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Sous Chef

Erickson Living Ashburn, VA

Location: Ashby Ponds by Erickson Senior Living Are you an experienced Sous Chef with a strong culinary background and a commitment to teamwork and leadership? If so, join our team and play a key role in our innovative Signature Dining Programs, which include à la minute cooking and chef-inspired creations. You’ll work alongside a dedicated team in state-of-the-art kitchens, using top-notch equipment. What we offer Compensation: Hiring Range $60,000 annually to $68,000 annually, commensurate with experience More predictable hours: Unlike traditional restaurants, senior living dining offers a much more consistent and predictable work schedule. Restaurant staff in senior living are out before 9 p.m., avoiding the late-night shifts and inconsistent hours typical of a restaurant environment. Medical, dental and vision packages, including an annual reimbursement for qualified wellness expenses, personal health coaching and telemedicine options PTO Plans, PLUS company paid volunteer hours for eligible team members, in accordance with applicable state law. A culture of diversity, inclusion, equity and belonging, which builds on our mission, vision and values Onsite medical centers, providing wellness visits and sick care for all team members over 18 years of age 30% discount on food and drinks at on-site dining venues, plus additional healthy choice meal options at discounted prices Growth Opportunities – grow with the company as we open new communities and expand on our existing ones! Education assistance, certification reimbursement and access to over 6,000 courses through our online learning library, designed to enhance your current skills and build new ones How you will make an impact Supervises the scheduling, training, and discipline of all culinary and utility staff. The Sous Chef will oversee all culinary functions in the Chef’s absence, including staffing, food production, utility management, and kitchen sanitation Manages daily kitchen production and food preparation to ensure timely service of resident meals Directs the preparation and service of all menu items, including adherence to recipes, proper food handling, food safety, quality, dietary restrictions, and production forecasts Oversees the organization and sanitation of dining rooms, kitchen, storage areas, and loading dock What you will need Minimum of 3 years full-service experience required Minimum of 6 months supervisory and coaching experience required Must be able to work some weekends and holidays. Be able to lift and/or move objects weighing up to 50 pounds Ability to work in extreme temperatures, including hot kitchen to refrigerators and freezers Please note that specific state regulations and requirements may be applicable. These regulations take precedence over the requirements outlined in the job description. #LI-RM2 Ashby Ponds is a beautiful 132-acre continuing care retirement community in Loudoun County, Virginia. We’re part of a growing national network of communities managed by Erickson Senior Living, one of the country’s largest and most respected providers of senior living and health care. Ashby Ponds helps people live better lives by fulfilling our promises of a vibrant lifestyle, financial stability, and focused health and well-being services for those who live and work with us. As part of our team, you'll enjoy flexibility and work-life balance to meet your personal and professional goals, and we are committed to providing you with opportunities to learn and grow. Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.

Immediate Start

Sous Chef

Clyde's Restaurant Group Ashburn, VA

Description Base Salary: $65,000 - $75,000 / year based on experience + Quarterly Bonus Potential Ready to elevate your career with a company that values work-life balance, competitive pay, and a positive work environment? Join Clyde’s Restaurant Group as a Sous Chef at Clyde's Willow Creek Farm, a unique establishment set in a restored 18th-century farm, offering a charming and historic dining experience. WHY JOIN THE CLYDE'S TEAM AS SOUS CHEF Reputable Company: Strong stability and performance. Positive Culture: Courtesy, dignity, and respect. Retirement Plans: 100% company-funded pension (vesting after 1 year) and immediate 401k participation. Bonuses: Quarterly eligibility. Flexible Schedule: 5-day work week. Career Growth: Rapid advancement opportunities. Comprehensive Health Plan: Medical, dental, vision, life, disability, telemedicine, wellness coach, and reduced rates on wellness services. Insurance: Hospital indemnity, critical illness, accident coverage. Generous Paid Time Off: Includes sick pay, medical/family leave (up to 8 weeks), special leaves (jury duty, voting, school activities for DC). Therapy Resources: Access to free behavioral and digital cognitive behavioral therapy. Dining Discounts: Half-price off-duty dining and complimentary shift meals. Convenient Parking: Available parking benefits. Employee Assistance: Legal, emotional, financial, and work/life balance support. Financial Assistance: Assistance fund for employees in need. Training & Education: Best-in-class training program and tuition reimbursement. Flu Shots & Discounts: Annual flu shots and access to thousands of exclusive brand discounts. Charity Matching: Up to $4,000 yearly. WHAT WE LOOK FOR IN A SOUS CHEF 2-3 years’ experience as a Sous Chef preferably in a high-volume restaurant Hardworking, attentive, and hospitality-driven Desire to excel and maintain the highest level of service Great verbal and written communication skills Think and act creatively to provide guests with exceptional service and value Conceptual understanding of American food and the culinary ability to deliver American food through menu, food preparation and production Disciplined and firm about standards of performance, yet fair and personable in developing employees WHAT YOU WILL DO AS A SOUS CHEF Direct kitchen staff (Line Cooks, Prep Cooks & Dishwashers) in food handling practices, food preparation and production, and delivery Inventory prepared foods and determines portion sizes and cooking “specs” Assist in monthly inventories Delegate food preparation assignments to kitchen team Check quality of all prepared foods by taste, temperature, portioning, and appearance Demonstrate food preparation assignments to kitchen team Expedite food order from kitchen stations to dining rooms Train and develop kitchen team in procedures, policies and the safe operation of equipment, utensils and machinery Create work schedules for prep cooks and dishwashers, and enters them into the timekeeping system Walk and inspect the facility, the equipment and machinery in compliance with safety, health and sanitation regulations ABOUT US Since 1963, Clyde's Restaurant Group has been a leader in the DMV restaurant scene, known for exceptional guest service and fostering a positive culture for employees. Our 14 properties include Clyde's, Old Ebbitt Grill, The Hamilton, 1789 Restaurant, Fitzgerald's, The Tombs, Rye Street Tavern, Cordelia Fishbar, Hamilton Live, and Ebbitt House (opening Spring 2026). Apply now and take the first step towards a rewarding career! Even if you don't meet every requirement, we encourage you to apply. We are committed to building an inclusive team and welcome applicants from all backgrounds. Clyde’s Restaurant Group participates in E-Verify. We use the federal E-Verify system to confirm that new hires are authorized to work in the United States. Click here to learn more about E-Verify and your Right to Work. Contact us at [email protected] if you need any special accommodations to apply.

