Top 302 Kitchen manager Jobs in Virginia

Regional Culinary Manager, East Region - Collegiate Hospitality
Aramark —Richmond, VA
- $90,000 - $105,000 a year
- Weekends as needed
- ServSafe
- Merchandising
- Business development
- Disability insurance
- Health insurance
9d
Head Chef and Kitchen Manager
Seasons Yield Farm LLC —Round Hill, VA
- $70,000 - $100,000 a year
- Full-time
- Hospitality
- Bakery
- In-person
- 401(k)
- Paid time off
Quick Apply
6d
Head Chef - The Farmhouse Restaurant - Southern Contemporary, family style & a la carte
The Farmhouse Restaurant at Graves Mountain Farm & Lodges —Syria, VA
- $50,000 - $65,000 a year
- Full-time
- Background check
- Supervising experience
- In-person
- Health savings account
- Health insurance
Quick Apply
Kitchen Manager
Cooper's Hawk Winery & Restaurants —Reston, VA
- $55,000 - $65,000 a year
- Weekends as needed
- Hospitality
- Bar
- ServSafe
- Paid parental leave
- AD&D insurance
Quick Apply
Lead Cook
Aramark —Charlottesville, VA
- $19 - $21 an hour
- Full-time
- Basic math
- Mid-level
- University
2d
Head Chef
Indian Creek Yacht & Country Club —Kilmarnock, VA
- $65,000 - $70,000 a year
- Full-time
- Background check
- Hospitality
- Supervising experience
- Health insurance
- Dental insurance
Quick Apply
3d
Kitchen Supervisor/Lead Cook
Ned Devine's Irish Gastro Pub & Restaurant —Herndon, VA
- From $22 an hour
- Full-time
- Bar
- Spanish
- Casual dining restaurant
- Flexible schedule
- Food provided
Quick Apply
Sous Chef / Kitchen Manager
Amphora Group —Herndon, VA
- From $75,000 a year
- Email
- Culinary experience
- Cooking
- Mid-level
- Health insurance
- Paid time off
Quick Apply
8d
Culinary Supervisor - UVA Athletics - University of Virginia S&E
Aramark —Charlottesville, VA
- $26 - $28 an hour
- Basic math
- Mid-level
- Ability to lift 50 pounds
- Disability insurance
- Health insurance
Lead Cook - Lifeworks
Aramark —Richmond, VA
- $20 an hour
- Weekends as needed
- Basic math
- Mid-level
- Fair chance
- Paid holidays
- Disability insurance
6d
Lead Line Cook
Vito’s Italian Restaurant —Mineral, VA
- $19 - $22 an hour
- Part-time
- Casual dining restaurant
- Cooking
- High school diploma or GED
- Employee discount
- Flexible schedule
Quick Apply
1d
Assistant Kitchen Manager - Clyde's
Clyde's —Dulles, VA
- $25 - $26 an hour
- Weekends as needed
- Background check
- ServSafe
- Customer service
- Disability insurance
- Health insurance
Quick Apply
Senior Cook (Lead)
Westminster-Canterbury on Chesapeake Bay —Virginia Beach, VA
- $18.62 - $21.88 an hour
- Weekends as needed
- 18 years or older
- ServSafe
- Ability to walk for extended periods
- Paid holidays
- Disability insurance
Quick Apply
Assistant Manager - Kitchen - #321
Sheetz, Inc —Colonial Heights, VA
- $22.50 an hour
- Full-time
- Sales
- ServSafe
- Mid-level
- Health insurance
- Dental insurance
6d
Lead Cook
Wegmans Food Markets —Chantilly, VA
- $21.75 - $22.50 an hour
- Weekends as needed
- 18 years or older
- Management
- Mid-level
- Health insurance
- Paid time off
6d
Assistant Food Service Manager - Univ. of Virginia-Observatory
Aramark —Charlottesville, VA
- $60,000 a year
- Inventory management
- Mid-level
- Residential
- Disability insurance
- Health insurance
Kitchen Manager/Sous Chef
Great American Restaurants —Fairfax, VA
- $65,000 - $100,000 a year
- Full-time
- Mid-level
- Restaurant
- Kitchen
- Disability insurance
- Health insurance
5d
Lead Line Cook/Line Cook
Oceans & Ale —Williamsburg, VA
- $14 - $18 an hour
- Part-time
- Background check
- Culinary experience
- Cooking
- Employee discount
Quick Apply
Culinary Director, Assisted Living
Confidential —Pittsylvania County, VA
- $60,000 - $70,000 a year
- Full-time
- Supervising experience
- Mentoring
- In-person
- Health insurance
- Dental insurance
Quick Apply
4d
Kitchen Manager/Line Cook
Sandbar Surf Bar —Norfolk, VA
- $40,000 a year
- Weekends as needed
- Background check
- Cooking
- Mid-level
- Retirement plan
Quick Apply

