Restaurant Chef / Kitchen Manager

Location: Mountain resort community in Virginia

Relocation: Not offered for this role (local or self‑relocating candidates only)

About the Role

A well‑established, year‑round destination resort in Virginia is seeking an experienced Restaurant Chef / Kitchen Manager to lead back‑of‑house operations for one of its full‑service restaurants. This leader will oversee daily kitchen execution, culinary quality, food safety, team development, and cost controls in a high‑volume, guest‑focused environment that serves both resort guests and local diners.

Key Responsibilities

• Lead all kitchen operations, including prep, line execution, expo, and closing procedures
• Maintain consistent food quality, recipe adherence, and presentation standards
• Hire, train, schedule, and develop BOH team members
• Manage inventory, ordering, vendor relationships, and weekly cost controls
• Ensure compliance with all food safety, sanitation, and health regulations
• Oversee line checks, temperature logs, and kitchen cleanliness standards
• Partner with FOH leadership to ensure smooth service flow and guest satisfaction
• Monitor labor and food cost targets; implement systems to reduce waste and improve efficiency
• Support menu execution, seasonal specials, and operational improvements
• Lead by example with a hands‑on, positive, team‑focused leadership style

Qualifications

• 3–5 years of experience as a Sous Chef, Kitchen Manager, or Restaurant Chef
• Strong background in high‑volume, scratch‑kitchen or resort‑style operations
• Proven ability to train, coach, and motivate kitchen teams
• Solid understanding of food cost management, ordering, and inventory systems
• Knowledge of food safety standards (ServSafe certification preferred)
• Ability to thrive in a fast‑paced, guest‑driven environment
• Strong communication, organization, and leadership skills
• Must be able to commute daily or relocate independently

What Makes This Opportunity Attractive

• Stable, year‑round business with strong leadership support
• A collaborative, team‑oriented culture
• Opportunity to influence kitchen standards, systems, and culinary execution
• Competitive compensation and benefits
• Work in a scenic mountain community with a strong hospitality footprint

Joey Paravati

Salary : $60,000