44 chef operator jobs at 26 companies in Virginia
1mo
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Executive Chef
Richmond, Virginia, United States
$65k-$75k/yr OnsiteFull Time
5+ YOE5+ years chef experience in contract foodservice, high-end catering, or multi-unit operations; Associate's degree or equivalent experience; HACCP and food safety knowledge; leadership, vendor and budget management; ServSafe preferred.
1d
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Executive Chef I
Springfield, Virginia, United States
$78k-$85k/yr OnsiteFull Time
3+ YOERequires 3+ years of Executive Chef experience, knowledge of à la carte and catering operations, food safety and cost controls, and proficiency with PC software and POS systems.
Microsoft Word, Microsoft Excel, Microsoft Outlook, Microsoft PowerPoint, POS systems
1mo
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SOUS CHEF (1547352)
Virginia, United States
$65k-$70k/yr OnsiteFull Time
Assist Executive Chef with kitchen operations, menu planning, cost control, catering execution; culinary degree or equivalent experience and kitchen management experience preferred; ServSafe desirable; Microsoft Office proficiency required.
Microsoft Word, Microsoft Excel, Microsoft PowerPoint, Microsoft Outlook, E-mail, Internet
1mo
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Chef de Partie
Mineral, Virginia, United States
$25/yr OnsiteFull Time
Proven chef/line cook experience, formal culinary training preferred, knowledge of kitchen operations, HACCP/food safety, ability to supervise staff, multi-task in high-volume service.
3w
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Executive Chef
Richmond, Virginia, United States
$70k-$78k/yr OnsiteFull Time
4+ YOE2+ MgmtMinimum 4 years culinary experience, culinary degree or equivalent, 2 years management preferred, strong communication and multitasking, knowledge of food safety and operations.
1mo
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Sous Chef - Milk & Honey
Springfield, Virginia, United States
OnsiteFull Time
Experience in high-class dining and as a sous chef, ability to lead kitchen operations, lift up to 50 lbs, stand long shifts, communicate in noisy kitchens, and work evenings/weekends/holidays; 50–55 hours/week expected.
2mo
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Sous Chef
Haymarket, Virginia, United States
OnsiteFull Time
Lead kitchen operations, supervise line cooks, ensure food quality, safety, and sanitation, assist menu development.
16h
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Sous Chef
McLean, Virginia, United States
$60k-$75k/yr OnsiteFull Time
2+ YOEMinimum 2 years culinary management in upscale/fine dining, knowledge of back-of-house operations, staff supervision, inventory and cost controls, strong communication and leadership skills.
3w
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Sous Chef
Arlington, Virginia, United States
$65k-$75k/yr OnsiteFull Time
Culinary expertise and management skills to oversee kitchen operations, ensure safety/sanitation compliance, manage prep/banquet execution, ordering/invoicing, coach staff, and maintain recipe execution.
EcoSure
2w
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Chef Director
Kilmarnock, Virginia, United States
$75k/yr OnsiteFull Time
5+ YOE3+ MgmtServSafe Food Service Manager certification,5+ years food operations experience with 3+ years management,POS and cash handling experience,computer skills (word processing,spreadsheets,email,ordering platforms),willingness to relocate for promotion.
POS, word processing, spreadsheets, email, ordering platforms
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Executive Chef
Virginia Beach, Virginia, United States
$85k-$95k/yr OnsiteFull Time
10+ YOE10+ MgmtBachelor's in Culinary or Food Management, 10+ years managing high-volume culinary operations and multi-site restaurants, ServSafe/ACF CEC/CPR or willingness to obtain, proficiency in Microsoft Office and Google Suite, POS and recipe/database experience.
Microsoft Office, Google Suite, POS
1w
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Executive Sous Chef
Alexandria, Virginia, United States
OnsiteFull Time
5+ YOEManage kitchen operations and staff, plan menus, control food and labor costs; requires 5-10 years culinary experience and advanced foodservice management knowledge, strong communication skills.
3w
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Sous Chef (VA, Ashburn)
Ashburn, Virginia, United States
OnsiteFull Time
Leading kitchen operations, ensuring food safety and quality, managing cost control, scheduling, ordering, and developing kitchen staff; strong coaching and communication skills.
2w
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Sous Chef - Orion's Roof
Virginia Beach, Virginia, United States
$60k-$65k/yr OnsiteFull Time
5+ YOEManage kitchen operations, staff, sanitation, and cost control; culinary education desirable; two+ years post-high-school education desirable; five+ years related experience; hotel experience preferred.
6d
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Executive Sous Chef
Richmond, Virginia, United States
$100k-$105k/yr OnsiteFull Time
Proven culinary leadership in large, multi-unit foodservice operations; experience with banquets, purchasing, staff development, recruiting, and budget/food cost management.
5d
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Sous Chef - Northern Virginia
Alexandria or Arlington or Arlington or Ashburn or Fairfax or Falls Church or Reston
$68k-$81k/yr OnsiteFull Time
3+ YOE3+ years culinary or kitchen management in high-volume operations, HS diploma, leadership and coaching, food safety and cost control knowledge, ability to lift 50 lbs, flexible schedule including weekends and holidays.
Microsoft Word, Microsoft Excel, Microsoft Outlook, UKG/UltiPro, Toast POS, CrunchTime, Teamworx
1mo
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Event Chef (Arlington, VA, 22206)
Arlington, Virginia, United States
OnsitePart Time
3+ YOE3+ years relevant experience, strong food preparation and kitchen safety knowledge, leadership and communication skills; able to train staff and manage event kitchen operations.
5d
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Sous Chef - Hilton Norfolk The Main
Norfolk, Virginia, United States
OnsiteFull Time
Culinary experience with kitchen supervision, food safety and sanitation knowledge, labor and inventory management, menu development, and P&L/financial familiarity; sushi operations experience a plus.
Hot Schedules, Jolt, Material Safety Data Sheets (MSDS)
3w
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Resident Chef, Interim (Sur La Table)
McLean, Virginia, United States
OnsiteFull Time
3+ YOE3+ MgmtLead culinary teams, teach cooking classes, manage store culinary operations, achieve sales goals; culinary degree preferred; Food Manager Certification required; 1-4 years instructional/kitchen management experience; must be 21+.
Microsoft Office, POS system, merchandise scanner
4w
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Kitchen Manager/Sous Chef
Fairfax, Virginia, United States
$65k-$100k/yr OnsiteFull Time
2+ YOE2–5 years in casual, high-volume restaurant operations; leadership ability; strong understanding of restaurant operations; hospitality or culinary degree preferred.
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