Top 34 Culinary supervisor Jobs in Richmond, 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
Restaurant Manager-Ollie's
Country Club of Virginia, Inc. —Richmond, VA
- $75,000 - $80,000 a year
- Online Application
- Microsoft Excel
- Microsoft Outlook
- Mid-level
- Disability insurance
- Health insurance
Quick Apply
Culinary Supervisor
HHS —Mechanicsville, VA
- $18 an hour
- Full-time
- Background check
- Hospital
- Customer service
- Disability insurance
- Health insurance
Quick Apply
Cafeteria Manager
Richmond Public Schools —Richmond, VA
- $48,800 - $62,746 a year
- Online Application
- Spanish
- Microsoft Excel
- Current TB test
School Nutrition Culinary Coach
Richmond Public Schools —Richmond, VA
- $62,005 - $95,353 a year
- 8 hour shift
- School experience
- Spanish
- Google Workspace
6d
COOK SUPERVISOR (FULL TIME)
Restaurant Associates —Richmond, VA
- $22 - $30 an hour
- Full-time
- Background check
- Customer service
- Mid-level
- Commuter assistance
- Disability insurance
Quick Apply
Culinary Supervisor
HHS Culinary and Nutrition Solutions, LLC (USA) —Richmond, VA
- $19 an hour
- Full-time
- Background check
- 18 years or older
- Hospital
- Disability insurance
- Health insurance
Quick Apply
Lead Cook
Aramark —Richmond, VA
- $38.92 an hour
- Basic math
- Mid-level
- 3 years
- Disability insurance
- Health insurance
Cook
Iron Bridge Recovery Center —Chester, VA
- $19.50 - $28.00 an hour
- Full-time
- School experience
- ServSafe
- High school diploma or GED
- Health insurance
- Dental insurance
Quick Apply
2d
Kitchen Supervisor
Omni Hotels & Resorts —Richmond, VA
- $25 an hour
- Weekends as needed
- English
- Mid-level
- Ability to stand for extended periods
Quick Apply
Culinary Supervisor - Allianz Amphitheater
Legends Global —Richmond, VA
- Extended hours
- Ability to walk for extended periods
- Cooking
- English
F&B Supervisor
Omni Hotels & Resorts —Richmond, VA
- Weekends as needed
- Bar
- ServSafe
- Ability to walk for extended periods
Quick Apply
9d
Executive Chef-EXCHEF
Forefront Healthcare —Chesterfield, VA
- $75,000 - $80,000 a year
- Weekends as needed
- 7 years
- ServSafe
- Cooking
- Health insurance
- Dental insurance
SHIFT SUPERVISOR (PATIENT DINING) (FULL TIME)
Morrison Healthcare —Richmond, VA
- $20 an hour
- Urgently hiring
- Background check
- Hospital
- Mid-level
- Free parking
- Commuter assistance
Quick Apply
Sous Chef-- Adult Learning Facility
Brock & Company Inc —Rockville, VA
- $25 - $27 an hour
- Full-time
- ServSafe
- Mid-level
- Ability to stand for extended periods
- AD&D insurance
- Disability insurance
Quick Apply
Cook 2
Food Services Inc of Gainesville —Fort Gregg-Adams, VA
- From $19.41 an hour
- Extended hours
- Mid-level
- In-person
- Health insurance
- Paid time off
Quick Apply
Kitchen Supervisor
Thompson Hospitality Corporation —Colonial Heights, VA
- Weekends as needed
- Ability to walk for extended periods
- Mid-level
- Supervising experience
Cook Sheraton Richmond Airport
Sheraton Richmond Airport —Sandston, VA
- $18 an hour
- Weekends as needed
- Hotel
- Restaurant
- Entry level
- Paid holidays
- Disability insurance
Quick Apply
COOK (FULL TIME)
Morrison Healthcare —Richmond, VA
- $18.00 - $18.25 an hour
- Urgently hiring
- Background check
- 1 year
- Leadership
- Free parking
- Commuter assistance
Quick Apply
COOK I
KOGER LLC —Richmond, VA
- $17.50 - $18.00 an hour
- Part-time
- Restaurant
- Entry level
- Kitchen
- Paid holidays
- Disability insurance
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

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
General management

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 six days a week
Ollie's/Terrace - an upscale informal dining area with 75/40-seat capacity serving Tuesday through Saturday
Tally at the River/Terrace - 230-seat capacity serving Tuesday through Sunday, with scheduled golf events on Mondays, service in the Men's lounge, as well as two private rooms
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
Three Snack Bars - open year-round with occasional closures for course maintenance

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 supervisor jobs in richmond, va

Executive Sous Chef

Restaurant Manager-Ollie's

Culinary Supervisor

Cafeteria Manager

School Nutrition Culinary Coach

COOK SUPERVISOR (FULL TIME)

Culinary Supervisor

Lead Cook

Cook

Kitchen Supervisor

Culinary Supervisor - Allianz Amphitheater

F&B Supervisor

Executive Chef-EXCHEF

SHIFT SUPERVISOR (PATIENT DINING) (FULL TIME)

Sous Chef-- Adult Learning Facility

Cook 2

Kitchen Supervisor

Cook Sheraton Richmond Airport

COOK (FULL TIME)

COOK I

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