Top 280 Kitchen leader Jobs in Chesapeake, Va

Food Service Director- Hampton University
Thompson Hospitality Corporation —Hampton, VA
- Weekends as needed
- ServSafe
- Ability to walk for extended periods
- Residential
Chef
Fish & Slips Marina Raw Bar and Grill —Portsmouth, VA
- ServSafe
- Mid-level
- Team management
Quick Apply
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
Executive Chef
Legends Global —Hampton, VA
- $90,000 a year
- Urgently hiring
- ServSafe
- Customer service
- Computer literacy
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
11d
Operating Partner - Virginia
IHOP —Chesapeake, VA
- $80,000 - $130,000 a year
- Extended hours
- ServSafe
- 8 years
- High school diploma or GED
- Profit sharing
- Disability insurance
Quick Apply
10d
Chief Engineer
YourSpace Hotels —Chesapeake, VA
- $55,000 - $65,000 a year
- Online Application
- Hotel
- Driver's License
- Senior level
- AD&D insurance
- Disability insurance
Quick Apply
Executive Chef
The Green Onion —Norfolk, VA
- $61,424.09 - $73,973.09 a year
- Full-time
- Supervising experience
- Mentoring
- In-person
Quick Apply
Sous Chef | City Cruises (Spirit of Norfolk)
Hornblower —Norfolk, VA
- Full-time
- ServSafe
- Mentoring
- Recruiting
Quick Apply
Line Cook | Part-Time | Norfolk Scope Arena
Oak View Group —Norfolk, VA
- $16 - $21 an hour
- Part-time
- ServSafe
- Food Handler Certification
- Entry level
- 401(k)
- 401(k) matching
Kitchen Manager
Citrus Breakfast and Lunch —Virginia Beach, VA
- $52,500 - $60,000 a year
- Weekends as needed
- Hospitality
- Mid-level
- In-person
- Profit sharing
- Health insurance
Quick Apply
Lead Line Cook
Cedar Point Club —Suffolk, VA
- Weekends as needed
- ServSafe
- Mid-level
- 3 years
- Health insurance
- Dental insurance
Assistant Kitchen Manager
Carrabba's Italian Grill —Virginia Beach, VA
- Mid-level
- 21 years or older
- US work authorization
- Health insurance
- Dental insurance
Quick Apply
Sous Chef | Catch 31
Hilton Virginia Beach Oceanfront | Catch 31 —Virginia Beach, VA
- $51,000 - $54,000 a year
- Weekends as needed
- Background check
- ServSafe
- Hotel
- Paid holidays
- Disability insurance
Quick Apply
Cook
Panda Restaurant Group —Portsmouth, VA
- $19 - $22 an hour
- Email
- Serving
- Ability to lift 50 pounds
- Conflict management
- Paid training
- Disability insurance
Quick Apply
Kitchen Manager
The Dirty Buffalo —Norfolk, VA
- Weekends as needed
- Computer literacy
- Mid-level
- Ability to lift 50 pounds
- Disability insurance
- Health insurance
Quick Apply
Sous Chef- Hampton University
Thompson Hospitality Corporation —Hampton, VA
- Weekends as needed
- Ability to walk for extended periods
- Mid-level
- Ability to lift 50 pounds
- Disability insurance
- Health insurance
Kitchen Installation & Service Technician
BFPE International —Chesapeake, VA
- Full-time
- Clean driving record
- Customer service
- Driver's License
- Paid training
- Disability insurance
Cafe Cook
The Chesapeake - LifeSpire —Newport News, VA
- $16 - $21 an hour
- Full-time
- Hospitality
- Leadership
- Café
- 403(b) matching
- Health savings account
Quick Apply
Laundry and Linen Aide
Oak Grove Health & Rehab Center —Chesapeake, VA
- $16.50 - $17.00 an hour
- Full-time
- High school
- English
- High school diploma or GED
- Health savings account
- Health insurance
Quick Apply
3d

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Food Service Director- Hampton University

Thompson Hospitality Corporation -
Hampton, VA

Apply Now

Job Details

Full-time

Qualifications

Customer communication
Software implementation
Bachelor's degree
Managing kitchen staff
Restaurant cost management
Implementing IT solutions
Mobile devices

Full Job Description

Overview:

Are you a hospitality leader with a passion for innovation, teamwork, and creating unforgettable dining experiences?

