Chef Jobs in Roanoke, VA

Job Description We are looking for a talented Chef de Cuisine to join our culinary arts team and lead the day-to-day operations of the catering and retail space. As the Chef de Cuisine, you will be responsible for menu planning, overseeing staff, and ensuring all catering and retail operations are completed with the highest quality. Job Responsibilities: Plan menus for catering, retail services, special events, food truck and themed promotions Manage the catering and retail teams to ensure quality and customer satisfaction Supervise and train kitchen staff in food preparation, menu selections, proper methods of service, and food safety Develop creative and attractive presentations for food items Ensure all kitchen equipment is properly sanitized and maintained Desired Qualifications: 3+ years of experience in professional kitchen management Bachelor's degree in Culinary Arts or similar field ServSafe certified Food Safety Manager Must be detail-oriented and organized Ability to simultaneously manage multiple tasks Nice-to-Haves: Experience in menu development and presentation Ability to create unique presentations for catering services Strong problem-solving skills Excellent interpersonal communication skills Ability to work within a budget This is a salaried 12-month position with full college benefits. Uniforms and non-slip safety shoe allowance provided, along with a free meal on scheduled work days. Generous paid holidays, vacation, sick/personal time, comprehensive insurance (medical, dental, vision, etc.) and retirement plans, flexible spending account, tuition remission, life insurance, and short and long term disability insurance. In addition, you are able to use campus facilities such as the fitness center and library, receive a discount at the campus store, have free admissions to campus athletics, programs and more. About Roanoke College Roanoke College is a place where every student who works hard has the opportunity to succeed. We champion potential, providing essential learning and leadership through innovative academic programs and transformative educational experiences, giving students the mettle, mindset, and empathy to pursue lives of purpose, build meaningful careers, and meet society's most pressing needs. Located in scenic Salem, Virginia, Roanoke College is an intimate, welcoming community that has served the local region and beyond for nearly 200 years. Now, we're building on momentum and offering a Roanoke experience for today's students and a legacy that belongs to every Maroon. Roanoke College grants equal opportunity to all qualified persons without regard to age, race, color, ethnicity, national origin, sex, pregnancy, sexual orientation, religion, genetic information, disability, veteran status, or any other class protected by law. Unless otherwise provided in an express written contract, employment at the College is at will.

Introduction Experience the HCA Healthcare difference where colleagues are trusted, valued members of our healthcare team. Grow your career with an organization committed to delivering respectful, compassionate care, and where the unique and intrinsic worth of each individual is recognized. Submit your application for the opportunity below: Executive Chef LewisGale Medical Center Benefits LewisGale Medical Center, offers a total rewards package that supports the health, life, career and retirement of our colleagues. The available plans and programs include: * Comprehensive medical coverage that covers many common services at no cost or for a low copay. Plans include prescription drug and behavioral health coverage as well as free telemedicine services and free AirMed medical transportation. * Additional options for dental and vision benefits, life and disability coverage, flexible spending accounts, supplemental health protection plans (accident, critical illness, hospital indemnity), auto and home insurance, identity theft protection, legal counseling, long-term care coverage, moving assistance, pet insurance and more. * Free counseling services and resources for emotional, physical and financial wellbeing * 401(k) Plan with a 100% match on 3% to 9% of pay (based on years of service) * Employee Stock Purchase Plan with 10% off HCA Healthcare stock * Family support through fertility and family building benefits with Progyny and adoption assistance. * Referral services for child, elder and pet care, home and auto repair, event planning and more * Consumer discounts through Abenity and Consumer Discounts * Retirement readiness, rollover assistance services and preferred banking partnerships * Education assistance (tuition, student loan, certification support, dependent scholarships) * Colleague recognition program * Time Away From Work Program (paid time off, paid family leave, long- and short-term disability coverage and leaves of absence) * Employee Health Assistance Fund that offers free employee-only coverage to full-time and part-time colleagues based on income. Learn more about Employee Benefits Note: Eligibility for benefits may vary by location. We are seeking an Executive Chef for our team to ensure that we continue to provide all patients with high quality, efficient care. Did you get into our industry for these reasons? We are an amazing team that works hard to support each other and are seeking a phenomenal addition like you who feels patient care is as meaningful as we do. We want you to apply! Job Summary and Qualifications Under the supervision of the Nutritional Services Director, the Executive Chef is expected to perform a variety of duties for the preparation, cooking, and serving of all foods for patients, cafeteria, and doctor's dining room as well as catering, using creative, health conscience techniques, recipes, menus, and presentation. * Directly responsible for the food preparation for patients, the cafeteria, doctors' dining room and any special requests. * Develops and implements work standards, sanitation procedures, and personal hygiene requirements, consistent with Hospital rules, local, state, and federal regulations and food handling principles. * Responsible for portion control, proper plate service, presentation, garnish, etc. * Responsibility for the safety of others: Position requires that the employee be on constant alert for possible hazards that may create unsafe conditions in the hospital. Possible hazards that should be watched for include, but are not limited to: faulty equipment or machinery; spills on floors, etc. Such conditions must be immediately reported to the employees supervisor or the Plant Operations department. What qualifications you will need: * Culinary Certification referred * High school diploma or GED required * Associates/Technical from Culinary Institute required * One year experience in Health care preferred * Three to five-years experience in Food service management preferred * Certified food protection Manager servsafe required * Municipality of Anchorage food handler card required HCA Healthcare has been named one of the World's Most Ethical Companies by Ethisphere Institute for ten consecutive years (2010-2019). In 2019, HCA Healthcare spent an estimated 3.7 billion in cost for the delivery of charitable care, uninsured discounts, and other uncompensated expenses. "There is so much good to do in the world and so many different ways to do it."- Dr. Thomas Frist, Sr. HCA Healthcare Co-Founder If you find this opportunity compelling, we encourage you to apply for our Executive Chef opening. We promptly review all applications. Highly qualified candidates will be directly contacted by a member of our team. We are interviewing apply today! We are an equal opportunity employer. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. HT-AFHP

