Chef Jobs in Richmond, VA

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 Details Experienced Richmond, VA Hospitality - HotelDescription 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

Richmond Hotel Ideally located in the heart of everything that makes Richmond a unique and special destination, the Omni Richmond Hotel is known for refined Southern hospitality in an elegant and relaxing setting. Nestled within the historic and vibrant Shockoe Slip district, our guests enjoy a location adjacent to timeless architecture, restaurants, nightlife and the scenic James River. The Omni Richmond is at the very center of Richmond's financial and legislative districts, blocks from the Virginia State Capitol. Omni Richmond's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Richmond Hotel may be your perfect match. Omni Richmond Hotel, a 4-Diamond hotel in the heart of Downtown Richmond, is looking for an experienced and qualified Executive Chef to lead the Culinary Department. The Executive Chef is responsible for the overall efficiency of the kitchen and food production outlets, ensuring that all services provided achieve the established standards within the agreed budgetary controls, while ensuring food quality to meet our guests expectations. In addition, the Executive Chef advises the Director of Food & Beverage on all matters relating to the kitchen area, as well as ensures a high standard of cleanliness, productivity, and professionalism. Responsibilities Essential Job Functions: Financial 1. To assist the Food and Beverage Director in budgeting i.e. food cost/payroll/etc.. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action. 2. Collaborate with other Food and Beverage Department managers on the market potential for food outlets relating to the market competitors and the availability of the product. 3. In conjunction with the Food and Beverage Director, plan and implement menu design, creating suitable dishes and passing standard recipes to the food & beverage controller for costing. 4. To work with the Food and Beverage Director on capital expenditure items for the food and beverage department. Product Control 1. Ensure guest satisfaction with the smooth and effective running of the day-to-day operation. 2. To maintain control of the standards for purchasing and receiving items. 3. Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers. 4. To control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production. 5. To create recipes and production methods. 1. To compile new banquet menus when required. Essential Functions: 2. Constantly inspect all food service sections during service time to ensure that the correct standards are maintained. 3. Responsible for control of equipment and scheduling maintenance. Marketing 1. To maintain an up-to-date knowledge of local and international market trends in order to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets. 2. Maintain an up-to-date knowledge of competitors food production/offering. 3. Assist in the promotion of in house sales activities, such as culinary festivals, chef specialties and culinary competitions. Staffing 1. To plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime. 2. To interview/recruit suitable staff for the operation, in conjunction with personnel and the food and beverage director. 3. To oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out! 4. Be aware of state legislation in employment and industrial relations. Administration 1. To establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records. Executive Duties 1. To perform all duties applicable to a department manager within the hotel. 2. To actively participate in the critical path task sheet for the food and beverage department. 3. To conduct/attend all required department meetings. Hotel Specific Essential Functions: 1. Coach and mentor culinary and stewarding associates while inspiring and motivating 2. Conduct monthly department meetings Qualifications Qualifications: Must have at least 5 years culinary leadership experience as an Executive Chef in a high volume, full service kitchen, preferably in a hotel environment. College education and/or culinary degree is strongly preferred. ServSafe Food Manager certified is required. Candidate must have proven exemplary culinary skills with extensive food and wine knowledge. Excellent written and verbal communication skills as well as organizational skills. Candidate must be creative and up to speed on new concepts and food trends, as demonstrated by cooking test. Computer literate and detail orientated is a must. Must have basic mathematical skills and be able to create and understand financial reports. Must have experience managing payroll and scheduling. Must be able to lead, develop, and motivate staff. Must be able to work a flexible schedule to include nights, weekends and holidays. Physical Requirements: Must be able to lift, push, pull and carry moderate weight. Must be able to walk/stand for extended periods of time, with frequent bending and twisting. Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell. Working Environment: Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures. Exposure to hazardous cleaning chemicals. Tools & Equipment: Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives Oven, grill/stove burners, microwave appliances, Microsoft Outlook, Kronos, OnTrack, Synergy Omni Hotels & Resorts is an equal opportunity employer. The EEO is the Law poster and its supplement are available using the following links:EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com. End of Job Description #IND123

