Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage. Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Maintenance Manager immediately of any maintenance and repair needs. Resolve issues of employee conflict, irate customers and wrong stock orders with a quick solution. Rally staff during heavy shifts, resolving conflicts and getting the job done. Interact with guests, being friendly and courteous, to resolve service issues or concerns. Ensure the kitchen staff provides consistent product and service standards of the highest quality. Control BOH food costs through appropriate ordering, maintaining weekly inventory, reviewing financial reports and taking appropriate actions. Accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly. Ensure a safe working environment to reduce the risk of injury and accidents. Maintain kitchen organization and cleanliness in compliance with Company and Health Department standards. Create, organize and keep work schedules, shipments, cleaning schedules and more. Recruit, interview and hire supervisory and hourly team members; supervise and motivate; take disciplinary action and recommend terminating hourly team members when necessary. Train employees, as assigned, in an ongoing basis. Lead by example to other team members and mentor new staff. Chef Qualifications A high school diploma or GED equivalent required. Culinary arts courses/certifications or related degree preferred. Two (2) to four (4) years experience of supervising and/or managing kitchen staff and working with inventory and food ordering, in a high-volume kitchen. Exude confidence in cooking skills and abilities. Attention to detail Good people management skills, communication and listening skills. Proven ability to lead a team and communicate efficiently, both verbally and in writing. Must be flexible and adaptable to change. Demonstrated time management and organizational skills. Must be internally motivated and detail oriented and have a passion for teaching others. Exceptional time management and organization skills. Ability to work evenings, weekends and holidays. The Chef position requires the ability to perform the following: Carrying or lifting items weighing up to 75 pounds. Moving about the kitchen in a safe and secure manner. Handling food, objects, products and utensils effectively and safely. Bending, stooping, standing and kneeling. Withstand potential climate temperature changes in assigned work area.

Bull Island Brewing Co in Hampton, VA is looking for one sous chef to join our 12 person strong team. We are located on 758 Settlers Landing Rd. Our ideal candidate is attentive, motivated, and reliable. Responsibilities Train and develop chefs to company standards Create new dishes and menus in accordance with business needs Anticipate ingredient needs and arrange re-stock accordingly Ensure a productive kitchen flow that upholds business standards Qualifications Experience working as a sous chef or chef High familiarity with kitchen equipment, processes, and health and safety guidelines Able to delegate tasks effectively and assist when needed Adaptable to high traffic and kitchen volume We are looking forward to reading your application.

Sous Chef DEPARTMENT: Food & Beverage REPORTS TO: Executive Chef Payrate: DOE This position is second in command over the culinary and stewarding departments and is responsible for purchasing receiving and producing food items in the facility in the absence of the Executive Chef. Overseeing the stewarding department. Training of all kitchen and stewarding personnel. Essential Duties and Responsibilities * Ordering, receiving and preparing food items. * Maintaining food costs and budget goals. * Produce required product according to Banquet Event Orders for each event. * Maintains an active role in local hospitality community and professional associations. * Attend in-house event-related meetings and relays immediate changes with other departments. * Other duties as assigned. * Maintaining all kitchen equipment cleanliness and annual maintenance. * Training of all kitchen and stewarding staff to in clued "Serve-safe" and any health department regulations. * Maintain a Health Department score of 90 or higher. * Inventory controls. * Responsible for Kitchen in absence of Executive Chef. * Assists with monthly inventory. * Training of all cooks. Supervisory Responsibilities * Supervises all kitchen and stewarding staff. Education and/or Experience * At least four years of culinary experience in a banquet facility producing meals for large events. Skills and Abilities * Advanced oral and written communication skills. * Strong orientation to customer service and ability to work with other staff members in the facility. * Results oriented individual with the ability to meet required budgetary goals. * Excellent organizational, planning, communication, and inter-personal skills. * Ability to undertake and complete multiple tasks. * Computer skills to include Excel programs. * Must adhere to local Health Department codes. * Ability to be creative with food presentations and maintain a quality product. Certificates, Licenses, Registrations * Serve-Safe certified. Physical Demands * The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * This position requires minimal stooping and lifting. Substantial standing, walking and manual dexterity to operate office equipment such as a computer is required. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

