Top 6 Executive sous chef Jobs in Blacksburg, Va

Head Resort Chef
Mountain Lake Lodge —Pembroke, VA
- $70,000 - $80,000 a year
- Weekends as needed
- Background check
- Mentoring
- In-person
- Health insurance
- Dental insurance
Quick Apply
Executive Chef
Scholar Highlander Hotel —Radford, VA
- Full-time
- 5 years
- Writing skills
- Basic math
Quick Apply
Sous Chef
Hidden Valley Country Club —Salem, VA
- Extended hours
- ServSafe
- Mid-level
- Organizational skills
Quick Apply
Chef de Cuisine
Scholar Highlander Hotel —Radford, VA
- Full-time
- 5 years
- Writing skills
- Basic math
Quick Apply
Cook | Full-Time | Virginia Tech Club
Oak View Group —Blacksburg, VA
- $18 - $24 an hour
- Full-time
- ServSafe
- Food Handler Certification
- Entry level
- Health insurance
- Dental insurance
9d

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Chef de Cuisine
Scholar Highlander Hotel —Radford, VA
Personally demonstrates a commitment to guest service in responding promptly to guests’ needs. Maintains guest service as the driving philosophy of the…
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Chef de Cuisine - West End
Virginia Tech —Blacksburg, VA
The successful candidate will be required to have a criminal conviction check as well as a driving check with a safe driving record.
$47,000 - $56,900 a year

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Executive Sous Chef/ Executive Chef
Columbus Club —Columbus, OH
Partner with the Executive Chef to develop seasonal menus and innovative features. A hands-on leader who leads by example and thrives in a fast-paced, service-…
$75,000 - $88,000 a year
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2d
Executive Sous Chef
Tucci's Italian Steakhouse —Dublin, OH
Assist in inventory, ordering, and cost control. *Minimum 3+ years* of culinary leadership experience in a *high-volume kitchen*.
$70,000 - $80,000 a year
Quick Apply
6d

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Head Resort Chef

Mountain Lake Lodge -
Pembroke, VA

Quick Apply

Job Details

Full-time
$70,000 - $80,000 a year

Benefits

Health insurance
Dental insurance
401(k)
Paid time off
Vision insurance
401(k) matching
Flexible schedule
Referral program
Food provided

Qualifications

Vendor relationship building
Teamwork
Operations management
Cost control
Team development
Training & development

Full Job Description

Company Overview

Mountain Lake Lodge is nestled within a sprawling 2,600-acre preserve, offering breathtaking vistas, historic accommodations, and a variety of outdoor amenities. Renowned for hosting weddings, corporate retreats, and family gatherings, our lodge is a cherished destination for seasonal celebrations and special events throughout the year.

Position Purpose

The Resort Head Chef is responsible for the overall leadership, direction, and success of all culinary operations at Mountain Lake. This position ensures exceptional food quality, creative menu development, consistent execution, financial accountability, sanitation excellence, and memorable dining experiences for every guest.

As the culinary leader of a historic destination resort, the Resort Head Chef is responsible for delivering high-quality food experiences across all outlets, including daily restaurant operations, banquets, weddings, festivals, special events, holiday buffets, catering functions, and unique Mountain Lake experiences.

The Resort Head Chef, with the guidance from the Director of Food & Beverage and supported by the Resort Sous Chef, leads a professional culinary team built on teamwork, consistency, creativity, accountability, and Passionate Hospitality.

Essential Duties and Responsibilities

Culinary Leadership & Guest Experience

Lead all kitchen operations while maintaining the highest standards of food quality, presentation, consistency, and guest satisfaction.
Create memorable dining experiences that reflect Mountain Lake’s history, Appalachian heritage, and resort atmosphere.
Develop creative menus for restaurants, banquets, weddings, festivals, seasonal promotions, and special events.
Ensure all food leaving the kitchen meets established standards for taste, temperature, appearance, portion size, and presentation.
Continuously evaluate guest feedback and implement improvements when needed.
Promote a culture of Saying Yes to the Guest while maintaining operational and financial standards.

Kitchen Operations & Standards

Oversee daily culinary operations for all resort food outlets and event spaces.
Ensure proper preparation, cooking techniques, recipes, production standards, and plating guidelines are followed.
Maintain consistency through recipe documentation, training, communication, and accountability.
Oversee kitchen opening and closing procedures.
Maintain cleanliness, organization, and professional standards throughout all kitchen areas.

Menu Development & Special Events

Lead menu planning for restaurant dining, seasonal menus, holiday buffets, weddings, banquets, corporate groups, retreats, festivals, and special culinary experiences.
Partner with the Director of Food & Beverage on pricing strategies, guest trends, and revenue opportunities.
Maintain recipes, costing documents, and menu specifications.

Financial Responsibility

Manage and achieve established food cost goals.
Monitor purchasing practices and vendor relationships.
Control waste, spoilage, overproduction, and unnecessary expenses.
Complete regular inventories and maintain accurate inventory controls.
Ensure proper ordering levels based on occupancy, events, and forecasted business.

Purchasing, Receiving & Inventory Management

Responsible for food purchasing and maintaining appropriate inventory levels.
Ensure proper receiving procedures are followed.
Maintain vendor relationships and product quality standards.
Maintain FIFO standards and reduce unnecessary waste.

Team Leadership & Development

Lead, coach, train, and develop culinary associates.
Directly supervise and mentor the Resort Sous Chef.
Create a positive kitchen culture focused on respect, teamwork, communication, and accountability.
Lead by example through professionalism, urgency, organization, and teamwork.

Scheduling & Business Needs

Due to the nature of hospitality operations, schedules may vary. Nights, weekends, holidays, festivals, special events, and peak business periods are required.

Typical scheduled days off may include Monday and Tuesday based on business levels but may change depending on resort needs.

Safety, Sanitation & Compliance

Maintain exceptional kitchen cleanliness and sanitation standards.
Ensure compliance with all health department requirements.
Ensure all culinary associates follow safety procedures.

Leadership Expectations

Lead by example every day.
Demonstrate Passionate Hospitality.
Maintain an Attitude of Gratitude.
Support team members across all departments.
Protect and preserve the reputation of Mountain Lake.

Qualifications

Previous Executive Chef, Head Chef, or senior culinary leadership experience required.
Resort, hotel, private club, or high-volume restaurant experience strongly preferred.
Strong knowledge of food cost management and culinary financial controls.

Equal Employment Opportunity Statement

Mountain Lake is an Equal Opportunity Employer.

Pay: $70,000.00 - $80,000.00 per year

Benefits:

401(k)
401(k) matching
Dental insurance
Flexible schedule
Food provided
Health insurance
Paid time off
Referral program
Vision insurance

Application Question(s):

Have you previously worked at Mountain Lake Resort?

Work Location: In person

Quick Apply

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executive sous chef jobs in blacksburg, va

Head Resort Chef

Executive Chef

Sous Chef

Chef de Cuisine

Cook | Full-Time | Virginia Tech Club

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