Who We Are: EAT Restaurants! Eat Restaurant Partners is the largest independent restaurant group in Richmond. We have been a fixture of the Richmond Restaurant Scene for over 20 years including RVA icons such as Red Salt, Lucky AF, and Fat Dragon to name just a few. We currently have 12 restaurants and will double the size of our company over the next 3 years. Lots of future growth opportunities! The Role: Boulevard Burger is one of our most iconic brands. It is a high volume, fast paced environment that's tons of fun to work in and run. As our Executive Chef, you'll be overseeing the entire Kitchen. Creating monthly specials, ensuring quality and consistency, and making sure that each and every one of our guests receives the outstanding dining experience that EAT Restaurants has become known for. What We Offer: Competitive salary + Profit Sharing Bonus 2 Weeks Paid Vacation + Major Holidays Off (~1 Extra Week of PTO) Health Insurance Plan Dental Insurance Plan Matching 401K Tons of future career advancement opportunities Free Meals High Level Business Management Development Tons of Career Growth Opportunities What You'll Be Doing: Creativity to craft fresh, monthly specials Assisting in day-to-day operations Hiring and Training Managing inventory like a pro Assisting in marketing endeavors and promotions Making executive calls to ensure top-notch guest experience You're Awesome Because: You have at least 2 years of culinary management experience You know the ins and outs of running a smooth shift You're a strong leader who can set the standard How to Apply: Click the link and send your resume! EAT Restaurant Partners is an equal opportunity employer. We believe in diversity, inclusion, and equity.

Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full-service restaurant management position in Richmond, VA As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week Attainable Bonus Program $55K - $65K Salary Equal Opportunity Employer Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

MUST be able to work any day of the week including WEEKENDS + HOLIDAYS (*SUNDAYS ARE MANDATORY*) MUST be able to work flexible schedules of AM & PM--schedules are dictated by hotel events Position requires career-oriented candidates with strong culinary backgrounds. Candidate must have previous experience in a full-service kitchen. Strong abilities on all stations a must. Must possess a positive attitude. Must be energetic, professional, excellent communicator and a team player. We are looking for a qualified and motivated Line Cook that is hard-working, focused, efficient and will bring a positive work ethic to our kitchen. A sense of urgency, timing, quality and consistency are of the utmost importance. A willingness to learn, grow and be part of a great team is a must!

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.

Hondos Steakhouse is looking for a professional Sous Chef to be the second in command in our kitchen, following our Chef's specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers' satisfaction. Average work week is 55 hours. Responsibilities Help in the preparation and design of all food and drinks menus Produce high quality plates both design and taste wise Ensure that the kitchen operates in a timely way that meets our quality standards Fill in for the Executive Chef in planning and directing food preparation when necessary Resourcefully solve any issues that arise and seize control of any problematic situation Manage and train kitchen staff, establish 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 a Sous 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

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

Rare and Well Done Every Time What makes an evening at Perry's so incredible? You do. What you can expect from working at Perry's: Full time earning potential Flexible schedules Employee dining discounts Outstanding training and development programs Advancement and growth opportunities Insurance benefit plans A dynamic work environment based upon professionalism, respect and teamwork The Sous Chef position is about: Managing all aspects of kitchen, food prep and service operations alongside Executive Chef and General Manager. Responsible for accurate creation and presentation of all food items served to guests. Insure quality and accuracy in preparation of all menu items. Butcher all proteins. Execute all paperwork associated with Chef position. Learn and be able to execute all kitchen positions effectively with the ability to teach, and assist staff members. Manage back of house labor, meeting Perry's goals and guest requirements. Responsible for ordering, stocking and managing inventory levels and quality. Must maintain a professional and welcoming attitude while at work.