Sous Chef

bartaco Ashburn, VA

Job Type Full-time Description At bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We're committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we're guest-obsessed. Our mission is to create memorable moments for every guest, every time. It's who we are. We are looking for a sous chef who brings the bartaco experience to life through the food we cook and breathes our touchstones. Our culture is defined by these values, and how we work together to create the most incredible experiences for our guests. Pride: You take pride in your work and in contributing to something special Good People: You value teamwork, treat others with kindness, and build trust with those around you Positively Intolerant: You hold yourself and your team accountable for delivering quality and consistency because our guests deserve nothing less Introspective: You're always looking to grow and improve, taking feedback as an opportunity to get better Transparent: You communicate openly and honestly, fostering a culture of trust and collaboration We Have Fun and Make People Happy: You bring energy, warmth, and a genuine smile, knowing that your positivity can brighten someone's day A brief look at what you'll do as a Sous Chef at bartaco: Our Sous Chefs are responsible for the daily leadership and operations of the kitchen, by providing professional leadership, coaching, development, and direction to the culinary team by ensuring that all recipes, food preparations, and presentations meet the restaurant's specifications and commitment to quality. Guest Experience: Be guest-obsessed, adhere to bartaco's standards, ensuring all dishes meet our quality and presentation guidelines Oversee daily operations to ensure service flows seamlessly and efficiently Lead by example during shifts, setting the tone for hospitality, energy, and attentiveness Team Leadership: Foster a positive work environment, promoting teamwork, morale, and professional growth among kitchen staff Develop and mentor kitchen staff, ensuring adherence to recipes, portion sizes, and quality standards Uphold the bartaco culture by hiring and onboarding top talent who embody our touchstones Use emotional intelligence to connect with and support team members, ensuring they feel valued and empowered Manage scheduling and staffing to balance operational needs with team well-being Celebrate wins, recognize achievements, and provide constructive feedback to drive growth Operational Leadership: Maintain bartaco's standards by ensuring flawless execution in all aspects of service and operations Take ownership of hitting targets, executing rollouts, and achieving and exceeding performance goals Collaborate with the foh management and bar teams to adhere to bartaco's high guest and beverage quality standards Maintaining a clean and organized kitchen environment, following food safety and sanitation guidelines Assist in managing daily kitchen operations, including ordering, inventory control, food cost management, and line checks Conduct regular inspections of kitchen equipment and report maintenance needs Support special events and catering functions as needed What sets you apart: You embody grit-persevering through challenges and staying committed to excellence You excel in communication, keeping your team informed, motivated, and aligned You think critically, make thoughtful decisions, and solve problems with confidence and poise You are a driver of innovation and change, constantly looking for ways to improve processes and elevate the guest and team experience As a Sous Chef, you'll play a pivotal role in shaping the culinary experience and creating a culture where your team thrives. Together, we'll uphold bartaco's reputation as a fun, vibrant, and welcoming destination for both guests and team members alike. Perks, Benefits + Rewards, just for you: A fun work environment! Career development and advancement opportunities Competitive pay Meal discounts when dining at bartaco Paid vacation time Gym and fitness center discounts Opportunity to learn multiple languages/language education Discounted virtual pet care Medical, dental, and vision insurance Mental Health and holistic wellness support 401K enrollment and matching Requirements Requirements: 1-3 years of culinary management experience A culinary arts degree is preferred, but not required Excellent cooking skills Experience mentoring and training hourly team members Attention to detail and problem-solving skills Flexibility to work evenings, weekends, and holidays Physical Skills: Bring an energetic hustle and positive attitude to every shift Able to tolerate long periods working on foot/standing up Able to lift and move objects up to 50 pounds Able to work in a kitchen environment that may result in exposure to heat or cold #ZR Salary Description Pay: $65,000 - $70,000 yearly

