Chef jobs in Virginia - Page 8

Event Chef Job Reference Number: 37817 Employment Type: Part-Time, Onsite Segment: Dining & Events Brand: Design-Cuisine Location: Arlington, Virginia (US-VA) We are looking to add a skilled, experienced Event Chef to our Design Cuisine Event team in the Arlington, VA/DC area! As an Event Chef, you will have the opportunity to lead meal service and a talented kitchen staff for a variety of events. Enjoy weekly pay, flexible schedules, growth opportunities & competitive pay! • Training kitchen staff as needed., • Ensuring that kitchen has correct stock for event menu., • Participating in all aspects of food preparation., • At least three years’ relevant experience., • Superior knowledge of food preparation and kitchen safety., • Excellent leadership skills., • Weekly Paycheck, • Flexible Schedules, • Growth Opportunities, • Competitive Pay #indeedelior #LI-GW1#Boost About Design Cuisine: Located in the Washington, DC area, Design Cuisine offers catering and business dining services to clients across the city. With our nation’s historic capital as a backdrop, Design Cuisine creates unforgettable dining experiences every day. About Elior North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

A Healthier Future Starts With You!.Sweetgreen), you are the food quality expert in the kitchen.You own how our food is prepped, cooked, and presentedand you lead by example through craft, coaching, and consistency.This is not a people manager role.You wont write schedules or run performance reviews

We have an open position for a housekeeper / kitchen chef to work at our preschool located at 3460 Historic Sully Way, Chantilly, VA 20151. Supporting our chef in the kitchen with general kitchen duties, such as washing dishes, serving food to classrooms, etc.

Arlington, VA (Rosslyn) 75,000 $80,000 | Full Benefits We are seeking a strong Sous Chef to support culinary operations within a high-end conference center and executive dining environment. This is a $3M operation with a focus on catering, conference events, and upscale caf service. This is not a restaurant-only role experience in banquets, catering, or conference dining is required. • Execute high-volume catering and conference events, • Support executive and VIP dining programs, • Assist with menu development and seasonal updates, • Manage daily production, prep, and service execution, • Support food cost, inventory, and ordering, • Train and lead line-level culinary staff, • Maintain high standards of food quality and presentation, • Sous Chef or strong Jr Sous experience, • Background in:, • Hotels (banquet/catering), • Conference centers, • Contract dining (Compass, Aramark, Sodexo, etc.), • Experience executing multiple events and high-volume service, • Strong organization, cleanliness, and attention to detail, • Hands-on leadership and team development mindset, • Professional appearance and communication, • Primarily MondayFriday schedule (event-driven flexibility), • High-end, professional work environment, • Stable, long-term account, • Growth opportunity within a structured organization

As a Kitchen Staff Assistant you will: Clean all dishes, workstations, cooking equipment, and food storage areas in accordance with food safety regulations; Sweep and mop floors, as required; Wash, chop, shred, and grate ingredients for subsequent use by the chef. Kitchen Assistant / Food Service] -

Gecko Hospitality - - Responsibilities: Lead the culinary program and kitchen operations for the venue; Develop and design exceptional menus; Build and manage a high-performing kitchen team; Deliver premium and memorable dining experiences; Oversee day-to-day culinary operations to ensure quality a

Utility (FT) - Chef Geoff's (Dulles Airport).

Shamin Hotels - - Responsibilities: Execute and supervise all kitchen stations without training; Lead and manage subordinate cooks, ensuring accountability, productivity, and consistent execution; Maintain high standards in a high-volume, scratch kitchen environment; Oversee both show kitchen opera

Cogir Senior Living - - Responsibilities: Direct and manage all back- and front-of-the-house staff; Prepare and cook meals following established menus, recipes, dietary, and sanitary guidelines; Maintain inventory control of food, alcohol, supplies, and equipment, and purchase as necessary; Assist

Benihana - 21089 Dulles Town Circle - Responsibilities: Prepare and execute all sushi, sashimi, and maki rolls according to Benihanas high standards; Maintain a deep understanding of fish quality, proper cutting techniques, and sushi preparation; Follow strict food safety, sanitation, and HACCP guid

Gecko Hospitality - - Responsibilities: Assist the Executive Chef in overseeing daily kitchen operations and ensuring high standards of food quality and presentation; Supervise and support kitchen staff in food preparation, maintaining cleanliness, and adhering to all food safety guidelines; Create

Goodwin Recruiting - - Responsibilities: Lead daily kitchen operations in a high-volume, upscale setting; Train, mentor, and develop a strong back-of-house team; Partner with the Executive Chef on menu execution, specials, and innovation; Ensure consistency in food quality, presentation, and timing

HEI Hotels + Resorts - - Responsibilities: Designing dynamic seasonal menus that elevate the hotel's dining reputation; Creating memorable guest experiences through flavor, presentation, and storytelling; Ensuring culinary offerings reflect high-end hospitality standards while maintaining operation

Gecko Hospitality - - Responsibilities: Lead on-premise catering program and manage events from concept to delivery.

Kalahari Resorts & Conventions - - Responsibilities: Assist the Executive Chef in ensuring brand consistency and adherence to standards; Assist with the development, implementation, and management of culinary training, chef certifications, food and safety training, and other standardized technical

Erickson Senior Living - 44795 Audubon Square [Kitchen Supervisor / Cook] As a Sous Chef at Erickson Senior Living, you'll: Prepare and cook high-quality meals for residents and guests; Assist in menu planning and recipe development; Supervise and train kitchen staff; Ensure compliance with food saf

Gecko Hospitality - - Responsibilities: Collaborate with the Executive Chef to ensure smooth kitchen operations.

Sonida Senior Living - 5417 Wesleyan Drive - Responsibilities: Provide healthy food for residents; Maintain standards for dining services including efficient meal service delivery; Ensure cleanliness of dining room and kitchen; Report problems and issues observed with food service; Observe changes i

Albertsons - 600 Franklin Street - Responsibilities: Fill in for the Executive Chef as needed; Uphold quality standards in food preparation and cleanliness; Maintain an atmosphere of customer engagement with an emphasis on fast and friendly customer service; Lead, innovate, and contribute to the gro

Dimension Hospitality - - Responsibilities: Lead or support daily back of house culinary operations; Oversee food preparation, cooking, and presentation standards; Maintain food quality, consistency, and portion control; Train, coach, and develop kitchen team members; Oversee safety, sanitation, an

Actively develop Sous Chefs and hold all Sous Chefs accountable for developing hourly Back of the House staff to support the organization’s talent pipeline and drive growth. Purpose: Assist the Executive Chef in leading the Back of House team at the restaurant level, setting the standard for excel

Davidson Hospitality Group - 23703 [Kitchen Supervisor / Cook] As a Sous Chef at Davidson Hospitality Group, you'll: Lead the culinary team in preparing high-quality dishes; Ensure food safety and sanitation standards are met; Develop and maintain menus; Manage inventory and ordering; Train and ment

