Executive Chef Regular weekday schedule Manassas, VA area. We have an immediate opening for an experience Executive Chef. The ideal culinary background will include hotel and/or contract foodservice venues. The position will provide oversite to several sous chefs and team members and will require experience in menu creativity with emphasis on nutrition. Chefs are required to have a 4-year culinary degree, the highest standards of food safety and sanitation standards with strong understanding of Virginia State requirements. Chefs that have experience with government contract accounts including an upscale dining facility are encouraged to apply. This role comes with an extensive, generous array of benefits/vacation and a regular workweek. Salary will be in the mid-upper $50s base. For more information on this role please send your resume by e mail to Tom Bull with Gecko Hospitality
09/12/2026
Executive Chef Regular weekday schedule Manassas, VA area. We have an immediate opening for an experience Executive Chef. The ideal culinary background will include hotel and/or contract foodservice venues. The position will provide oversite to several sous chefs and team members and will require experience in menu creativity with emphasis on nutrition. Chefs are required to have a 4-year culinary degree, the highest standards of food safety and sanitation standards with strong understanding of Virginia State requirements. Chefs that have experience with government contract accounts including an upscale dining facility are encouraged to apply. This role comes with an extensive, generous array of benefits/vacation and a regular workweek. Salary will be in the mid-upper $50s base. For more information on this role please send your resume by e mail to Tom Bull with Gecko Hospitality
Job Description Job Description About Gourmet: Gourmet Caterers is the New England region's premier caterer. For over 50 years, Gourmet Caterers has earned an excellent reputation for creating exceptional food service experiences of every size and level of complexity. The company manages food, drink events, and hospitality services at museums, libraries, performing arts centers, offices, and other venues from the Berkshires to Boston. Gourmet is headquartered in Boston and has an outstanding team of hospitality professionals dedicated to fulfilling the company's mission to treat people well. Position Summary: In this key leadership role, the Sous Chef will be responsible for overseeing kitchen operations, ensuring high-efficiency production, safety and maintaining the highest standards of food quality in a high-volume environment. The ideal candidate is passionate about culinary excellence and brings a strong background in large-scale production for catering, fine dining restaurants, or luxury hotel kitchens. We're looking for someone with outstanding culinary skills, extreme efficiency and organization, proactive forecasting, and the ability to lead, inspire, and manage a team Key Responsibilities Responsible for managing the preparation and organization of a culinary staff of 20 cooks producing large quantities of food for multiple events with quality and consistency. Overseeing kitchen operations that ensure efficiency and quality are of the highest standards. Manage and mentor kitchen staff, providing guidance, training, and support to maintain a cohesive and skilled team that can grow. Maintaining strict adherence to food safety and sanitization standards, ensuring compliance with all relevant regulations. Monitor inventory levels, control costs, and minimize waste while upholding the highest standards of ingredient management. Maintains a level demeanor while leading and mentoring cooks while providing BOTH positive and constructive feedback regularly. Assists in scheduling staff with regards to business levels with cost, consistency and productivity in mind. Qualifications: Previous experience 3-5+ years of F&B or hospitality management as a sous chef or executive sous chef in a high-volume, high-end catering, restaurant, or hotel environment overseeing 10+ cooks. Strong culinary skills based on the principles and processes of cooking that also demonstrative creativity, attention to detail and the ability to learn and adjust. As well as an array of culinary knowledge spanning multiple genres and ethnicities. Strong computer skills with a focus on clear communication and responsiveness. Outstanding leadership skills, with the ability to forecast needs and schedules with varying degrees of business velocity. Possesses extensive knowledge of major allergens and can identify these on menus. Ability to stand for extended periods Ability to lift to 50 lbs as needed Availability to work mornings, weekends, and some holidays Serve Safe certification required (or willing to obtain) Allergen Awareness certification required (or willing to obtain) Company Description Gourmet Caterers is the New England region's premier caterer. For over 50 years, Gourmet Caterers has earned an excellent reputation for creating exceptional food service experiences of every size and level of complexity. The company manages food, drink events, and hospitality services at museums, libraries, performing arts centers, offices, and other venues from the Berkshires to Boston. Gourmet is headquartered in Boston and has an outstanding team of hospitality professionals dedicated to fulfilling the company's mission to treat people well. Company Description Gourmet Caterers is the New England region's premier caterer. For over 50 years, Gourmet Caterers has earned an excellent reputation for creating exceptional food service experiences of every size and level of complexity. The company manages food, drink events, and hospitality services at museums, libraries, performing arts centers, offices, and other venues from the Berkshires to Boston. Gourmet is headquartered in Boston and has an outstanding team of hospitality professionals dedicated to fulfilling the company's mission to treat people well.
