Job Opportunities

 

Email your job description to NCCA to have it posted here! – ACFNCCA@GMAIL.COM


Specific Local Culinary Opportunities

Job Opportunity December 19, 2024

MAIN EVENT CATERERS

We are looking for part-time event chefs for the upcoming year. Come be a part of a growing dynamic team executing events in the DMV. Please send resumes to greg@maineventcaterers.com

Greg Sharpe CEC
Chief Operating Officer
3870 S Four Mile Run Drive
Arlington, VA 22206
703-812-7878
240-507-8604

 


Job Opportunity June 14, 2024

EXECUTIVE CHEF – https://www.hermitagecountryclub.com

 

 

 


Job Opportunity January 11, 2024

CHEF DE CUISINE

 


Job Opportunity October 13, 2023

 

 

 

 

 


Job Opportunity August 7, 2023

EXECUTIVE CHEF
BLACKSBURG, VA

The Inn at Virginia Tech and Skelton Conference Center is looking for an Executive Chef to lead the culinary team of the Preston’s restaurant. The ideal candidate will be creative, motivated, and a hands-on leader in the kitchen! Our successful candidate will have knowledge of developing and creating menus that will align with the vision of the restaurant and any of our themed banquet events. The Executive Chef will be able to respond in a professional and courteous manner to our guests, and our team, and will enjoy being a leader who teaching others the culinary arts and actively participates in developing the culinary team. 

 This is a full-time position; salary range is $80,000 to $110,000 commensurate with experience. The position is eligible for and incentive plan and full benefits that include health, dental, and vision insurance, 401K, short-term and long-term disability insurance, and paid leave to name a few. 

 We have a stunning property located on the campus of Virginia Tech. This can be a NEW place to expand your knowledge and utilize your abilities. Join us at the Inn at Virginia Tech and Skelton Conference Center. Inspiring ways to “Delight” our guest with every employee interaction. We’ve created a place where YOU feel at home in Blacksburg, VA. 

 Overview:

The Executive Chef is responsible for the successful operation and administration of the culinary department to include stewarding. The Executive Chef must ensure that the culinary department is continually balanced by focusing on both providing an exceptional culinary experience to every guest and maximizing department profitability. The Executive Chef is responsible for ensuring that all kitchen operations are carried out professionally, to standards and at the highest level of service. The Executive Chef will achieve desired outcomes by planning, implementing, and controlling effective departmental strategies that drive results and through the creation, development, and maintenance of a competent, motivated, and empowered culinary staff. The Executive Chef will effectively lead, train, coach, motivate, engage, and provide feedback to the culinary staff, supervisors, and managers daily. The Executive Chef will always maintain a hands-on approach to all culinary operations. 

Key Duties & Responsibilities:

  • Create and execute innovative culinary strategies that will drive the hotel to exceed guest satisfaction and revenues.
  • Maintain a hands-on approach to all culinary operations.
  • Work collaboratively with all members of the food and beverage team in menu planning, development, and execution.
  • Ensure all kitchen and stewarding staff and management are properly trained to standards and able to carry out the operations of each department.
  • Work closely with department managers to develop them both personally and professionally.
  • Drive outlet revenues through strategic marketing, promotion and up selling efforts.
  • Calculates accurate, theoretical, and weighted food costs. Coordinates with accounting for food costs.
  • Estimates production needs on a daily and weekly basis. Communicates production needs to “key” kitchen associates daily.
  • May schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
  • Work with culinary staff to ensure portion sizes, garnishing, presentation, and preparation of food exceed standards.
  • Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.
  • Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities.
  • Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
  • Establish standards for personnel performance and customer service.
  • Review work procedures and operational problems to determine ways to improve service, performance, or safety.
  • Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance.
  • Record and analyze the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
  • Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control.
  • Train workers in food preparation, and in service, sanitation, and safety procedures.
  • Coordinates with the Front Office for VIP lists, VIP fruit and cheese orders, forecast rooms sales, and any group information.
  • Coordinates with Catering, Conference Services and Banquet Departments for catering procedures, Banquet Event Orders (BEO’s), and weekly forecast meetings.

Education and Experience:

  • Bachelor’s Degree (Four Year College or University) preferred: or 6 Years Work Equivalent
  • Experience with hotel restaurant systems such as MICROS is required. Certificates & Licenses: Serve Safe, TIPS or Care Certified Other Requirements: Previous experience in hotel restaurants required. Management experience required.
  • Excellent computer skills needed including familiarity with Microsoft Office.

 Crestline Hotels & Resorts is an Equal Opportunity Employer/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, protected veteran status, sexual orientation, gender, identity, or disability status. 

 

 APPLY: https://apply.jobappnetwork.com/clients/20594/posting/9156736/en?city=Blacksburg&keywordsFilter=&utm_source=crestlinehotels.com

Damon Strickland, CHA
Area General Manager
The Inn at Virginia Tech and Skelton Conference Center
901 Prices Fork Road
Blacksburg, Virginia 24061
P-540-231-0101


Job Opportunity August 7, 2023

To be considered for this outstanding opportunity all cover letters and resumes should be
received as quickly as possible but no later than August 24, 2023. All information received will be
kept in the strictness of confidence.

Professionals who meet or exceed the established criteria are encouraged to send a
compelling cover letter addressed to Michael Zusack, CCM, General Manager / COO
outlining their qualifications, experience, interests, and why Manasquan River Golf Club
and the Jersey Shore area will be beneficial for you, your family, and your career along
with their resume to:

 


 

Job Opportunity July 28, 2023

Executive Chef – Sports & Social Washington


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Mar
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2025
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NCCA March Chapter Meeting @ Cosmos Club
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Save The Date for the March NCCA Chapter Meeting at Cosmos Club, 2121 Massachusetts Avenue Northwest Washington, DC 20008, on March 24th from 5pm to 7pm! Join us for an exciting in-person event at this prestigious location.[...]
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