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 is responsible for overseeing all culinary operations at The Dome, ensuring the highest standards of food quality, presentation, and safety. This role will lead kitchen operations for concerts, private events, and large-scale catering while maintaining a creative and cost-effective approach to menu development and execution. The Executive Chef will play a vital role in delivering an exceptional dining experience for guests while managing kitchen staff, inventory, and food cost controls. This role pays an annual salary of $60,000-$70,000 and is bonus eligible. 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 June 13, 2025. Responsibilities Develop and execute high-quality menus for all venue events, including concerts, VIP experiences, and private functions. Lead, train, and supervise all back-of-house kitchen staff to maintain efficiency, cleanliness, and consistency. Ensure compliance with health, safety, and sanitation regulations in accordance with local and federal guidelines. Manage inventory, food purchasing, and cost control measures to maintain budgetary goals. Collaborate with the Food & Beverage Director and other departments to create innovative food concepts and enhance guest experiences. Oversee kitchen equipment maintenance and ensure all operational needs are met. Monitor food production, portion control, and quality assurance. Establish and maintain relationships with local suppliers to source fresh and high-quality ingredients. Recruit, train, and schedule kitchen staff, ensuring a positive and productive team culture. Implement and enforce OVG's culinary standards and operational procedures. Qualifications Minimum 5+ years of experience as an Executive Chef or Sous Chef in a high-volume venue, arena, hotel, or catering environment. Degree in Culinary Arts or equivalent professional experience preferred. Proven ability to manage kitchen operations for large-scale events and high-end catering. Strong leadership skills with the ability to motivate and develop a culinary team. Extensive knowledge of food safety regulations, inventory management, and cost control. Ability to work flexible hours, including nights, weekends, and holidays, as required by the event schedule. Exceptional organizational and multitasking abilities in a fast-paced environment. Passion for culinary excellence and creativity in menu development. 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.