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Regional Culinary Manager, East Region - Collegiate Hospitality

Aramark -
Richmond, VA

Apply Now

Job Details

$90,000 - $105,000 a year
9 days ago

Benefits

Disability insurance
Health insurance
Dental insurance
Parental leave
Vision insurance

Qualifications

Menu design
Succession planning
Food service health code compliance
ServSafe
Team leadership
Cost control
Talent pipeline development
Kitchen cost control
Managing teams as a chef
Hospitality industry experience
Production management
Productivity software
Menu costing
Restaurant cost management
Project leadership

Full Job Description

Position Summary

The Regional Culinary Manager (RCM) is a senior culinary leader responsible for driving culinary excellence, operational consistency, talent development, and financial performance across a multi-unit portfolio within Collegiate Hospitality. Reporting directly to the Regional Culinary Director (RCD), the RCM serves as a strategic and operational partner, ensuring the successful execution of regional culinary priorities while building the next generation of culinary leadership.

The RCM provides coaching, guidance, and influence across multiple locations, working collaboratively with operations, finance, human resources, marketing, and client teams to elevate the guest experience. This role is responsible for developing high-performing culinary teams, ensuring food quality and safety standards, optimizing food and labor performance, supporting new business and retention efforts, and implementing innovation that drives guest satisfaction and business results.

As a member of the Regional Culinary Leadership Team, the RCM will lead key regional initiatives and serve as a culinary subject matter expert while supporting enterprise-wide culinary programs and best practices.

This position requires extensive travel, with approximately 80% travel throughout the East Region (Washington DC, Virginia & North Carolina). Because we operate in the hospitality and service industry, support may be required seven days per week across all meal periods, including breakfast, lunch, dinner, late-night, weekends, holidays, and special events.

Key Responsibilities

Culinary Leadership & Standards

Lead and influence culinary teams across multiple locations to ensure excellence in food quality, presentation, creativity, and execution.
Drive consistency in culinary standards, recipes, production systems, and guest experience expectations throughout the region.
Mentor Executive Chefs and culinary leaders to strengthen culinary capabilities and operational effectiveness.
Serve as a regional culinary expert for high-profile events, client presentations, campus engagements, and strategic initiatives.
Champion culinary innovation by introducing trends, platforms, and best practices that enhance guest satisfaction and strengthen competitive positioning.

Operational Excellence

Conduct regular site assessments focused on food quality, food safety, sanitation, merchandising, staffing, and execution standards.
Ensure compliance with company, regulatory, and client requirements related to food safety, workplace safety, and operational procedures.
Partner with Operations leaders to identify opportunities for performance improvement and execute action plans that drive measurable results.
Support operational readiness for openings, transitions, renovations, high-profile events, and peak business periods.
Establish and share best practices across the region to improve consistency and execution.

Menu Strategy & Financial Performance

Partner with culinary and operational leaders to optimize menus, improve guest engagement, and align offerings with client expectations.
Drive food cost management, menu engineering, product utilization, waste reduction, and purchasing compliance initiatives.
Analyze culinary performance metrics and provide actionable recommendations that improve profitability and operational efficiency.
Support labor productivity initiatives through effective production planning, culinary systems, and process improvements.
Ensure culinary decisions support both financial objectives and exceptional guest experiences.

Key Responsibilities (cont.)

