Chef Jobs in Virginia

Pastry Chef - Salary $80,000 - $90,000 - Washington, Virginia Our client, a renowned luxury inn, offers a world-class dining experience and charming accommodations in a picturesque setting. Known for its exceptional service and innovative culinary creations, the inn provides guests with an unforgettable experience that blends elegance and comfort. They are seeking a talented pastry chef to lead their pastry department, responsible for creating innovative and exquisite desserts that complement the inn's fine dining experience. Requirements: 2+ years of professional cooking experience, preferably at a Michelin level Expert in all fundamental baking and pastry techniques Proven management and leadership experience in a fine dining setting Ability to lead and train staff throughout the department Bilingual in Spanish is a plus! Company Benefits: Comprehensive benefits package 401K Career development and growth opportunities Being part of an award-winning team If you are keen to discuss the details further, please apply today or send your cv to Declan at COREcruitment dot com

Immediate opportunity for an experienced Sous Chef looking to lead a talented team in our restaurant Marigold by Jean-Georges at Keswick Hall and Club. History and spectacular landscapes come together, at the foot of the Blue Ridge Mountains. Celebrated landmarks, including Thomas Jefferson's Monticello and the University of Virginia, are clustered here among swathes of the East Coast's most beautiful scenery. The region is also home to over 25 wineries, breweries and cideries. This is the setting for Keswick Hall, an impressive 80-room luxury boutique hotel nestled on 600 acres which recently re-opened in 2021 after renovations. Home to the prestigious Keswick Golf Club, Marigold Restaurant, by Jean-Georges, a new luxury spa and sports and aquatics center. Competitive compensation based on experience. In addition, we offer a robust benefits package including health, dental, vision, life and disability; a competitive PTO offering, as well as 401(k). The Sous Chef works with management in supervising the kitchen in the flawless execution of all meals prepared for guests ensuring only the highest quality product and consistency is produced. Responsibilities Duties include but are not limited to: Demonstrate extensive knowledge of all food stations throughout the kitchen. Oversee proper training of staff. Ensure maintenance/sanitation of the kitchen, related areas and equipment to ensure a healthy, safe work environment. Communicate with the Chef to discuss daily production, ordering and culinary operations. Check food products daily for quality and freshness. Monitor correct preparation of all food products. Monitor all refrigeration and dry storage for proper handling a rotation. Monitor incoming food product to ensure quality, freshness and integrity. Assist in working all stations as needed to maintain smooth operation. Work with chef in management of fiscal responsibility. Work with the culinary team and Chef de Cuisine in menu development. Assist other departments as business volumes and staff levels demand. Resolve food quality concerns immediately. Make chef/manager aware of guest's comments and complaints. Perform other duties as assigned. Qualifications Minimum of a Culinary/Pastry/Apprenticeship certificate (or equivalent) and 2 years' culinary supervisory experience in a fine dining/resort establishment. However, a combination of experience and/or education will be taken into consideration. Extensive knowledge of meats and fish including butcher, saucier, a strong line cook and ability to develop new menu items. Working knowledge is attained through education and work experience prior to current position. Must have a positive, self-motivated and professional attitude. Pleasant nature and ability to multitask. Must be able to work all food stations. Excellent communication skills, both written and oral. Ability to work flexible shifts. ServSafe Certification required. Certified in CPR, First Aid, and AED. Be able to kneel, bend, and stand for extended periods. Able to lift 50 pounds. Work in a hot and steamy environment. Must be able to withstand temperature up to 105 degrees. At this time, Keswick will not sponsor a new applicant for employment authorization for this position.

Great American Restaurants has an award-winning collection of 14 restaurants, 3 artisan bakeries and a BBQ spot in Northern Virginia and Maryland offering fantastic cuisine and plenty of fun. We have been named a Top Workplace by The Washington Post, consistently ranking in the top employers in the area for more than 10 years. The dedication of our people is what sets our company apart, offering the best hospitality to our guests and each other every day. Sous Chefs/Kitchen Managers are responsible for ensuring outstanding food quality and recipe adherence through the management of our passionate line cooks, prep cooks, and dishwashers, and Kitchen Supervisors. Benefits: · Competitive base salary · Quarterly bonuses earned through achieving results in hospitality and operations · 3 weeks Paid Time Off (PTO) plus 2 four-day work weeks per year · Enjoy Thanksgiving and Christmas off · Medical, Vision, and Dental Insurance · 401(K) with generous employer match · Dining Card · Gym & Educational Reimbursement · Intense training program and ongoing professional development experiences · Incentive trips earned through performance Desired Skills and Experience: · 2-5 years working in casual, high volume restaurants · Strong understanding of restaurant operations · Ability to lead a team · Hospitality or Culinary degree preferred

$14.00/hour Joining our Food & Beverage Team as a Line Cook means providing a positive dining expierence to our guests while maintaining safe and sanitary food practices. Working at Kings Dominion, you will have access to these amazing perks: PAID Training! FREE Uniforms! FREE Admission to Kings Dominion and other Six Flags Parks! FREE Tickets for family and friends! Discounts of Food and Merchandise! Work with people from all over the world! Employee-only RIDE nights, GAME nights, and FREE FOOD events! Referral bonuses - work with your friends! Responsibilities: As a seaonal Line Cook you will: Keep work area clean, sanitary, and orderly including the preparation area, serving lines and all equipment. Ensure product temperature controls are met and maintained for quality and safety. Fulfill orders in compliance with proper food portions and speedy service. Demonstrate proficiency in operational tasks, service/production flow, equipment cleaning and usage, and menu items in the location. Qualifications: You! Individuals with a passion and excitement about Kings Dominion! People who love helping others and will support the needs of our guests and associates. Ability to work and interact with people from diverse backgrounds. Good judgement and commitment to safety. Availability to include some weekdays, weekends, evenings, and holidays. Ability to complete and pass require Food and Beverage training.