Sous Chef

ClubCorp Ashburn, VA

Job Description Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary As a Sous Chef, you are responsible for supporting the daily operations of the kitchen. You will oversee and assist the line cooks and kitchen staff, ensuring consistent quality in food preparation, presentation, and kitchen cleanliness. Your responsibilities will include managing day-to-day food production, maintaining high standards, and contributing to menu development, while also adhering to all health and safety regulations. This position requires flexibility, teamwork, and a commitment to delivering an exceptional dining experience for our Members and Guests. Reporting Structure • Reports to the Executive Chef or Executive Sous Chef Day to Day Ensure proper preparation, presentation, and excellence of all food products, adhering to portion sizes and Invited standards. Oversee the preparation and service of all activities related to ala carte dining, employee meals, and private dining rooms. Expedite meal periods, ensuring proper quality, portioning, and presentation of all dishes. Assist in menu development for ala carte and banquet menus, as well as special requests from Members or the Executive Chef. Hire, train, supervise, and, when necessary, performance-manage kitchen staff to enhance overall team knowledge, spirit, and adherence to the 3-steps of service. Prepare work schedules for the kitchen team and monitor payroll costs and ADP reports as required. Attend Food & Beverage meetings, banquet BEO meetings, and line-ups to stay informed and contribute to team success. Determine budgetary requirements and control expenses related to food supplies, kitchen equipment, and materials. Analyze food and labor production report, including menu engineering, to supervise and control costs. Oversee the procurement, receiving, and rotation of food supplies and kitchen goods. Manage inventories and participate in inventory counts. Adhere to all cleaning schedules and duties established by the Executive Chef. Ensure cleanliness and sanitation of individual work areas and kitchen, including equipment, counters, tools, and waste areas. Maintain compliance with all health, safety, and sanitation regulations. Interact professionally with members and guests, accommodating changes and last-minute requests as needed. Support fellow employees and contribute to a positive team environment. Be proactive in assisting members and guests ensuring delivery of the 3-steps of service. Address and resolve member and guest complaints professionally, notifying management of issues and practicing effective service recovery. Complete additional duties as assigned by management. Additional Duties Due to the dynamic nature of the club, employees are expected to assist others as needed and take on additional tasks as assigned by management. Follow all company, club, and department policies, procedures, and instructions. Maintain a high level of professionalism and a commitment to excellence in interactions with members, colleagues, and staff. Follow safe working practices, ensuring compliance with safety guidelines and encouraging others to do the same. Take the initiative in personal and professional growth and maintain any required certifications relevant to your role. Address and resolve challenges using available resources, working with regional and corporate teams to support club operations. Attend daily briefings and actively engage in required activities to stay informed and contribute to the team's success. Wear a clean, neat uniform that meets club standards. About You Preferred A high school diploma or equivalent. A minimum of 2 years of experience as a Sous Chef or in a similar culinary role. Valid Health and Sanitation certification., ServeSafe. Strong communication skills with the ability to follow instructions effectively. Physical Requirements Must be able to stand, walk, and perform physical activities for extended periods. Ability to work in varying temperatures and environments, with potential exposure to dust, fumes, or gases. Capable of climbing ladders, squatting, kneeling, reaching, grasping, twisting, bending, and folding/unfolding as required. Able to lift, carry, push, and pull up to 100 lbs. occasionally. Effective communication skills, including talking and hearing, with sufficient visual acuity. Primary Tools/Equipment Equipment (30 - 50 lbs.) Chaffers (30 - 50 lbs.) Boxes (30 - 50 lbs.) Carts (10 - 50 lbs.) Kitchen knives (1-5 lbs.) Pots, pans, and other food storage containers (5 - 50 lbs.) Work Schedule Attendance Requirements for this position as outlined on the weekly schedule. Additional hours are required to meet deadlines of the position, including weekends and/or holidays. What We Offer We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: Medical, dental, and vision coverage Life insurance Short-term and long-term disability insurance 401(k) retirement savings plan Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members) Want to learn more? Visit www.invitedbenefits.com for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Sous Chef

Gecko Hospitality Ashburn, VA

Sous Chef - Premium Steak & Seafood Concept Location: Ashburn, VA Presented by: Tom Bull, Gecko Hospitality An acclaimed, boutique restaurant group is seeking an experienced Sous Chef to join the leadership team at our high-end, scratch kitchen in Ashburn, VA. Our concept combines a modern steak and seafood house with a distinct Mediterranean flair, and we are known for our commitment to culinary excellence. With a growing presence in several states, we offer significant career development for dedicated culinary professionals. This position is ideal for a hands-on culinary leader with a background in premium, chef-driven environments who thrives on quality, consistency, and team development. Key Responsibilities Lead back-of-house operations during assigned shifts, supervising a team of 6-10 culinary professionals to ensure flawless execution. Uphold exacting standards for recipe adherence, plate presentation, and food quality from a fully scratch kitchen. Train, coach, and motivate line cooks and prep staff, fostering a culture of high performance and continuous improvement. Collaborate with the Executive Chef on menu development, ordering, and inventory management to control food costs effectively. Enforce all food safety and sanitation protocols to maintain a pristine and compliant kitchen environment. Ensure seamless communication and coordination between the kitchen and front-of-house teams to deliver a superior guest experience. Qualifications and Experience Required: Proven experience as a Sous Chef or senior line cook in a premium, full-service restaurant environment. A background in high-end steakhouses or similar chef-driven concepts is strongly preferred. Required: Demonstrated experience leading and supervising a team of cooks in a fast-paced, high-volume setting. A hands-on, professional approach with a passion for high-quality ingredients and precise culinary technique. Strong understanding of kitchen financials, including food cost and inventory control. ServSafe certification is highly desirable. What We Offer A competitive base salary of $70,000-$80,000 , dependent on experience. An extensive benefits package. Generous Paid Time Off (PTO). Comprehensive, paid local training to ensure your success. Tangible growth opportunities within a respected and expanding restaurant brand. How to Apply Qualified candidates are encouraged to apply by sending a professional resume to Tom Bull at [email protected] . All resumes will be treated with complete confidentiality. Please note that interviews for this position will be conducted in person at the restaurant. Presented by Tom Bull with Gecko Hospitality, your award-winning DC/VA executive restaurant recruiter.

