Chef (3438)

Dogwood Village of Orange County • Orange, VA

62d • Onsite

About The Position

This role emphasizes from-scratch cooking, high-quality ingredients, and creative, chef-inspired menus that elevate the overall guest experience. Your leadership, vision, and commitment to excellence will play a key role in continuing to grow and refine our culinary offerings. Ensure efficient and high-quality food purchasing, preparation, and presentation within budget. Supervise all kitchen staff and oversee BOH systems, core menus, and recipe management. Maintain kitchen and equipment sanitation; conduct monthly internal sanitation audits Ensure compliance with all federal and state food safety regulations (Health Dept./HAACP). Partner with Dining Services Director and Administrator to address and resolve food production or presentation issues. Maintain high standards for food quality and plate presentation. We are looking for a strong hospitality leader with a proven track record of success who can help drive our innovative Signature Dining Programs. This role emphasizes from-scratch cooking, high-quality ingredients, and creative, chef-inspired menus that elevate the overall guest experience. Your leadership, vision, and commitment to excellence will play a key role in continuing to grow and refine our culinary offerings.

Requirements

• High School Diploma or equivalent.
• Serve Safe Manager (Food Handler Certificate) with an understanding of kitchen sanitation and food codes.
• Minimum of 3 years Executive Chef experience
• Knowledge of ala carte and catering trends with focus on quality, production, sanitation, food cost controls and food presentation
• Good knowledge of PC software and POS systems (Word, Excel, Outlook, Power Point)

Nice To Haves

• Culinary education is preferred, or an equivalent combination of experience and education is required.

Responsibilities

• Ensure efficient and high-quality food purchasing, preparation, and presentation within budget.
• Supervise all kitchen staff and oversee BOH systems, core menus, and recipe management.
• Maintain kitchen and equipment sanitation; conduct monthly internal sanitation audits
• Ensure compliance with all federal and state food safety regulations (Health Dept./HAACP).
• Partner with Dining Services Director and Administrator to address and resolve food production or presentation issues.
• Maintain high standards for food quality and plate presentation.

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: High school or GED