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

Who We Are Founded in 1926, the Colonial Williamsburg Foundation is a private, not-for-profit educational, historic, and cultural institution that owns and operates one of the largest and best-known museum complexes in the world. Our mission is “that the future may learn from the past” through preserving and restoring 18th-century Williamsburg, Virginia's colonial capital. We engage, inform, and inspire people to learn about this historic capital, the events that occurred here, and the diverse peoples who helped shape a new nation. Today, Colonial Williamsburg is the largest living history museum in the U.S. The Historic Area is the 301-acre restored colonial capital with 88 original buildings and 525 buildings reconstructed to how they appeared in the 18th century through extensive archaeological, architectural, and documentary research. The Historic Area is staffed by highly trained, historically dressed interpreters and expert tradespeople who bring the 18th century to life. The Foundation also owns and operates two world-class museums, the DeWitt Wallace Decorative Arts Museum, and the Abby Aldrich Rockefeller Folk Art Museum, and a renowned research library, the John D Rockefeller Jr Library. Additionally, Colonial Williamsburg is home to five world class accommodations at the Williamsburg Inn, Williamsburg Lodge Autograph Collection, the Griffin Hotel, the Williamsburg Woodlands Hotels and Suites and the unique Colonial Houses in the Historical Area. Visitors may also indulge in food and drink at our many on site restaurants and taverns that blend a historically inspired dining experience with today's evolved tastes. Each year over 5 million people visit Williamsburg and another 20 million engage with us digitally. About the Position The Sous Chef is responsible for the successful achievement of operational, financial, and quality goals for Williamsburg Lodge Culinary. Trains, supervises, counsels, and motivates the kitchen teams while controlling production, quality and food costs. This position is responsible for the development and implementation of menus, the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavors for the dining room, resulting in outstanding guest satisfaction, improved market share, increased covers, and revenues. Sous Chef must work in conjunction with the Guest Service managers and supervisors to ensure adherence to the policies, procedures and standards of conduct established by the Colonial Williamsburg Foundation. The Sous Chef Interacts on a daily basis with contemporaries in Chef positions across the Hospitality Group. Production: Insure that the culinary and utility staffs are performing to the established standards. Food Preparation: Prepare foods correctly for service according to the standards of the specific dish, and the various meal periods. Accurately develops the proper quantities of product through use of station checklists and forecasting. Food Service: Prepare all foods according to the POS system print out, while producing and executing the special request items to meet guest expectations. The established pace of service is to be maintained in order to sustain a steady flow of service. Creation and costing of breakfast, lunch and dinner menu's in accordance to the branding of the specific food outlets policies and procedures. Set the example, create and ensure kitchen standards are followed in a positive and professional manner. Ensure that the Chef de Partie and culinary staff are following through with the noted daily tasks by following checklists and your demonstrations of proper technique and guidance. Effectively oversee that the expediting of breakfast, lunch or bunch and dinner shifts are being followed to standard. Demonstrate a proactive approach to managing large parties in the Dining room, in cooperation with the Guest Service Managers Oversee production of all prep items ensuring recipe adherence, ticket times, and food production meet or exceed standard as established by yourself and the Guest Service Manager. Insure adherence to the recipe cards and plate presentation. Work in corporation with purchasing agent to insure the freshest and cost effective ingredients are present in the Restaurants Pull, print, read and post BEO's from visual 1 for the Woodlands and the Lodge daily to have the most up to date information for all functions. Pull change log Monday thru Saturday and update all production sheets and BEO book with the updated information. Assist in supervising utility and receiving staff for cleanliness of storage and kitchen areas. Assist in making sure staff is scheduled appropriately. Ensure that food is properly ordered for the area of operations you are managing Inventory Control: Thoroughly understand and adhere to the Food Order Guides system of ordering food in the kitchen. Order according to established pars and forecasting. Properly rotate all food in storage utilizing the F.I.F.O. system. Accurately conduct monthly inventory. Accurately place orders for pastry and baked goods with the use of the ordering checklists. Communicate product levels to storeroom manager when subpar. Complete weekly spot inventories on high dollar items and communicate those findings to the Storeroom Supervisor to reconcile with perpetual inventories. Sanitation: Follow food safety and sanitation guidelines and ensure that staff understands and practices the same, including, but not limited to: Maintain a working knowledge of the Temperature Danger Zone (41˚-135˚F) Thoroughly sanitize station, equipment and hands after handling potentially hazardous foods. Prevent potential cross-contamination through hand washing and awareness of surroundings. Read and follow the standards of the Appearance Policy provided by CW. Clean as you go, maintain a clean and orderly work station at all times. Keep jackets, pants, aprons, shoe and hats as clean as possible. Were protective gloves when handling ready to eat foods. Obtain and maintain a valid ServSafe certification and manage to the standards of the ServSafe criteria. Ensure all employees obtain and maintain food handler's certification from the Health Department. Create and nourish a positive working relationship with the local Health Department. Work through any Health Department issues, correcting immediately when possible, and do not allow any repeats on critical violations. Supervise Daily detailed cleaning of the kitchens. Ensure sanitation throughout property including kitchen, dining rooms, and outdoor public areas such as Fire Pit dining area, gardens, walkways, back dock and dumpster area etc. Safety: Insure that you and your direct reports have successfully completed all required Safety Training, including but not limited to, Safety orientation, Fire Extinguisher Training, Lifting, etc., Asbestos Awareness, Preventing Slips, Trips, Falls Successfully complete Driver Safety Training and complete the process to become an approved driver before operating a company automobile. Fill out an incident report for all accidents that happen on your shift. Complete the incident follow-up form for each accident Wear slip resistant shoe to prevent slips, trips and falls. Practice safety in the work place at all times, including but not limited to: Understand and identify hazards in the work place so proper actions may take place in order to reduce injury. Maintain a sharp knife while safely handling as to not obtain injury. Have a working knowledge of safely prepping, using and cleaning of all equipment in the kitchen. Lift with your legs and always ask for assistance when necessary. Utilize a pushcart whenever transporting products over a distance. Take action to secure a hazard through the supervisor by reporting issues immediately. Ensure that others are practicing safety procedures at all times. Troubleshoot and locate potential problems with the Kitchen facilities and equipment (i.e. maintaining machinery, cleaning equipment regularly, spotting safety hazards, etc.). Ensure repair and maintenance of kitchen equipment by partnering with our maintenance department. Stay informed and current on all areas of Risk Management. Financial Responsibility: Insure that the culinary Staff under your direction are clocking in and out accurately and according to the CW attendance policy. Be financially aware of the cost of food and cost of labor and effectively contribute to the control of both. Be aware and understand overtime and maintain practices to avoid accruing any pertaining to yourself and other staff members. Ensure employee standards are consistent through documented, timely performance evaluations, training checklists and daily reviews, and discharges when necessary. Attends daily front of the house line ups to highlight specials and up selling techniques associated with those specials Make sure quality and timeliness of food product maintained to that particular areas standards. Communication: Effectively communicate with co-workers and managers to maintain an efficient work space. Hold daily line-ups to inform the crew of the daily duties and tasks at hand. Effectively communicate to Cooks, Stewards and front of the house employees. Attend all meeting that have to do with the Hotels business needs and your specific areas. Effectively communicate menu changes, special events or any other changes that pertain to your specified units. Teamwork: Demonstrates teamwork within your direct work group as well and surrounding departments. Identify and act when assistance is needed under any circumstance. Assist in strategies to develop efficiencies with the work group to streamline production and labor. Take the initiative to step in and direct other to assist others in a collaborative effort. Work on all staffing plans for kitchen staff. QUALIFICATIONS: Education: Culinary Degree and 5 years' experience accompanying professional managerial experience with the hotel and restaurant industries. Knowledge: Thorough knowledge of all aspects of Kitchen operations including but not limited to: thorough understanding of profit and loss management, marketing and management of Kitchen knowledge of American regional cuisine, and menu development Experienced in the development and administration of operating and capital budgets, manpower planning, purchasing, and control of operating equipment and sensitivity to design and refurbishing of restaurant and kitchen facilities. Experience: Progressive track record with deluxe hotel, resort and restaurant organizations. Proven record of culinary accomplishments. Functional experience in guest service, dining room, catering and back of the house management. Personal Characteristics: Excellent leadership, communication and presentation skills Gracious and approachable manner in dealing with guests and employees Strong partnering and networking skills Ability to develop and work as part of a team, and develop partnerships both within your unit and outside Demonstrate a calm demeanor and positive attitude Business Acumen: Ability to: read and analyze financial (profit and loss) statements develop annual operating budgets forecast business levels analyze food cost via monitoring of recipes, production, spoilage, waste, breakage, etc… understand and implement internal controls relative to food storage and production conduct menu engineering analysis forecast labor needs and adjust staffing as business levels change Preferred Qualifications: Previous experience in presenting training and development programs as well as administration of a union contract preferred. Must be willing to make a long-term commitment to the Resort, the management, and the culinary and Food and Beverage teams to establish and maintain a reputation for excellence in cuisines locally, regionally and nationally. Benefits: Beautiful historic setting Competitive benefits for eligible employees include: health insurance pension plan vision plan medical and dependent care flexible spending accounts Sick, vacation, and holiday pay 401(k) plan with a portion of contributions matched life insurance long-term disability accidental death and dismemberment insurance group travel accident insurance