Gecko Hospitality - - Responsibilities: Oversee culinary standards and quality assurance programs across multiple client sites in various states.Lead menu development, including innovative cycle menus tailored to the specific needs of higher education accounts.Conduct training and professional deve

Benihana - 21089 Dulles Town Circle - Responsibilities: Greets and welcomes guests within 15 minutes of their teppan order; Performs a cooking show for assigned tables ensuring interaction with guests is appropriate and courteous; Prepares and sets up food for cooking and side orders; Maintains kitc

Job DescriptionMoliar Hospitality Group is a locally owned and operated food and beverage organization that focuses on enriching the lives of our guests, our employees, and owners. We do this through superior quality food and beverages, customer service, sales growth, cost, and treating our employees like family. We believe that our employees are our most important resource, and our success depends upon creating and retaining a staff capable of delivering an exceptional dining experience to every customer, every time. We currently own and operate 5 successful establishments: Calypso Bar and Grill, Repeal Bourbon and Burgers, 3 Hair of the Dog Eaterys (Downtown Granby, Hampton BLVD across from ODU and Loehmanns Plaza in Virginia Beach) Moliar Hospitality Group is seeking applicants for full-time dishwasher positions. The ideal candidate will be hardworking, time officiant, and is great at multitasking. As a dishwasher, you will provide assistance to the kitchen and teammates by following all sanitary and health related protocols. Qualifications • Able to stand for 9 hours, • Restaurant experience is helpful, but not required, • Able to lift at least 50 pounds, • Good hearing for accurate communication, • Reasonable comprehension of the English language, • Handle with care of the restaurants glass and silver needs, • Must have 4 days of open availabilityJob Duties, • Manage clocking in/out and report to Kitchen Manager on time and in full uniform for each shift, • Operate the industrial dishwasher, • Wash and clean tableware, pots, pans, and cooking equipment, • Conducts work quickly and efficiently to keep up with the pace of the restaurant and team, • Perform opening, closing, and shift side work, • Follow safety and sanitation policies at all times, • Maintain a neat and orderly work area, • Provide assistance to kitchen staff as needed, • Cautious to handling and using chemicals and/or machinery, • Performs other related duties as assigned by Chef/SupervisorBenefits, • 50% off employee meal every shift, • 25% off employee discount any other day and at other locations, • Flexible scheduling, • Healthcare benefits, • Potential for promotions, • Free employee t-shirt

Job Description Description M1 Technology is seeking an experienced Systems Engineer to support a technology-focused program for a key Government customer. This role centers on infrastructure automation, cloud platform integration, containerized workloads, and secure system design within a collaborative engineering environment. Responsibilities • Design, deploy, and manage infrastructure using infrastructure-as-code tools such as Ansible, Chef, or Puppet, • Administer and maintain Linux systems and containerized environments using Docker, • Implement and maintain cloud infrastructure within Amazon Web Services and Microsoft Azure, • Design and troubleshoot network architectures including VLANs, subnets, and routing configurations, • Use source control systems such as Git and Apache Subversion to manage infrastructure and application code, • Conduct security reviews of applications and infrastructure to ensure compliance with enterprise and government standards, • Troubleshoot system and networking issues across distributed environments, • Collaborate with cross-functional engineering teams and mentor junior engineersRequired Qualifications, • Top Secret (TS/SCI) clearance with polygraph, • Bachelor's or Master's degree in Computer Science or a related field preferred, • Minimum 11 years of relevant systems engineering experience, • Hands-on experience with:, • Infrastructure as code and configuration management, • Linux system administration in enterprise environments, • Cloud platform deployment and operations, • Network architecture design and troubleshooting, • Demonstrated ability to evaluate and integrate new technologies, particularly in object-oriented and cloud-native ecosystems, • Strong collaboration and communication skills in team-based engineering environmentsPreferred Qualifications, • Experience with infrastructure automation and orchestration platforms such as Cisco Network Services Orchestrator, • Experience deploying and managing SD-WAN solutions such as Versa Networks, • Familiarity with build and CI/CD automation tools including Apache Maven and Jenkins, • Experience developing or integrating APIs and services using REST or SOAP, • Engage in meaningful, mission-oriented work with national impact, • Collaborate with top-tier professionals in a high-performance environment, • Work on cutting-edge projects with the latest technology, • Enjoy a culture of innovation, integrity, and technical excellence, • Support the full scope of the software development lifecycle M1 Technology is an equal opportunity employer and values diversity. We do not discriminate in hiring on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or any other characteristic protected by federal, state, or local law.

Job Description Join the Culinary Team at Kyuramen – Herndon, VA As we prepare for our grand opening, Kyuramen is seeking skilled and dedicated culinary professionals to anchor our kitchen. We are looking for talented individuals who thrive in a fast-paced environment and are committed to delivering the high standards of quality and presentation that define our brand. Open Positions * Sushi Chefs: You are an artist of precision and freshness. You will be responsible for the meticulous preparation of our sushi menu, ensuring that every piece meets our strict quality standards and aesthetic expectations. We are looking for someone with an eye for detail and a passion for Japanese culinary traditions. * Sous Chefs: You will serve as a key leader in the kitchen, supporting the Head Chef in daily operations, staff training, and quality control. You are expected to demonstrate strong organizational skills, the ability to manage kitchen workflow, and a commitment to maintaining a safe, efficient, and professional kitchen environment. * Line Cooks: You are the backbone of our service. You will be responsible for the preparation of our signature ramen, side dishes, and appetizers. You must be comfortable working on the line, maintaining consistency during high-volume service, and upholding our high standards for food safety and preparation. What We Are Looking For * Culinary Excellence: A strong foundation in professional cooking techniques and a commitment to food quality. * Efficiency: The ability to work quickly and accurately in a demanding, high-energy environment. * Team Leadership: A collaborative spirit with a focus on communication and supporting fellow team members. * Experience: Prior experience in a professional kitchen is required. For Sous Chef and Sushi Chef positions, a proven track record of reliability and skill mastery is essential.