Sous Chef, One Loudoun

DIG INN Chefs-In-Training Ashburn, VA

JOIN OUR NEW RESTAURANT TEAM! SOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: Elevate and motivate Chef's-in-Training by modeling culinary expertise, warm hospitality, and a great attitude. Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency. Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry. Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized. Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service. Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks. Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift. Participate in team building through interview shadowing, contributing to the Chef's table agenda, providing feedback to CITs, and leading preshift. Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders. Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance. Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards. Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies. YOU HAVE: 1+ year leadership experience in a culinary environment. The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations. Food Safety Certification. A desire to create exceptional employee & guest experiences. An eye for detail and solving challenges. Excellent communication skills, both verbal and written. The willingness to roll up your sleeves and pitch in wherever necessary. A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: Opportunities for GROWTH in a TEAM environment Competitive Pay & potential to earn tips Paid Time Off 401K programming Parental leave Thanksgiving, Christmas and other Holidays Off Flexible Scheduling: Part Time and Full Time Hours Complimentary DIG lunch everyday Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

Banquet Chef

ClubCorp Ashburn, VA

Job Description Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary The Banquet Chef is responsible for the culinary operations for all private and member events. This role focuses exclusively on banquet services, with duties that include menu development, food preparation, and presentation for a variety of events such as weddings, corporate functions, and special Member occasions. The Banquet Chef works closely with the Executive Chef and event staff to ensure the highest standards of food quality, service, and safety are met. This position requires creativity and organizational skills to deliver memorable dining experiences, while managing food and labor costs in line with budgetary guidelines. Reporting Structure Reports to the Executive Chef Directly supervises banquet kitchen staff Day to Day Lead the creation, planning, and execution of menus based on forecasted member and guest counts for private events. Collaborate with the Executive Chef to ensure meal production aligns with event needs and high culinary standards. Determine budgetary needs and control expenses related to food supplies, kitchen equipment, and materials. Analyze food and labor production reports, including menu engineering, to manage and optimize costs. Oversee the procurement of food supplies and kitchen equipment, organize inventory processes, and participate in inventory counts. Ensure cleanliness and sanitation of the kitchen, including workstations, equipment, counters, tools, and waste areas. Represent the club by interacting with members and guests, including daily table visits, soliciting feedback, and collaborating with committees to enhance the member and guest experience. Professionally manage last-minute requests or changes from members and guests, ensuring a high level of service. Engage in service recovery, addressing member and guest complaints promptly and professionally to ensure satisfaction. Interview, select, and hire of employees, with significant input from to the Executive Sous Chef. Lead employee training, development, advancement, and promotion efforts, with input from the of Executive Sous Chef. Plan and adjust work schedules and specific responsibilities among team members, directly the work of at least two or more full-time employees or their equivalent. Manage employee relations, including handling complaints, resolving issues, and disciplining employees in alignment with company policies. Complete additional duties as assigned by management. Additional Duties Due to the dynamic nature of the club, employees are expected to assist others as needed and take on additional tasks as assigned by management. Follow all company, club, and department policies, procedures, and instructions. Represent the company's management team by supporting and enforcing policies while maintaining the highest standards of ethics and integrity. Maintain a high level of professionalism and a commitment to excellence in interactions with members, colleagues, and staff. Promote and follow safe working practices, ensuring compliance with safety guidelines and encouraging others to do the same. Take the initiative in personal and professional growth and maintain any required certifications relevant to your role. Address and resolve challenges using available resources, working with regional and corporate teams to support club operations. Support the overall efficiency of the team by collaborating and contributing to the club's goals. About You Required High school diploma or equivalent. A minimum of 3 years of experience as a Sous Chef in a professional kitchen environment. Valid Health & Sanitation certification in accordance with state regulations. Food service management certification, as required by state law. Preferred A college degree in culinary arts or a related field. Comprehensive knowledge of kitchen equipment, cost and labor controls, and expertise in both traditional and contemporary cuisines. Physical Requirements Must be able to stand, walk, and perform physical activities for extended periods. Ability to work in varying temperatures and environments, with potential exposure to dust, fumes, or gases. Capable of climbing ladders, squatting, kneeling, reaching, grasping, twisting, bending, and folding/unfolding as required. Able to lift, carry, push, and pull up to 100 lbs. occasionally. Effective communication skills, including talking and hearing, with sufficient visual acuity. Primary Tools/Equipment Equipment (30 - 50 lbs.) Chaffers (30 - 50 lbs.) Boxes (30 - 50 lbs.) Carts (10 - 50 lbs.) Kitchen knives (1-5 lbs.) Pots, pans, and other food storage containers (5 - 50 lbs.) Work Schedule Attendance requirements for this position as outlined on the weekly schedule. Additional hours are required to meet deadlines of the position, including weekends and/or holidays. What We Offer We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: Medical, dental, and vision coverage Life insurance Short-term and long-term disability insurance 401(k) retirement savings plan Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members) Want to learn more? Visit www.invitedbenefits.com for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Executive Chef