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

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

Job Details HOUSEpitality Family - Midlothian, VA Manager Not Specified Negligible Any ManagementDescription HOUSEpitality Restaurants: The Boathouse, Casa del Barco, Island Shrimp Co., and Can Can Brasserie Welcome to The HOUSEpitality Family! We are the restaurant group who owns and operates all Boathouse, Casa del Barco, Island Shrimp Co., and Can Can Brasserie locations in and around Richmond, VA. Our Guests come to us to Celebrate Life one bit at a time with great views, unique character, and delicious food! We are looking for passionate professionals that want to provide exceptional service while having fun and making money. Chef de Cuisine is a full-time salaried position utilizing the HOUSEpitality Family core values to oversee all kitchen operations. This individual relies on experience and communication skills to accomplish performance, financial, and developmental goals. The CDC will help grow and maintain a strong team oriented culture across all departments. This position will operate within the yearly budget and be accountable in part for costs of goods, labor, and sales. The Chef de Cuisine provides continued culinary training and development for back of the house employees and ensures food and plate presentation are to standard. The CDC role will be able to give and receive feedback for a thriving work environment. Core Responsibilities: Knowledge and implementation of all local, state, federal safety and sanitation laws and regulations Represent company as an industry professional in both communication and appearance Maintains expected COGs and Labor goals on a consistent basis Consistent inventory and ordering control Accurate checking of deliveries and inventory rotation (FIFO) Hire, train, certify, and review back of the house positions Supervises prep, cooking, and presentation ensuring standards Follows, add to, and edits all checklist and line checks as needed Accountable for the success of private, holiday, and promotional events Holds self and others accountable to company core values and standards Proactive in self development and growth Implements feedback and coaching from leaders for development and growth Compensation: Salary plus management incentive program Value-Based Leadership - We run on four core values: Integrity, Knowledge, Empowerment, Innovation Meal Benefits - Your meals are 50% off anytime at all locations and all concepts Two weeks' Paid Time Off Medical, Dental and Vision Insurance - Eligible for full-time crew, effective on the first of the month following 30 days of employment Short Term Disability Benefits - Eligible for full-time crew, effective on the first day of the month following 30 days of employment Basic Life Insurance Policy - Eligible for full-time crew, effective on the first day of the month following 30 days of employment Tuition Reimbursement Program - We support and encourage personal/professional development We Grow Our Own - We proudly promote from within! Qualifications Desired Experience and Attributes: 4+ years experience including working knowledge of all kitchen stations Flexibility in scheduling, working major holidays and seasonal high-volume periods Flexible disposition for changes made by Leadership management to menus and procedures Able to work large events, expedite line, lift 50 pounds and stand for extended periods Honed soft skills for working efficiently, effectively, and respectfully to foster and maintain a positive team culture Motivational management style with ability to work in a team environment and see the bigger picture Strong customer service orientation with a willingness to share knowledge and care about others ServSafe Manager Certified (preferred, not mandatory)

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 cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can 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 Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. 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 regulation 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:** 1245148BR **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.

Richmond Hotel Ideally located in the heart of everything that makes Richmond a unique and special destination, the Omni Richmond Hotel is known for refined Southern hospitality in an elegant and relaxing setting. Nestled within the historic and vibrant Shockoe Slip district, our guests enjoy a location adjacent to timeless architecture, restaurants, nightlife and the scenic James River. The Omni Richmond is at the very center of Richmond's financial and legislative districts, blocks from the Virginia State Capitol. Omni Richmond's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Richmond Hotel may be your perfect match. Job Description The Omni Richmond Hotel is seeking a talented, quality-driven individual to join it's Culinary team as a Sous Chef. In this role, you will be responsible for assisting the Executive Chef in all areas of the kitchen's operations. As a leader, you will ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Responsibilities General responsibilities include, but not limited to: Assisting the Executive Chef in managing the daily production, preparation and presentation of all food for the hotel's restaurant, room service, and banquet operations to ensure a high quality and consistent product is produced, which conforms to all Omni Standards. Monitor, analyze, and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved. Assisting the Executive Chef in the creation, costing, and implementation of outlets, banquets, seasonal, and specialty menus. Assuming the responsibilities of the Executive Chef in his or her absence. Providing kitchen support for restaurant and banquet functions. Overseeing proper handling and tracing of banquet food returns at the end of functions. Directing proper sanitation of all kitchen facilities and equipment. Complying with health code standards for sanitation. Ensuring that all kitchen equipment is in good working order and files Synergy tickets for any items in need of repair or maintenance. Directing proper maintenance of all walk-in coolers (rotation of food products and cleanliness). Knowing expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines. Providing support and leadership to accomplish our Medallia food quality score. Checking and controlling sign-in and sign-out procedures for kitchen staff. Performing any other job related duties as assigned. Qualifications Qualifications for ideal candidate: Must have at least 2 years previous culinary management experience in a high volume, full service kitchen, with at least half of that time spent in a banquet food production capacity. Must have proven culinary skills and must be able to lead, develop, and motivate staff. Excellent written and verbal communication skills as well as organizational skills. Must be creative and up to speed on new concepts and food trends. Both Banquets and Restaurant experienced preferred. Must be computer literate and detail orientated Must have basic mathematical skills and be able to create and understand financial reports. Ability to work a flexible schedule to include weekends and holidays. College education and/or culinary degree preferred. Certified as a ServSafe Manager preferred. Ability to stand, sit, bend, lift, and carry for extended periods of time Ability to lift and carry up to 50lbs without assistance. Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com .