Eurest + We are hiring immediately for full time CHEF positions. + Location: Abbott Labs - 1518 Route 29 North, Altavista, VA 24517 Note: online applications accepted only. + Schedule: Full time schedule. Days may vary, 1:00 pm - 9:30 pm. More details upon interview. + Requirement: Butchering, baking, sautee, knife skills, and menu planning experience required. + Perks: No Weekends! No Major Holidays! 401k! Health benefits! *Internal Employee Referral Bonus Available + Pay Range: $17.50 per hour to $20.00 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1408535. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, "connect with people, inspire through food, create solutions, and live our promise," is exemplified throughout our organization. Eurest is proud to serve the world's most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: + Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met. + Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action. + Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery. + Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures. + Tracks food use, waste and consumption to requisition or purchase product. + Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory. + Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements. + Helps select and develop recipes and menus. + Performs other duties as assigned. Associates at Eurest are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (****************************************************************************************** for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1408535 [[req_classification]]

Apply now Back to search results Job no: 532941 Work type: Staff Senior management: Vice President for Student Affairs Department: Dining Serv-Home Operations Job Description Assist in the supervision and day to day operations of Owens kitchen under the direction of the Executive Chef and Chef de Cuisine. Responsibilities include assisting with food procurement, execution of menu plan, staff relations, safety and sanitation, and the maintenance of building and equipment. Assist in the supervision of employees to ensure all policies and procedures are followed at a high level of customer service at all times in the dining facility. Assists with food production to ensure recipes and food productions are of the highest standards. Any other job duties as assigned by assistant director, executive chef, and/or chef de cuisine. Required Qualifications * Graduate of an accredited culinary program with a minimum of an AOS degree or equivalent experience. * Considerable knowledge of commercial kitchen and food service operations including food preparation. * Supervision and management experience in a high-volume food service establishment. * Ability to communicate effectively with all levels of personnel and the public. * Excellent supervision and leadership abilities. * Excellent customer services skills. * Ability to handle multiple tasks and serve high volume/quality in a fast paced environment. Preferred Qualifications * Demonstrated knowledge of computers including Windows, Microsoft Office, Outlook, and automated food inventory systems. * ServSafe certification and HACCP certification desired. * Eligibility of Certified Chef de Cuisine (C.C.C.) or Certified Sous Chef (C.S.C.) through ACF. * Certified nutrition, sanitation, hospitality management, culinary training, and bakery training preferred. Pay Band 4 Overtime Status Exempt: Not eligible for overtime Appointment Type Regular Salary Information Salary $43,888 - $47,000 and commensurate with experience Hours per week 40 Review Date April 24, 2025 Additional Information The successful candidate will be required to have a criminal conviction check as well as a driving check with a safe driving record. About Virginia Tech Dedicated to its motto, Ut Prosim (That I May Serve), Virginia Tech pushes the boundaries of knowledge by taking a hands-on, transdisciplinary approach to preparing scholars to be leaders and problem-solvers. A comprehensive land-grant institution that enhances the quality of life in Virginia and throughout the world, Virginia Tech is an inclusive community dedicated to knowledge, discovery, and creativity. The university offers more than 280 majors to a diverse enrollment of more than 36,000 undergraduate, graduate, and professional students in eight undergraduate colleges, a school of medicine, a veterinary medicine college, Graduate School, and Honors College. The university has a significant presence across Virginia, including the Innovation Campus in Northern Virginia; the Health Sciences and Technology Campus in Roanoke; sites in Newport News and Richmond; and numerous Extension offices and research centers. A leading global research institution, Virginia Tech conducts more than $500 million in research annually. Virginia Tech endorses and encourages participation in professional development opportunities and university shared governance. These valuable contributions to university shared governance provide important representation and perspective, along with opportunities for unique and impactful professional development. Virginia Tech does not discriminate against employees, students, or applicants on the basis of age, color, disability, sex (including pregnancy), gender, gender identity, gender expression, genetic information, ethnicity or national origin, political affiliation, race, religion, sexual orientation, or military status, or otherwise discriminate against employees or applicants who inquire about, discuss, or disclose their compensation or the compensation of other employees or applicants, or on any other basis protected by law. If you are an individual with a disability and desire an accommodation, please contact Kate D'Intino at *************** during regular business hours at least 10 business days prior to the event. About Student Affairs: Student Affairs at Virginia Tech fosters a community where each student creates a customized experience to meet their goals. Building on our motto of Ut Prosim (that I may serve), Virginia Tech is dedicated to serving in the spirit of community, diversity, and excellence. We seek candidates who adopt and practice our Principles of Community, which are fundamental to our ongoing efforts to increase access and inclusion and to create a community that nurtures learning and growth. We are actively seeking people to join our community and help us prepare leaders for the world. Our people in Student Affairs are committed to student well-being and assuring that all students Experience VT by demonstrating, supporting, and operationalizing our Aspirations for Student Learning. If you are someone dedicated to ensuring student success, then we want you to consider being a part of our team! About Dining Services: Virginia Tech has built a reputation for outstanding dining. Our dining program stays at the leading edge of national trends. Customers report high overall satisfaction and appreciate the variety of dining options available on campus. Recent customer comments such as "I brag about our food service to my friends and family" illustrate that the Virginia Tech students share our pride in the dining program. * Dining Services serves approximately 7.5 million meals per year. * Total on-campus sales of $71.2 million annually * Current national brand annual gross sales of over $9.5 million * Largest single employer on campus, employing over 2,200 people. * Approximately 19,000 dining plan holders with debit-style plans that can be used in any of the dining centers. Advertised: April 10, 2025 Applications close:

Assist in the supervision and day to day operations of Owens kitchen under the direction of the Executive Chef and Chef de Cuisine. Responsibilities include assisting with food procurement, execution of menu plan, staff relations, safety and sanitation, and the maintenance of building and equipment. Assist in the supervision of employees to ensure all policies and procedures are followed at a high level of customer service at all times in the dining facility. Assists with food production to ensure recipes and food productions are of the highest standards. Any other job duties as assigned by assistant director, executive chef, and/or chef de cuisine. Required Qualifications * Graduate of an accredited culinary program with a minimum of an AOS degree or equivalent experience. * Considerable knowledge of commercial kitchen and food service operations including food preparation. * Supervision and management experience in a high-volume food service establishment. * Ability to communicate effectively with all levels of personnel and the public. * Excellent supervision and leadership abilities. * Excellent customer services skills. * Ability to handle multiple tasks and serve high volume/quality in a fast paced environment. Preferred Qualifications * Demonstrated knowledge of computers including Windows, Microsoft Office, Outlook, and automated food inventory systems. * ServSafe certification and HACCP certification desired. * Eligibility of Certified Chef de Cuisine (C.C.C.) or Certified Sous Chef (C.S.C.) through ACF. * Certified nutrition, sanitation, hospitality management, culinary training, and bakery training preferred. Pay Band 4 Overtime Status Exempt: Not eligible for overtime Appointment Type Regular Salary Information Salary $43,888 - $47,000 and commensurate with experience Hours per week 40 Review Date April 24, 2025 Additional Information The successful candidate will be required to have a criminal conviction check as well as a driving check with a safe driving record. About Virginia Tech Dedicated to its motto, Ut Prosim (That I May Serve), Virginia Tech pushes the boundaries of knowledge by taking a hands-on, transdisciplinary approach to preparing scholars to be leaders and problem-solvers. A comprehensive land-grant institution that enhances the quality of life in Virginia and throughout the world, Virginia Tech is an inclusive community dedicated to knowledge, discovery, and creativity. The university offers more than 280 majors to a diverse enrollment of more than 36,000 undergraduate, graduate, and professional students in eight undergraduate colleges, a school of medicine, a veterinary medicine college, Graduate School, and Honors College. The university has a significant presence across Virginia, including the Innovation Campus in Northern Virginia; the Health Sciences and Technology Campus in Roanoke; sites in Newport News and Richmond; and numerous Extension offices and research centers. A leading global research institution, Virginia Tech conducts more than $500 million in research annually. Virginia Tech endorses and encourages participation in professional development opportunities and university shared governance. These valuable contributions to university shared governance provide important representation and perspective, along with opportunities for unique and impactful professional development. Virginia Tech does not discriminate against employees, students, or applicants on the basis of age, color, disability, sex (including pregnancy), gender, gender identity, gender expression, genetic information, ethnicity or national origin, political affiliation, race, religion, sexual orientation, or military status, or otherwise discriminate against employees or applicants who inquire about, discuss, or disclose their compensation or the compensation of other employees or applicants, or on any other basis protected by law. If you are an individual with a disability and desire an accommodation, please contact Kate D'Intino at *************** during regular business hours at least 10 business days prior to the event. About Student Affairs: Student Affairs at Virginia Tech fosters a community where each student creates a customized experience to meet their goals. Building on our motto of Ut Prosim (that I may serve), Virginia Tech is dedicated to serving in the spirit of community, diversity, and excellence. We seek candidates who adopt and practice our Principles of Community, which are fundamental to our ongoing efforts to increase access and inclusion and to create a community that nurtures learning and growth. We are actively seeking people to join our community and help us prepare leaders for the world. Our people in Student Affairs are committed to student well-being and assuring that all students Experience VT by demonstrating, supporting, and operationalizing our Aspirations for Student Learning. If you are someone dedicated to ensuring student success, then we want you to consider being a part of our team! About Dining Services: Virginia Tech has built a reputation for outstanding dining. Our dining program stays at the leading edge of national trends. Customers report high overall satisfaction and appreciate the variety of dining options available on campus. Recent customer comments such as "I brag about our food service to my friends and family" illustrate that the Virginia Tech students share our pride in the dining program. * Dining Services serves approximately 7.5 million meals per year. * Total on-campus sales of $71.2 million annually * Current national brand annual gross sales of over $9.5 million * Largest single employer on campus, employing over 2,200 people. * Approximately 19,000 dining plan holders with debit-style plans that can be used in any of the dining centers.