Join Our Team as a Line Cook at Salisbury Country Club! Salisbury Country Club is a renowned and vibrant destination where culinary excellence meets a welcoming community. We pride ourselves on delivering exceptional dining experiences, and we're looking for a passionate Line Cook to join our team and contribute to our legacy of excellence. Why Work With Us? • Competitive Pay & Benefits: We value your hard work with a comprehensive salary and benefits package. • Career Growth Opportunities: Learn, grow, and thrive in a supportive environment with room for professional development. • Dynamic Team Atmosphere: Collaborate with talented professionals in a fast-paced, rewarding workplace. • Diversity & Inclusion: We are proud to be an equal-opportunity employer, fostering a workplace where everyone feels valued. What You'll Do: As a Line Cook, you'll be a crucial part of our culinary team, responsible for crafting delicious dishes that delight our members. You'll: • Masterfully prepare and cook food items following our recipes and quality standards. • Assist with ingredient prep and maintain a clean, organized workspace. • Work across all stations, including Grill, Sauté, Appetizers, and Cold Side. • Ensure dishes are visually appealing, cooked to perfection, and served promptly. • Collaborate closely with other kitchen staff to maintain smooth operations. • Uphold food safety and sanitation standards at all times. What We're Looking For: If you're passionate about cooking and ready to bring your skills to a top-tier culinary team, we want to hear from you! Our ideal candidate will have: • A high school diploma or equivalent. • Previous experience as a Line Cook or in a similar role. • Strong knowledge of cooking techniques, kitchen equipment, and food safety standards. • Excellent teamwork and communication skills. • The ability to thrive in a fast-paced environment while maintaining attention to detail. Ready to Take Your Culinary Career to the Next Level? Join Salisbury Country Club and be part of a team that values excellence, creativity, and camaraderie. Together, let's create unforgettable dining experiences! Apply Today to embark on an exciting culinary journey with us. We can't wait to welcome you to the Salisbury family! Compensation details: 15-19 PIc4646cb061c8-25***********2

We're looking for a creative and masterful Executive Chef for our luxury senior living residence. As the Executive Chef at The Mather, you'll direct the overall culinary program for multiple restaurants, catering, and lounge venues in a luxury Life Plan community. As the Executive Chef, will guide the team to consistently prepare and deliver memorable restaurant and catering experiences to our residents, family members, guests, and staff. ESSENTIAL FUNCTIONS Develops menus and restaurant concepts for a la carte and healthcare restaurants, resident and internal catering, special events, and holidays. Menus will draw inspiration from around the globe highlighting different cuisines, preparations, and ingredients with the goal of providing ever-changing options for our residents regardless of which venue they choose to dine in. Partners with pastry chef to develop desserts, breads, and pastries, displays, presentation standards, variety, and preparation appropriate for each venue and event. Establishes, evaluates, and supports a 100% scratch approach to all food Develops, evaluates, and implements an “a la minute” preparation standard for all a la carte menu Directs and monitors food production to ensure high quality and variety meal preparation and presentation while minimizing food waste and ensures consistency to meet or exceed brand and regulatory standards. Ensures adherence to safe food handling, proper personal hygiene, sanitation procedures, according to HACCP Ensures compliance with all Health Dept., CMS and Ecosure sanitation and physical safety requirements. Guides all food purchasing through multiple sources with a strong focus on supporting local producers and vendors while balancing the best quality and competitive pricing consistent with brand standards. Maintains electronic recipe database and inventory platform with current recipes, recipe cost and nutritional Provides mentorship and hands-on training to culinary team members through use of online ProChef training series via the LobsterInk, 360 Training and Relias. Studies current industry trends and seeks ways to incorporate these into menus, presentation, and preparation of meals. Maintains a positive relationship with residents and addresses concerns in a timely, professional Ensures team member schedules match volume demands and are consistent with Mather Responsible for timely and accurate documentation requirements including performance reviews, training logs, scheduling, invoice transmittals, recipes, cost data, nutritional analysis, physical inventory time, temperature, and chemical logs. Monitors daily and weekly cleaning assignments and ensures proper use and cleaning of equipment and In conjunction with Building Services and Director of Restaurants, prepares yearly capital equipment Meets all budget requirements, reviews financial performance monthly and provides commentary regarding variances to the Director of Restaurants and AVP, Restaurant Operations. Establishes, operationalizes, engages team members in, and sustains a Quality Assurance Process Improvement process. QUALIFICATIONS AND SKILLS Required: Culinary Arts Degree or Professional Chef Certification - CEC or CIA ProChef Ability to multi-task in a demanding environment and make independent decisions as Effective communication and leadership 7+ years progressive supervisory position in a high-quality, scratch multi-venue kitchen Ability to establish and maintain professional and positive relationships between kitchen, service staff and colleagues and influence performance and change through those relationships. Current sanitation certification and any other federal, state, local required Computer skills including MS Office, SharePoint, online training platforms, recipe, and inventory control software, scheduling systems, web-based purchasing platforms, sanitation dashboards, point of sale systems and e-mail. The salary range is a good faith estimate of the range Mather reasonably expects to pay for this position at the time of the posting. The actual hourly base wage paid to an individual will vary based on multiple factors, including but not limited to specific skills or certifications, years of experience, geographic location and market changes. The position is also eligible to participate in Mather benefit plans and Employee Appreciation Fund. Salary Pay Range $135,000 - $145,000 USD Benefits Mather offers a competitive benefits package.* Team members are eligible for: A generous paid time off (PTO) program including vacation days/personal days, sick days, and holidays. This is an “earn-as-you-go” plan that rolls over year to year, offering long- and short-term flexibility. A 401(k) program with per pay-period employer match and annual employer contribution (available to those age 21 or better) Convenient, subsidized parking (or public transportation for certain locations) Wellness Spending Account: up to $300 available annually for Wellness related expenses such as gym memberships, financial planning, etc. Benefits-eligible team members can take advantage of: Medical, dental, and vision plans Paid Parental Leave Adoption Assistance Reimbursement Tuition reimbursement for continuing education Extended illness benefits Employee wellness programs Short- and long-term disability insurance Life insurance - free to all team members *Benefits are subject to change without notice. Benefits details dependent on employment status. About The Mather: The Mather is a Life Plan Community in Tysons, Virginia, for those 62 and better that defies expectations of what senior living is supposed to be. More than a luxury residence, The Mather is in an enviable walkable, urban neighborhood, close to the Metro and all the DC area has to offer. Opened in March 2024, The Mather includes 293 independent living apartment homes, as well as assisted living, memory support, and skilled nursing, along with multiple restaurants, a fitness center, art studio, gardens and more. The Mather is located at 7929 Westpark Drive, Tysons. About Mather Based in Evanston, Illinois, Mather is a unique, non-denominational, not-for-profit organization founded in 1941. Dedicated to developing and implementing Ways to Age Well SM , we create programs, places, and residences for today's young-at-heart older adults. Mather has received a national certification as a Great Place to Work , and has been selected as a Nation's Best and Brightest in Wellness Award recipient four years in a row. Mather is an equal opportunity/affirmative action employer committed to an inclusive workforce. Candidates will receive consideration for employment without regard to race, color, religion, sex, national origin, age, disability, marital status, veteran status, sexual orientation, genetic information, or any other protected characteristic under applicable law.

