Executive Chef

•For consideration, please submit your application by May 25, 2026 and attach a resume and a cover letter.•

SUMMARY :

The Executive Chef is responsible for coordinating the production, development, and conceptualization of exciting and unique menu item; works to establish and ensure food specifications, quality food presentation, and food safety. As a member of the senior leadership team, the Executive Chef assists in executing the department vision, strategic priorities, and budget objectives.

WORKING CONDITIONS/PHYSICAL EFFORT

Designated as essential personnel. Busy typical kitchen environment with high level of contact with others. Full-time, 12-month position. Provides support to operations as needed, including some weekends. Ability to lift up to 50 pounds.

QUALIFICATIONS

Expert knowledge of all phases of high-volume food production, purchasing, menu planning, catering, and service. Strong knowledge of food and beverage controls. Demonstrated ability to manage effectively diverse labor and workforce needs. Demonstrated ability to identify training needs and provide development opportunities to staff at all levels. Knowledge of commercial kitchen equipment. Strong computer skills and ability to learn new software. Strong interpersonal communication skills, including listening, speaking, and writing. High ethical standards. Ability to exercise tact, diplomacy, and maintain confidentiality. Ability to apply critical thinking, exercise flexibility, and work calmly and efficiently under pressure. Must possess strong customer service and people management skills. A collaborative leader skilled in organization, administration, and problem solving. Must possess a current Virginia driver's license with a driving record in good standing.

EDUCATION & EXPERIENCE

Degree in culinary arts, or combination of education and experience American Culinary Federation Executive Chef (CEC) certification preferred; required within one year of hire. Demonstrated progressive culinary experience Minimum of seven years' culinary management experience. SERV Safe, HACCP certification preferred. Registered Dietitian certification a plus.

WORK HOURS

: Full Time/Exempt position Hours Vary

SALARY STRUCTURE

Pay Grade 9 ($77,854.00 - $114,000.00)