🌟 Calling All Kitchen Superstars! 🌟 Love whipping up delicious meals and making kids smile? First Discovery Children's Academy is on the hunt for a Full-Time Chef/Cook to bring their culinary magic to our center at 5355 Lila Lane, Virginia Beach! If you're passionate about creating nutritious, kid-friendly meals, enjoy working in a positive environment, and want a schedule that actually lets you enjoy your evenings and weekends , this could be your dream gig! 🍎 Why You'll Love It Here: ✅ No Nights! No Weekends! ✅ School Holidays Off - Extra time for YOU! ✅ Health & Dental Benefits ✅ Supportive Team and Great Training ✅ Make a Difference - Nourish growing minds and bodies every day! 👩 🍳 What You'll Be Doing: Craft delicious breakfasts, lunches, and snacks that meet USDA guidelines. Keep things fresh and fun with colorful, balanced meals. Manage and order ingredients like a pro. Keep the kitchen sparkling clean. Plan and prepare menus while keeping portions just right. Drive to pick up food and supplies using our company vehicle. 🧡 Who We're Looking For: Food Manager's Certificate (Virginia) ✅ Experience in a kitchen - Bonus points if you've cooked for little ones! Understanding of USDA CACFP nutritional guidelines (or excited to learn!). Strong budgeting and inventory skills. A positive, can-do attitude that brightens up the kitchen. 📞 Have Questions? Call or text our us at ************** - We'd love to chat! Ready to bring joy to the table? Apply now and become a part of our First Discovery Family! 🍽️✨

