Executive Chef — Museum-Quality Kitchen, Flexible Hours

Virginia Museum of Fine Arts; Richmond (VA); On-site; USD 61,000 - 75,000; Full time

Benefits offered by this job

Free admissions

Employee pricing

Discounts at VMFA outlets

Job summary

Virginia Museum of Fine Arts in Richmond, VA is seeking a Floris Executive Chef to lead back-of-house operations in the Floris tearoom. You will oversee menu planning, food preparation, training, and ensure compliance with health and safety standards while managing costs and staff.

Join a mission-driven team that supports VMFA’s year-round operations, open 365 days, with flexible scheduling and opportunities to mentor staff and develop innovative seasonal menus in a museum setting.

Qualifications

• Flexible availability; Floris is open Saturday through Wednesday and shifts may begin as early as 9 AM and last as late as 6 PM.
• Relevant kitchen management and/or supervisory experience is required.
• Certification, GED, high school diploma, or other food service education or equivalent combination of education and experience.
• ServSafe Manager Certification or equivalent.
• Experience designing menus and developing recipes.
• Experience managing food cost, budgeting, inventory management, vendor relationships and ordering.
• Excellent knowledge of best practices for food service, event and restaurant operations.

Responsibilities

• Oversee back-of-house Floris staff and scheduling.
• Ensure staff compliance with Health, VMFA, and Virginia health codes.
• Assist in menu planning and staff training.
• Monitor and control food costs and inventory.
• Lead by example and mentor staff to improve performance.

Skills

Kitchen management

Staff supervision

Communication skills

Budgeting

Menu development

Education

ServSafe Manager Certification

High school diploma or equivalent

Tools

HotSchedules

Micros

OpenTable

Kronos

Job description

Virginia Museum of Fine Arts in Richmond, VA is seeking a Floris Executive Chef to lead back-of-house operations in the Floris tearoom. You will oversee menu planning, food preparation, training, and ensure compliance with health and safety standards while managing costs and staff.

Join a mission-driven team that supports VMFA’s year-round operations, open 365 days, with flexible scheduling and opportunities to mentor staff and develop innovative seasonal menus in a museum setting.