A majestic all-season mountain retreat, Primland is located at the heart of the Blue Ridge Mountains on 12,000 expansive acres. Primland offers luxurious accommodations, a championship golf course, exquisite farm-to-table cuisine, a serene spa and a level of outdoor adventure that is unrivaled on the east coast. In one of the most breathtaking mountain settings, the resort boasts impressive year-round activities for the entire family, including horseback riding, fly fishing, alfresco yoga and meditation, kayaking, hiking, sporting clays, archery, stargazing in one of the largest observatories in the Eastern U.S., RTV trail riding and tennis. Job Description Primary Responsibilities Business Performance * Set periodical budget & forecast * Analyze monthly P&L and month-end reports, identify deviation from business plan goals * Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department. Operation * Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel's policies, standards and municipality requirements * Work with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing * Supervise Senior Culinary team to run their kitchens at high quality level whilst maintaining acceptable food cost * Oversee the planning and implementation of effective food promotions * Work closely with Executive Steward to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas by conducting weekly walk through * Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department * Monitor food standards in each Outlet and Banquet * Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner * Identify market needs and trends in terms of food menus for both hotel guests and the local market * Monitor and analyse menus and products of competitive restaurants and other hotels' Banquet Departments * Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them * Meet and interact with representatives of the local community and potential guests as required Team Management * Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization * Interview, select and recruit Senior Culinary team members * Identify and develop team members with potential * Conduct performance review with the team * Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business * Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service * Prepare payroll and gratuity reports * Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication Other Responsibilities * Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features * Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) * Be well versed in hotel fire & life safety/emergency procedures * Attend all briefings, meetings and trainings as assigned by management * Maintain a high standard of personal appearance and hygiene at all time. * Perform other reasonable duties assigned by the assigned by the Management of the Hotel Qualifications * Diploma from a reputable Hospitality Management / Culinary school preferred * Additional certification(s) in Food & Beverage will be an advantage * Minimum 5 years of experience in managing food production & culinary operations in a hotel gained from working in key cities / resorts destinations globally * Excellent reading, writing and oral proficiency in English language * Ability to speak other languages and basic understanding of local languages will be an advantage * Good working knowledge of MS Excel, Word, & PowerPoint * High degree of professionalism with sound human resources management and business acumen capabilities Additional Information Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. Please visit aubergeresorts.com to learn more about our Collection. Follow us on Instagram, TikTok, Linkedin, Facebook and Pinterest: @AubergeResorts and #AlwaysAuberge. Primland Ltd is an Equal Opportunity Employer, M/F/D/V. Primland Ltd provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Primland Ltd complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Titan Hospitality is seeking to hire a passionate, creative, and experienced Executive Chef to lead our kitchen staff and to resolve everyday kitchen issues swiftly and efficiently. The Executive Chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity and serves as replacement in team members' absence. You will train and coach your team to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee delivery of food supplies, prepare special dishes and supervise overall kitchen operation during dinner service. To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented and level-headed. Executive Chef Responsibilities: -Ensuring promptness, freshness and quality of dishes. -Coordinating cooks' tasks. -Implementing hygiene policies and examining equipment for cleanliness. -Designing new recipes, planning menus and selecting plate presentation. -Reviewing staffing levels to meet service, operational and financial objectives. -Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers. -Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders. -Setting and monitoring performance standards for staff. -Obtaining feedback on food and service quality, and handling customer problems and complaints. Executive Chef Requirements: -2+ years culinary education. -5+ years experience in similar position. -Advanced knowledge of food profession principles and practices. -Proficient knowledge of human resources management. -Excellent knowledge of BOH systems, ordering and inventory. -Excellent communication skills. -Ability to meet deadlines. -Available to work on call, shifts, after hours, over weekends and on public holidays.