Job DescriptionAre you a skilled Chef/Cook that is looking to join a great team of culinarians? Do you value working with fresh local product? Westminster-Canterbury of the Blue Ridge is currently looking for key players to become part of our amazing team. Are you ready for a great work/life balance? At Westminster-Canterbury of the Blue Ridge, we value our associates family’s time and encourage them to have a life outside of work. You must show pride in your work and want to excel. We want team players that take ownership and want to show their skills. With venues ranging from Fine dining, Bistro Pub, and Coffee Shop there is something for everyone here and our Chef’s and cooks have opportunity to get creative with menus. The ideal candidate will show interest in growing their talents and maintaining a high level of quality and attention to detail. We encourage upward mobility and want to promote from within. We currently have an opening for a full-time Sous Chef in our Dining Services Department. In this role, the Sous Chef will assist the Senior Sous Chef in coordinating and participating in activities of cooks and other kitchen personnel engaged in preparing and cooking foods.Responsibilities • Cooks and otherwise prepares foods according to recipes., • Responsible for quality and consistency of product taste and presentation., • Ensures all deadlines are met in food production based on production orders., • Serves customers in an efficient and friendly manner., • Resolves customer concerns., • Interacts with co-workers to ensure compliance with company service standards, and inventory and cash control procedures., • Assures compliance with all sanitation, ServSafe, safety, production, and merchandising requirements. Qualifications, • Experience in a supervisory role., • Excellent verbal and written communication skills and negotiation skills., • Experience in a commercial kitchen or a professional culinary program, • Knowledge of methods, materials, and practices of food preparation, • Available to work evening, weekends and holidays, • Able to uphold Magnetic Values (Multicultural-Accountable-Game Changer- Nurturing- Empowering-Teachable)Requirements, • ServSafe Certification, • Bachelor's degree in Food Services, Technology/Management/Culinary or related field., • Minimum of Associates Culinary degree or equivalent work experience of four years in a hospitality/culinary related environment required., • Two years kitchen supervisory experience.Benefits Snapshot, • Paid Time Off package, • Education Program to offer financial assistance with education costs, • Retirement Savings Plan with a company match, • Free Meal while working, • Paid Holidays, • Free gym and pool access, • Free parking, • Medical, Dental, and Vision Benefits

Job Description Position Title: Dishwasher Date of Notice: April 25, 2023 Job Location: Cedar Point Club Start Date: Immediately Reports to: Chris Jones (Executive Chef) Send Applications to: Property Description: The crown jewel of the club is the 18-hole championship golf course, renovated in 2004. Well-groomed bunkers and attractive landscaping reflect the conscientiousness of the caretakers. The golf course is challenging and presents plenty of temptations to the more polished golfer. Other diversions at the club include a driving range, putting and chipping greens, swimming pool (seasonal), croquet court, and a complete tennis center with both indoor and outdoor courts. Both the golfing and tennis centers are staffed with certified professionals and include well stocked pro shops. The Cedar Point clubhouse offers a casual dining room and private dining room; both with panoramic views of the water. Additionally, the facility contains private meeting rooms, an art gallery, locker rooms, and the golfing center. An outdoor terrace is a nice area to relax and mingle with friends after any activity. Weekly events keep the clubhouse alive with members and their guests. Position Summary: Responsible for washing, cleaning and proper storage of all cooking utensils, china, equipment, flatware and glassware. Responsibilities also include keeping all kitchen, storage, and receiving areas clean and organized. Essential Duties and Responsibilities: · Wash all wares in dishwashing machine or by hand. · Wash and polish all stainless steel in kitchen, including shelves, dish cabinets, ice machines, coffee area, refrigerators, walk-ins, etc. · Wash or clean receiving area and trash areas. · Collect trash from kitchen areas, empty garbage barrels, wash and re-line with new bags. · Examine garbage for silverware, dishes and glassware. Remove and clean as necessary. · Sweep and mop kitchen floors. · Store all dishes and other wares in proper areas. · Clean dish machine after each meal period. · Assist in food preparation, putting away deliveries, and cleaning coolers, freezers and storage rooms as needed. · Perform other duties as appropriate. Qualifications: · High school education preferred. · Restaurant experience preferred. · Current state issued health card. · Demonstrated quality verbal and interpersonal communication skills. · Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends. · Positive attitude, professional manner and appearance in all situations. Supervises: N/A Classification: Part-time or Full-time, Seasonal or Non-Seasonal, Hourly, Non-Exempt Company DescriptionCedar Point Club is an upscale private golf and country club, located waterfront on the Nansemond River in Suffolk VA. Point Club is an upscale private golf and country club, located waterfront on the Nansemond River in Suffolk VA.\r\n

Job DescriptionCompany Description Located on 12,000 acres in the heart of Virginia’s Blue Ridge Mountains, The Lodge at Primland, Auberge Collection is a majestic year-round mountain retreat with myriad outdoor adventure experiences. Guests can revel in the refined authenticity and natural beauty of the property, while enjoying luxury accommodations including cottages with sweeping vistas, Tree House suites, and a variety of rooms and suites located in the main Lodge. Resort amenities include the championship-caliber Highland Course, a full-service wellbeing retreat with an indoor pool and hot tub, state-of-the-art fitness center, theater, game room, a fully equipped observatory and an on-site astronomy team, an exceptional culinary program with five distinct farm-to-table experiences, and thrill-seeking outdoor adventure programming ranging from horseback riding to fly-fishing and beyond. For more information, please visit auberge.com/primland Follow The Lodge at Primland on Facebook and Instagram @PrimlandAuberge Job Description Step into the realm of culinary excellence as a key player in our pastry kitchen brigade. Whether you're a savant with savory delights or a lover of sweet symphonies, embrace the opportunity to showcase your culinary prowess. As a Culinary Artisan, you play an integral role in curating an unforgettable dining experience, leaving an indelible mark on the palates of our patrons. • Work all positions and work independently in the kitchen as needed with business demands., • Works and assists the chef with specialty dinners and functions with minimal supervision., • Prepare a variety of pastries, cakes, cookies, and other desserts, following specific recipes and presentation standards., • Measure and mix ingredients to create doughs, batters, and fillings for various pastries and baked goods., • Decorate and finish pastries and desserts with glazes, icings, and garnishes, ensuring an attractive presentation. Additional Benefits: • Free Team Member Cafeteria, • Holiday Pay, • Team Member Stay Program, • 50% off F&B + SpaQualifications, • Formal training or education in culinary arts, with a focus on pastry and baking techniques, preferred., • One year of Pastry Cook experience., • Proficient in various baking methods, including dough preparation, pastry shaping, and decorating techniques., • Strong focus on precision and detail to ensure consistency and high-quality presentation of pastries and desserts. Additional Information Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge Primland Ltd is an Equal Opportunity Employer, M/F/D/V. Primland Ltd provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Primland Ltd complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Sous Chef Job Duties: Directs food preparation and collaborates with executive chef.

Chef Job Duties: Lead, mentor, and manage culinary team.