bartaco Ashburn, VA

Job Type Full-time Description At bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We're committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we're guest-obsessed. Our mission is to create memorable moments for every guest, every time. It's who we are. We are looking for Chefs to create the bartaco experience and who live and breathe our touchstones. Our culture is defined by these values and guides how we work together to create the most incredible experiences for our guests. Pride: You take pride in your work and in contributing to something special Good People: You value teamwork, treat others with kindness, and build trust with those around you Positively Intolerant: You hold yourself and your team accountable for delivering quality and consistency because our guests deserve nothing less Introspective : You're always looking to grow and improve, taking feedback as an opportunity to get better Transparent: You communicate openly and honestly, fostering a culture of trust and collaboration We Have Fun and Make People Happy: You bring energy, warmth, and a genuine smile, knowing that your positivity can brighten someone's day A brief look at what you'll do as an Executive Chef at bartaco: As an Executive Chef at bartaco, you are the culinary leader responsible for ensuring the highest standards of food quality, consistency, and operational excellence. You will guide your team to execute our established culinary standards with precision, ensuring every dish meets bartaco's commitment to excellence. Your role is to maintain smooth kitchen operations, uphold our brand's standards, and drive guest satisfaction through impeccable food quality and service. This role requires a strong culinary leader with a passion for maintaining operational excellence, driving consistency, and ensuring that every dish reflects bartaco's commitment to high standards and exceptional guest satisfaction. As an Executive Chef, you will be a key ambassador for bartaco's brand and culture, helping to create memorable dining experiences for our guests. Key responsibilities include: Leading the kitchen team by embodying bartaco's core leadership principles and touchstones Oversee daily kitchen operations, ensuring seamless execution of service and operational standards Ensuring consistent execution of bartaco's culinary standards across every dish and service Maintaining deep knowledge of recipes and kitchen procedures to ensure operational consistency and quality Overseeing inventory management, analyzing AVT, ensuring proper ordering, tracking, analyzing AVT, proactive resolution of issues, and ensuring accountability Ensuring compliance with all health, safety, and company policies to maintain a safe and efficient kitchen environment Supporting the General Manager in optimizing kitchen operations and aligning team efforts toward delivering exceptional guest experiences Ensuring that the culinary team consistently meets the standards of taste, presentation, and quality that bartaco is known for Recruit, train, and develop a high-performing team, promoting teamwork, accountability, and a guest-obsessed mentality Manage and communicate effectively around rollouts, ensuring smooth execution and team readiness Ensure daily, informative, and inspiring pre-shifts occur, keeping the team aligned and motivated Demonstrate strong business acumen through managing financial performance, including budgeting, forecasting, cost control, and revenue growth Mentorship, coaching, and accountability-ensuring every role contributes to exceptional service and operational excellence Perks, Benefits + Rewards, just for you: A fun work environment! Career development and advancement opportunities Competitive pay Meal discounts when dining at bartaco Paid vacation time Gym and fitness center discounts Opportunity to learn multiple languages/language education Discounted virtual pet care Medical, dental, and vision insurance Mental Health and holistic wellness support 401K enrollment and matching Requirements Requirements: 3 years of restaurant experience as an Executive Chef A passion for hospitality and a commitment to delivering outstanding guest experiences Exceptional leadership and communication skills Experience mentoring and training hourly team members Attention to detail and problem-solving skills Flexibility to work evenings, weekends, and holidays Physical Skills: Bring an energetic hustle and positive attitude to every shift Able to tolerate long periods working on foot/standing up Able to lift and move objects up to 50 pounds Salary Description Pay From $85,000 - $95,000 yearly

Part Time Pastry Chef

Harris Teeter Ashburn, VA

This is a part time position. Responsible for preparing, processing, packaging, and stocking products according to Fresh Foods Standards. Also responsible for providing customer service, cleaning work areas, unloading stock, and reloading salvage products according to Fresh Foods Standards. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Associates must be at least 18 years of age. PERSONAL SKILLS. Exceptional interpersonal skills. Willingness to participate in and successfully complete required training and to work with the team to increase customer satisfaction and sales. EDUCATION and/or EXPERIENCE. High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience; and culinary experience and sales. LANGUAGE SKILLS. Ability to read and comprehend simple instructions, short correspondence, and memos [in English]. Ability to write simple correspondence [in English]. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other associates of the organization who only speak English. MATHEMATICAL SKILLS. Ability to add, subtract, multiply, and divide numbers and to perform these operations using units of American money, volume, and weight measurement. REASONING ABILITY. Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. CERTIFICATES, LICENSES, REGISTRATIONS. Complete Company's training including but not limited to: new hire orientation, food sanitation, customer service network, safety, food safety, and product knowledge. JOB KNOWLEDGE, SKILLS, AND ABILITIES. Has knowledge of cooking terminology, ingredients, and food safety practices; measures; uses a knife; identifies and uses various pieces of small and large kitchen equipment; reads and follows directions/kits; uses all cooking methods; determines degree of doneness in cooked foods; uses portion control tools; garnishes food appropriately. PHYSICAL DEMANDS. The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The associate is occasionally required to climb or balance and stoop, kneel, or crouch. The associate must regularly lift and/or move up to 30 pounds [occasionally lift up to 50 pounds] and reaches from 6-72 inches. Specific vision abilities required by this job include close vision, color, and depth perception. WORK ENVIRONMENT The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the associate constantly works in a moderate environment and is frequently exposed to hot, cool, and extreme cold, moving mechanical parts, fumes or airborne particles, and toxic or caustic chemicals. The noise level in the work environment is usually moderate to loud. Work hazards include but are not limited to: hot surfaces, steam, wet floors, hot grease, heavy lifting, knives and other sharp objects, and electrical shocks.

Corporate Chef - Foodservice Operations

Gecko Hospitality Ashburn, VA

Corporate Chef - Foodservice Operations Location: Northern Virginia (Proximity to Ashburn, VA) Company Overview: Our client is a premier foodservice management company with a significant presence in the contract dining sector. They are seeking a senior-level Corporate Chef to provide strategic culinary leadership across their portfolio of external accounts, with a primary focus on higher education dining. This role is integral to maintaining culinary excellence, fostering client satisfaction, and driving operational performance. Job Summary: The Corporate Chef will direct all culinary operations within the contract foodservice division. This senior leadership position requires a hands-on approach to managing multi-million-dollar accounts, ensuring consistent quality, and upholding client-established standards. The ideal candidate brings extensive experience from a major contract provider, such as Aramark, Sodexo, or Compass Group, with proven success in the college and university dining environment. 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 development for on-site culinary teams to ensure operational consistency and talent growth. Support business development by providing culinary expertise during the RFP process and leading new account openings. Collaborate with procurement teams to align vendor programs and purchasing strategies with culinary goals. Ensure strict adherence to all food safety, sanitation, and allergen management protocols. Manage food and labor costs within multi-million-dollar account budgets, implementing strategies to optimize financial performance. Serve as a primary culinary point of contact for clients, participating in business reviews and strengthening partnerships. Qualifications: A minimum of 7-10 years of progressive culinary leadership experience within the contract foodservice industry. Demonstrated experience managing culinary operations for higher education/college dining accounts is required. Proven track record with a major contract foodservice provider (e.g., Aramark, Sodexo, Compass Group). Strong financial acumen with experience managing multi-million-dollar budgets and controlling food and labor costs. ServSafe Manager certification is required. Ability to travel frequently to client sites across multiple states. Excellent communication and stakeholder management skills, with the ability to build and maintain strong client relationships. Benefits: A competitive base salary in the $120,000 range, commensurate with experience. Additional performance-based bonus eligibility. A full portfolio of top-tier benefits, including medical, dental, and vision coverage. Generous Paid Time Off (PTO) and vacation plan. All business and travel expenses are fully covered. Call to Action: To learn more about this senior culinary leadership opportunity, please send a professional resume to Tom Bull at [email protected] . All resumes are treated with complete confidentiality. Tom Bull is an award-winning executive recruiter specializing in the restaurant, foodservice, and hospitality sectors.

