Top 15 Executive chef Jobs in Virginia Beach Va

Executive Chef
Westminster-Canterbury on Chesapeake Bay —Virginia Beach, VA
- $90,000 - $100,000 a year
- Weekends as needed
- CPR Certification
- ServSafe
- Ability to lift 50 pounds
- Paid holidays
- Disability insurance
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Executive Chef
Delta Hotel by Marriott Virginia Beach Waterfront Suites —Virginia Beach, VA
- Weekends as needed
- Writing skills
- Hotel
- Ability to lift 50 pounds
- 401(k) matching
- Employee discount
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1d
Executive Sous Chef
Westminster-Canterbury on Chesapeake Bay —Virginia Beach, VA
- $80,000 - $90,000 a year
- Weekends as needed
- Merchandising
- Ability to lift 50 pounds
- Senior level
- Paid holidays
- Disability insurance
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3d
Executive Chef - Orion's Roof
Marriott Virginia Beach —Virginia Beach, VA
- $130,000 - $135,000 a year
- Full-time
- High school
- 5 years
- Mentoring
- Disability insurance
- Health insurance
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Executive Chef
Legends Global —Hampton, VA
- $90,000 a year
- Urgently hiring
- ServSafe
- Customer service
- Computer literacy
Executive Chef
The Green Onion —Norfolk, VA
- $61,424.09 - $73,973.09 a year
- Full-time
- Supervising experience
- Mentoring
- In-person
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Executive Sous Chef | Part-Time | Norfolk Scope Arena
Oak View Group —Norfolk, VA
- $23 - $29 an hour
- Extended hours
- Microsoft Outlook
- 3 years
- Mentoring
- 401(k)
- 401(k) matching
8d
Executive Chef
Delta Hotel - Norfolk —Norfolk, VA
- $22 - $26 an hour
- Online Application
- Writing skills
- Cooking
- Research
- Paid holidays
- Disability insurance
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Executive Sous Chef
Greenbrier Country Club —Chesapeake, VA
- $55,000 - $60,000 a year
- Full-time
- ServSafe
- 3 years
- High school diploma or GED
- Disability insurance
- Health insurance
Quick Apply
Culinary Manager
Bonefish Grill —Virginia Beach, VA
- Bilingual
- Casual dining restaurant
- Customer service
- Dental insurance
- 401(k)
Quick Apply
Executive Chef
American Cruise Lines —Norfolk, VA
- Full-time
- Background check
- 6 years
- Management
- Dental insurance
- Vision insurance
Quick Apply
Executive Banquet Sous Chef
COMMONWEALTH LODGING MANAGEMENT LLC —Norfolk, VA
- $64,840 a year
- Cooking
- 3 years
- Hotel
Quick Apply
7d
Executive Sous Chef
American Cruise Lines —Norfolk, VA
- Full-time
- ServSafe
- 5 years
- Pass drug screening
- Dental insurance
- Vision insurance
Quick Apply

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Executive Sous Chef
Westminster-Canterbury on Chesapeake Bay —Virginia Beach, VA
Associate Degree (Culinary or Food Service-related field). Meets state and local food handler requirements. Able to supervise, train and develop team members.
$80,000 - $90,000 a year
Quick Apply
3d
Executive Sous Chef
Greenbrier Country Club —Chesapeake, VA
A college degree in Culinary Arts or a related field. Provide professional and responsive service to members and guests, addressing requests and concerns with a…
$55,000 - $60,000 a year
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Executive Chef 3
Sodexo —Columbus, OH
Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Paid Time Off and Company Holidays.
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Executive Chef
Levy Sector —Columbus, OH
Holiday Time Off (varies by site/state). Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state,…
$90,000 a year
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Executive Chef

Westminster-Canterbury on Chesapeake Bay -
Virginia Beach, VA

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Job Details

Full-time
$90,000 - $100,000 a year

Benefits

Paid holidays
Disability insurance
Health insurance
Dental insurance
Tuition reimbursement
Paid time off
Employee assistance program
Vision insurance
Retirement plan

Qualifications

Recipe development
Bachelor's degree
Managing kitchen staff
Productivity software
POS systems
Food preparation equipment operation

Full Job Description

Location: 3100 Shore Drive, Virginia Beach, VA 23451

Reports to: Associate Director of Dining Services

FLSA: Exempt, Salaried

Schedule: Flexible Schedule; Availability needed for days, nights, weekends and holidays

About Us

Founded in 1982, Westminster-Canterbury on Chesapeake Bay is a not-for-profit, faith-based Life Plan Community. Located along the southern shore of Chesapeake Bay, our scenic, resort-style campus is home to a vibrant community of residents and staff who share a passion for service, joy, and well-being.

Our mission? Enriching lives through the power of purpose, belonging, and wellness.

We live our values every day:

Respect for every person
Passion for what we do
Professionalism in all we do

Apply today and help us bring wellness, joy, and energy to the heart of our community!

Behind every delicious meal and memorable dining experience is our incredible Dining Services Team — a dedicated group of Dining Room, Catering, Culinary and Nutrition Care professionals who bring passion, creativity, and care to every plate they serve. From perfectly prepared dishes to friendly, attentive service, this hardworking team goes above and beyond to make every meal special for our residents, staff and visitors alike. Their teamwork, attention to detail, and genuine love for what they do, creates not just great food, but a true sense of community around the table.

The Executive Chef directs all culinary and food service operations across Westminster-Canterbury, leading the team with a commitment to efficiency, safety, and strict QA regulatory preparedness. This role manages the full talent lifecycle—including interviewing, hiring, training, and evaluating chefs, cooks, and utility team members—while effectively assigning work and resolving operational challenges. By consistently modeling respect, passion, and professionalism, the Director upholds high department standards and holds the entire culinary team accountable to these core values.