Who We Are: EAT Restaurants! Eat Restaurant Partners is the largest independent restaurant group in Richmond. We have been a fixture of the Richmond Restaurant Scene for over 20 years including RVA icons such as Red Salt, Lucky AF, and Fat Dragon to name just a few. We currently have 12 restaurants and will double the size of our company over the next 3 years. Lots of future growth opportunities! The Role: As our Executive Chef, you'll be overseeing the entire Kitchen. Creating monthly specials, ensuring quality and consistency, and making sure that each and every one of our guests receives the outstanding dining experience that EAT Restaurants has become known for. What We Offer: Competitive salary + Profit Sharing Bonus 2 Weeks Paid Vacation + Major Holidays Off (~1 Extra Week of PTO) Health Insurance Plan Dental Insurance Plan Matching 401K Tons of future career advancement opportunities Free Meals High Level Business Management Development Tons of Career Growth Opportunities What You'll Be Doing: Creativity to craft fresh, monthly specials Assisting in day-to-day operations Hiring and Training Managing inventory like a pro Assisting in marketing endeavors and promotions Making executive calls to ensure top-notch guest experience You're Awesome Because: You have at least 2 years of culinary management experience You know the ins and outs of running a smooth shift You're a strong leader who can set the standard How to Apply: Click the link and send your resume! EAT Restaurant Partners is an equal opportunity employer. We believe in diversity, inclusion, and equity.

Job Details Experienced Williamsburg, VA Full Time $20.00 - $25.00 Hourly SwingDescription 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: Sous chefs assist the Executive Chef to manage the daily operations of restaurants and kitchens. They Assist with menu planning, inventory, and management of supplies. Ensures that food is top quality and that the kitchen is in good condition. Keeps stations clean and complies with food safety standards. Responsibilities: • Performs all duties of Culinary and related kitchen area associates to train new associates and step in and assist during high demand times. • Supervises daily shift operations and oversees production and preparation of culinary items. • Opens and closes kitchen shifts and ensures completion of assigned duties. • Maintains food handling and sanitation standards. • Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. • Assists with developing menus and promotions. • Operates all department equipment as necessary and reports malfunctions. • Purchases appropriate supplies and manages food and supply inventories according to budget. • Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. • Understands and implements Safety Standards. • Develops railroad-cleaning schedules for associates; ensures associates follow cleaning schedules and keep their work areas clean and sanitary. • Ensure all associates have proper supplies, equipment, and uniforms. • Communicates areas in need of attention to staff and follows up to ensure follow through. • Helps train associates in safety procedures and supervises their ability to execute departmental and hotel emergency procedures. 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