Chef in Training, One Loudoun

DIG INN Chefs-In-Training Ashburn, VA

JOIN OUR NEW RESTAURANT TEAM! CHEF-IN-TRAINING [Restaurant Team Member] $16 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation. Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout. Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl). Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary. Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations. Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards. Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies. Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system. YOU HAVE: A passion for real, good food and a desire to learn culinary practices and skills. The ability to demonstrate and execute a strong work ethic. The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations. The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant's success. Excellent communication skills, both verbal and written. A desire to create exceptional employee & guest experiences. An eye for detail and solving challenges. A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: Opportunities for GROWTH in a TEAM environment Competitive Pay & potential to earn tips Paid Time Off 401K programming Parental leave Thanksgiving, Christmas and other Holidays Off Flexible Scheduling: Part Time and Full Time Hours Complimentary DIG lunch everyday Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

Executive Chef

bartaco Ashburn, VA

Job Type Full-time Description At bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We're committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we're guest-obsessed. Our mission is to create memorable moments for every guest, every time. It's who we are. We are looking for Chefs to create the bartaco experience and who live and breathe our touchstones. Our culture is defined by these values and guides how we work together to create the most incredible experiences for our guests. Pride: You take pride in your work and in contributing to something special Good People: You value teamwork, treat others with kindness, and build trust with those around you Positively Intolerant: You hold yourself and your team accountable for delivering quality and consistency because our guests deserve nothing less Introspective : You're always looking to grow and improve, taking feedback as an opportunity to get better Transparent: You communicate openly and honestly, fostering a culture of trust and collaboration We Have Fun and Make People Happy: You bring energy, warmth, and a genuine smile, knowing that your positivity can brighten someone's day A brief look at what you'll do as an Executive Chef at bartaco: As an Executive Chef at bartaco, you are the culinary leader responsible for ensuring the highest standards of food quality, consistency, and operational excellence. You will guide your team to execute our established culinary standards with precision, ensuring every dish meets bartaco's commitment to excellence. Your role is to maintain smooth kitchen operations, uphold our brand's standards, and drive guest satisfaction through impeccable food quality and service. This role requires a strong culinary leader with a passion for maintaining operational excellence, driving consistency, and ensuring that every dish reflects bartaco's commitment to high standards and exceptional guest satisfaction. As an Executive Chef, you will be a key ambassador for bartaco's brand and culture, helping to create memorable dining experiences for our guests. Key responsibilities include: Leading the kitchen team by embodying bartaco's core leadership principles and touchstones Oversee daily kitchen operations, ensuring seamless execution of service and operational standards Ensuring consistent execution of bartaco's culinary standards across every dish and service Maintaining deep knowledge of recipes and kitchen procedures to ensure operational consistency and quality Overseeing inventory management, analyzing AVT, ensuring proper ordering, tracking, analyzing AVT, proactive resolution of issues, and ensuring accountability Ensuring compliance with all health, safety, and company policies to maintain a safe and efficient kitchen environment Supporting the General Manager in optimizing kitchen operations and aligning team efforts toward delivering exceptional guest experiences Ensuring that the culinary team consistently meets the standards of taste, presentation, and quality that bartaco is known for Recruit, train, and develop a high-performing team, promoting teamwork, accountability, and a guest-obsessed mentality Manage and communicate effectively around rollouts, ensuring smooth execution and team readiness Ensure daily, informative, and inspiring pre-shifts occur, keeping the team aligned and motivated Demonstrate strong business acumen through managing financial performance, including budgeting, forecasting, cost control, and revenue growth Mentorship, coaching, and accountability-ensuring every role contributes to exceptional service and operational excellence Perks, Benefits + Rewards, just for you: A fun work environment! Career development and advancement opportunities Competitive pay Meal discounts when dining at bartaco Paid vacation time Gym and fitness center discounts Opportunity to learn multiple languages/language education Discounted virtual pet care Medical, dental, and vision insurance Mental Health and holistic wellness support 401K enrollment and matching Requirements Requirements: 3 years of restaurant experience as an Executive Chef A passion for hospitality and a commitment to delivering outstanding guest experiences Exceptional leadership and communication skills Experience mentoring and training hourly team members Attention to detail and problem-solving skills Flexibility to work evenings, weekends, and holidays Physical Skills: Bring an energetic hustle and positive attitude to every shift Able to tolerate long periods working on foot/standing up Able to lift and move objects up to 50 pounds Salary Description Pay: $85,000 - $95,000 yearly

