Chef

New Realm Brewing Company; Virginia Beach (VA); On-site; USD 80,000 - 100,000; Full time

Job summary

New Realm Brewing Company in Virginia Beach seeks an experienced, hands-on Kitchen Leader to drive back‑of‑house operations with strong leadership and a passion for great food. You will develop menus, lead a busy kitchen, and mentor a talented culinary team while meeting financial goals and maintaining a safe, respectful workplace.

You will partner with sous chefs and management to ensure exceptional food quality during service and events, overseeing staffing, purchasing, and cost management

Qualifications

• Bachelor's Degree; or 2–4 years related experience and/or training; or equivalent combination of education and experience.
• Experience leading a restaurant kitchen and managing a culinary team.
• Strong knowledge of cooking techniques, ingredients, recipe development, and kitchen operations.

Responsibilities

• Lead daily kitchen operations, ensuring consistent food quality, presentation, and timely service.
• Develop and execute menus, seasonal specials, and creative offerings for private and community events.
• Hire, train, coach, and support kitchen staff while building a positive, accountable team culture.
• Create staff schedules that balance business needs, labor goals, and team availability.
• Manage food purchasing, inventory, and vendor relationships to keep the kitchen stocked and prepared.
• Monitor food and labor costs, control portions, and reduce waste while maintaining quality.

Education

Bachelor's Degree

2–4 years related experience

Job description

Good Food, Great Beer, and Spirits! Come lead the kitchen at New Realm Brewing Co.!

We’re looking for an experienced, hands-on leader who brings creativity, strong leadership, and a passion for great food. If you enjoy developing people, creating memorable menus, and leading a busy kitchen, we’d love to meet you.

Our location brings together a taproom, outdoor beer garden, private events, and community experiences. We need someone who can deliver consistent quality during everyday service while bringing fresh ideas to specialty menus and events.

Role Overview

This position leads all back-of-house operations, working closely with the Sous Chef and management team to deliver excellent food, develop a strong kitchen team, and meet financial goals. This role balances creativity with organization, accountability, and a commitment to a safe, respectful workplace.

Key Responsibilities

• Lead daily kitchen operations, ensuring consistent food quality, presentation, and timely service.
• Develop and execute menus, seasonal specials, and creative offerings for private and community events.
• Hire, train, coach, and support kitchen staff while building a positive, accountable team culture.
• Create staff schedules that balance business needs, labor goals, and team availability.
• Manage food purchasing, inventory, and vendor relationships to keep the kitchen stocked and prepared.
• Monitor food and labor costs, control portions, and reduce waste while maintaining quality.
• Establish clear standards for recipes, preparation, plating, cleanliness, and organization.
• Maintain food safety and sanitation standards and ensure compliance with company policies.
• Oversee kitchen equipment care and promptly communicate maintenance needs.
• Work closely with front-of-house leadership to coordinate service, address guest feedback, and prepare for events.
• Stay calm under pressure, solve problems quickly, and provide hands-on support wherever needed.

Skills and Qualifications

• Previous experience leading a restaurant kitchen and managing a culinary team.
• Strong knowledge of cooking techniques, ingredients, recipe development, and kitchen operations.
• Experience with ordering, inventory, scheduling, and food and labor cost management.
• Ability to plan and execute both regular restaurant service and event menus.
• A creative approach paired with strong organization and attention to detail.
• Clear communication, sound judgment, and a supportive leadership style.
• Ability to adapt to changing priorities and maintain standards in a fast-paced environment.
• Knowledge of food safety, sanitation, and industry best practices.
• Availability to work a flexible schedule, including evenings, weekends, and holidays.

Core Competencies

• Problem Solving: Identifies issues promptly, uses sound judgment, and works collaboratively to find practical solutions.
• Customer Service: Responds to guest needs and feedback and takes ownership of delivering a great dining experience.
• Teamwork: Welcomes feedback, supports coworkers, and builds morale around shared goals.
• Managing People: Remains accessible to staff, provides regular feedback, develops employees’ skills, and sets clear expectations.
• Quality Management: Maintains consistent standards and continually looks for ways to improve food and kitchen performance.
• Business Acumen: Understands how kitchen decisions affect guest satisfaction, operations, and financial results.
• Cost Consciousness: Works within approved budgets and manages labor, inventory, and waste responsibly.
• Diversity: Respects individual and cultural differences and promotes an inclusive, harassment-free workplace.
• Ethics: Treats others with respect, acts with integrity, and upholds New Realm’s core values.
• Professionalism: Communicates tactfully, stays composed under pressure, accepts responsibility, and follows through on commitments.

Education and/or Experience

Bachelor's Degree; or two to four years related experience and/or training; or equivalent combination of education and experience.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; talk or hear and taste or smell. The employee is frequently required to sit; reach with hands and arms and climb or balance. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this Job, the employee is occasionally exposed to moving mechanical parts; toxic or caustic chemicals; outside weather conditions and risk of electrical shock. The noise level in the work environment is usually moderate.

The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or physical requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.