Executive Chef: Menu Innovation, Cost Control & Leadership

Guest Services; Virginia; On-site; USD 68,000 - 83,000; Full time

Job summary

Guest Services in Virginia seeks an Executive Chef to manage daily production, preparation, and presentation of all food in the unit.

This role supports the General Manager, directs kitchen staff, and aims to achieve operating and financial goals while ensuring food quality and client satisfaction.

The candidate will lead, train, and supervise the culinary team, control expenses, and uphold safety and sanitation standards in a fast-paced environment.

Qualifications

• High School Diploma/G.E.D. or equivalent required; culinary/related degree preferred.
• Food Protection Manager Certification required or able to obtain.
• Demonstrates food safety knowledge and sanitation.
• Proficient with MS Word, Excel and Outlook.

Responsibilities

• Plan and supervise daily kitchen operations and menus.
• Analyze and cost food items; manage budgets and inventory.
• Recruit, train, and supervise culinary staff; ensure quality and service.
• Maintain safety and sanitation standards across all kitchen areas.
• Supervise execution of events and ensure timely food production.

Skills

Customer service

Communication skills

Problem solving

Financial analysis

Education

High School Diploma/G.E.D.

Culinary/Associate's degree in food service

Food Protection Manager Certification

Tools

MS Word

Excel

Outlook

Job description

Guest Services in Virginia seeks an Executive Chef to manage daily production, preparation, and presentation of all food in the unit.

This role supports the General Manager, directs kitchen staff, and aims to achieve operating and financial goals while ensuring food quality and client satisfaction.

The candidate will lead, train, and supervise the culinary team, control expenses, and uphold safety and sanitation standards in a fast-paced environment.