Supervises the preparation and production of all baked goods.Prepares specialty baked goods for in-house and catered events.Analyzes food costs and determines most cost-effective recipes while maintaining quality.Maintains food production records, reports, and department files as required.Directs an

Job Description JOB DESCRIPTION We have an IMMEDIATE NEED for a Mid-Level DevOps Engineer to provide Agile DevOps support for a mission critical system. As a DevOps Engineer on our program, you will have the opportunity to build secure systems and software utilizing cloud capabilities and gain agile development and deployment experience in support of an enterprise Identity, Credential, and Access Management (ICAM) cybersecurity system. Based in the Scaled Agile Framework, you will participate in and/or direct major deliverables throughout all aspects of the software development lifecycle including scope and work estimation, architecture and design, coding, and unit testing. The candidate needs be local to the DC/Maryland/VA area to come into a Secure Compartmented Information Facility (SCIF) an average of 2 to 3 days per week. RESPONSIBILITIES *Support the development, test, and maintenance of continuous integration / continuous deployment pipelines using DevOps tools such as Ansible, Docker, and Jenkins to ensure automated, repeatable deployment to multiple customer environments • Support the development and deployment of prototypes and solutions within Commercial Cloud Solutions leveraging Infrastructure platform services, • Execute software system validation and testing to ensure delivery of assured solutions, • Support the Agile software development lifecycle following Program SAFe practices, • Communicate key project data to team members and build team cohesion and effectiveness, • Generate clear and maintainable documentation, • Provide input/suggestions on technical approach to the Agile Team Leads CORE QUALIFICATIONS  Candidate must have BS degree with 2 to 4 years of prior relevant experience  Experience with Linux OS, including scripting in a Linux environment using Shell and Bash  Experience with coding in Java  Experience in multiple of the following areas, and a desire to learn the others: o Linux OS scripting o Database setup and integration, both relational and NoSQL (e.g., Oracle RDBMS, MySQL, CouchDB) o Cloud infrastructure platforms (Amazon Web Services, Microsoft Azure) o DevOps automation tools (Ansible, Chef, Puppet) o Source control and Agile development tools (Git, Maven, Jenkins, Bitbucket, Jira, Confluence) o Analytics and search engines (Elasticsearch, Splunk, Apache Solr)  Experience with automated deployment tools (such as Ansible, Chef, etc.) and associated scripts or manual instruction-based software installation / deployment  Experience updating automated deployment scripts or manual deployment instructions for software baseline  Understanding of compute, relational database management systems, storage, networking, transport, load balancing, and security constructs as they relate to on premise and cloud infrastructures  Knowledge of high availability architectures  Excellent communication skills (written and verbal)  Experience as a member of an agile software development team  Knowledge of software design patterns  Proficiency with MS Office Products (Word, Excel, Visio, PowerPoint).  All candidates must be have an Active TS/SCI clearance to start AND the ability to obtain a CI poly to be considered for the position  Current Security+ certification PREFERRED QUALIFICATIONS • 5 Weeks Paid Time Off, • 10% contribution into 401K, • 10 paid holidays plus your birthday off!, • Medical, Dental, Vision, STD, LTD, Term Life, AD&D. Company pays monthly premiums, • Bonus program and yearly profit sharing!, • IT Training opportunities and continued education for IT degree seekers!, • Military Guard and Reserve benefits! Click on the link to see more information regarding job opportunities with Trinity ES LLC! Powered by JazzHR MJU9KfM4cL

Job DescriptionDescription: Southern Foodservice Management, a national contract food service provider, is looking to hire a Food Service Worker. You should be committed to providing the best possible dining experience for the team members at the TSA Headquarters Café located in Springfield, VA 22150. Duties and Responsibilities • Responsible for preparation work of menu items as assigned by Sous Chef and Cook IIs including but not limited to slicing, dicing, chopping, cutting, rolling, mixing, washing, rinsing, panning, slacking, etc., • Responsible for efficiently and proficiently serving customers on the serving lines during meal service times. Must maintain proper flow rate of customers as prescribed by Management., • Perform simple cooking tasks such as 1 step heating (i.e. scoop and bake cookies) as assigned by Sous Chef., • Responsible for maintaining proper food safety and handling techniques per applicable food code and HACCP standards., • Responsible for following and enforcing proper safety procedures to ensure a safe working environment., • Conduct duties in an orderly and professional manner and to standards of Southern Foodservice code of conduct., • Preparation of food products should be according to the daily menu’s recipes, not to be over salted, properly cooked and garnishing all products on serving line., • Cooking of simple required meal items according to the daily menu or other required menu items., • Check temperatures for required ranges, ensuring they are properly cooked and set out products for the meal service., • Must maintain cleanliness and appearance of service line and areas during meal periods wiping up spills and maintaining a clean and neat appearance., • Clear service lines and thoroughly clean service lines and areas after meal service., • All staff members are also responsible for other duties or tasks that are assigned by the Assistant Managers or Supervisors, as a part of any “Job” or “Position” assigned during a normal work schedule. Team members may be assigned to support the meal production, service and cleaning after the meal or the dining facility.Requirements: Physical Requirements • Strength: Lift up to 40lbs, • Posture: Standing 80%, Walking 20%, • Movement of objects: Frequent, • Heavy Lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing: Occasional, • Stooping: Frequent, • Reaching: Frequent, • Handling: Frequent, • Talking/Hearing: Frequent, • Seeing: Frequent, • Temperature Variation: Frequent

Job Description Are you a talented and experienced DevOps Engineer with a passion for cutting-edge technologies and a desire to make a difference in the government, defense, and intelligence sectors? We have an exciting opportunity for you! As a Mid to Senior Level DevOps Engineer, you will be an integral part of our dynamic team, working at the forefront of technology advancements and supporting critical missions in the Gov Con, DoD, and Intel space. With your active Top Secret security clearance, you'll have the chance to work on highly classified projects that directly impact national security. Responsibilities: • Architect and design secure and scalable DevOps solutions: Leverage your expertise to develop and implement robust DevOps strategies, ensuring the highest level of security, reliability, and performance for our mission-critical systems., • Infrastructure automation and orchestration: Collaborate with cross-functional teams to build and maintain automated deployment pipelines, utilizing industry-leading tools and frameworks to streamline and optimize our development and operational processes., • Continuous integration and delivery: Drive the adoption of CI/CD practices and tools, enabling rapid and frequent software releases while ensuring the integrity of the overall system., • Security and compliance: Implement best practices for securing systems and data, adhering to industry and government regulations, and proactively identifying and mitigating security vulnerabilities., • Performance monitoring and optimization: Monitor system performance and proactively identify areas for improvement, implementing enhancements to ensure optimal uptime, scalability, and reliability., • Active Top Secret SCI security clearance is a must., • Bachelor's degree in Computer Science, Engineering, or a related field., • Proven experience as a DevOps Engineer in the government contracting, Department of Defense, or intelligence community., • Strong knowledge of cloud platforms (AWS, Azure, or GCP) and experience with infrastructure-as-code tools (e.g., Terraform, CloudFormation)., • Comp TIA Security+ Certification., • Proficiency in configuration management tools (e.g., Ansible, Chef, Puppet) and containerization technologies (Docker, Kubernetes)., • Familiarity with CI/CD tools (e.g., Jenkins, GitLab CI/CD) and version control systems (e.g., Git, SVN)., • Solid understanding of networking concepts, security best practices, and system monitoring tools., • Excellent problem-solving and troubleshooting skills, with the ability to analyze complex issues and provide innovative solutions. Compensation: Cohere knows that our employees are our most valuable assets. Cohere offers competitive pay, commensurate with experience, labor categories, and current market demands. FULLY PAID health care premiums for medical with PPO and HSA options FULLY PAID dental, vision, and life insurance Earn 240 hours PTO / year (30 days, accrued at 20 hours/month) 401k plan with matching employer contributions and profit sharing Extremely lucrative referral programs Monthly billable incentive rewards Yearly training allowance for self-development Flexible schedules About Cohere: Cohere was founded in 2015 by seasoned intelligence community engineers to unify and streamline both cyber and kinetic workflows for the Intelligence Community and the Department of Defense. This is an opportunity to join a close-knit team of engineers who are passionate about learning from each other and developing next-generation capabilities supporting National operations. Your work will contribute directly to National Space activities affecting National and international security. We invest in our people, offering tailored training and mentorship as we grow our engineers. We believe that providing opportunities to learn fuels individual and organizational success. At Cohere, not only will you take your technical skills to the next level, but if desired, you can learn the processes and skills necessary to launch your own company too. We offer mentoring opportunities to learn from experienced leaders on creating and growing your own contracting business. If you have a background in coding, computer security, data science, or space operations and want to take your career to the next level in a mission that will affect our national security for decades to come, apply today! Powered by JazzHR cnnKcXgB5v