Landscapes Golf Management and Lexington Golf & Country Club are currently seeking Line Cooks to join our team. As a Line Cook, you will be responsible for preparing high-quality dishes that meet the standards of our members and satisfy their taste buds. Nestled in the serene Blue Ridge Mountains of Central Virginia, The Lexington Golf & Country Club unveils its meticulously groomed and strategically laid-out course across peaceful rolling hills. Designed by Ellis Maples and Ed Seay, our visually stunning course provides a tranquil yet challenging setting with breathtaking Blue Ridge Mountain vistas and a remarkable collection of Par 3s. To learn more about the club visit ************************************ JOB SUMMARY Assists the Executive Chef in all kitchen functions, including menu development, food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, managing employees, training in cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness. ESSENTIAL JOB FUNCTIONS The essential functions include, but are not limited to, the following: Promote, work, and act in a manner consistent with the values of LGM Ensure all LGM policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on time. Monitors and maintains compliance with health and fire regulations regarding food preparation, serving, and building maintenance. Plans, directs and participates in the preparation of food for the club under the instruction of the Executive Chef. Maintains appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas. Checks the quality of raw or cooked food products to ensure that standards are met. Checks and maintains proper food holding and refrigeration temperature control points. Checks in stock orders delivered by vendors and assists with inventory management. Instruct cooks or other workers in preparing, cooking, garnishing, or presenting food. Works with the Executive Chef to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new items. Supervises or coordinates activities of cooks or workers engaged in food preparation. Ensures that all food and products are consistently prepared and served according to the recipes, portioning, cooking, and serving standards. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Collaborates on how food should be presented and create decorative food displays. Assists in planning, budgeting, or purchasing for all the food operations. Oversees the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, proper lifting and carrying techniques, and handling hazardous materials. Collaborates with other personnel to plan and develop recipes or menus, considering factors such as seasonal ingredients availability or the likely number of guests. Demonstrates new cooking techniques or equipment to staff. Ensures that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. May meet with guests to discuss menus for special occasions like weddings, parties, or banquets. May assist with the preparation of required paperwork, including forms, reports, and schedules, in an organized and timely manner. May be required to direct the set-up and/or takedown of course events and complete necessary reports for the event. Maintains the confidentiality of LGM, employee, and member/guest information. Demonstrates a commitment to the work and success of the club and the Company by being service- and solution-oriented, having positive interactions with all club staff and members/guests, and meeting established quality, service and safety expectations. Attends and actively participates in regularly scheduled staff meetings. Performs additional assignments per the direction of LGM managers. Requirements KNOWLEDGE, SKILLS AND ABILITIES The requirements below represent the required knowledge, skills, and/or abilities. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions. Working knowledge in Food and Beverage operations, specifically in financial controls, staff management, and facilities and equipment management. Understanding safe food handling procedures and processes and responsible alcohol service. Able to direct and maintain a safe and secure environment and operation. Proven culinary knowledge and techniques. Ability to negotiate, organize, delegate and prioritize work under pressure. Proficient with MS Word, Excel, Outlook, and POS systems. Excellent written and verbal communication skills. EDUCATION AND EXPERIENCE Associate's degree in culinary arts preferred. One year of experience as a chef. Certified Food Protection Manager (ServSafe Manager Certification). PHYSICAL REQUIREMENTS Seeing and hearing: read documents, computer screens, answer phones, communicate in person 75-100% Standing and walking 50-100% Lift up to 25 Pounds 50-75% Climbing, stooping, squatting, and kneeling 0-25% Dexterity: utilizing phone, typing, and writing 0-50% Lift more than 25 pounds 0-24% Note: The statements herein describe the general nature and level of work employees assigned to this classification perform. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. This job description may be changed or updated at any time without notice.