Immediate Start

Executive Chef

Addition Management Ashburn, VA

Position: Corporate Executive Chef Location: DC Area (Ashburn, Va) – Fully on-site Salary: $75K-$80K+ Bonus Growing Hospitality Services provider seeks a new Executive Chef to join their team. Responsibilities: Menu design & creation with fine dining and creative approach. Basic financial skills and functions are required as well as a sound understanding of calculating food & labor costs, packaging cost, plating cost, paper costs and reading of a basic P&L statement. Implements and trains Food Safety, oversees/purchases food, establishes production levels and inventory controls, manages/controls food cost issues and provides direction and executes solutions. Develop and implement client facing menus, written menu proposals, regional menus. Recipes and promotional foods and tastings as required. Recruit, interview, hire and train existing and new kitchen personnel. Schedule, direct, train, oversee and develop kitchen staff including hiring, discipline and performance reviews and specific skills enhancements. Monitor and communicate Customer deviations and implement training for improvements and product changes as directed and needed. Visits Clients, Vendors, and offers/Performs food demonstrations at FBO’s and conferences. Utilize Shipday for all logistical information & organizing to expedite catering order deliveries Becomes resident subject matter expert (SME) for all hot and cold culinary processes within kitchen. Designs, supervises, coordinates, and participates in training, educational and demonstrational activities for cooks, prep, janitorial and other kitchen personnel. Maintains updated knowledge of current culinary and packaging and consumer dining trends. Responsible for ensuring timely food handling, storage, prep, and production. Maintains & manages kitchen specifications and SOPs as required. Participates in and implements Sales and Marketing programs as required from the culinary perspective. Safely operate company vehicles and drive in compliance with all local and federal laws and regulations. *Must be legally licensed to drive and badged as required by FBO-Clients. Being on call to communicate with your local operation and the company call center as needed. All other duties as assigned by the General Manager. *Must be comfortable speaking to groups and training in public format as an internal instructor. Qualifications Culinary degree or professional experience equivalent in kitchen catering or fine dining environment preferred. Valid Safe Food Handling Certificate. Strong experience in food purchasing/ordering, inventory, setting up par levels, recipe selection, culinary preparation methods and knife skills are essential. Individual must possess excellent verbal and written communications skills, as well as be proficient in email, internet use, and basic office software programs. Must have demonstrated the ability to manage and maintain client accounts. The Executive Chef must have an excellent driving record, pass background test & drug screening. A flexible work schedule required, including weekends and holidays and frequent travel availability.

Part Time Pastry Chef

Harris Teeter Ashburn, VA

Job Title Fresh Foods / Deli / Bakery Retail Requisition #: 2600800 Compensation: Harris Teeter reasonably expects to pay between $15.00/hour and $26.50/hour for this role as a newly hired associate. Pay may depend on previous experience and skill sets of the applicant.

Sous Chef

Erickson Senior Living Ashburn, VA

Sous Chef Are you an experienced Sous Chef with a strong culinary background and a commitment to teamwork and leadership? If so, join our team and play a key role in our innovative Signature Dining Programs, which include la minute cooking and chef-inspired creations. You'll work alongside a dedicated team in state-of-the-art kitchens, using top-notch equipment. What we offer: Compensation: Hiring Range $60,000 annually to $68,000 annually, commensurate with experience More predictable hours: Unlike traditional restaurants, senior living dining offers a much more consistent and predictable work schedule. Restaurant staff in senior living are out before 9 p.m., avoiding the late-night shifts and inconsistent hours typical of a restaurant environment. Medical, dental and vision packages, including an annual reimbursement for qualified wellness expenses, personal health coaching and telemedicine options PTO Plans, PLUS company paid volunteer hours for eligible team members, in accordance with applicable state law. A culture of diversity, inclusion, equity and belonging, which builds on our mission, vision and values Onsite medical centers, providing wellness visits and sick care for all team members over 18 years of age 30% discount on food and drinks at on-site dining venues, plus additional healthy choice meal options at discounted prices Growth Opportunities grow with the company as we open new communities and expand on our existing ones! Education assistance, certification reimbursement and access to over 6,000 courses through our online learning library, designed to enhance your current skills and build new ones How you will make an impact: Supervises the scheduling, training, and discipline of all culinary and utility staff. The Sous Chef will oversee all culinary functions in the Chef's absence, including staffing, food production, utility management, and kitchen sanitation Manages daily kitchen production and food preparation to ensure timely service of resident meals Directs the preparation and service of all menu items, including adherence to recipes, proper food handling, food safety, quality, dietary restrictions, and production forecasts Oversees the organization and sanitation of dining rooms, kitchen, storage areas, and loading dock What you will need: Minimum of 3 years full-service experience required Minimum of 6 months supervisory and coaching experience required Must be able to work some weekends and holidays. Be able to lift and/or move objects weighing up to 50 pounds Ability to work in extreme temperatures, including hot kitchen to refrigerators and freezers Please note that specific state regulations and requirements may be applicable. These regulations take precedence over the requirements outlined in the job description. Ashby Ponds is a beautiful 132-acre continuing care retirement community in Loudoun County, Virginia. We're part of a growing national network of communities managed by Erickson Senior Living, one of the country's largest and most respected providers of senior living and health care. Ashby Ponds helps people live better lives by fulfilling our promises of a vibrant lifestyle, financial stability, and focused health and well-being services for those who live and work with us. As part of our team, you'll enjoy flexibility and work-life balance to meet your personal and professional goals, and we are committed to providing you with opportunities to learn and grow. Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.

