Top 287 Culinary Jobs in Ashland, Va

Executive Sous Chef
Country Club of Virginia, Inc. —Richmond, VA
- $100,000 - $105,000 a year
- Online Application
- Bar
- Project management
- Mentoring
- Disability insurance
- Health insurance
Quick Apply
12d
Assistant Food & Beverage Manager
HERMITAGE COUNTRY CLUB —Manakin Sabot, VA
- $55,000 - $65,000 a year
- Full-time
- Pass drug screening
- Mid-level
- Restaurant
- Health insurance
- 401(k)
Quick Apply
Culinary Specialist- Sous Chef - Hourly - Randolph-Macon College
Aramark —Ashland, VA
- $20 - $35 an hour
- Cooking
- Fair chance
- 1 year
- Disability insurance
- Health insurance
6d
Server
First Watch Restaurants, Inc. —Richmond, VA
- Part-time
- Serving
- 18 years or older
- Casual dining restaurant
- Health insurance
- Dental insurance
6d
Assistant Director Food and Beverage
HERMITAGE COUNTRY CLUB —Manakin Sabot, VA
- $65,000 - $75,000 a year
- Full-time
- Bar
- Mid-level
- Restaurant
Quick Apply
Cook
First Watch Restaurants, Inc. —Richmond, VA
- Up to $22 an hour
- Part-time
- 18 years or older
- Children
- Entry level
- Health insurance
- Dental insurance
4d
Mediterranean Chef
KO Import Inc. —Richmond, VA
- $25.24 - $45.25 an hour
- Full-time
- Hospitality
- Mid-level
- Supervising experience
Quick Apply
2d
Line Cook
Indpendence —Midlothian, VA
- $15 - $20 an hour
- 8 hour shift
- Bar
- Casual dining restaurant
- Culinary experience
- Health insurance
- Dental insurance
Quick Apply
Cook I
University of Richmond —Richmond, VA
- $17.00 - $18.50 an hour
- Weekends as needed
- English
- High school diploma or GED
- Communication skills
Line Cook
HERMITAGE COUNTRY CLUB —Manakin Sabot, VA
- $18 - $22 an hour
- 8 hour shift
- Pass drug screening
- In-person
- Restaurant
- Paid time off
- Opportunities for advancement
Quick Apply
5d
Deli Associate
GPM Investments LLC —Montpelier, VA
- $15 - $17 an hour
- Background check
- Serving
- Basic math
- Paid time off
- Flexible schedule
Quick Apply
2d
Saute/Grill Cook
Salisbury Country Club —Midlothian, VA
- $16 - $19 an hour
- Part-time
- In-person
- Ability to stand for extended periods
- Communication skills
- Opportunities for advancement
Quick Apply
Pastry Sous Chef
Horizon Hospitality —Richmond, VA
- $55,000 - $60,000 a year
- Online Application
- Mid-level
- Hotel
- Mentoring
- Paid time off
Quick Apply
12d
Cook 2
Areas USA, Inc —Richmond, VA
- $17.70 an hour
- Basic math
- Mid-level
- 2 years
Quick Apply
Cook 2
Areas USA, Inc —Richmond, VA
- $17.70 an hour
- Basic math
- Mid-level
- 2 years
Quick Apply
Cook - Full-time - Arden Courts Richmond
Arden Courts —Midlothian, VA
- Full-time
- Ability to walk for extended periods
- English
- High school diploma or GED
- Paid holidays
- Health insurance
8d
Executive CHef - Relocation Assistance Available
HHS —Richmond, VA
- Full-time
- Customer service
- 5 years
- Word processing
- Relocation assistance
- Health insurance
Quick Apply
13d
Deli Associate
GPM Investments LLC —Mechanicsville, VA
- $15 - $17 an hour
- Background check
- Serving
- Basic math
- Paid time off
- Flexible schedule
Quick Apply
2d
Deli Associate
GPM Investments LLC —Quinton, VA
- $14 - $16 an hour
- Background check
- Serving
- 18 years or older
- Paid time off
- Flexible schedule
Quick Apply
2d
Culinary Prep
Kickback Jack’s & Tripps – Battleground Restaurants Inc —Richmond, VA
- Entry level
- Kitchen
Quick Apply

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Executive Sous Chef

Country Club of Virginia, Inc. -
Richmond, VA

Quick Apply

Job Details

Full-time
$100,000 - $105,000 a year
12 days ago

Benefits

Disability insurance
Health insurance
Dental insurance
401(k)
Flexible spending account
Vision insurance
401(k) matching

Qualifications

Succession planning
Customer relationship building
Specialty dish recipe development
Team leadership
Coaching
Talent management
Menu concept development
Employee relationship building
Talent development
Hiring
Project management
Hospitality industry experience
Kitchen staff training
Mentoring
Recruiting
Managing kitchen staff
Hotel staff training

Full Job Description

The Country Club of Virginia is seeking a leader with excellent management skills and a passion for food to assume the role of Executive Sous Chef. Primary responsibilities include managing culinary operations in the Club's Banquets department, Purchasing department, and seasonal operations while partnering closely with the Club's second Executive Sous Chef to support the overall culinary program.

The position of Executive Sous Chef at CCV is a key leadership role within one of the nation's largest and most respected private club culinary operations. Working alongside a second Executive Sous Chef and reporting directly to the Executive Chef, this position helps lead a complex, multi-unit foodservice operation that includes a la carte dining, large-scale banquets, specialty events, purchasing, and seasonal venues. The Club seeks a highly skilled culinary professional who is committed to continuous improvement while maintaining the exceptional quality, consistency, and standards of excellence for which CCV is known.