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 89 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, The Bob and Marion Wilson Teacher Institute, 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 Josiah Chowning's Tavern: Gather ‘round, at Chowning's Tavern for hearty, Colonial-inspired pub fare, all served up in an authentic alehouse atmosphere. Chef de Partie is responsible for assisting with the implementation of menus, the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavors for the dining rooms or banquet functions, resulting in outstanding guest satisfaction and improved consistency which, in return, increases covers and revenues in the food service outlets. Essential Functions: 1) Production: a. Insure that the Cooks are producing food items to the established standards, to produce a quality product. b. Food Preparation: Prepare foods correctly for service according to the standards of the specific dish, and the specific meal periods they have been assigned to. c. Insure that the Culinary Staff prepare accurate quantities of product through use of station checklists and forecasting to take an active role in food cost saving initiatives. d. Food Service: Prepare all foods according to the POS system print out or BEO, 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. e. Creation of breakfast, lunch and dinner specials with the knowledge of the concept of the unit's direction as pertaining to food and style. f. Set the example and ensure follow through with positive and professional carrying out of the kitchen standards. g. Ensure that the Cooks are following through with the noted daily tasks by following checklists and your demonstrations of proper technique and guidance. h. Effectively expedite a breakfast, lunch or bunch line and dinner shifts. i. Demonstrate a proactive approach to managing large parties in cooperation with the front of house management j. Ensure that food is properly ordered for the area of operations you are managing. 2) Sanitation a. Maintain a working knowledge of the Temperature Danger Zone (41˚-135˚F) b. Thoroughly sanitize station, equipment and hands after handling potentially hazardous foods. c. Prevent potential cross-contamination through hand washing and awareness of surroundings. d. Read and follow the standards of the Appearance Policy provided by CW. e. Clean as you go, maintain a clean and orderly work station at all times. f. Keep jackets, pants, aprons, shoe and hats as clean as possible. g. Were protective gloves when handling ready to eat foods. h. Obtain certification of an accredited sanitation course, utilize and train the materials. 3) Safety: a. Insure that your direct reports have successfully completed on line Safety orientation. b. Insure that your direct reports have successfully completed on line Fire Training c. Successfully complete Driver Safety Training before operating a company truck. d. Fill out an incident report for all accidents that happen on your shift. e. Complete the incident follow-up form for each accident f. Wear slip resistant shoe to prevent slips, trips and falls. g. Practice safety in the work place at all times, understand and identify hazards in the work place so proper actions may take place in order to reduce injury. h. Maintain a sharp knife while safely handling as to not obtain injury. i. Have a working knowledge of safely prepping, using and cleaning of all equipment in the kitchen. j. Lift with your legs and always ask for assistance when necessary. k. Utilize a pushcart whenever transporting products over a distance. l. Take action to secure a hazard through the supervisor by reporting issues immediately. m. Ensure that others are practicing safety procedures at all times. 4) Financial Responsibility: a. Insure that the culinary Staff under your direction are clocking in and out accurately and according to the CW attendance policy. b. Be financially aware of the cost of food and cost of labor and effectively contribute to the control of both. c. Be aware and understand overtime and maintain practices to avoid accruing any pertaining to yourself and other staff members. 5) Communication a. Effectively communicate with co-workers and managers to maintain an efficient work space. b. Hold daily line-ups to inform the crew of the daily duties and tasks at hand. c. Effectively communicate to Cooks, Stewards and front of the house employees. 6) Teamwork: a. Demonstrates teamwork within your direct work group as well and surrounding departments. b. Identify and act when assistance is needed under any circumstance. c. Assist in strategies to develop efficiencies with the work group to streamline production and labor. d. Take the initiative to step in and direct other to assist others in a collaborative effort. Qualifications: Experience: Minimum 3 years culinary experience, preferably in a supervisory role. Progressive track record with hotel, resort and restaurant organizations. Proven record of culinary accomplishments by recognitions personally achieved with on current recognitions for the cuisine of the affiliated resort, hotel or restaurant. Functional experience in guest service, dining room, catering and back of the house management. Education: Culinary Degree and or accompanying professional managerial experience with the hotel and restaurant industries. Knowledge: Thorough knowledge of all cooking aspects of Kitchen operations and possess knowledge of American regional cuisine, and menu development.

Rare and Well Made Every Time What makes an evening at Perry's so incredible? You do What you can expect from working at Perry's: Top tier earning potential flexible schedules, excellent training and development programs. Flexible schedules Excellent training and development programs Opportunities for advancement and growth Insurance benefit A dynamic work environment based on professionalism, respect and team work The Kitchen Line Cook position is about: Follow established recipes, procedures, portion controls and presentation specifications. Demonstrate understanding and knowledge of how to properly use and maintain all station equipment. Prepare, cook and plate all food according to directions in a hygienic and timely manner. Perform basic preparation duties, including handling raw produce and meats, following restaurant quality specifications and following proper hygiene and food handling standards. Assist with cleaning, sanitizing, and organizing the kitchen, walk-in coolers, and all storage areas. Carry out additional responsibilities, although not detailed, that are requested by the Chefs or Managers at any time.