NewSous Chef Anna's Ristorante Pasta, Vino & PizzaSous ChefSmithfield, VAThis is a working leadership position, and the Sous Chef will be expected to cook on the line, supervise preparation, train employees, and step into any kitchen station when needed. Anna's offer a unique wine list, nightly specials, pastas, seafood, pizzas, calzones and Strombolis baked in our stone hearth ovens.
NewThai Cuisine Chef Aloha Hawaiian BBQThai Cuisine ChefVirginia Beach, VAThis role involves creative menu planning and effective inventory management, ensuring smooth kitchen operations and a delightful dining experience. The chef will work collaboratively with the team and engage with customers to provide excellent service.
NewSous Chef- The College of William & Mary - The College of William and Mary AramarkSous Chef- The College of William & Mary - The College of William and MaryWilliamsburg, VA$25–$28 / hourBENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Perform other duties as requested by the Food Service Director or Manager whenever his/her skill and/or experience would be vital to initiate, coordinate, or complete any given program.
NewHourly Sous Chef - ODU - Old Dominion Univ. (ODU) AramarkHourly Sous Chef - ODU - Old Dominion Univ. (ODU)Norfolk, VABENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage.
Sous Chef Westminster-Canterbury on Chesapeake BaySous ChefVirginia Beach, VA$46,451–$55,741 / yearPart timeMenu Execution & Styling: Supervise the prep and execution of specialized catering menus, plated banquet meals, buffet displays, hors d’oeuvres, and decorative garnishes following uniform recipes and dietary requirements. Catering Logistics & Workflow: Establish efficient prep timelines, transport workflows, and event setup structures to guarantee seamless meal delivery for both on-site banquets and routine culinary services.
Executive Sous Chef | Part-Time | Norfolk Scope Arena Oak View GroupExecutive Sous Chef | Part-Time | Norfolk Scope ArenaNorfolk, Virginia$23–$29 / hourPosition Summary: The Executive Sous Chef is responsible for the effective management and operation of the public food culinary team, including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Executive Chef. Responsibilities: Ensures budgeted food percentages are achieved through effective control measures, including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures, and waste control for all public food events.
Executive Chef Westminster-Canterbury on Chesapeake BayExecutive ChefVirginia Beach, VA$90,000–$100,000 / yearPart timeBehind every delicious meal and memorable dining experience is our incredible Dining Services Team — a dedicated group of Dining Room, Catering, Culinary and Nutrition Care professionals who bring passion, creativity, and care to every plate they serve. This role manages the full talent lifecycle—including interviewing, hiring, training, and evaluating chefs, cooks, and utility team members—while effectively assigning work and resolving operational challenges.
Pastry Chef Westminster-Canterbury on Chesapeake BayPastry ChefVirginia Beach, VA$56,897–$68,275 / yearPart timeExpected to Prepare: specialty yeast products and quick breads; a variety of types of cookies and cakes using appropriate techniques for mixing, panning, baking and basic decorating; a variety of types of pies and tarts; laminated dough; choux pastries; three basic meringue types. Behind every delicious meal and memorable dining experience is our incredible Dining Services Team — a dedicated group of Dining Room, Catering, Culinary and Healthcare Dining Partner professionals who bring passion, creativity, and care to every plate they serve.
Executive Chef - Orion's Roof HEI Hotels and ResortsExecutive Chef - Orion's RoofVirginia Beach, VirginiaOrion's Roof seeks a highly accomplished Executive Chef to lead the culinary operation of a fast-paced, high-profile Virginia Beach restaurant known for volume, visibility, modern presentation, Asian influence, premium seafood, and a meaningful sushi program. Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
NewExecutive Chef Crescent CareersExecutive ChefVirginia Beach, VirginiaAt Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. The Executive Chef must demonstrate strong problem-solving and decision-making abilities, maintain a high level of attention to detail, and consistently deliver quality food and exceptional guest experiences.