Description Responsible for the smooth, efficient running of the Back of House at the Gabriel Archer Tavern, in compliance with any applicable regulations. Assist in maintaining the Tavern facilities to standards through regular inspection, reporting deficiencies, and following up to ensure correction/repairs. Organizational Relationships Report directly to the Executive Chef. Work closely with the Front of House Manager to ensure cooperation and seamless integration between back and front of house operations. Duties and Responsibilities: Management -Train all staff members in safe operating procedures of all equipment, utensils, and machinery, in addition to standard operating procedures, menu items, policies, and procedures. -Ensure that a proper disciplinary environment is maintained. -Interact with customers and resolve customer complaints in a friendly and service-oriented manner. -Maintains positive and professional attitude under pressure. Culinary -Ensure that high quality food items are well prepared and creatively presented in a cost-effective manner. -Work with the Culinary Management team to design a menu that exceeds the expectations of the customer's perceived value. -Manage food and supply inventory: Maintain appropriate levels of inventory for both outlets. Keep waste at a minimum. Conduct monthly inventories on the last day of each month. Security; Compliance; Occupational Health & Safety -Monitor the presence and activities of any outside personnel such as maintenance workers. -Ensure compliance with all applicable laws and regulations including, but not limited to, ABC, VDACS, and OSHA. -Immediately report any injury, accident and/or foodborne illness incident for customers and/or staff accurately to Senior Management. -Report any deficiencies in safety to both senior management and to the maintenance staff in a timely manner. -Comply with relevant workplace safety regulations. AM or PM Shifts available Must be available to work weekends and some holidays

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

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

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 Decoys Seafood: It is the mission of Decoys Seafood 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