Chef de Cuisine Department: Chefs Purpose: To consistently provide a flawless dining experience with exceptional food, exquisite presentations and superlative service. Primary Responsibilities: • To provide our guests with an outstanding and exquisite food experience • To provide leadership and direction in the production of all food items in Banquets or assigned areas. • To assign or delegate work as appropriate to ensure that food production is performed to the benchmarked superior standards in accordance with all recipes and methods. • To oversee the production of all food and to coordinate the execution of all food • Benchmark ever increasing standards of food and food production in Banquets. • The development of seasonal dishes and seasonal menus and the implementation of all processes and procedures to ensure consistency (i.e. recipe development, photographs, production lists, ordering specifications, yield data, etc.) • To take all necessary steps to provide our guest with a Greenbrier experience Secondary Responsibilities: • The organization, sanitation, care and maintenance of all kitchen equipment (cooking equipment, storage, refrigeration, small wares, work surfaces, floors, shelving, etc) in areas of responsibility • The development, supervision and implementation of safe, sanitary, and efficient work habits of all line personnel • The development of positive work environment and team spirit • The development and nurturing of the Apprenticeship program, as well as all collateral events, meetings, and practices geared toward their training and preparation toward graduation. • Direct the Banquet Sous Chef to assist in all production, organization and execution of service, food quality, administrative, and daily responsibilities of running the Restaurant. • Analyze Issues & Make Decisions o Gathers relevant information and facts to analyze issues. o Arrives at sound conclusions based upon analysis. o Makes timely, fact-based, and accurate decisions. o Includes others in problem solving efforts when needed. o Evaluates pros and cons of a decision and uses these to make decisions to improve business performance o Makes decisions and sets priorities on the basis of a solid problem solving model • Support Needed Change o Demonstrates openness to new ideas o Identifies new and better ways of doing things o Challenges status quo appropriately o Proactively supports and encourages needed change in the organization. o Uses passion for improvement to push self and learn to do better. o Drives organization to new levels of achievement o Anticipates the cultural or environment challenges that will likely be encountered • Engage Others o Treats others with respect o Is accepting of others of all backgrounds o Listens to others input, and values diverse perspectives o Acknowledges others' efforts o Gives effective feedback and helps others succeed. • Contribute to Teamwork o Looks for ways to collaborate and involve others with interest in an issue o Discourages “we” versus “they” thinking o Prioritizes team success over individual gain o Builds relationships with key individuals and groups o Coaches and guides others in work tasks and overall work place safety • Improve Customer Service Quality and Processes o Works to improve customer service o Seeks to ensure that processes are aligned with customer needs as role allows in effort to improve customer service o Identifies, implements, and/or influences ways to improve processes that directly or indirectly impact customer o Anticipates and prevents problems o Anticipates guests needs and proactively develops strategies, products and services to meet those needs o Uses creative innovative measures to exceed guest expectation o Adds value by identifying ways to improve efficiency and effectiveness and to save expenses through process improvement • Drive for Results o Demonstrates a sense of urgency to accomplish goals o Delivers on commitments o Drives for results in a way consistent with core values o Plans and executes work effectively and efficiently o Sets high standards which are reflected in all aspects of his or her own professional behavior and expects consistent high performance from others. o Gets results the right way o Develops action plans to achieve goals • Demonstrate Personal Leadership o Consistently behaves in accordance with company values and ethical principles o Shows consistency between words and actions o Demonstrates openness to feedback and willingness to grow and learn o Is confident and maintains composure even in stressful situations o Constructively confronts others openly and directly about performance o Sets the tone in a positive and progressive manner • Demonstrate Technical Skills o Maintains and updates own technical knowledge and skills as determined important to the team o Shares skills and knowledge with others as needed to perform for and add value to the team or organization. o Continually strives for improvement through situational experience and solicitation of feedback o Can handle advanced and unusual tasks Normal Working Hours: • Shifts as required (evenings and/or days) Past Work Experience Requirements: • Minimum 5 years experience in food production in a high-volume operation such as The Greenbrier or similar location • Experience in a broad range of different dining operations and independent restaurants Educational Requirements: • High School Diploma or G.E.D. or • AOS or AS Degree in Culinary Arts plus 3 years experience in food production in a high-volume operation such as The Greenbrier or similar location • Computer Literate (basic understanding of excel and word programs) Technical Requirements: • West Virginia Food Handler's Permit • Ability to work quickly and efficiently in a fast paced environment • Excellent Work Ethic • Good Time Management and Organizational Skills • Must be able to lead a highly motivated team • Must be able to read and follow menus and recipes • Have an eye for product control and quality of food • To train team to know what a good product is and how to be consistent • Proficient in all aspects of the pastry culinary arts and have a thorough knowledge of recipe and method for all restaurants and banquets • Must be innovative and creative Required Supervision: • Very little supervision provided • Ability to complete tasks unsupervised • Ability to take initiative and ownership to provide the best service for our guests Other Requirements: • Positive attitude • Responsibility for food and labor costs in area and the drive to control these costs • Ability to develop relation with co-workers • Ability to demonstrate tasks to co-workers • Ability to teach those under you by passing on your knowledge to co-workers and showing them how to be organized and work efficiently • Team Player • Take direction and feedback well • Self starter • Production/Quality oriented • Good time management skills The selected candidate must be able to uphold the Greenbrier's Vision as well as demonstrate the 12 Greenbrier values of safety, honesty, excellence, respect, empowerment, pride, teamwork, loyalty, commitment, cleanliness, responsibility and fairness. *Requirements are subject to change

The West Virginia School of Osteopathic Medicine (WVSOM) seeks a skilled chef to assist with the production and presentation of food served at banquets and special events for WVSOM as needed. Functions that the Temporary Chef will assist with range from small catering events to large campus-wide functions (i.e. Graduation, Alumni Weekend, White Coat Ceremony, etc.). This position is a temporary position with a pay of $25 per hour, up to 37.5 hours per week as needed; no benefits. This position will report to the Director of Food and Beverage. Review of applications will begin immediately and candidates are subject to employment and credential verification, reference and background checks. All applications are confidential. Duties and Responsibilities Duties and Responsibilities * This position requires the preparation of food and serve customers for events as needed; * Determine proper food preparation through smelling, tasting, and piercing, adjusting as needed; * Ensure proper food handling and storage; review menus and catering worksheets prior to events for variety and quantity as needed; * Communicate food quality issues, food shortages or necessary substitutions to the Director or Assistant Director as needed; * Perform other duties as assigned. Percentage 100 Education/Knowledge Minimum Education High School or GED Required Licenses/Certification Associate Degree in Culinary Arts or related preferred, but not required. WV Food Handler's Permit Skills Required * Strong interpersonal skills with the ability to maintain a professional demeanor in any communication capacity (written or verbal), along with excellent communication skills; * Intermediate to advanced knife handling skills. * Advanced culinary skills. * Ability to perform basic mathematical calculations. * Knowledge of kitchen production techniques. * Ability to use commercial kitchen equipment. * Ability to lift up to 50lbs. * Ability to plan, organize and set priorities. * Ability to present a professional positive appearance and attitude at all times. Required Experience Type of experience Needed Recent and Related Experience in a high-volume dining environment (preferably fine dining) Amount of Experience Needed (Months/Years) Over 3 years, up to 4 years Type of experience Needed Customer Service Experience Amount of Experience Needed (Months/Years) Over 3 years, up to 4 years