Job Description The Hotel Weyanoke is currently looking for Servers! Are you someone who enjoys interacting with guests and providing them with exceptional experiences? Taylor Hospitality is an Exceptional Company built by Exceptional Team Members. • We are recruiting hospitality professionals who will be responsible for interacting with our guests while serving our outstanding culinary options from our Highly Acclaimed Chef., • To succeed in this role, you will need to have a positive attitude and deliver outstanding guest experiences. hard work mentality. Previous work experience involving guest service in a fast-paced environment is greatly desired. What You'll Be Doing: • Provide immediate and continuous service and attention to all guests upon seating., • Set up and complete assigned side work, including inspecting all tables in the assigned section., • Suggestive selling on menu items and highlight specials. Take guest orders. Special requests check with the kitchen first if it can be accommodated., • Place orders with the kitchen through POS. Inform chefs/cooks about any special cooking instructions and or food allergies., • Reset tables in your station and assist team members with their stations., • Verify the accuracy of prices, state and federal taxes, tips, and other charges on all checks., • Keep tables, FOH restaurant, and BOH clean at all times., • Advise supervisor/manager of any complaints and act to resolve complaints., • Perform clean-up, side work, and closing duties as assigned by supervisor/manager., • Attend pre-meal meetings as requested by the supervisor/manager. What We're Looking For: • Must be available to work evenings., • Must be available during the summer season (April-October)., • Must be able to work in an outdoor setting., • Previous experience in a restaurant setting is preferred., • Knowledge of state liquor regulations; ability to identify when a guest/member has had his/her alcohol limit., • Strong organizational skills; ability to manage priorities and workflow, • Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm, • Excellent customer service skills, • Good judgment with the ability to make timely and sound decisions, • Creative, flexible, and innovative team player, • Bilingual skills are a plus., • Professional appearance and demeanor, • Ability to effectively communicate with people at all levels and from various backgrounds. Additional Information: Kindly, be aware that the job description provided is not an exhaustive account of the activities, duties, or responsibilities entailed for this role. Standard Operating Procedures, Training Checklists, and Departmental Handbooks will be provided to ensure the Team Member is trained in all duties and responsibilities of the position. Duties, responsibilities, and activities may change at any time with or without notice. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Up to Par Management and Taylor Hospitality are Equal Employment Opportunity companies, we are proud to be an equal opportunity workplace and an affirmative action employer. We are committed to equal employment opportunity regardless of race, religion, sex, national origin, sexual orientation, age, citizenship, marital status, or disability. About the Company: Up to Par Management | Taylor Hospitality Vision is to be an Exceptional Hospitality and Golf Management Company built by Exceptional Team Members who are Delivering on our Purpose to Positively Impact Others.

Job Description • We have an opening for full time and part time CASHIER/FOOD SERVICE WORKER positions., • Location: National Air and Space Hazy - 14390 Air and Space Museum Parkway, Chantilly, VA 20151. Note: online applications accepted only., • Schedule: Full time and part time schedules; days may vary, 10:00 am to 6:00 pm. Weekends required. More details upon interview., • Requirement: Prior food service and/or cashier experience is preferred., • Perks: Willing to train, free parking, Fairfax Connector stop, shift meal, gift shop discount, and no late nights!, • Pay Range: $17.00 per hour to $18.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1509621. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to work This is R/A ! Job Summary Summary: Operates Point of Sale system, assists the Chef, prepares coffee, and keeps the coffee and cashier stations clean. Essential Duties and Responsibilities: • Helps prepare foods such as meats, vegetables, baked goods and desserts. Also helps prepare catering orders., • Performs cashier duties using the POS system., • Perform general cleaning duties; removes trash and garbage to designated areas., • Provides service in all retail areas, including cashiering and line serving., • Cashiers according to established procedures, maintaining cash accuracy with receipts. Makes deposits at the end of each shift., • Inventories and restocks supplies and food products., • Sets up serving line, ensuring temperatures are taken, recorded and within acceptable ranges; notifies cooks if food temperatures are not within acceptable limits., • Serves hot and cold items to customers., • Sets up items for purchase on daily basis., • Keeps refrigerator stocked and product rotated using the first in, first out rule., • Stocks pantries with correct par levels of food items on a daily basis. Records replenished amounts on floor stock form for each unit. Records refrigerator temperatures on floor stock form daily. Both full-time and part-time positions offer the following benefits to associates: • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Abides by all Company policies and procedures including but not limited to: • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • The use of slip-resistant shoes and proper lifting techniques. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis.

Job DescriptionDescription: The Associate F&B Manager serves as the primary leader of an assigned food and beverage outlet when acting as department head, and otherwise supports the department head or Assistant Director of F&B. This role is accountable for outlet business performance, team development, guest satisfaction, and financial results when serving as department head. Responsibilities include overseeing operations, scheduling, payroll, hiring, inventory, financial reporting, and training. The Associate F&B Manager leads by example, upholds Boar’s Head standards, and drives continuous improvement within their venue. Ker responsibilities include: Operations & Service Execution · Oversee day-to-day service operations within the assigned outlet. · Maintain Forbes and Four Diamond service standards through live coaching and accountability. · Lead pre-shift meetings, ensure floor readiness, and manage pacing and communication with culinary. · Coordinate with Banquets, Special Events, Sports, Engineering, and Hotel operations to ensure the outlet is fully prepared. · Perform other job-related duties as assigned, including temporary reassignment to support operational needs. · Act as department head when assigned, with full responsibility for outlet performance. Leadership & Staffing · Hire, train, and coach front-of-house staff. · Conduct performance evaluations and participate in progressive discipline when necessary. · Lead onboarding of new employees and ensure team understanding of resort expectations. · Foster a professional, productive, and inclusive work environment. Financial Controls & Reporting · Write weekly schedules aligned with forecasted business. · Complete payroll edits, tip reporting, and overtime review. · Participate in month-end reporting. · Manage inventory, assist in ordering, and control product waste and usage. · Own outlet-level financial performance when acting as department head, including budgets, forecasts, and expense control. Collaboration & Communication · Work closely with the Assistant Director of F&B and Executive Chef. · Participate in outlet leadership meetings and communicate updates to the team. · Ensure proper handoff to MODs or peers during days off or transitions. · Collaborate on training, beverage programming, and event execution. Requirements: QUALIFICATIONS · 3+ years of F&B leadership experience, ideally in a hotel, resort, or multi-outlet environment. · Proven ability to manage teams, guest experience, and outlet performance. · Strong knowledge of scheduling, payroll systems, and labor management. · Excellent communication and organizational skills. · Experience with beverage operations and collaboration with BOH teams. ADDITIONAL REQUIREMENTS · Must be available for a flexible schedule including nights, weekends, and holidays. · Must be able to stand for long periods and lift up to 25 lbs. · Role supports and upholds Boar’s Head Resort’s Standards, defined by Preferred Hotel Group and Forbes standards of service and guest care.

