Executive Chef - Regency at Dominion Valley

Regency at Dominion Valley•Haymarket, VA

1d•Onsite

About The Position

Regency at Dominion Valley is seeking an experienced and passionate Executive Chef to lead our culinary team and elevate the dining experience for our members and guests. This is an exciting opportunity for a creative culinary professional who thrives on innovation, leadership, and delivering exceptional food and service. As Executive Chef, you will oversee all aspects of kitchen operations, menu development, food quality, team leadership, budgeting, and culinary execution. You will play a key role in shaping the dining experience while mentoring and developing a talented kitchen team in a fast-paced, hospitality-focused environment.

Requirements

Graduate of a recognized culinary school or equivalent combination of education and experience.
5–6 years of progressive culinary leadership experience.
Strong knowledge of food preparation techniques, culinary styles, and kitchen operations.
Proven experience supervising, motivating, and developing culinary teams.
Knowledge of current food and beverage trends.
Strong financial acumen, including budgeting and cost control.
Proficiency with Microsoft Office and Google applications.

Nice To Haves

Bilingual skills are a plus.
Passion for culinary excellence and guest satisfaction.
Creative, innovative, and detail-oriented.
Strong leadership and team-building skills.
Excellent communication and interpersonal abilities.
Adaptable and able to manage multiple priorities in a dynamic environment.
Professional presence with the ability to serve as an ambassador for the culinary program.
Strong problem-solving and decision-making abilities.

Responsibilities

Develop and execute creative, innovative, and high-quality menus that reflect seasonal offerings and industry trends.
Prepare and oversee a variety of cuisines with exceptional attention to flavor, presentation, and consistency.
Standardize recipes and production methods to ensure quality and cost control.
Stay current with regional and national culinary trends and incorporate new ideas into menu offerings.
Maintain knowledge of wine selections and food pairing recommendations.
Direct all food preparation, production, and presentation activities.
Ensure consistency in recipes, portioning, and plating standards.
Manage food purchasing, inventory, and cost controls.
Oversee kitchen equipment maintenance and ensure operational efficiency.
Monitor production schedules and kitchen workflow to maximize productivity.
Hire, train, mentor, and develop culinary team members.
Provide daily leadership and coaching to kitchen staff and sous chefs.
Foster a positive, collaborative, and high-performance work environment.
Create schedules, assign responsibilities, and monitor work quality.
Recognize strong performance and address opportunities for improvement.
Develop and manage departmental budgets.
Control food and labor costs while maintaining exceptional quality standards.
Analyze sales trends, menu performance, and operational efficiencies.
Complete reports, food production records, and menu costing accurately and on time.
Ensure compliance with all health, safety, sanitation, and licensing requirements.
Promote a safe working environment consistent with company standards.
Address and resolve guest concerns related to food quality and service.
Represent the club and culinary program at special events and community functions as needed.