A majestic all-season mountain retreat, Primland is located at the heart of the Blue Ridge Mountains on 12,000 expansive acres. Primland offers luxurious accommodations, a championship golf course, exquisite farm-to-table cuisine, a serene spa and a level of outdoor adventure that is unrivaled on the east coast. In one of the most breathtaking mountain settings, the resort boasts impressive year-round activities for the entire family, including horseback riding, fly fishing, alfresco yoga and meditation, kayaking, hiking, sporting clays, archery, stargazing in one of the largest observatories in the Eastern U.S., RTV trail riding and tennis. Job Description Primary Responsibilities Business Performance Set periodical budget & forecast Analyze monthly P&L and month-end reports, identify deviation from business plan goals Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department. Operation Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel's policies, standards and municipality requirements Work with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing Supervise Senior Culinary team to run their kitchens at high quality level whilst maintaining acceptable food cost Oversee the planning and implementation of effective food promotions Work closely with Executive Steward to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas by conducting weekly walk through Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department Monitor food standards in each Outlet and Banquet Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner Identify market needs and trends in terms of food menus for both hotel guests and the local market Monitor and analyse menus and products of competitive restaurants and other hotels' Banquet Departments Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them Meet and interact with representatives of the local community and potential guests as required Team Management Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization Interview, select and recruit Senior Culinary team members Identify and develop team members with potential Conduct performance review with the team Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service Prepare payroll and gratuity reports Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication Other Responsibilities Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Be well versed in hotel fire & life safety/emergency procedures Attend all briefings, meetings and trainings as assigned by management Maintain a high standard of personal appearance and hygiene at all time. Perform other reasonable duties assigned by the assigned by the Management of the Hotel Qualifications Diploma from a reputable Hospitality Management / Culinary school preferred Additional certification(s) in Food & Beverage will be an advantage Minimum 5 years of experience in managing food production & culinary operations in a hotel gained from working in key cities / resorts destinations globally Excellent reading, writing and oral proficiency in English language Ability to speak other languages and basic understanding of local languages will be an advantage Good working knowledge of MS Excel, Word, & PowerPoint High degree of professionalism with sound human resources management and business acumen capabilities Additional Information Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. Please visit aubergeresorts.com to learn more about our Collection. Follow us on Instagram, TikTok, Linkedin, Facebook and Pinterest: @AubergeResorts and #AlwaysAuberge. Primland Ltd is an Equal Opportunity Employer, M/F/D/V. Primland Ltd provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Primland Ltd complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

is exempt. WHO YOU ARE Your past experiences have led you to understand that there is an art + science to the how and what a hospitality operations professional is responsible for. Your balance of creative and organizational skills allows you to be both an artist as well as an air traffic controller. You are an intrinsically motivated individual who finds fulfillment in a full dining room with happy guests. You have the utmost respect for the ingredients and the process, striving to work directly with local farmers and artisans to obtain ingredients at their height of freshness and peak of flavor. You understand the critical role you play in the hotel's financial strategy, and have a history of achieving cost effective solutions to daily kitchen management without sacrificing quality. THE ROLE The Executive Chef reports to the General Manager. It is critical that you possess a strong background and knowledge of live fire cooking and local sourcing. Your presence on the floor is as regular as it is in the kitchen. Creating efficiencies and ensuring consistency in the kitchen operation is key. You will help develop strategies to heighten productivity and control menu costs, adjusting production to meet business levels. You inspire the team through your creative, innovative, and collaborative approach-understanding that it is as important to listen as it is to lead. Having the skills to mentor and teach your team is a must for this position, as is demonstrating humility and genuine care for the items you create and the individuals who execute them. At Aparium, our culinary teams are expected to hold themselves, the guests, and each other in high regard. You will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humbleness, and open-minds are the norm-no egos are allowed. The ability to work with controlled measure and respect for your leadership team and peers is imperative; we have a no-tolerance policy for the "old school way". WHAT YOU WILL DO * Uphold and role model the company's principles of People, Place, and Character, while encouraging your direct reports to embody our values that drive collaboration, intuitive service, and translocal hospitality * Coach and mentor your team on development of their skill set, technique, and menu execution, fostering an environment of continuous growth; effectively use corrective action to address root causes of issues, course-correcting any missed opportunities * Foster open lines of communication within the department by facilitating daily line ups. * Actively drive recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program * Oversees all BOH operations, including expediting food for full lunch and dinner services as needed * Communicate regularly with the General Manager and fellow Executive Committee memebers to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation WHAT YOU WILL NEED * Minimum of five (5) years in multiple culinary/ food and beverage department lead positions. * Experience in hotels with event spaces. * Multiple outlet experience (preferred) * Intermediate skills in Microsoft Excel and Word to create spreadsheets and proposals. * Adaptable interpersonal communication skills to address all employee levels of the hotel. * Professional proficiency of the English language in reading, writing and verbal communication * Ability to calculate basic math principles to meet proper menu ingredients and perform inventory. * Ability to work in a fast-paced environment for extended periods of time to meet high volume business. * Ability to lift, balance and carry up to 25lbs to transport dry goods inventory, equipment, etc. * Ability to lift, balance and carry (with assistance) up to 100lbs to transport dry goods inventory, equipment, etc. * Ability to stand or walk for prolonged periods to cook required menu items. * Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers. HOW YOU WILL LEAD * Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback. * Be respectful in your daily interactions with your managers, direct reports, and peers, exemplifying the utmost level of professionalism and being a pillar within your community. * Be a subject matter expert in food and culinary techniques as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge. * Demonstrate business acumen and practice sound financial decisions by ensuring that initiatives align with operational goals and budgets. WHO WE ARE Hotels done differently. It's not just a slogan or catchphrase, it is who we are in everything we do. We believe in the power of People, Place and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates' pride in who they are, where they live and who we serve. Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets. Located in the heart of Old Town Alexandria, Hotel Heron will open in the spring of 2024 offering guests the opportunity to see Old Town from a new vantage point. With Washington, DC just minutes away, Hotel Heron acts as a flag in the sand just across the river, beckoning travelers to explore beyond the National Mall and Monuments to discover a city ripe for its new renaissance. Originally opened in 1926 as the George Mason Hotel, this adaptive reuse combines the iconic inn with an adjacent new building that houses a modern event space and elevated guest rooms. This chic 134 room boutique hotel is home to a signature ground floor restaurant serving hearth inspired Mid-Atlantic cuisine, a cozy craft cocktail bar hidden in the heart of the hotel, and an open-air seasonal rooftop bar with unparalleled views of the Potomac. Elevated amenities include a state-of-the-art fitness center and meeting spaces designed for socializing, co-working, creating, eating, drinking, and relaxing. The hotel brings together world travelers and neighbors alike while showcasing Alexandria's rich legacy and knack for innovation through thoughtful touches from local businesses and artisans. As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve. Hotel Heron participates in the Department of Homeland Security's E-Verify program.