A leading food service company is seeking a Corporate Chef to provide strategic culinary leadership across multiple locations.

Job Description All American Fare Restaurant looking to expand its culinary team with a Sous Chef.

Job Description JOB DESCRIPTION POSITION: Line Cook FLSA: Non-exempt REPORTS TO: Chef ARE YOU PASSIONATE ABOUT FOOD? DO YOU WANT TO SHOWCASE YOUR TALENTS? DO YOU WANT TO LEARN NEW TECHNIQUES AND SKILLS? If the answer to any of those questions is YES, then Wintergreen Resort is the place for you! SUMMARY: With three different dining options at Wintergreen Resort, our culinary program offers various culinary training styles. From farm to table fine dining to pub food Wintergreen caters to all cooking styles. As an experienced cook, you will prepare high quality food for casual dining experience, including but not limited to slicing, dicing, trimming, sautéing, frying, baking, filleting, steaming, cleaning, roasting, trussing and stuffing. PRIMARY RESPONSIBILITIES: • Daily food preparation and production of meals, • Setting and maintaining food production line in accordance with current kitchen standards and practices, • Execution of allotted meals in a timely manner in keeping with kitchen standards and practices is necessary, • Work as part of the kitchen team under the direction of the Executive Chef and Sous Chef to ensure the demands of the kitchen are met, • Ensure that all guests’ needs are being met in accordance to the highest standards. MINIMUM QUALIFICATIONS: • Willingness to complete on-the-job training, • Ability to assist with daily food preparation and maintain production line standards, • Ability to follow direction from the Executive Chef and Sous Chef, • Strong teamwork skills and ability to work efficiently in a fast-paced kitchen, • Commitment to quality, consistency, and guest satisfaction, • Be able to work rotating evenings, weekends, and holidays, • This is a full-time position which includes a competitive hourly pay rate, shares in the operation's tips and is eligible for full-time benefits. PHYSICAL DEMANDS AND WORKING ENVIRONMENT:, • Standing for long periods and walking, • Climbing stairs, balancing, stooping, kneeling, crouching, bending, stretching, and twisting or reaching, • Pushing, pulling, or lifting up to 50 pounds, • Continuous repetitive motions, • Working in a hot, humid, and noisy environment, • Bending, stretching, twisting, or reaching out, • Being physically active for long periods without getting tired or out of breath, • Focusing on one source of sound and ignoring others, • Making fast, repeated movements of fingers, hands, and wrists We have many fantastic opportunities available from our spectacular, sweeping mountain slopes to our beautiful valley and lake. If this position isn’t quite what you are looking for, please visit our career page for even more open positions: Wintergreen Resort: Premier Blue Ridge Mountain Ski, Golf, Tennis, Spa and Family Vacation Resort in Virginia. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability status or any other characteristic protected by applicable law. Essential functions, as defined under the Americans with Disabilities Act, may include any of the following representative duties, knowledge, and skills. This is not a comprehensive listing of all functions and duties performed by incumbents of this position; employees may be assigned other duties which are not listed below; reasonable accommodations will be made as required. The job description does not constitute an employment agreement and is subject to change at any time by the employer.

Job Description The Hotel Weyanoke is currently looking for a professional and experienced Line Cook! Are you someone who enjoys the culinary world and learning to deliver exceptional culinary experiences? Do you want a culinary career and looking for an opportunity to grow with a Hospitality Management Company? Taylor Hospitality is an Exceptional Company built by Exceptional Team Members. We are seeking a culinary professional who will be responsible for executing our well-designed and tremendously creative menus for our restaurants. Learning from our Highly Acclaimed Chef in which you will learn and deliver Farmville Virginia's Best Culinary Dishes. To succeed in this role, you will need to have a positive attitude and deliver outstanding guest experiences. hard work mentality. Previous work experience involving high expectations and a high-standard environment is greatly desired. Compensation and Benefits: Starting at $16.00-$18.00 per hour depending on experience. Part-Time or Full-Time Full-Time Team Members receive benefits including health, dental, vision, and life, 401(k), STD, LTD, paid holiday, vacation, personal & sick time, lean management training, and numerous other employee discount benefits through our HR provider LL Roberts and Benefit Bay. What You Will Be Doing: As a Line Cook, you will be responsible for preparing food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment and responsible for helping achieve ongoing guest satisfaction and team goals. • Prep food items ahead of time as requested, making sure not to prepare more than estimated needs., • Return all food items not used on the next shift to designated storage areas, being sure to cover/date all perishables., • Assist in setting up plans and actions to correct any food cost problems; control food waste, loss, and usage per standards., • Date all food containers and rotate as per the food standards, making sure that all perishables are kept at proper temperatures., • Check pars for shift use, determine necessary preparation, freezer pull, and line set up. Note any out-of-stock items or possible shortages., • 18+ years old, High level of professionalism, High school diploma/GED preferred, • Excellent verbal communication and organization skills, • Reliable transportation with valid drivers license required, • Minimum of Two (2) years restaurant or kitchen experience preferred, • Comfortable working with a team in a fast-paced kitchen environment Additional Information: Kindly, be aware that the job description provided is not an exhaustive account of the activities, duties, or responsibilities entailed for this role. Standard Operating Procedures, Training Checklists, and Departmental Handbooks will be provided to ensure the Team Member is trained in all duties and responsibilities of the position. Duties, responsibilities, and activities may change at any time with or without notice. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Up to Par Management and Taylor Hospitality are Equal Employment Opportunity companies, we are proud to be an equal opportunity workplace and an affirmative action employer. We are committed to equal employment opportunity regardless of race, religion, sex, national origin, sexual orientation, age, citizenship, marital status, or disability. About the Company: Up to Par Management | Taylor Hospitality Vision is to be an Exceptional Hospitality and Golf Management Company built by Exceptional Team Members who are Delivering on our Purpose to Positively Impact Others.