The Water's Edge Country Club is seeking a Sous Chef to join our team. The Sous Chef will work alongside the Executive Chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Full-time positions offer outstanding benefits including medical, dental, vision, life, 401(k), paid time off, and a daily complimentary staff meal. The Water's Edge Country Club is a McConnell Golf Property. To learn more about the club, please visit our website at ****************************** To learn more about McConnell Golf, please visit ********************** Responsibilities Responsibilities: • Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by club's standard recipes. • Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production. • Conducts daily raw cost tracking counts to ensure that all items are accounted for. • Codes all invoices to the proper account and sends signed copies to Accounting for payment. • Assumes complete charge of the kitchen in the absence of the Executive Chef. • Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities. • Consistently maintains standards of quality, cost, presentation and flavor of foods. • Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. • Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment. • Prepares reports, arranges employee schedules and costs menus and performs other administrative duties as assigned by the Executive Chef. • Personally works in any station as assigned by the Executive Chef. • Helps plan energy conservation procedures in the kitchen. • Assists Executive Chef with the administration of kitchen personnel benefits (vacation, holidays, etc.). • Consults with dining service personnel during daily line-ups. • Assists in maintaining security of kitchen, including equipment and food and supply inventories. • Assists in food procurement, delivery, storage and issuing of food items. • Expedites food orders during peak service hours. • Supervises, trains and evaluates kitchen personnel. • Coordinates buffet presentations. • Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met. • Reports all member and guest complaints to the chef and assists in resolving complaints. • Monitors kitchen employees' time records to ensure compliance with posted schedules. • Submits ideas for future goals, operational improvements and personnel management to Executive Chef. • Understands and consistently follows proper sanitation practices including those for personal hygiene. • Attends staff meetings. • Performs other appropriate tasks assigned by the Executive Chef. Qualifications Job Knowledge, Core Competencies and Expectations • Must be familiar with and have worked with all standard kitchen equipment. • Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards. • Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club. • Ability to effectively supervise all kitchen food production employees in absence of Executive Chef. • Knowledge of and ability to perform required role during emergency situations. Licenses and Special Requirements • Food safety certification. • Certification from American Culinary Federation or other hospitality association. Physical Demands and Work Environment • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. • Push, pull or lift up to 50 pounds. • Continuous repetitive motions. • Work in hot, humid and noisy environment. Salary Range Starting from USD $48,000.00/Yr.

About Us Kendal at Lexington is a CARF-accredited, not-for-profit Life Plan Retirement Community located in the heart of the scenic Shenandoah Valley. Our 84-acre campus, just one mile from Main Street in Lexington, Virginia, offers breathtaking views of the Blue Ridge Mountains and a welcoming, community-focused environment. Rooted in Quaker values, we celebrate lifelong learning and foster an atmosphere of engagement and connection for our residents and staff alike. Position Summary Kendal at Lexington is seeking a talented and passionate Sous Chef to join our culinary team. As the Sous Chef, you will assist the Executive Chef in overseeing the kitchen operations, ensuring high-quality food preparation, and maintaining a safe and sanitary work environment. This role requires leadership, creativity, and a commitment to providing an exceptional dining experience for our residents. Job Type: Full-Time Key Responsibilities: Assist the Executive Chef in planning and directing food preparation. Supervise kitchen staff and ensure efficiency in food production and service. Ensure all meals are prepared and presented according to quality and nutritional standards. Monitor inventory, order supplies, and manage kitchen expenses within budget. Maintain compliance with health and safety regulations, including proper food handling and sanitation procedures. Train and mentor kitchen staff to maintain a high level of performance. Develop and test new menu items based on resident preferences and dietary requirements. Collaborate with other departments to coordinate special events and catering needs. Qualifications: Proven experience as a Sous Chef or in a similar culinary leadership role. Culinary degree or relevant certification preferred. Servsafe certified Strong knowledge of food safety, sanitation, and kitchen management. Ability to work effectively in a fast-paced, team-oriented environment. Excellent leadership, communication, and organizational skills. Passion for creating high-quality meals and enhancing the dining experience. Flexibility to work evenings, weekends, and holidays as needed. Benefits: Health, dental, and vision insurance Accrued paid time off, paid holidays, and floating holidays Opportunities for professional growth and development Free Use of Our Fitness Center and Indoor Pool Kendal at Lexington is an equal-opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

TerraBella Senior Living is the proud operator of more than 30 plus, amenity-, care- and lifestyle-focused communities located throughout the Carolinas, Virginia, Kentucky, Georgia, and Tennessee. TerraBella communities together account for more than 2200 units and span a full spectrum of senior living and care options, including Active Independent Living, Assisted Living, Memory Care, and available, short-term Respite Care. TerraBella Senior Living is looking for a Cook to join our community The Park Oak Grove. This cook position is for the PM shift which is 11:00am - Close. Responsibilities: Prepare hot and cold menu items which requires working on the grill, sauté station, salad-bar and on the service line; Ensure the proper preparation, portioning and serving of foods as indicated on the menu cycle and the standardized recipes; Taste and prepare food to determine quality and palatability. Qualifications: Previous experience in Senior Living preferred Experience with production methods, portion control and food handling safety required. Great organizational skills a must Strong communication skills Attention to detail and presentation of food product is required. Must be able to work weekends. Benefits: In addition to a rewarding career and competitive salary, TerraBella offers a comprehensive benefits package. Eligible team members are offered a comprehensive benefits package including medical, dental, vision, life and disability insurances, paid time off, and paid holidays. Team members are eligible to participate in our outstanding 401(k) plan with company match our Employee Assistance Program and accident insurance policies. Thank you for your interest in TerraBella Senior Living careers. If you have any questions about the position you are applying for, please contact the community directly. EOE D/V JOB CODE: 1002558

We are looking for high energy team members who are passionate about preparing and delivering high quality food in a fun and positive team-oriented environment. Please visit *************************** for full job description details. Benefits include: ● Get Paid WEEKLY! ● 401(k) plan with monthly match! ● Tuition Reimbursement! ● Medical, Dental & Vision Insurance! ● Flexible Schedule! ● Meal & Catering Discount! ● Employee Purchase Program! ● Referral Bonus Program! ● Career Development Opportunities! Please Note: Minimum Age Requirement 18 for the following positions: Cook Server Bartender Server Assistant Host To-Go Specialist Dishwasher Garden Bar