Elevate Your Culinary Career at Pippin Hill Pippin Hill Farm & Vineyards is seeking a talented Sous Chef or Executive Sous Chef (based on experience) to join our award-winning culinary team. This is a unique opportunity to showcase your skills, collaborate with a seasoned team, and contribute to a dynamic, farm-driven menu. Nestled in Virginia's wine country, Pippin Hill offers an inspiring setting for culinary creativity and professional growth. Why Join Us? Competitive Pay: $55,000 - $65,000 + annual performance bonus Creative Influence: Help shape seasonal menus and craft unforgettable dining experiences Leadership Growth: Develop your leadership skills in a high-caliber, team-oriented kitchen Training & Development: Access ongoing learning opportunities to refine your craft Collaboration & Impact: Work closely with both the kitchen and front-of-house teams to deliver exceptional service Scenic Workplace: Cook in one of the most beautiful settings in Virginia, surrounded by vineyards and rolling hills Your Role: Menu Development: Assist in crafting seasonal menus and specials, ensuring excellence in flavor and presentation Team Leadership: Train, mentor, and supervise kitchen staff while fostering a positive and professional environment Operational Excellence: Support the Executive Chef in optimizing kitchen processes, efficiency, and food quality Service Coordination: Partner with front-of-house teams to deliver seamless, high-quality guest experiences Innovation & Problem-Solving: Identify opportunities to enhance kitchen operations and drive continuous improvement What We're Looking For: Passion for Culinary Excellence: A commitment to delivering exceptional food and service Strong Communication Skills: Ability to effectively lead, train, and collaborate across teams Adaptability & Initiative: Willingness to step into different roles to support the team's success Tech Proficiency: Familiarity with Toast POS, Tripleseat, Google Suite, Resy, and other industry tools Leadership Potential: Readiness to step up and take charge in the absence of the Executive Chef Additional Requirements: Ability to stand for extended periods, lift up to 50 lbs, and work in a fast-paced environment Reliable transportation and flexibility to accommodate kitchen operations Commitment to workplace safety and adherence to all health and safety protocols Join us at Pippin Hill Farm & Vineyards and take your culinary career to new heights. If you're ready to lead, create, and inspire, we want to hear from you. Apply today! Salary Description $55,000 - $65,000