Hotel: Norfolk Sheraton777 Waterside DriveNorfolk, VA 23510Executive ChefFull time Atrium SPIRIT - where teamwork, passion and appreciation ignite service excellence Are you ready to showcase your creativity and leadership at Norfolk's waterfront hotel? With 466 rooms and 46,000 square feet of meeting space, the Sheraton Norfolk Waterside Hotel is the ultimate stage for your culinary talents to shine! This role will support Atrium's core values: Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork (S.P.I.R.I.T). This position offers a significant opportunity for career growth in the hospitality industry, where your leadership, integrity, and problem-solving skills will be integral to creating memorable guest experiences and maintaining high standards of quality and safety. What You'll Do As our Executive Chef, you'll: Train & Inspire: Developing results-oriented associates through effective training, evaluation, motivation, coaching and counseling in accordance to Atrium's Core Values Lead the Culinary Charge: Leading the effort to achieve guest service standards by constantly seeking ways to improve products and services Strategize Smarter: Controlling labor costs with effective scheduling and cross training. Achieving budgeted food percentages through effective control measures including portion controls, kitchen timing, inventory rotation measures, receiving and storage procedures, and waste control Create Magic: Design menus that elevate quality, consistency, and creativity for à la carte dining and catering events. Team Up: Collaborate with food & beverage, sales, and event teams to meet and exceed guest culinary expectations. Keep It Clean: Teach and enforce health codes, safety procedures, and cleanliness standards across the kitchen. Be the Leader: Manage your team effectively with clear communication, support, and accountability. Any and all other work as required to complete the primary purpose of the position What You Bring to the Table Experience: 4+ years in a supervisory hotel culinary position. Proven leadership skills and technical expertise in food preparation. Financial savvy with knowledge of budgeting, profit/loss analysis, and portion control. Technology Skills: Required: Microsoft Office Suite, Cloud-Based Apps Bonus: Familiarity with Workday Physical Requirements: Able to stand, bend, lift, and reach. Capable of lifting up to 50lbs occasionally and up to 10lbs regularly. Other: Must have a flexible schedule, including early mornings, late nights, weekends, and holidays. __________________________________________________ At Atrium Hospitality, you're a valued part of a team creating unforgettable guest experiences. We recognize and reward your dedication with competitive pay, great benefits, and exciting perks to support you on and off the job. Including: ✅ Daily Pay - Get paid when you need it ✅ Exclusive Travel Discounts - Save big at Marriott and Hilton properties ✅ 401k Plans - Invest in your future ✅ Comprehensive Medical Insurance - Your health matters to us ✅ Additional Property-Specific Perks - Because every location has something special to offer But we don't just offer jobs-we help you build careers. With internship programs, training plans, hundreds of self paced on line classes, and opportunities at 70+ hotels nationwide, you can grow your future the way you want. Ready to take the next step? Join a team that values you and your future! _____________________________________________ Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations. Atrium Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. Atrium Hospitality brinda igualdad de oportunidades de empleo a todos los empleados y aplicantes de empleo y prohíbe la discriminación y el acoso de cualquier tipo sin distinción de raza, color, religión, edad, sexo, origen nacional, estado de discapacidad, genética, estado de veterano protegido, orientación sexual, género de identidad o expresión, o cualquier otra característica protegida por las leyes federales, estatales o locales. Esta política se aplica a todos los términos y condiciones de empleo, incluido el reclutamiento, la contratación, la colocación, la promoción, la terminación, el despido, el retiro, la transferencia, las licencias, la compensación y la capacitación. Notice of candidate Privacy Rights: *********************************************

Sous Chef DEPARTMENT: Food & Beverage REPORTS TO: Executive Chef Payrate: DOE This position is second in command over the culinary and stewarding departments and is responsible for purchasing receiving and producing food items in the facility in the absence of the Executive Chef. Overseeing the stewarding department. Training of all kitchen and stewarding personnel. Essential Duties and Responsibilities Ordering, receiving and preparing food items. Maintaining food costs and budget goals. Produce required product according to Banquet Event Orders for each event. Maintains an active role in local hospitality community and professional associations. Attend in-house event-related meetings and relays immediate changes with other departments. Other duties as assigned. Maintaining all kitchen equipment cleanliness and annual maintenance. Training of all kitchen and stewarding staff to in clued “Serve-safe” and any health department regulations. Maintain a Health Department score of 90 or higher. Inventory controls. Responsible for Kitchen in absence of Executive Chef. Assists with monthly inventory. Training of all cooks. Supervisory Responsibilities Supervises all kitchen and stewarding staff. Education and/or Experience At least four years of culinary experience in a banquet facility producing meals for large events. Skills and Abilities Advanced oral and written communication skills. Strong orientation to customer service and ability to work with other staff members in the facility. Results oriented individual with the ability to meet required budgetary goals. Excellent organizational, planning, communication, and inter-personal skills. Ability to undertake and complete multiple tasks. Computer skills to include Excel programs. Must adhere to local Health Department codes. Ability to be creative with food presentations and maintain a quality product. Certificates, Licenses, Registrations Serve-Safe certified. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This position requires minimal stooping and lifting. Substantial standing, walking and manual dexterity to operate office equipment such as a computer is required. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.