Executive Chef Jobs in Virginia
Executive Chef jobs in Virginia are actively in demand, with openings concentrated in upscale hotels, resort properties, private clubs, and the region's robust federal hospitality and contract dining sector, covering everything from sous chef transitions into first executive roles to seasoned culinary directors overseeing multi-outlet operations. The heaviest hiring is in Northern Virginia, Richmond, and Virginia Beach, where employers like Marriott International, Hilton, and the Colonial Williamsburg Foundation maintain a lasting presence and recruit consistently. The most sought-after specialties in Virginia are farm-to-table cuisine, banquet and event catering, and high-volume club dining. Find a role that fits below and apply directly.
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Showing 5 of 55+ Executive Chef jobs
Executive Sous Chef
Department: Food and Beverage
Reports to: Executive Chef
Compensation: $75,000.00
Location: Manakin Sabot, VA 23103
Position Overview:
Oversees food preparation, kitchen sanitation, kitchen labor costs, recipe development and menu design. Monitors and evaluates requisitions and purchases of food supplies.
Responsible for profitable operation of food preparation area, monthly and yearly budgets, and administrative needs of the position. Remains up to date on current food trends, membership needs and evaluation of the competition.
Essential Duties/Responsibilities:
- Set specifications for the requisition food supplies and kitchen equipment as needed, may purchase supplies direct from salesperson
- Coordination of Food & Beverage purchases to ensure top quality and price effectiveness
- Consults with Clubhouse Manager, Food and Beverage Managers, or Catering Manager concerning club banquets and services, setting such points as cooking and service arrangements, timing of event, set-up, equipment needs, etc.
- Attend weekly scheduled BEO and F&B meetings
- Schedule meetings with culinary staff to communicate banquet changes, review service, and create budget awareness regarding food costs, labor costs, etc.
- Plan meals and create menus whole considering the probable number of guests, market conditions, popularity of various dishes and recent menus
- Assumes complete charge of the kitchen in the absence of the Executive Chef
- Oversee cooking by checking methods of food preparation, plate presentation and portion control
- Instruct kitchen employees in the finer points of cooking, evaluate culinary techniques and knife skills
- Maintain Hermitage Country Club standards in both Dining Rooms and Employee meals
- Codes all invoices to the proper account and sends signed copies to Accounting for payment
- Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
- Expedites food orders during peak service hours
- Supervises, trains, and evaluates kitchen personnel
- Reports all member and guest complaints to the chef and assists in resolving complaints
- Performs other appropriate tasks assigned by the Executive Chef
Experience, Qualifications and Requirements:
- High school diploma or equivalent
- Culinary degree from approved school or completion of an approved apprentice program
- Food safety certification
- Possesses a knowledge of the culinary profession and problems relevant to the management of the kitchen
- 2 Years? expérience as a Chef de Cuisine
- Extensive food production experience plus management and administrative skills
- Working knowledge to be acquired on the job, such as policies and procedures of Hermitage Country Club, cost and pricing analysis, administrative and managerial responsibilities
Executive Sous Chef
Department: Food and Beverage
Reports to: Executive Chef
Compensation: $75,000.00
Location: Manakin Sabot, VA 23103
Position Overview:
Oversees food preparation, kitchen sanitation, kitchen labor costs, recipe development and menu design. Monitors and evaluates requisitions and purchases of food supplies.
Responsible for profitable operation of food preparation area, monthly and yearly budgets, and administrative needs of the position. Remains up to date on current food trends, membership needs and evaluation of the competition.
Essential Duties/Responsibilities:
- Set specifications for the requisition food supplies and kitchen equipment as needed, may purchase supplies direct from salesperson
- Coordination of Food & Beverage purchases to ensure top quality and price effectiveness
- Consults with Clubhouse Manager, Food and Beverage Managers, or Catering Manager concerning club banquets and services, setting such points as cooking and service arrangements, timing of event, set-up, equipment needs, etc.
- Attend weekly scheduled BEO and F&B meetings
- Schedule meetings with culinary staff to communicate banquet changes, review service, and create budget awareness regarding food costs, labor costs, etc.