Sous Chef

Invited Clubs Ashburn, VA

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Sous Chef

Gecko Hospitality Ashburn, VA

Hospitality Manager The Hospitality Manager is responsible for the overall operation of the restaurant, ensuring high-quality service and maintaining a clean, safe, and efficient environment. This role includes managing staff, overseeing food and beverage production, and ensuring customer satisfaction and profitability. The ideal candidate will have a strong background in hospitality management, excellent leadership skills, and a passion for delivering exceptional dining experiences. Job ID: 12345

Work Life Balance

High Violume Sous Chef

New Day Executive Search Ashburn, VA

divh2Sous Chef Opportunity/h2pIf youre a BOH leader who loves scratch cooking, fast-paced environments, and developing strong teams, this opportunity stands out./ppA highly regarded restaurant group in the DMV is hiring Sous Chefs across several concepts. Theyve been a Top Workplace for over a decade and invest heavily in training, culture, and long-term growth./ph3What Youll Do/h3olliLead daily BOH operations with a focus on quality and standards/liliMentor a passionate team in a high-volume environment/liliMaintain recipe accuracy, prep systems, and kitchen organization/liliSupport more than one location (with consideration for where you live)/li/olh3What Youll Get/h3ulliBase salary + quarterly bonuses/lili2 weeks PTO + two 4-day work weeks/liliThanksgiving Christmas off/liliMedical, vision, dental, 401(k) with strong match/liliDining perks, gym reimbursement, and educational support/liliIndustry-leading training and real upward mobility/li/ulh3Who Thrives Here/h3ulliSous Chefs with strong high-volume experience/liliCalm, structured leaders who elevate their teams/liliPeople who value culture, standards, and hospitality/li/ulpIf youre open to the right move even just quietly curious Id love to connect./ppJob ID: 167854/p/div

Banquet Chef

Invited Clubs Ashburn, VA

Banquet Chef Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary The Banquet Chef is responsible for the culinary operations for all private and member events. This role focuses exclusively on banquet services, with duties that include menu development, food preparation, and presentation for a variety of events such as weddings, corporate functions, and special Member occasions. The Banquet Chef works closely with the Executive Chef and event staff to ensure the highest standards of food quality, service, and safety are met. This position requires creativity and organizational skills to deliver memorable dining experiences, while managing food and labor costs in line with budgetary guidelines. Reporting Structure Reports to the Executive Chef Directly supervises banquet kitchen staff Day to Day Lead the creation, planning, and execution of menus based on forecasted member and guest counts for private events. Collaborate with the Executive Chef to ensure meal production aligns with event needs and high culinary standards. Determine budgetary needs and control expenses related to food supplies, kitchen equipment, and materials. Analyze food and labor production reports, including menu engineering, to manage and optimize costs. Oversee the procurement of food supplies and kitchen equipment, organize inventory processes, and participate in inventory counts. Ensure cleanliness and sanitation of the kitchen, including workstations, equipment, counters, tools, and waste areas. Represent the club by interacting with members and guests, including daily table visits, soliciting feedback, and collaborating with committees to enhance the member and guest experience. Professionally manage last-minute requests or changes from members and guests, ensuring a high level of service. Engage in service recovery, addressing member and guest complaints promptly and professionally to ensure satisfaction. Interview, select, and hire of employees, with significant input from the Executive Sous Chef. Lead employee training, development, advancement, and promotion efforts, with input from the Executive Sous Chef. Plan and adjust work schedules and specific responsibilities among team members, directly the work of at least two or more full-time employees or their equivalent. Manage employee relations, including handling complaints, resolving issues, and disciplining employees in alignment with company policies. Complete additional duties as assigned by management. Additional Duties Due to the dynamic nature of the club, employees are expected to assist others as needed and take on additional tasks as assigned by management. Follow all company, club, and department policies, procedures, and instructions. Represent the company's management team by supporting and enforcing policies while maintaining the highest standards of ethics and integrity. Maintain a high level of professionalism and a commitment to excellence in interactions with members, colleagues, and staff. Promote and follow safe working practices, ensuring compliance with safety guidelines and encouraging others to do the same. Take the initiative in personal and professional growth and maintain any required certifications relevant to your role. Address and resolve challenges using available resources, working with regional and corporate teams to support club operations. Support the overall efficiency of the team by collaborating and contributing to the club's goals. About You Required High school diploma or equivalent. A minimum of 3 years of experience as a Sous Chef in a professional kitchen environment. Valid Health & Sanitation certification in accordance with state regulations. Food service management certification, as required by state law. Preferred A college degree in culinary arts or a related field. Comprehensive knowledge of kitchen equipment, cost and labor controls, and expertise in both traditional and contemporary cuisines. Physical Requirements Must be able to stand, walk, and perform physical activities for extended periods. Ability to work in varying temperatures and environments, with potential exposure to dust, fumes, or gases. Capable of climbing ladders, squatting, kneeling, reaching, grasping, twisting, bending, and folding/unfolding as required. Able to lift, carry, push, and pull up to 100 lbs. occasionally. Effective communication skills, including talking and hearing, with sufficient visual acuity. Primary Tools/Equipment Equipment (30 - 50 lbs.) Chaffers (30 - 50 lbs.) Boxes (30 - 50 lbs.) Carts (10 - 50 lbs.) Kitchen knives (1-5 lbs.) Pots, pans, and other food storage containers (5 - 50 lbs.) Work Schedule Attendance requirements for this position as outlined on the weekly schedule. Additional hours are required to meet deadlines of the position, including weekends and/or holidays. What We Offer We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, andif you're in a non-exempt rolehours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: Medical, dental, and vision coverage Life insurance Short-term and long-term disability insurance 401(k) retirement savings plan Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members) Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Banquet Chef

ClubCorp Ashburn, VA

ClubCorp - JobID: 240123 [Kitchen Supervisor / Cook] As a Chef at ClubCorp, you'll: Assist the Executive Chef in all aspects of the main, grill, and banquet kitchens; Be responsible for proper preparation, excellence of product, profit and labor cost; Organize and help in the service of all activities concerning a la carte, employee meals and private dining rooms...Hiring Immediately >>