The West Virginia School of Osteopathic Medicine ( WVSOM ) seeks a skilled Banquet Chef to assist with the production and presentation of food served at banquets and special events for WVSOM as needed. Functions that the Banquet Chef will assist with range from small catering events to large campus-wide functions (i.e. Graduation, Alumni Weekend, White Coat Ceremony, etc.). This position is a temporary position with a pay of $25 per hour, up to 37.5 hours per week as needed; no benefits. This position will report to the Director of Food and Beverage. Review of applications will begin immediately and candidates are subject to employment and credential verification, reference and background checks. All applications are confidential. Duties And Responsibilities This position requires the preparation of food and serve customers for events as needed; Determine proper food preparation through smelling, tasting, and piercing making adjustments as needed; Ensure proper food handling and storage; review menus and catering worksheets prior to events for variety and quantity as needed; Communicate food quality issues, food shortages or necessary substitutions to the Director or Assistant Director as needed; Perform other duties as assigned.

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Practical Chef Test required. #FS-500 Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

Responsive recruiter Our franchise organization, BOTH Inc Golden Corral, is currently seeking energetic, friendly GRILL COOKS, FRY COOKS, HOT COOKS, DISPLAY COOKS to join our team! Part-time and full-time positions PM shifts FREE all you can eat buffet meal every shift Performance raises Advancement opportunities No experience - no problem - we will train Our Cooks (Hot Cook, Grill Cook, Fry Cook, Display Cook) are responsible for the quality, quantity, tastiness, and freshness of all Hot Choice Buffet products. The Cook pays special attention to speed, cleanliness, organization, and product specifications.Food Production: Prepares all hot buffet products according to Golden Corral recipes and procedures. Using the oven, steamer, roaster, smoker, grill, and fryer, the Cook prepares all items according to Golden Corral standards to ensure quality. Ensures that every product is always fresh and hot. If the Buffet Attendant is unavailable, the Cook restocks the items at the Display Cooking Station. Complete use and following of the buffet production system to insure quality and shelf life compliance. Operational Excellence: Maintains the correct temperature of all products during cooking, holding and serving. Uses the appropriate production guide to maintain an inventory of all hot cook products. Conducts opening and closing administrative procedures. Properly maintains equipment according to the Equipment Maintenance manual. Restocks and rotates food products by using the first-in, first-out method (FIFO). Takes inventory of products and checks build-to with the Manager at the beginning and end of each shift. Cleanliness: Ensures that that cooking areas and all small wares are clean and checks dishes for cleanliness before using them. Performs duty roster and ensures cleanliness, service, and quality standards are met. . Follows local health department laws. Keeps all cooking equipment, utensils and equipment clean and operational to ensure product quality and sanitation. Guest Service: Ensures that cooked foods are always hot and fresh for the guests. Knows and follows position responsibilities as they relate to just-in-time delivery. Is friendly and courteous to guests and assists them with the products. Maintains professional communication at all times. Position requires standing and walking 3 to 4 hours without a rest break. Regular, moderate-to-heavy (20-50 lbs.) lifting and carrying; bending and reaching is required. Work environment requires the use of tools such as tongs and spatulas and a forceful grip is required for the use of these tools. Work setting is within the restaurant with employee exposed to temperature extremes. Thank you for your interest in Golden Corral. Upon completion of your online application, you may be directed to complete an additional online questionnaire that is specific to the position in which you are applying. The job opening listed on this page has been posted by an independent franchisee of Golden Corral Corporation. Golden Corral Corporation does not hire or employ any individuals at this franchise location. The franchisee will make all decisions with respect to applications for the position listed on this page. The name of the franchisee appears in this job posting. All questions concerning this job opportunity should be directed to the franchisee. Compensation: $15.00 per hour We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchisee, and not to Golden Corral Corporate.

Magnolia Green Golf Club in is excited to announce the exceptional career opportunity of Sous Chef. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service. Key Responsibilities of the Sous Chef: Oversees and manages food preparation for a specific area of the kitchen. Supervises and ensures production of consistently high quality food. Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets. Ensures that all recipes are followed and prepared on a consistent basis. Monitors and checks the maintenance of all kitchen equipment daily. Maintains and directs a quality sanitation program. Maintains and implements daily food prep lists. Assists Executive Chef with the ordering of all food products. Assigns duties to associates for efficient operation of the kitchen. Maintains and evaluates existing food concepts. Assists in the development of new food concepts. Assists in the achievement of budgetary objectives for the Food and Beverage Department. Processes requisitions for supplies quickly and accurately. Trains and supervises associates in the proper preparation of menu items and operation of equipment. Assists in developing ongoing training programs. Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations. Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems. Assists in the management of department members that may include, but is not limited to: Cooks, Stewards. Incorporates safe work practices in job performance. Minimum Qualifications for the Sous Chef: Associate's degree (AA); or two to three years of related experience and/or training. Other Qualifications: Food Safety and Sanitation Training Regular and reliable attendance Nights, weekends and holidays