Job Requirements

Demonstrated leadership experience with a hands-on management style and the ability to mentor, coach, develop, and lead Chefs de Cuisine and culinary supervisors while fostering accountability, collaboration, and professional growth
Proven success in developing culinary talent through structured training, internship, apprenticeship, and succession planning programs
Ability to recruit, hire, onboard, and train a high-performing culinary team
Experience in private club, luxury hospitality, resort, or fine dining environments with a strong understanding of delivering exceptional member and guest experiences
Ability to handle pressure, demonstrate creativity in offering a diverse range of menu items, and foster communication and a sense of unity
Strong organizational, project management, and time management skills with the ability to prioritize multiple responsibilities and meet deadlines
Demonstrated good judgment, problem-solving ability, and decision-making skills
Excellent written, verbal, and interpersonal communication skills with the ability to build positive working relationships with members, staff, and leadership

Key Expectations and Goals

Build strong relationships with members, employees, and leadership while fostering a collaborative and service-oriented environment
Champion and support the Club's culture, mission, and commitment to exceptional hospitality, professionalism, and mutual respect
Evaluate existing practices and processes and identify ways to improve efficiency, quality of products, and services provided to the members
Demonstrate strong organizational skills, attention to detail, and humility in leadership
Model professionalism when working and communicating with staff
Engage with members regularly and maintain a visible presence throughout the Club
Create a wide variety of culinary offerings, including traditional (comfort club fare), contemporary American, ethnic-influenced cuisines, as well as elaborate, highly detailed VIP events
Assist the Executive Chef in managing banquet and seasonal culinary operations, including labor, food cost, and operating budget performance
Supervise, coach, develop, and evaluate culinary team members to support individual growth, maintain performance standards, and address performance concerns in accordance with Club policies
Develop and maintain recipes and techniques for food preparation and presentation which help to ensure a consistently high-quality product
Coordinate and execute events ranging from intimate wine dinners and boutique gatherings to large-scale functions serving up to 1,000 guests

Additional Information

Annual food sales are up to $9M; total F&B sales are $11.5M
The desired food cost is 36% with a sales mix of 50% a la carte and 50% banquet
There are approximately 125 kitchen employees during peak season supported by a $4.5M labor budget. Most culinary operations are led by a Chef de Cuisine and supported by Sous Chefs
The Club supports seven kitchens and invests approximately $1.7M annually in food and beverage capital expenditures. Total Club capital expenditures exceed $8.9M annually on a planned replacement schedule.
The Executive Sous Chef works closely with the Chefs de Cuisine, Sous Chefs, and Purchasing Manager
There are two clubhouses totaling more than 100,000 sq ft. The Club is supported by 8,000 total members whose average age is 55
The Club operates full-time, 12 months annually
The Executive Sous Chef reports to the Executive Chef and partners closely with the Club's second Executive Sous Chef, as well as leaders in Special Events, Communications, Human Resources, and Facility Maintenance.
The Club has had only two Executive Sous Chefs in the past 16 years, reflecting the strength and stability of the culinary leadership team.

Dining Facilities

The Grill and Grill Terrace - A casual dining area with 175-seat capacity serving seven days per week
Ollie's/Terrace - an upscale informal dining area with 75/40-seat capacity serving Tuesday through Saturday
Talley at the River - 230-seat capacity serving Tuesday through Sunday (no dinner on Saturday)
Poolside Cafe - A casual dining area serving lunch and dinner seven days per week Memorial Day through Labor Day
Cool Springs Cafe - CCV's fast-casual dining facility, serving breakfast, lunch, and dinner seven days per week
The Golf Performance Center - Quick service on the turn at the Tuckahoe Golf Course Training Facility
Private Member & Club Events - Two beautiful Clubhouses with event spaces of various sizes across 12 party rooms, serving banquets from 5 to 1,500 guests, and accommodating sit-down luncheons or dinners of up to 600 guests.

Compensation/Application

Salary commensurate with experience; benefits include 401(k) retirement plan with employer contribution and match, medical/dental/vision insurance, fully paid life, short and long-term disability insurance, flexible spending accounts, and free employee meals while working. Interested individuals should complete the online application in full and attach a resume and cover letter.

Club Profile

The Country Club of Virginia is one of America’s oldest and finest private, member-owned clubs. CCV is currently ranked #7 on the Platinum Clubs of America list out of thousands of recognized clubs. Located in Richmond, Virginia, CCV was established in 1908 and is one of the nation’s largest full-service country clubs. The Club’s 8,000+ members support 1,111 acres containing two superb clubhouses situated seven miles apart, 54 holes of golf, 24 tennis courts, five squash courts, three platform tennis courts, a 100,000 square foot fitness complex, five pools, five dining outlets, three snack bars, and special event venues. Consistently rated one of the Top Workplaces in Richmond, CCV employs a staff of over 800 in season and has an operating budget in excess of $52 million.

CCV conducts post-offer drug tests and criminal background screenings.

Quick Apply

Refine Your Search

culinary jobs in ashland, va

Executive Sous Chef

Assistant Food & Beverage Manager

Culinary Specialist- Sous Chef - Hourly - Randolph-Macon College

Server

Assistant Director Food and Beverage

Cook

Mediterranean Chef

Line Cook

Cook I

Line Cook

Deli Associate

Saute/Grill Cook

Pastry Sous Chef

Cook 2

Cook 2

Cook - Full-time - Arden Courts Richmond

Executive CHef - Relocation Assistance Available

Deli Associate

Deli Associate

Culinary Prep

I want to receive the latest job alert for culinary in ashland, va

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