Benefits: Employee discounts Training & development Vision insurance For more than twenty years, Capital Ale House has been Virginia's beer authority. Our restaurants feature the best local, national, and international ales and lagers paired with regional fare that makes dining with friends and family a memorable event. We offer weekly competitive pay, advancement opportunities, and a benefits package second to none in the industry. We are passionate about being a workplace that fits you. Whether you're looking for part-time, full-time, or a career, we're the place to work. We understand what's important to you and strive to offer employment that meets your needs. Job Summary Communicates with Assistant Managers and restaurant staff of operational issues concerning the quality of service, cleanliness and efficient operations. Ensures the timeliness of back of the house related financial and operational deadlines. Monitors the profitability of the restaurant operations and acts upon deficiencies. Identifies areas of need within the operation and corrects problems. Assists in the development of all staff members to ready themselves and the company for future growth. Responsibilities Hosts quarterly staff meetings within their area of responsibility. Ensures all marketing responsibilities, deadlines and new programs are completed and in effect. Performs monthly inventory within their area of responsibility. Ensures the overall positive morale of the operation's staff. Interviews every potential staff member in their area of responsibility within a multiple interview process. Monitors the completion of and adherence to staff training program. Ensures the safety and security of the restaurant and its staff by enforcing the safety and security procedures of the company. Ensures proper ordering, receiving and handling of all food and restaurant supplies. Ensures proper inventory level of all food and restaurant supplies. All guests and staff members must be treated with dignity and respect. Qualifications Able to bend at the waist and lift items up to 50 lbs. to waist level. Must be able to move items up to 30 lbs. for distances of up to 25 feet. Able to remain standing and active for a 12-hour shift. This can include going up and down stairs. Benefits/Perks Company supplemented Health Insurance with a choice of three levels of coverage. Company supplemented Dental Insurance $25,000 free life insurance 401K with a 3% company match Paid vacation. Personal time off / Sick pay Compensation: $60,000.00 per year Welcome to our House! We're excited you're here to consider joining our team, and we have what you need from a job. Youth employment? We'll train you in your position and teach you the soft skills needed for future success in whatever career path you choose. Part-time employment? We're open seven days a week and can accommodate you with a flexible schedule that works around your school, primary employment, or other responsibilities. Full-time employment? We're a high-volume business that operates 20 hours per day. We have the hours available, competitive pay, and benefits package to ensure you meet your financial and personal needs. Careers? Nearly all of our managers have been promoted from within and enjoy a four-day workweek and enhanced benefits. We will help you grow in our industry. OK, so what's the pay like? Kitchen support/dishwashers $12 and up, online ordering tip share, and an annual 3% raise. Culinary staff $15 - $19, online ordering tip share, and an annual 3% raise. Hosts and Hostess average $15-$18, including tips. Servers and Bartenders average $26 per hour in tips. The Benefits of Choosing Capital Ale House. All staff are paid weekly, receive a flexible schedule and generous food and beverage discounts both on and off duty. Full-time staff receive: Company supplemented Health Insurance with a choice of three levels of coverage. Company supplemented Dental Insurance. $25,000 free life insurance. 401K with a 3% company match. Paid vacation. Personal Time Off / Sick Pay. Salaried Managers receive the above benefits: enhanced life insurance, enhanced vacation time, and enhanced food and beverage privileges. **************************************************** EIN available upon request.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Executive Chef is responsible for overseeing all culinary operations at The Dome, ensuring the highest standards of food quality, presentation, and safety. This role will lead kitchen operations for concerts, private events, and large-scale catering while maintaining a creative and cost-effective approach to menu development and execution. The Executive Chef will play a vital role in delivering an exceptional dining experience for guests while managing kitchen staff, inventory, and food cost controls. This role pays an annual salary of $80,000-$90,000 and is bonus eligible. Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until June 13, 2025. Responsibilities Develop and execute high-quality menus for all venue events, including concerts, VIP experiences, and private functions. Lead, train, and supervise all back-of-house kitchen staff to maintain efficiency, cleanliness, and consistency. Ensure compliance with health, safety, and sanitation regulations in accordance with local and federal guidelines. Manage inventory, food purchasing, and cost control measures to maintain budgetary goals. Collaborate with the Food & Beverage Director and other departments to create innovative food concepts and enhance guest experiences. Oversee kitchen equipment maintenance and ensure all operational needs are met. Monitor food production, portion control, and quality assurance. Establish and maintain relationships with local suppliers to source fresh and high-quality ingredients. Recruit, train, and schedule kitchen staff, ensuring a positive and productive team culture. Implement and enforce OVG's culinary standards and operational procedures. Qualifications Minimum 5+ years of experience as an Executive Chef or Sous Chef in a high-volume venue, arena, hotel, or catering environment. Degree in Culinary Arts or equivalent professional experience preferred. Proven ability to manage kitchen operations for large-scale events and high-end catering. Strong leadership skills with the ability to motivate and develop a culinary team. Extensive knowledge of food safety regulations, inventory management, and cost control. Ability to work flexible hours, including nights, weekends, and holidays, as required by the event schedule. Exceptional organizational and multitasking abilities in a fast-paced environment. Passion for culinary excellence and creativity in menu development. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Food Services POSITION TITLE: Chef 10 Months Salary: $34,145 - $43,807 GENERAL DEFINITION AND CONDITIONS OF WORK Under the general supervision of the Director of Food and Nutrition Services, the goal of this position is to coordinate and supervise special programs; participate in the work of the Production Kitchen including school site production, summer feeding program, CACFP, catering and vended services. Primary Responsibilities: Collaborate with the Nutrition Services Supervisor to plan, coordinate and execute all department-wide catering and special events; assume responsibility for school site production functions; conducting on-site review of school site food production and preparation, safety and sanitation to ensure compliance with District, federal and state regulations and policies; develop recipes, including meal contribution calculations, costing, production and presentation; assist in preparation and establishment of menu, food utilization rules and standards; and perform other related work as may be required. ESSENTIAL JOB DUTIES AND RESPONSIBILITIES - Participate in the development and implementation of goals, objectives, policies, and procedures related to the Nutrition Services Department; - Conduct recipe development, with a focus on nutritious menu choices and efficient utilization of commodity food stuffs, including crediting, scaling and recipe costing; - Assist in planning, organizing, and conducting, workshops and in-service presentations for school meal program guidelines which include but are not limited to food preparation, presentation, production planning, food safety and sanitation, and other related topics; - Conduct product evaluations and perform calculations to verify accuracy of information against regulatory standards. Recommend adjustments and corrections as needed; - Plan, organize, control and evaluate the work of assigned personnel; develop, implement and monitor work plans within work sections, which includes, student and staff meals, catering and other special feedings; - Provide training in the preparation and distribution of food items in an efficient manner, maintaining high standards of food preparation and service with an emphasis on producing appetizing and appealing meals through plate presentation and product consistency; - Monitor and train staff to ensure adherence to appropriate USDA, VDOE, food safety and sanitation regulations and practices; - Work with Nutrition Specialist and other department personnel to execute special student activities and menus and program marketing (e.g., taste tests, cooking demonstrations, barbecues, special meals, etc.); - Interact and engage students to gain feedback for meals provided to sites; - Assist production personnel in proper forecasting and ordering practices; - Assist in evaluating equipment and tools used in production and food distribution, including development of product specifications; - Prepare reports and presentations in a variety of formats; - Communicate with administrators, personnel and outside organizations to coordinate activities and programs, resolve issues and conflicts and exchange information; - Assist in planning and openings of new food facilities and modernization of existing facilities; - Occasional evening and weekend work required; - Perform other related work as may be required. KNOWLEDGE, SKILLS, and ABILITIES Knowledge of: - Applicable local, state and federal laws, regulations and procedures as they pertain to the National School Lunch, School Breakfast, After School Snack, and Child and Adult Care Feeding programs; - Techniques of menu design, recipe development, food preparation and production; - Principles, procedures, methods and strategies of organization, administration, supervision, training and management; - Correct English usage, spelling, grammar and punctuation; - Proper methods of preparing and cooking foods in large quantities; methods of computing food quantities to make desired portions; - Special event planning; - Principles of safety and sanitation and HACCP food safety system; - Food facility planning functions; - Procurement and inventory processes; - Principles of employee discipline. Ability to : - Prepare and create a wide variety of cuisines, including traditional and contemporary fare; - Work independently with minimal direction; - Direct the preparation of healthy and attractive school lunches, staff meals and special event caterings; - Meet schedules and timelines; - Analyze and recommend innovations in production operations - Establish and maintain effective working relationships with those contacted in the course of work; - Communicate clearly, both orally and in writing; - Deal courteously and tactfully with those contacted in the course of work; - Prepare clear, concise, accurate and innovative reports and records; - Operate a computer using word processing, spreadsheet, e-mail and other business software; - Develop and implement operational and training policies and procedures; - Develop work plans and task analysis; - Conduct staff in-service trainings. PHYSICAL DEMANDS AND WORKING CONDITIONS The physical requirements indicated below are examples of the physical aspects that this position must perform in carrying out the essential duties and responsibilities of the position. Physical Demands: Sitting (up to continuously) stand for extended periods of time, walk, bend, stoop, look up/down (occasionally); push, pull, twist, squat, climb stairs( infrequently); repetitive hand activities with close reach, such as keyboard, mouse, handwriting, files and phone (continuously), lift/carry up to 50 pounds; read printed matter and computer screens, understand speech at normal levels, use seeing, hearing and speaking. Working Conditions: Indoors: office setting, schools, kitchen; Outdoors: school grounds, driving, district facilities; Exposure to: inside/outside temperature swings, moderate noise from office and kitchen equipment; kitchen and office dust and fumes or airborne particles; Reasonable accommodations may be made to enable a person with a disability to perform the essential duties and responsibilities of the position. and efficient running of the school. EDUCATION and EXPERIENCE Education : Requires completion of a two-year college, with an Associate's degree, in Culinary Arts OR an apprenticeship program offered by a professional culinary institute or trade industry association. Experience : Requires at least five (5) years of quantity food preparation as a chef or food production supervisor, preferably in an institutional food service environment. Strong background in human relations and supervision is preferred. REQUIRED LICENSES AND/OR CERTIFICATES Must possess and maintain a valid ServSafe Certification for instructor/proctor/examiner. If driving a vehicle is required in the course of work, operator must possess a valid Driver's License and maintain possession of such license during the course of employment, have an acceptable driving record; and must be insurable at standard rates by the District's insurance carrier and maintain such insurability.