Join us as a Campus Dining Food Service Director and bring your vision to life at the heart of campus life!

In this dynamic role, you’ll lead the strategy, execution, and daily management of dining services at a vibrant college or university campus. From crafting menus that excite and nourish to driving sustainability and student engagement, you’ll be the force behind a dining experience that feeds both body and spirit.

Responsibilities:

Develop and execute long-term strategic plans to enhance the dining program, aligning with the institution's goals, student preferences, and industry best practices.
Lead the creation and implementation of innovative and diverse menus that meet nutritional requirements, dietary preferences, and sustainability goals while managing costs effectively.
Oversee all operational aspects, including staffing, procurement, inventory management, facility maintenance, and compliance with health, safety, and sanitation standards.
Develop and manage the dining facility's budget, ensuring fiscal responsibility, cost control, and profitability while maximizing resources and minimizing waste.
Lead and mentor a team of managers and staff, fostering a culture of teamwork, professional growth, and exceptional customer service.
Continuously monitor and improve the customer dining experience, gathering feedback, addressing concerns, and implementing strategies to enhance satisfaction levels.
Build and maintain positive relationships with vendors, local suppliers, and the campus community to ensure a seamless and collaborative dining operation.
Requires 50–55 hours per week, including evenings and weekends as business needs dictate.

Qualifications:

Education & Experience

Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or related field (Master’s preferred but not always required).
5–7 years of progressive leadership experience in food service management, preferably in campus dining, higher education, or contract food service.
Proven track record of managing large, multi-outlet dining operations.

Leadership & Management Skills

Strong leadership with the ability to inspire, coach, and develop a large, diverse team.
Experience managing union and non-union staff (depending on the institution).
Skilled in budget management, cost control, and meeting financial targets.
Ability to oversee multiple departments: residential dining, retail dining, catering, concessions, and special events.

Operational Expertise

Deep knowledge of food safety, sanitation, and HACCP compliance.
Familiarity with sustainability practices, local sourcing, and nutrition-forward dining initiatives.
Ability to implement technology solutions for dining operations (POS systems, mobile ordering, menu management software).
Experience coordinating large-scale catering and special events.

Customer Service & Campus Engagement

Strong commitment to student satisfaction and engagement.
Ability to collaborate with university administration, student groups, and faculty.
Cultural awareness and ability to design diverse, inclusive dining programs.
Excellent communication and interpersonal skills.

Physical Requirements

Ability to stand and walk for extended periods (up to 8–10 hours per day) while overseeing dining operations and facilities
Ability to lift, carry, push, and pull up to 40 pounds (supplies, equipment, displays)
Ability to bend, stoop, reach, kneel, and perform repetitive motions as required during operational oversight
Manual dexterity to operate kitchen equipment, office tools, and technology
Ability to work in fast-paced food service environments, including kitchens, cafeterias, and event spaces, with exposure to heat, cold, humidity, and noise
Visual acuity to inspect food quality, review reports and financial documents, and operate computers and mobile devices

Other Qualifications

ServSafe or similar food safety certification (required or able to obtain).
Valid driver’s license (if travel between campus locations is required).
Ability to work a flexible schedule including nights, weekends, and special events.

Who We Are:

Thompson Hospitality is of the largest restaurants, food service, and facilities management companies in the country. We are highly built upon our values, do the right thing, do the best you can, and treat others how you want to be treated, which are shaped by more than 33 years of relationships with our clients, guests, and communities. We offer competitive benefits, see our website for more. https://www.thompsonhospitality.com/

We are an equal opportunity employer and value diversity. All employment decisions are made based on qualifications, merit, and business needs. We do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, or any other protected status under applicable federal, state, or local laws.

Apply Now

Refine Your Search

kitchen leader jobs in chesapeake, va

Food Service Director- Hampton University

Chef

Executive Sous Chef

Executive Chef

Executive Sous Chef | Part-Time | Norfolk Scope Arena

Operating Partner - Virginia

Chief Engineer

Executive Chef

Sous Chef | City Cruises (Spirit of Norfolk)

Line Cook | Part-Time | Norfolk Scope Arena

Kitchen Manager

Lead Line Cook

Assistant Kitchen Manager

Sous Chef | Catch 31

Cook

Kitchen Manager

Sous Chef- Hampton University

Kitchen Installation & Service Technician

Cafe Cook

Laundry and Linen Aide

I want to receive the latest job alert for kitchen leader in chesapeake, va

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