- Plan meals and create menus whole considering the probable number of guests, market conditions, popularity of various dishes and recent menus
- Assumes complete charge of the kitchen in the absence of the Executive Chef
- Oversee cooking by checking methods of food preparation, plate presentation and portion control
- Instruct kitchen employees in the finer points of cooking, evaluate culinary techniques and knife skills
- Maintain Hermitage Country Club standards in both Dining Rooms and Employee meals
- Codes all invoices to the proper account and sends signed copies to Accounting for payment
- Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
- Expedites food orders during peak service hours
- Supervises, trains, and evaluates kitchen personnel
- Reports all member and guest complaints to the chef and assists in resolving complaints
- Performs other appropriate tasks assigned by the Executive Chef
Experience, Qualifications and Requirements:
- High school diploma or equivalent
- Culinary degree from approved school or completion of an approved apprentice program
- Food safety certification
- Possesses a knowledge of the culinary profession and problems relevant to the management of the kitchen
- 2 Years? expérience as a Chef de Cuisine
- Extensive food production experience plus management and administrative skills
- Working knowledge to be acquired on the job, such as policies and procedures of Hermitage Country Club, cost and pricing analysis, administrative and managerial responsibilities
See All 55 Executive Chef Jobs in Virginia
Find roles in Virginia that match your experience and apply in just a few clicks.
Find Executive Chef JobsExecutive Chef Jobs by City in Virginia
Where Virginia roles are concentrated, by current openings.
Executive Chef Job Market in Virginia
A snapshot from current Virginia openings, updated as new roles post.
Who's Hiring
Top Industries Hiring
- Food & Beverage
What Virginia Employers Look For
The qualifications that appear most often in executive chef jobs across Virginia.
- Culinary degree or equivalent training from an accredited program recognized in Virginia
- Proven experience leading kitchen teams in a full-service or high-volume Virginia establishment
- Strong knowledge of food safety regulations and Virginia Department of Health standards
- Demonstrated ability to develop menus reflecting Mid-Atlantic and regional Virginia ingredients
- Experience managing food and labor cost controls within Virginia hospitality or dining operations
- Active ServSafe Manager certification or equivalent credential accepted by Virginia health authorities
Executive Chef Jobs in Virginia: Frequently Asked Questions
How do you become a executive chef in Virginia?
Most executive chefs in Virginia come up through culinary training at an accredited program, such as those offered at Johnson and Wales University's Charlotte campus or community colleges with culinary arts tracks, followed by progressive kitchen experience. Virginia does not issue a state culinary license for chefs, but you will need a current ServSafe Manager certification to satisfy Virginia Department of Health food safety requirements. Employers typically require several years of progressively senior kitchen leadership before hiring at the executive level.
How much do executive chefs make in Virginia?
Executive chefs in Virginia earn a median of about $63,270 a year, based on May 2025 Bureau of Labor Statistics wage data, ranging from around $43,010 for the lowest 10% to over $90,470 for the top 10%. Pay rises with experience, specialty, and employer.
Which companies hire executive chefs in Virginia?
Employers hiring executive chefs in Virginia right now include Sodexo, Morrison Healthcare, and Capital Ale house, based on current listings on Migrate Mate as of September 2026. Virginia's mix of luxury hotels, private member clubs, and large-scale contract dining operators means demand is spread across both the Northern Virginia corridor and coastal resort markets.
Which Virginia cities have the most executive chef jobs?
Richmond, Arlington, and Norfolk are the Virginia cities with the most executive chef openings. Northern Virginia's concentration of luxury hotels and corporate dining accounts for the largest share, while Richmond's growing independent restaurant scene and private club sector drives strong demand there, and Virginia Beach's resort and hospitality industry keeps it consistently active for culinary leadership roles.
Are there remote executive chef jobs in Virginia?
Yes, but they're rare. About 0% of executive chef openings tied to Virginia are remote or hybrid as of September 2026, which reflects the hands-on nature of the role. The portions of the work most suited to remote arrangements are menu development consulting, recipe writing, and culinary training program design rather than day-to-day kitchen operations.
How can I get hired as a executive chef in Virginia with little or no experience?
The most realistic entry path is starting as a line cook or sous chef at a mid-scale Virginia hotel or club operation and building toward a first executive role internally. Large Virginia hospitality employers like Marriott and Hilton properties regularly promote from within, and Colonial Williamsburg runs structured culinary development programs. Earning a ServSafe Manager certification early and building a portfolio of original menus demonstrating knowledge of Virginia regional ingredients significantly strengthens your candidacy for that first executive appointment.
Where can I find and apply to executive chef jobs in Virginia?
You can find and apply to executive chef jobs in Virginia on Migrate Mate, which lists current Virginia openings from employers actively hiring. Find the roles that fit your background and apply directly to the ones that match.
See All 55 Executive Chef Jobs in Virginia
Find roles in Virginia that match your experience and apply in just a few clicks.
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