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.

American Cruise Lines, the largest cruise line in the United States, is looking to add Executive Chefs to our shipboard team for the 2025 season on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. We make it a top priority to offer a first-class dining experience at every meal. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. The Executive Chef is responsible for delivering the best tasting food a culinary experience at every meal. This is a hands-on working position. The Executive Chef will be intimately involved with every plate served to our passengers through general planning, preparation, and presentation. We are seeking those who will possess leadership and management skills while directing, coaching, supporting, supervising, and evaluating the performance of all Galley Crew Members. While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary working environment. Our Galleys are well equipped with a spectacular view. Responsibilities: * Oversee the preparation of all the meals for our passengers and crew. * Set-up, maintain, and break down station according to FDA Standards. * Taste all products produced to assess quality. * Be in direct contact with other culinary team members to keep track of product shortages and equipment maintenance issues. * Prepare and serve items in accordance with established procedures, recipes, portion size and presentations standards. * Maintain accurate counts on all food items prepared ensuring no discrepancies in amount of food needed verses amount of food prepared. * Schedule production of all fresh ingredients to maintain an inventory of food at all times. * Use food production equipment according to manufacturer's instructions. * Clean and maintain station while practicing exceptional safety, sanitation, and organizational skills. * Maintain a professional appearance at all times. * Report to work as scheduled, in uniform, clean shaven (for males) and ready for the daily tasks at hand. * Maintain a professional relationship with all coworkers. * Ensure that each guest has a positive and memorable experience. * Understand and have knowledge of safety, sanitation, and food handling procedures. * Commitment to quality service, and food & beverage knowledge. * Adapt and adjust on a daily basis as last minute requests or changes may occur. Qualifications: * Must be able to work around 14 hours per day. * Minimum 6-8 years' experience in full-service resort, hotel, country club & banquets. * ServSafe Manager Certification strongly preferred. * Familiar with food safety standards. * Ability to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Possess problem solving skills, self-motivation, and organization. * Must be able to speak, read, and understand basic cooking recipes and adhere to directions. * An effective leader who can effectively control his/her time management. * Excellent oral communication and interpersonal skills. * Must be able to pass a pre-employment drug test. * Complete criminal background check. * Training and Teaching experience. * Transportation Worker Identification Credential (TWIC) Work Schedule: * 7 days per week while onboard the ship. * 6-8 weeks working and living on board the ship with 1-2 weeks of unpaid vacation. * Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. * Job sites across the nation*