Woodberry Forest School, located in Madison, VA, is an exceptional private boarding school community for high school boys in grades nine through twelve. It is one of the top boarding schools in the United States and one of the only all-boys, all-boarding schools in the country. Woodberry's 1,200-acre campus is the largest for boarding schools in Virginia, and one of the largest private school campuses in the country. Woodberry offers generous benefits and a gracious holiday schedule. We pride ourselves on being a community and having a family atmosphere. Each person is a part of a team as we strive to make the boys experience a memorable one. The Cook is responsible for food preparation and cooking of meals for students and staff in a timely manner. The cook will work 11:00-8:00pm and have off every other weekend. Job Duties and Responsibilities: Sets up workstations with all needed ingredients and cooking equipment. Provides guidance and training to Food Services workers. Prepares ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.) Cooks food in ovens, stoves, grills and other kitchen utensils. Check's food while cooking to stir or turn. Ensures great presentation by dressing dishes before they are served. Keeps a sanitized and orderly environment in the kitchen. Ensures all food and other items are stored properly. Check's the quality of ingredients. Tracks food supplies and places orders, as needed. Other duties as assigned. Experience, Knowledge and Skill Requirements: At least 5 years of experience in cooking areas preferred Familiarity with all professional kitchen equipment, including cutting tools and cookware Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.) Ability to follow all sanitation procedures Good reading and math skills Understanding of food safety practices Good physical condition High school diploma or GED required Serv safe certified or certified within a year after hire WOODBERRY FOREST IS AN EQUAL EMPLOYMENT OPPORTUNITY EMPLOYER

Seasonal (Seasonal) Summer 2025! Work, Play, Get Paid, and Enjoy the Perks! Pay: 15-17 based on experience and education Schedule: May require working early mornings, evenings, weekends, and holidays Employee Perks: Housing: Affordable on-mountain employee housing available for rent. Free skiing and snowboarding privileges at Alterra resorts + Discounts on Ikon Passes! Medical Benefits - Minimal Essentials Coverage while employed 401k plan available to any employee over the age of 18 Discounted Friends and Family Lift Ticket Vouchers 30% off Snowshoe food & beverage locations (excludes alcohol), 30% off soft goods like clothes, 15% off hard goods like skis at Snowshoe owned retail locations. Pro Deals from some of the industry's top brands such as North Face, Darn Tough, and many many more! Why Work with Us? Whether you're passionate about cooking or looking to elevate your skills, we have opportunities for Line Cooks of all experience levels. With a diverse range of dining outlets-from high-volume, fast-paced spots to upscale, full-service restaurants-we have the perfect environment to match your interests and skills. Adventure Awaits: Explore the stunning Snowshoe Mountain and enjoy all the outdoor activities it has to offer while you work. Make Connections: Meet guests and employees from across the country and around the world and provide them with exceptional hospitality that makes Snowshoe their home away from home. Job Responsibilities: Stock inventory and set up kitchen stations will all necessary supplies Pre-preparing food for service (i.e., chopping, cutting, mixing, or prepping sauces) Cook menu items in collaboration with the rest of the kitchen team Ensure workstation and kitchen are kept clean Ensure menu items come out equally in high quality and timely fashion Practice nutrition and sanitation requirements by proper food handling and storage Precisely and consistently deliver on guest food orders by following recipes and instructions Prepare plate menu items, as ordered, per specifications on hot food production line with strict attention to detail, speed, and accuracy Safely prepare food by using knives, ovens, grills, warming trays and other restaurant cooking instruments Prepare and stock ingredients for other meals, set up as per posted instructions, prepare recipe per standardized recipes and production sheets Other tasks as assigned by Executive/Sous Chef or Kitchen Manager Education: High School Diploma or GED Culinary degree for Line Cook III Preferred Experience: Basic written and verbal communication skills 0-3 years of culinary experience (required experience depends on placement into Line Cook I or II) 3+ years of resort culinary experience for Line Cook III All Information above is subject to change at any time. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. Snowshoe is an equal opportunity employer.

We are looking for a talented Chef de Cuisine to join our culinary arts team and lead the day-to-day operations of the catering and retail space. As the Chef de Cuisine, you will be responsible for menu planning, overseeing staff, and ensuring all catering and retail operations are completed with the highest quality. Job Responsibilities: Plan menus for catering, retail services, special events, food truck and themed promotions Manage the catering and retail teams to ensure quality and customer satisfaction Supervise and train kitchen staff in food preparation, menu selections, proper methods of service, and food safety Develop creative and attractive presentations for food items Ensure all kitchen equipment is properly sanitized and maintained Desired Qualifications: 3+ years of experience in professional kitchen management Bachelor's degree in Culinary Arts or similar field ServSafe certified Food Safety Manager Must be detail-oriented and organized Ability to simultaneously manage multiple tasks Nice-to-Haves: Experience in menu development and presentation Ability to create unique presentations for catering services Strong problem-solving skills Excellent interpersonal communication skills Ability to work within a budget This is a salaried 12-month position with full college benefits. Uniforms and non-slip safety shoe allowance provided, along with a free meal on scheduled work days. Generous paid holidays, vacation, sick/personal time, comprehensive insurance (medical, dental, vision, etc.) and retirement plans, flexible spending account, tuition remission, life insurance, and short and long term disability insurance. In addition, you are able to use campus facilities such as the fitness center and library, receive a discount at the campus store, have free admissions to campus athletics, programs and more. About Roanoke College Roanoke College is a place where every student who works hard has the opportunity to succeed. We champion potential, providing essential learning and leadership through innovative academic programs and transformative educational experiences, giving students the mettle, mindset, and empathy to pursue lives of purpose, build meaningful careers, and meet society's most pressing needs. Located in scenic Salem, Virginia, Roanoke College is an intimate, welcoming community that has served the local region and beyond for nearly 200 years. Now, we're building on momentum and offering a Roanoke experience for today's students and a legacy that belongs to every Maroon. Roanoke College grants equal opportunity to all qualified persons without regard to age, race, color, ethnicity, national origin, sex, pregnancy, sexual orientation, religion, genetic information, disability, veteran status, or any other class protected by law. Unless otherwise provided in an express written contract, employment at the College is at will.