Senior Chef de Cuisine - High-Volume Culinary Leader

Southern Foodservice Management, Inc.; Fort Gregg-Adams (VA); On-site; USD 70,000 - 100,000; Full time

Job summary

Southern Foodservice Management, Inc. is seeking a Chef de Cuisine to lead a high-volume dining operation.

You will oversee all kitchen and food service activities, ensuring menu execution, staff development, and strict food-safety standards across multiple meal periods and events. The role requires strategic leadership and hands-on guidance to maintain quality, sanitation, and guest satisfaction while managing inventory, costs, and continuous improvement initiatives.

Qualifications

• Minimum five years of progressively responsible experience in high-volume food service.
• Two+ years in a senior culinary leadership role.
• Experience managing food safety programs and inspections.

Responsibilities

• Direct and oversee daily food production across breakfast, lunch, dinner, and special meals.
• Lead culinary operations and menu quality across service stations.
• Develop and mentor kitchen staff and lead performance evaluations.
• Ensure HACCP and sanitation compliance and lead health inspections preparations.
• Collaborate on inventory, budgets, and cost controls.

Skills

Leadership

Food safety

Menu development

Staff development

Operations management

Communication

Education

Bachelor's degree in Culinary Arts / Food Service Management

ServSafe certification

Driver's license

Tools

Microsoft Office

Job description

Southern Foodservice Management, Inc. is seeking a Chef de Cuisine to lead a high-volume dining operation.

You will oversee all kitchen and food service activities, ensuring menu execution, staff development, and strict food-safety standards across multiple meal periods and events. The role requires strategic leadership and hands-on guidance to maintain quality, sanitation, and guest satisfaction while managing inventory, costs, and continuous improvement initiatives.