What You’ll Do In This Role

Operations & Food Safety
- Regulatory Compliance: Own all kitchen safety, sanitation, ServSafe, and HACCP standards to ensure continuous QA and regulatory readiness across Westminster-Canterbury.
- Quality Control: Monitor cooking methods, portion sizes, presentation, and small-batch production to maintain top culinary standards.
- Allergen Safety: Oversee comprehensive allergen training and implement strict precautions for safe food handling.
- Facility Upkeep: Ensure all venues complete daily and deep-cleaning routines to close out shifts in retail-ready condition.
Culinary Leadership & Strategy
- Team Management: Run daily culinary team huddles, direct production staff, and coordinate assignments for daily meals and catering events.
- Menu & Recipe Innovation: Create specialized dishes, develop new recipes, and design efficient menu planning and food utilization strategies.
- Event Partnerships: Collaborate with the front-of-house and catering teams to execute and promote special events.
Financial & Inventory Control
- Cost Management: Track food costs, labor, and overhead via the financial checkbook, establishing strategic menu pricing and portion policies.
- Procurement & Database: Estimate consumption needs to procure food, supplies, and equipment while managing the central recipe and ordering database.
- Inventory & Cross-Utilization: Oversee all inventory counts and partner with the purchaser to cross-utilize ingredients and minimize waste.
Resident Relations & Professionalism
- Feedback & Table Touches: Conduct regular rounds across all care levels and dining rooms—especially during lunch and dinner—to gather resident feedback and resolve concerns.
- Policy Enforcement: Model and uphold all organization values and Dining Services policies, including uniform, attendance, and safety standards

Core Competencies

Leads, motivates, and supervises culinary and dining teams to ensure high-quality, efficient service and a collaborative team environment.
Handles service issues, staff conflicts, and guest concerns calmly, professionally, and efficiently.
Demonstrates clear, professional communication and applies effective problem-solving skills in diverse situations
Adept at managing internal and external inquiries with professionalism and tact.
Skilled in supervising, mentoring, and training co-workers to maximize team performance.
Demonstrated ability to exercise sound judgment, maintain discretion, and work independently.
Professional demeanor

Physical Requirements

Ability to operate kitchen equipment (including fire extinguisher)
Must be able to stand six to eight hours per day.
While performing the duties of this job, regularly required to walk; reach with hands and arms; and taste or smell.
Required to stand, sit, climb or balance; and stoop, kneel, crouch.
Must frequently lift and/or move up to 50 pounds
Frequently exposed to moving mechanical parts. Occasionally exposed to wet and/or humid conditions, chemicals, cold, heat.

The Experience You’ll Bring

Required

Bachelor's degree – Culinary or Food Management Service related.
At least 10 years’ experience of managing high volume Culinary operations.
Experience in managing multi site restaurants over 10m in managed volume
ACF CEC Certification or willingness to obtain within 18 month upon hire date
ServSafe Certification or willingness to obtain within one year of hire
CPR/First Aid Certification or willingness to obtain within 60 days of hire (can be done onsight)
Neat, clean, and professional appearance.
Proficient in Microsoft Office and Google Suite, Proficient in recipe building, General POS Knowledge
Willingness to get flu-vaccine during flu season (Oct-May)

Preferred

Experience in Long Term Care or Healthcare Industry
Proven track record executing high-volume catering and banquets for large-scale events

Compensation & Benefits

- Compensation Range: $90,000 - $100,000 (based on relevant experience)

Full-Time Employee (and eligible Part-Time Employee) Benefits & Perks Include:

- Medical, Dental, Vision Insurance (Available Day One!)
- Life & Disability Insurance (Short- and Long-Term)
- Retirement Plan with Employer Match
- Paid Time Off (PTO) & 6 Paid Holidays (+ 2 Floating Holidays)
- Tuition Assistance + Scholarships for You & Your Family
- Employee Assistance Program (EAP)
- Legal/Identity Theft Protection Plans
- Team Member Discounts
- Career Growth & Leadership Development Opportunities

At-Will Employment Statement
Employment with our organization is “at-will,” meaning that either the employee or the employer may terminate the employment relationship at any time, with or without notice, and for any reason not prohibited by law.

Equal Employment Opportunity Statement
We are an equal opportunity employer and are committed to creating an inclusive and diverse workplace. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, sexual orientation, gender identity, national origin, disability, veteran status, or any other protected characteristic as outlined by applicable laws.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights (https://www.eeoc.gov/poster) notice from the Department of Labor.

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executive chef jobs in virginia beach va

Executive Chef

Executive Chef

Executive Sous Chef

Executive Chef - Orion's Roof

Executive Chef

Executive Chef

Executive Sous Chef | Part-Time | Norfolk Scope Arena

Executive Chef

Executive Sous Chef

Culinary Manager

Executive Chef

Executive Banquet Sous Chef

Executive Sous Chef

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Location: 3100 Shore Drive, Virginia Beach, VA 23451

Reports to: Associate Director of Dining Services

FLSA: Exempt, Salaried

Schedule: Flexible Schedule; Availability needed for days, nights, weekends and holidays

About Us

Apply today and help us bring wellness, joy, and energy to the heart of our community!

What You’ll Do In This Role

Operations & Food Safety

Culinary Leadership & Strategy

Financial & Inventory Control

Resident Relations & Professionalism

Core Competencies

Physical Requirements

The Experience You’ll Bring

Required

Preferred

Compensation & Benefits

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