Job Description Salary Range Commensurate w/Experience: $60k-$87k / year (including monthly profit share) BENEFITS: • FLEXIBLE SCHEDULES, • POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH, • UP TO 17 DAYS OF PTO, • 401K MATCH, • INSURANCE AFTER 60 DAYS, • WINE COUNTRY TRIPS EVERY QUARTER, • WSET / SOMMELIER CERTIFICATION, • FREE ACCESS TO MENTAL HEALTH SERVICES We are looking for talented, top-of-your-game Managers who are singularly focused on providing exceptional Guest experiences. Sixty Vines is a differentiated brand expanding nationally with the mission to bring the wine country to all our Guests while reducing our carbon footprint. We want leaders who geek out over wine and great food and can build teams that do the same. This is an opportunity to have a voice in the growth and development of a unique brand. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app () and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! Become part of the team that is reimagining wine culture. Our cuisine is inspired by the wine country and an open kitchen that delights every sense. Career Opportunity Available for Restaurant Manager As a manager, you work within a management team of 3-5 where everyone assists in overseeing the daily operations of the restaurant. The Manager's duties include ensuring effective operations, providing high food quality and cleanliness standards, engaging in team member training and development, reviewing financial information, and ensuring guest satisfaction. That is in addition to motivating our team to provide excellent customer service in our chef-inspired and wine-centric restaurant. This is an opportunity for you to have a quality life balance and long-term opportunity in our growing concept. Tips To Succeed • Adopt a guest-first mentality, • Live the culture with a high-energy, service-oriented attitude that motivates your team and gets results, • Develop a strict standard by maintaining the integrity of food and beverage quality Continuously train, develop, and mentor team members • Maintain a working knowledge of all recipes, products, and production procedures, • Focus on Driving Sales Our Expectations • Assist with interviewing, hiring, training, and follow-up with new team members, • Ensure all food and drink are consistently prepared and served according to recipe standards, and quality standards, • Ability to fill in where needed to ensure guest satisfaction and maintain efficient operations, • Participate in ordering and monitoring inventory and supply levels, kitchen equipment, and cleanliness. Minimum Qualifications • 2+ Years of Restaurant Management Experience in high volume, full-service environment, • Must have a passion for hospitality, • Results-driven, trustworthy, and team-oriented, • Food Manager Certification Hard working, outgoing, positive, and friendly, • Bachelor's Degree or Certification in Hospitality or Culinary field is preferred Equal Opportunity Employer

Job Description Palladio Restaurant at Barboursville Vineyards is looking for a creative and self-motivated Sous Chef to join our team. The Sous Chef reports to Executive Chef and must have the capacity to guide all culinary operations; however, he or she will have daily oversight and responsibility for the dining room food preparation and production. The ideal candidate will ensure quality and cost standards are consistently attained and assume total responsibility for all food operations in the absence of the Executive Chef. The position supervises all permanent and seasonal members of the culinary & F&B teams. The Sous Chef’s mission is to provide exceptional culinary experience to customers on a daily basis in a comfortable and inviting “home away from home” atmosphere. The ability to make critical choices in menu development, work “hands on” with the staff and mentor, train and lead are essential. Have high integrity, character & superior communication skills are valued traits for this position. The position is responsible for leading a team of culinary professionals that deliver high-quality food options, proper food safety, and ensure sanitation procedures are followed. The candidate will demonstrate leadership skills and direct the team by being involved in hands-on production of a la carte menus & daily menu changes. The vineyard would like to introduce current culinary trends such as an artisan Cheeses & Charcuterie, “Farm to Table” where the freshest and highest quality Local ingredients are featured in menu development. However, it is important to find a balance of traditional cuisine with new culinary trends. Responsibilities • Assist the executive Chef with Daily & Weekly activities such as managing employees, creating specials, conduct training sessions, conduct daily pre-shift meetings covering daily activities & parties, as well as tasting & discussing daily specials., • Assists the Executive Chef with monthly inventories, requisitioning and issuing for food production, maintenance, & general improvements., • Assists the Executive Chef with ensuring that all HACCP Plan & standards are understood & followed by all F&B employees., • Prepares or directly supervises kitchen staff responsible for the daily preparation of menu items including soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by standardized recipes., • Collaborates with the FOH staff to ensure an environment of strong communication and teamwork between the front and back of the house staff., • Assumes complete charge of the kitchen in the absence of the executive chef., • The Sous Chef is Personable, accessible and visible to engage with customers as well as the staff., • Develops and presents a wide range of culinary styles, including being in tune with global culinary trends and local farm-to-table sensibility. Emphasis on “from scratch” production., • Fosters an inquisitive atmosphere of creativity among the culinary team., • Consistently maintains standards of quality, cost, design, presentation, and flavor of foods., • Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability., • Makes recommendations for maintenance, repair, and upkeep of the kitchen and its equipment., • Personally works in any station as assigned by the executive chef., • Assists in the development of training and the provision of professional development opportunities for all kitchen staff., • Assists in maintaining security of kitchen, including equipment and food and supply inventories., • Assists in food procurement, delivery, storage, and issuing of food items., • Expedites food orders during peak service hours., • Supervises, trains and evaluates kitchen personnel., • Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met., • Reports all guest complaints to the chef and assists in resolving complaints., • Submits ideas for future goals, operational improvements, and personnel management to Executive Chef., • Bachelor's Degree in hospitality, culinary arts, or food service preferred., • Minimum 3 years at an Executive Sous Chef or Sous Chef level management position, • Must possess a hands-on approach to a la carte execution., • Excellent culinary team management, mentoring, training and development skills., • Must be highly organized and efficient., • Clear, positive, energetic communication skills & excellent organization skills, • Serve Safe certified, • Awareness of occupational hazards and safety precautions’ skilled in following safety practices and recognizing hazards., • Receptive and responsive to feedback and suggestions from membership and management., • benefits to include health, dental, vision, life & disability insurances, paid time off and 401K Company DescriptionThe elegant balance we value in wine, the quality of celebration inherent in its welcome, inspire palate harmonies that are Virginian in resources and Northern Italian in perspective, in country dining of vivacity and refinement. Here the estate of wine is inhabited at its most seamless and complete, sustained behind the scenes by the rarest collaboration of colleagues gifted in cuisine, viticulture, horticulture and service.The elegant balance we value in wine, the quality of celebration inherent in its welcome, inspire palate harmonies that are Virginian in resources and Northern Italian in perspective, in country dining of vivacity and refinement. Here the estate of wine is inhabited at its most seamless and complete, sustained behind the scenes by the rarest collaboration of colleagues gifted in cuisine, viticulture, horticulture and service.

