Top 14 Chef de service Jobs in Norfolk, Va

Sous Chef
Hilton Norfolk The Main —Norfolk, VA
- From $70,000 a year
- Full-time
- Mid-level
- Hotel
- Mentoring
- Health insurance
- Dental insurance
Quick Apply
2d
Line Cook
PF Changs —Virginia Beach, VA
- $16 - $20 an hour
- Part-time
- 18 years or older
- No experience needed
- Food Handler Certification
- Paid training
- Health insurance
Line Cook
Princess Anne Country Club —Virginia Beach, VA
- Full-time
- Background check
- ServSafe
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
Dishwasher
Legends Global —Hampton, VA
- $17 an hour
- Part-time
- Ability to stand for extended periods
- Entry level
- Kitchen
Sous Chef
Nami Nori Atlantic Park —Virginia Beach, VA
- Weekends as needed
- Hospitality
- Customer service
- Cooking
- Commuter assistance
- Health insurance
Quick Apply

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Line Cook
Clean Eatz Chesapeake —Chesapeake, VA
Your culinary skills will contribute to creating memorable dining experiences for our guests, all while working in a fast-paced, team-oriented environment.
From $16.50 an hour
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2h
Lead Line Cook
Main Street Diner —Smithfield, VA
Collaborate with the culinary team to develop new menu items and improve existing offerings based on customer feedback and industry trends.
$17 - $21 an hour
Quick Apply
2d

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Line Cook
PF Changs —Columbus, OH
A Line Cook, Wok Cook, Cook, Chef De Partie, or Station Chef accommodates guest’s needs by preparing food according to established recipes and procedures as…
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Line Cook
Brewdog —New Albany, OH
Minimum Age Requirement: Applicants must be at least 21 years of age due to the sale, service, and handling of alcoholic beverages in accordance with state and…
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Sous Chef

Hilton Norfolk The Main -
Norfolk, VA

Quick Apply

Job Details

Full-time
From $70,000 a year
2 days ago

Benefits

Health insurance
Dental insurance
401(k)

Qualifications

Kitchen health and safety standards
Staff supervision
Teamwork
Hotel policy compliance
Guest relations
Operations management
Food service health code compliance
Multilingual
Safety regulations
Coaching
In-person customer service
Conflict de-escalation
Food safety sanitizing procedures
HACCP
Kitchen staff training
Mentoring
Managing kitchen staff
Hotel staff training
Hotel safety procedures
Teaching

Full Job Description

To provide a first-class culinary experience for the guests and associates of the restaurant outlet. Ensures effective operation of the kitchen while cultivating a culinary culture in which the respect of ingredients, people and the technique are paramount. Responsible for sourcing quality ingredients and developing relationships with local purveyors and farmers and for ensuring all culinary training documentation is current and posted.

Responsibilities

Hire, train, supervise, motivate, mentor, schedule and discipline all kitchen associates. Oversee the kitchen and supervise the preparation and presentation of foods by cooks and pastry personnel, ensuring that all the food items are prepared as determined by the set forth specifications.
Create and drive dynamic seasonal menus and specials through PHR operating plan and established guardrails. Works directly with FOH management to assure teamwork and one goal philosophy.
Holds daily stand up with culinary associates. Works directly with purchasing team to ensure proper levels, quality and price.
Responsible for seafood and produce orders directly. Ensure proper sanitation procedures are followed and the kitchen is always clean, neat and orderly.
Assists Executive Chef on seasonal culinary oversight of property. Ensure production levels are set and maintained through PHR operating plan.
Establish and maintain standard recipes and ensure the compliance with them. Perform job functions with attention to detail, speed and accuracy.
Prioritize, organize, delegate work and follow through. Be a clear thinker, remain calm and resolve problems using good judgment.
Ensure that level of quality, portion control, and plate presentation is adhered to consistently. Consistently check line plating and quality, spot check stations to ensure SOP's are being followed.
Create weekly associate schedules, to be approved by the Executive Chef. Respond properly in any hotel emergency or safety situation.
Perform other tasks or projects as assigned by hotel management and staff. Assure that sufficient quantities of items are available to meet projected demands and are stored in a manner which increases their usefulness as well as maintain quality. Assure that all proteins are broken down properly by weight, and that the waste in trimming prime cuts is minimized, and that meat & seafood scraps are properly utilized. Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
Operates and maintains all department equipment and reports malfunctions. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs. Effectively investigates reports and follows-up on associate accidents.
Sets a positive example for guest and associate relations.

Prerequisite Skills, Qualifications and Physical Requirements Job QualificationsTypeQualificationExperience10 years minimum Upscale Restaurant related experience is required.Experience5 years minimum supervisory related job experience is required.ExperienceCulinary related education is preferred but not required.ExperienceMust have State of Virginia food safety certification.ExperienceExperience training and cross-training employees.SkillAttention to detail, speed and accuracy. Prioritize, organize, delegate work and follow through,be a clear thinker, remain calm and resolve problems using good judgment, ability to instill safety and sanitation habits in all employees, teach and mentor associates the importance of consistency in preparation and presentation,demonstrate personal ownership to tasks and follow through to achieve the required result,use a "hands-on" approach to management,abilities to inspire, train, and develop people for promotion, experience communicating, training, and managing multi-lingual staffs.SkillInstill a guest service attitude in all employees, instill a "can-do" attitude in employees, coach employees how to resolve and de-escalate conflicts,instill a calm, organized approach in all situations, helps to manage wages, productivity and expenses in accordance with business demand, supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures, assists Executive Chef and Executive Sous Chef with kitchen operations as necessary, performs all duties of kitchen associates as required, well versed and aware of Forbes and AAA 4-5 star requirements.SkillMaintain cleanliness of work area at all times. Keep walk-in, prep area and equipment up to Health Department standards at all time. Recognizes superior quality products, presentations and flavor. Maintains purchasing, receiving and food storage standards. Ensures compliance with all local, state and federal (OSHA, and Health Department) regulations. Supports procedures for food & beverage portion and waste controls. Follows proper handling and HACCP procedures of all food products. Recognizes superior quality products, presentations and flavor.

Pay: From $70,000.00 per year

Benefits:

401(k)
Dental insurance
Health insurance

Work Location: In person

Quick Apply

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chef de service jobs in norfolk, va

Sous Chef

Line Cook

Line Cook

Dishwasher

Sous Chef

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