NewSous Chef Meriwether Godsey, Inc.Sous ChefCharlottesville, VAAssist the Director with all aspects of production; work collaboratively alongside other production staff to incorporate key ingredients/products into recipe and menu offerings daily. Manages food and product ordering by keeping detailed records and minimizing waste by driving sustainability programs to improve waste reduction and manage budgetary concerns.
NewSous Chef - Bridgewater College AramarkSous Chef - Bridgewater CollegeBridgewater, VA$21–$27 / hourBENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Supports and implements training programs that develop skills to better serve guests, build repeat business, grow revenue, and improve morale.
Sous Chef - Milk & Honey (Charlottesville) Thompson Hospitality CorporationSous Chef - Milk & Honey (Charlottesville)Charlottesville, 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. We’re looking for a passionate and driven Sous Chef to join our team, where creativity, quality, and teamwork come together to deliver an exceptional dining experience.
Executive Chef - Charlottesville, VA Compass Group USA IncExecutive Chef - Charlottesville, VACharlottesville, VA$83,000–$86,000 / yearWith more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients. Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country.
Banquet Chef Boars Head InnBanquet ChefCharlottesville, VAThis leader ensures exceptional food quality, flawless execution, and memorable guest experiences across weddings, conferences, social events, golf tournaments, VIP functions, and large-scale resort events. Lead, coach, and inspire Sous Chefs, banquet cooks, culinary associates, and stewarding teams.
NewSous Chef - Turn & Table Grill And Bar Boars Head InnSous Chef - Turn & Table Grill And BarCharlottesville, VA$62,000–$65,000 / yearSupervise daily kitchen operations and culinary team. 5+ years culinary experience, including leadership.
NewSous Chef Boars Head InnSous ChefCharlottesville, VAThis is an exciting opportunity for a passionate culinary professional to contribute to a prestigious establishment known for its exceptional service and exquisite dining experiences. At Birdwood Mansion, we pride ourselves on our rich history, elegant ambiance, and commitment to exceptional guest experiences.
Restaurant Chef Massanutten Current OpeningsRestaurant ChefMcGaheysville, VirginiaResponsible for duties as assigned by the Executive Sous Chef and General Manager, including set up and break down kitchen and ensuring efficient kitchen operations. Proficient computer skills (including Microsoft Word, Excel, Outlook, and database applications).
Executive Chef Capital Ale HouseExecutive ChefHarrisonburg, Virginia$60,000–$70,000 / yearOur 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. Job Summary Communicates with Assistant Managers and restaurant staffof operational issues concerning the quality of service, cleanliness and efficient operations.
Catering Event Chef Harvest Moon CateringCatering Event ChefCharlottesville, VA$22–$30 / hourWe provide exceptional food AND exceptional service and we believe the best way to serve our current and future clients is to add talented and high-performing employees to our team to help create and execute our clients visions for their events. Though Harvest Moon Catering does require our team members to work on select dates our Front of House staff have the flexibility to choose most of their events and create a schedule that works for them.
Sous Chef Calveria at HarrisonburgSous ChefRockingham, VirginiaEnsures that the community kitchen is in good condition and that all food stations are clean/sanitized and that all meals are prepared according to resident dietary needs and food safety guidelines. Responsibilities: The Sous Chef is responsible for assisting the Food & Beverage Director with meal/menu planning, assist with supervising kitchen staff, and maintaining a well-stocked kitchen.
Pastry Sous Chef- Runk Dining Hall - Univ. Of Virginia-Fontana Ctr Aramark Corp.Pastry Sous Chef- Runk Dining Hall - Univ. Of Virginia-Fontana CtrCharlottesville, VA$17–$20 / hourWith the chance to try different flavors and baking styles, you'll follow mouth-watering recipes and work with top-of-the-line equipment to 'bake' your dreams come true. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources.
Cook I Boars Head InnCook ICharlottesville, VAAll employees must learn and comply with all Resort safety rules; must use appropriate safety equipment at all times; must immediately report all unsafe conditions to supervisors; must be familiar with all safety features or equipment, machinery or materials encompassed by job duties; and must check with supervisor if there is a question as to the safe procedure to be used for any job function. Train and supervise junior cooks and kitchen assistants working at the station, ensuring they follow proper cooking techniques and safety protocols.
NewCook III Boars Head InnCook IIICharlottesville, VAEssential Job Functions: Food Preparation: Assist with the preparation of ingredients, such as chopping vegetables, preparing meats, and assembling salads and appetizers. Ability to comprehend, read, write and speak the English language in order to communicate with co-workers and fully understand job assignments.
Cook II Boars Head InnCook IICharlottesville, VAAll employees must learn and comply with all Resort safety rules; must use appropriate safety equipment at all times; must immediately report all unsafe conditions to supervisors; must be familiar with all safety features or equipment, machinery or materials encompassed by job duties; and must check with supervisor if there is a question as to the safe procedure to be used for any job function. Required to operate and work with high heat cooking equipment and be exposed to freezing temperatures for short periods of time in walk-in refrigerators and freezers.