Talent Development & Succession Planning

Build and maintain a strong pipeline of culinary talent across the region.
Recruit, develop, coach, and mentor Executive Chefs, Sous Chefs, and emerging culinary leaders.
Facilitate onboarding, leadership development, culinary training, and certification programs.
Partner with Human Resources and Operations to create intentional development plans aligned with business goals.
Promote participation in internal and external culinary development programs, professional certifications, and succession planning initiatives.
Foster a culture of accountability, continuous learning, and culinary excellence.

Sales, Retention & Client Engagement

Support new business development opportunities through culinary presentations, menu showcases, tastings, and solution development.
Participate in client meetings and strategic reviews as a culinary subject matter expert.
Lead culinary support efforts for retention strategies and business renewal opportunities.
Develop compelling food experiences that strengthen client relationships and improve guest satisfaction.
Position culinary programs as a key differentiator in the marketplace.

Regional & Enterprise Contribution

Lead one or more regional or enterprise culinary initiatives focused on menu strategy, culinary innovation, productivity, sustainability, talent development, or operational effectiveness.
Contribute to culinary councils, innovation forums, and cross-functional teams that advance organizational objectives.
Support the deployment of new culinary programs, technology solutions, tools, and standards throughout the region.
Identify emerging trends and opportunities that enhance the regional and national culinary strategy.

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Leadership Expectations

Successful Regional Culinary Managers demonstrate:

Executive presence and strong leadership influence.
Deep culinary expertise and operational credibility.
Strategic thinking balanced with exceptional execution capabilities.
Strong financial acumen and business judgment.
Ability to manage competing priorities across a geographically dispersed region.
Passion for developing people and building future culinary leaders.
Commitment to hospitality, service excellence, and guest satisfaction.
Effective communication and relationship-building skills with clients, operators, and support partners.

Qualifications

Minimum 10 years of progressive culinary leadership experience within hospitality, food service, higher education, restaurants, hotels, or contract-managed services.
Multi-unit culinary leadership experience required.
Culinary degree or equivalent combination of education and experience.
CIA ProChef, ACF Certification, or equivalent advanced culinary credential preferred.
Demonstrated expertise in menu development, food cost management, labor productivity, food safety, and culinary innovation.
Experience leading large-scale food production and diverse culinary operations.
Proven success developing culinary talent and succession pipelines.
Strong financial, analytical, organizational, and project management skills.
Proficiency with Microsoft Office and company culinary and operational systems.
ServSafe Certification required.
Ability and willingness to travel approximately 80% of the time throughout the region.
Willingness to work a flexible schedule, including weekends, evenings, holidays, and all meal periods as business needs dictate.

Impact of the Role

The Regional Culinary Manager is responsible for elevating culinary performance across the region by developing talent, driving operational excellence, improving financial outcomes, supporting growth initiatives, and ensuring every guest receives a consistently exceptional dining experience. Through visible leadership, strategic partnership, and disciplined execution, the RCM helps shape the future of the culinary organization while advancing regional and enterprise business goals.

Compensation Data

COMPENSATION: The salary range for this position is $90,000 to $105,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting.

BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation.

There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity.

About Aramark

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

About Aramark

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.

Apply Now

Refine Your Search

kitchen manager jobs in virginia

Regional Culinary Manager, East Region - Collegiate Hospitality

Head Chef and Kitchen Manager

Head Chef - The Farmhouse Restaurant - Southern Contemporary, family style & a la carte

Kitchen Manager

Lead Cook

Head Chef

Kitchen Supervisor/Lead Cook

Sous Chef / Kitchen Manager

Culinary Supervisor - UVA Athletics - University of Virginia S&E

Lead Cook - Lifeworks

Lead Line Cook

Assistant Kitchen Manager - Clyde's

Senior Cook (Lead)

Assistant Manager - Kitchen - #321

Lead Cook

Assistant Food Service Manager - Univ. of Virginia-Observatory

Kitchen Manager/Sous Chef

Lead Line Cook/Line Cook

Culinary Director, Assisted Living

Kitchen Manager/Line Cook

I want to receive the latest job alert for kitchen manager in virginia

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Position Summary

Key Responsibilities

Key Responsibilities (cont.)

Leadership Expectations

Qualifications

Impact of the Role

Compensation Data

About Aramark

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