Sous Chef - Tides Coastal Kitchen Crescent Hotels & Resorts LLCSous Chef - Tides Coastal KitchenVirginia Beach, VAPart timeAt Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. The Executive Chef must demonstrate strong problem-solving and decision-making abilities, maintain a high level of attention to detail, and consistently deliver quality food and exceptional guest experiences.
Sous Chef- Hampton University Thompson Hospitality CorporationSous Chef- Hampton UniversityHampton, VirginiaFull timeWe are highly built upon our values, do the right thing, do the best you can, and treat others how you want to be treated, which are shaped by more than 33 years of relationships with our clients, guests, and communities. Located on the scenic Virginia Peninsula where history meets innovation, HU offers a vibrant academic community with top-tier programs in liberal arts, technology, and graduate studies.
Sous Chef - Tides Coastal Kitchen Crescent CareersSous Chef - Tides Coastal KitchenVirginia Beach, VirginiaAt Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. The Executive Chef must demonstrate strong problem-solving and decision-making abilities, maintain a high level of attention to detail, and consistently deliver quality food and exceptional guest experiences.
Sous Chef | City Cruises (Spirit Of Norfolk) HornblowerSous Chef | City Cruises (Spirit Of Norfolk)Norfolk, VAMinimum of three (3) years of total kitchen experience in full-service/banquet, high volume environmentAt least one (1) year of kitchen staff management experienceMinimum two (2) years formal culinary training OR two (2) years additional kitchen experience in a full-service/banquet, high volume environment. Position Summary:The successful Sous Chef is a vital member of the culinary team, responsible for assisting the Executive Chef in planning, preparing, and executing high-quality meals and dining experiences for guests and crew.
Chef Schlesinger's SteakhouseChefNewport News, VA$55,000–$65,000As Newport News' Premier Chophouse, Schlesinger's features a variety of cuts, with choices like Cowboy Cut Ribeye, New York Strip, Filet Mignon and Porterhouse. Join our dedicated culinary team and help lead operations while enjoying excellent benefits, professional growth opportunities, and the chance to support multiple restaurant locations as business needs require.
Chef de Cuisine - Saltine, Hilton Norfolk The Main Professional Hospitality Resources, Inc. and Ocean Beach Club LLCChef de Cuisine - Saltine, Hilton Norfolk The MainNorfolk, VirginiaPrioritize, organize, delegate work and follow through,be a clear thinker, remain calm and resolve problems using good judgment, ability to instill safety and sanitation habits in all employees, teach and mentor associates the importance of consistency in preparation and presentation,demonstrate personal ownership to tasks and follow through to achieve the required result,use a "hands-on" approach to management,abilities to inspire, train, and develop people for promotion, experience communicating, training, and managing multi-lingual staffs. Oversee the Becca kitchen and supervise the preparation and presentation of foods by cooks, pastry and garde manger personnel, ensuring that all the food items are prepared as determined by the set forth specifications.
Chef Opus 9 SteakhouseChefWilliamsburg, VirginiaYou will play a key role in menu development, team leadership, cost management, and the continued evolution of our culinary program. As Executive Chef, you will oversee all aspects of kitchen operations, ensuring consistency, efficiency, and an exceptional dining experience for every guest.
Sous Chef - Becca HEI Hotels and ResortsSous Chef - BeccaVirginia Beach, VirginiaManage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate. Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
Sous Chef - Orion's Roof HEI Hotels and ResortsSous Chef - Orion's RoofVirginia Beach, Virginia$60,000–$65,000 / yearManage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate. Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
Sous Chef - Ford's Colony Country Club Ford's Colony Country ClubSous Chef - Ford's Colony Country ClubWilliamsburg, VirginiaFord’s Colony Country Club is seeking a dynamic Sous Chef to join our kitchen team, where excellence, creativity, and teamwork come together to delight our members and guests. About the Company: Up to Par Management | Taylor Hospitality Vision is to be an Exceptional Hospitality and Golf Management Company built by Exceptional Team Members who are Delivering on our Purpose to Positively Impact Others.