Job Description

***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)