Job Description Located in the picturesque town of Washington, Virginia. 30 minutes from Culpeper, Front Royal, and Warrenton, Virginia 40 minutes from Gainesville and Stephen City, Virginia Just a bit over an hour from Reston, Loudoun County, Virginia and Washington, DC. Since 1978 The Inn at Little Washington, located in the foothills of the Blue Ridge mountains, has been one of the most decorated restaurants and hotels in the world. There is no better time to join our growing team of exceptional people. Your next career awaits. Some of our awards include Michelin 2 Stars, Forbes 5 Stars, Michelin Green Star, AAA 5 Diamonds, and Wine Spectator Grand Award. Member of Relais & Chateaux. Why join our team: We offer: • Health, vision and dental insurance (full time employees), • Paid time off (Full time employees), • 401(k) retirement plan with match, • On-the-job training, • Employee education allowance, • Advancement potential, • Flexible schedules, • Employee appreciation events, • Complimentary uniforms, • Delicious “family” meals daily prepared by the chefs, • Referral bonuses SUMMARY The Pastry Sous Chef is responsible for oversight of all staff and activities included in the savory evening shift. The position requires continuous monitoring of production and execution of the menu with culinary staff. Additionally, continued development of the dinner menu, elements of service related to FOH and BOH success, and ordering of product as delegated are all expected in this role. The position requires constant training on all mise en place and projects which are part of the PM operation with a focus on precision and efficiency. ESSENTIAL FUNCTIONS • Execution of dinner service, PM prep order, and bread order daily., • Delegation of ordering and purchasing as needed and directed by business demands., • Oversight of receiving of all pastry deliveries., • Coordination of ordering and systems with purchasing department., • Working pass for dinner service, covering stations if short staffed, • Maintaining the culinary staff schedule weekly., • Direction of kitchen cleaning and daily organization with culinary, porter and stewarding staff., • Planning and coordination of daily menu, specialty menus, and holiday menus with culinary managers., • Ongoing communication with FOH management to continue to strengthen all aspects of the guest experience., • Monitoring and control of labor and overtime for the pastry culinary team., • Delegation and oversight of all orders as needed for operations and functions., • Involved in tasting of all dishes/daily prep., • Ongoing consultation with Chef de Cuisine on general assessment and growth of the brigade and creation of SOPs as needed to ensure positive staffing and team-oriented success., • Menu and recipe development for all facets of morning operations, • Constant review and OTJ training for all pastry staff, • General assessment and growth of AM operation and creation of SOPs as needed., • Assist the baking and pastry team with production and execution of all necessary breads, lamination, pastries, plated dessert needs, to further develop skills of current employees., • Bread Production (i.e. French, Sourdough, Rye, Brioche, Flatbread, Honey Wheat, Walnut, etc.) as necessary., • Production of Viennoiserie/Breakfast items (i.e. Muffins, Pastries, Croissants, etc.), • Exceptionally strong fundamental culinary skills in preparation, cooking, and health standards., • Thorough understanding and execution of all fundamental baking and pastry techniques., • Strong eye for detail and understanding of expectations for quality and execution regarding all food for hotel and restaurant guests., • Dynamic leadership ability to train staff and oversee pastry department., • Positive attitude and welcoming demeanor; approachability for culinary team members., • Ability to order product as needed for operations., • Strong sense of product knowledge for ordering and educating staff., • Manager Serve Safe certification., • Strong sense of urgency., • Expertise in product identification and use., • Eagerness to continue to improve and grow culinary operations., • Following guidance and direction from senior management effectively, efficiently, and appropriately. Desirable • Minimum of 5 years professional experience cooking, preferably at a Michelin level, • Management and leadership experience in a fine dining BOH/culinary setting., • Associate’s degree in culinary arts, • Bi-lingual in Spanish and English SKILLS • Strong understanding of ordering, cost control, labor efficiency, storage, and cleanliness, • Strong communication skills and practices, • Ability to problem solve and react quickly to any issues which arise during a shift., • Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible., • Ability to problem solve and react quickly to any issues which arise during a shift., • Ability and willingness to identify and take immediate corrective action when problems or opportunities arise., • Independent desire to continue to improve and push forward the standards of excellence within the kitchen., • Well-developed palette and sense of Chef Patrick’s culinary vision and perspective on food PHYSICAL DEMANDS • Ability to lift 50 lbs., • Ability to stand for long periods of time (8-10 hours consistently)., • Requires exposure to hot pans, sharp knives, open flames, and temperatures ranging from hot to cold., • Availability and understanding that the position often requires hours in excess of a standard workweek (40-50 hours). The Inn at Little Washington is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws

Job Description Overview History and spectacular landscapes come together, at the foot of the Blue Ridge Mountains. Celebrated landmarks, including Thomas Jefferson's Monticello and the University of Virginia, are clustered here among swathes of the East Coast's most beautiful scenery. The region is also home to over 25 wineries, breweries and cideries. This is the setting for Keswick Hall, an impressive 80-room luxury boutique hotel nestled on 600 acres which recently re-opened in 2021 after renovations. Home to the prestigious Keswick Golf Club, Marigold Restaurant, by Jean-Georges, a new luxury spa and sports and aquatics center. The Pastry Sous Chef works with management in supervising the kitchen in the flawless execution of all meals prepared for guests ensuring only the highest quality product and consistency is produced. Salary: DOE ESSENTIAL DUTIES & RESPONSIBILITIES • Demonstrate extensive knowledge of all pastry stations throughout the kitchen., • Oversee proper training of staff., • Ensure maintenance/sanitation of the kitchen, related areas and equipment to ensure a healthy, safe work environment., • Communicate with the Chef to discuss daily production, ordering and culinary operations., • Check food products daily for quality and freshness., • Monitor correct preparation of all food products., • Monitor all refrigeration and dry storage for proper handling a rotation., • Monitor incoming food product to ensure quality, freshness and integrity., • Assist in working all stations as needed to maintain smooth operation., • Work with chef in management of fiscal responsibility., • Work with the pastry team and Executive Pastry Chef in menu development., • Assist other departments as business volumes and staff levels demand., • Resolve food quality concerns immediately., • Make chef/manager aware of guest’s comments and complaints. KNOWLEDGE Extensive Knowledge of a large variety of pastries, desserts and an ability to develop new menu items. Working knowledge is attained through education and work experience prior to current position. SKILLS AND ABILITIES Must have a positive, self-motivated and professional attitude. Pleasant nature and ability to multitask. Must be able to work all food stations. Excellent communication skills, both written and oral. Ability to work flexible shifts. SUPERVISION Position functions semi-autonomously. Position directly supervises ten employees. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities may include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. EDUCATION/ EXPERIENCE Minimum of a Culinary/Pastry/Apprenticeship certificate (or equivalent) and 2 years’ culinary supervisory experience in a fine dining/resort establishment. However, a combination of experience and/or education will be taken into consideration. LICENSES/CERTIFICATIONS ServSafe Certification Certified in CPR, First Aid, and AED PHYSICAL DEMANDS Be able to kneel, bend, and stand for extended periods. Able to lift 50 pounds. Work in a hot and steamy environment. Must be able to withstand temperature up to 105 degrees. UNIFORM REQUIREMENT Black pants and black non slip shoes. Chef jackets, hat, nametag and aprons will be provided. Employees are responsible for maintaining a clean/crisp looking uniform. At this time, Keswick will not sponsor a new applicant for employment authorization for this position.

Job DescriptionBenefits: • 401(k), • Bonus based on performance, • Competitive salary, • Free food & snacks, • Health insurance, • Flexible Scheduling, • Competitive Compensation Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulationsQualifications:, • Previous experience as a chef or cook, • Certification from culinary school preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Strong leadership skills