Executive Sous Chef at Belmont Country Club | Championship Golf in Ashburn, VA Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Sous Chef is an individual who is a strategic business leader who is responsible for supervising the daily kitchen operations of the Club. They will maintain a high standard of excellence while promoting a People First Culture. Day-to-Day: * Work closely with the Executive Chef to manage, develop, train, and inspire the culinary team. * Elevate the culinary experience by focusing on food quality and upholding presentation standards. * Manage financial cost controls and culinary operations. * Stay current with market trends and sourcing of the best available seasonal products. * Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures while complying with legal regulations. * Recruits, selects and develops talent while maintaining a positive and inclusive work environment. About You: * Minimum 3 years experience at Executive Sous Chef level in a Golf Club / Resort / Hotel / Restaurant. * Degree in Culinary Arts or equivalent experience. * Food & Safety certifications. * Effective leadership, communication, and training skills. * Knowledge of special diets (preferred). * Proficient with POS, Microsoft Office products, and social media. * Experience with private events, banquets, and a la carte. Compensation Package: Competitive Salary Range; Bonus Potential; Comprehensive Benefits including Medical, Dental, and Vision; 401k Retirement Plan; Ongoing Training and Development. Join our dynamic team and unlock abundant opportunities for personal and professional growth within the private Club industry! Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

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.

Executive Catering Chef Full-Time, Exempt General Description: George Washington's Mount Vernon is seeking a dedicated and motivated Executive Catering Chef to spearhead the rapid growth of our banquets and special events department. With oversight from the Food and Beverage Director, the Catering Chef will oversee the food quality and presentation of the robust catering business. The chef will work in a split kitchen, sharing space with the Executive Chef and line staff. Compensation: Starting at $70,000/year Essential Duties: A knowledge of costing, scheduling, and time management is essential to being successful in the position. Work with the Food and Beverage Director and Executive Chef to ensure that the budgeted food cost is met every month and that the menus are properly costed. Create and develop purchasing guidelines by working with suppliers to determine the best buying practices and product mix. Implement a sound inventory control program that ensures an accurate inventory every month with an emphasis on minimizing product waste and tracking market factors. Develop menus that stay current with changing industry trends but still allow our guests to feel they are tasting foods from the historical past. Create and implement strict guidelines for food preparation, recipe standards, and plate presentation for catering shifts. Ensure that the main kitchen, prep kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations. Train and supervise kitchen personnel to ensure all policies, standards and food recipes are adhered to and followed. Create a rotating training schedule for those team members who wish to learn different stations in the kitchen. Create and maintain a schedule that maximizes the current staff and allows flexibility during fluctuations in business. Work directly with the catering team to ensure every guest's culinary experience is unique and follows the Food and Beverage Mission Statement: “A culinary experience George Washington would be proud of”. Work directly with other Mount Vernon departments to ensure our guests can have a unique farm-to-table experience while visiting. Identify new culinary techniques and presentations. Assist kitchen staff with food prep and recipe creation. Knowledge of principles and processes for providing customer and personal services including customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Qualifications and Education Requirements: Minimum of 5 years as a Chef with hands-on catering and banquet experience Previous experience with managing food and labor costs Must be able to meet timelines and handle stressful situations in a fast-paced environment Weekends, evenings, and holidays are required Must be organized, detail-oriented, and flexible English is the primary language spoken in the kitchen, but proficiency with verbal communication in Spanish is desirable Must be able to lift, drag, or push at least 30lbs, bend, stretch, twist, crouch, squat, or reach with body, arms, and/or legs Must be able to stand/walk for extended periods of time on varying surfaces Additional Notes: The use of Word, Excel, POS systems, Email, and timekeeping/HRIS systems is essential to this job function; proficiency with these programs is required. Benefits: 403(b) Retirement plan with employer matching Employee recognition at 5 years of service Monthly employee events Employee referral program On-site Library Discount on Public Event Tickets Discount in the Mount Vernon Shops Discount at the Mount Vernon Inn and Food Court Pavilion Free parking Health, Vision, and Dental insurance Short Term Disability, Long Term Disability, and Life Insurance Paid leave for Sick Time, Vacation and Holidays Flexible spending account for medical care Mount Vernon is dedicated to creating an inclusive environment for all employees. As an Equal Opportunity Employer, we are committed to building and retaining a team that represents a variety of skills, experiences and perspectives. All employment decisions are based on business needs, job requirements, performance, and qualifications without regard to race, religion or belief, national or ethnic origin, gender/sex (including pregnancy), age, physical, mental or sensory disability, sexual orientation, gender identity and/or expression, marital or domestic partnership status, veteran and military status, family or parental status, or any other status protected under federal, state, or local law. Mount Vernon will not tolerate discrimination or harassment based on any of these characteristics.