09/12/2026
Full time
Job Description Job Description About Gourmet: Gourmet Caterers is the New England region's premier caterer. For over 50 years, Gourmet Caterers has earned an excellent reputation for creating exceptional food service experiences of every size and level of complexity. The company manages food, drink events, and hospitality services at museums, libraries, performing arts centers, offices, and other venues from the Berkshires to Boston. Gourmet is headquartered in Boston and has an outstanding team of hospitality professionals dedicated to fulfilling the company's mission to treat people well. Position Summary: In this key leadership role, the Sous Chef will be responsible for overseeing kitchen operations, ensuring high-efficiency production, safety and maintaining the highest standards of food quality in a high-volume environment. The ideal candidate is passionate about culinary excellence and brings a strong background in large-scale production for catering, fine dining restaurants, or luxury hotel kitchens. We're looking for someone with outstanding culinary skills, extreme efficiency and organization, proactive forecasting, and the ability to lead, inspire, and manage a team Key Responsibilities Responsible for managing the preparation and organization of a culinary staff of 20 cooks producing large quantities of food for multiple events with quality and consistency. Overseeing kitchen operations that ensure efficiency and quality are of the highest standards. Manage and mentor kitchen staff, providing guidance, training, and support to maintain a cohesive and skilled team that can grow. Maintaining strict adherence to food safety and sanitization standards, ensuring compliance with all relevant regulations. Monitor inventory levels, control costs, and minimize waste while upholding the highest standards of ingredient management. Maintains a level demeanor while leading and mentoring cooks while providing BOTH positive and constructive feedback regularly. Assists in scheduling staff with regards to business levels with cost, consistency and productivity in mind. Qualifications: Previous experience 3-5+ years of F&B or hospitality management as a sous chef or executive sous chef in a high-volume, high-end catering, restaurant, or hotel environment overseeing 10+ cooks. Strong culinary skills based on the principles and processes of cooking that also demonstrative creativity, attention to detail and the ability to learn and adjust. As well as an array of culinary knowledge spanning multiple genres and ethnicities. Strong computer skills with a focus on clear communication and responsiveness. Outstanding leadership skills, with the ability to forecast needs and schedules with varying degrees of business velocity. Possesses extensive knowledge of major allergens and can identify these on menus. Ability to stand for extended periods Ability to lift to 50 lbs as needed Availability to work mornings, weekends, and some holidays Serve Safe certification required (or willing to obtain) Allergen Awareness certification required (or willing to obtain) Company Description Gourmet Caterers is the New England region's premier caterer. For over 50 years, Gourmet Caterers has earned an excellent reputation for creating exceptional food service experiences of every size and level of complexity. The company manages food, drink events, and hospitality services at museums, libraries, performing arts centers, offices, and other venues from the Berkshires to Boston. Gourmet is headquartered in Boston and has an outstanding team of hospitality professionals dedicated to fulfilling the company's mission to treat people well. Company Description Gourmet Caterers is the New England region's premier caterer. For over 50 years, Gourmet Caterers has earned an excellent reputation for creating exceptional food service experiences of every size and level of complexity. The company manages food, drink events, and hospitality services at museums, libraries, performing arts centers, offices, and other venues from the Berkshires to Boston. Gourmet is headquartered in Boston and has an outstanding team of hospitality professionals dedicated to fulfilling the company's mission to treat people well.
Golden Nugget Hotels & Casinos
Redondo Beach, California
Sales & Events Onsite Manager Join the award-winning Chart House Redondo Beach as a Sales & Events Onsite Manager and be part of one of Southern California's most iconic waterfront dining experiences. Recognized with the Diners' Choice award for outstanding seafood and scenic views, this historic location-established in 1969-offers a truly unique setting where waves crash just beyond the dining room and guests enjoy unforgettable sunsets. In this role, you'll drive private events and group dining sales while delivering elevated guest experiences in a high-volume, hospitality-driven environment. This is an exceptional opportunity for a motivated, relationship-focused professional to grow their career with a premier restaurant brand known for its stunning views, timeless reputation, and unmatched cuisine. Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid time off Competitive base salary, plus sales commission Responsibilities Sales & Business Development Responsible for growing sales over prior year for one or more restaurants. Identify and secure new corporate and social event clients through prospecting and networking. Conduct venue tours and negotiate contracts to meet monthly and annual revenue goals. Manage a sales pipeline of inquiries, prospects, and definite bookings. With the Director of Sales & Events, plan, develop and implement a comprehensive sales action plan, goals and initiatives Event Planning & Logistics Collaborate with clients to customize food and beverage menus. Create detailed Banquet Event Orders (BEOs) and communicate event layouts, A/V needs, and timelines with management. Work closely with the Executive Chef and management to ensure operations is able to flawlessly execute the event. Supervise setup, execution, and breakdown of events to guarantee high guest satisfaction. Client & Vendor Relations Nurture lasting relationships with recurring clients, event planners, and local vendors. Address client feedback, negotiate pricing, and ensure contracts balance customer satisfaction with profitability. Fosters and maintains relationships with community decision makers, hotel general managers/sales directors, meeting planners and local business leaders who are potential ambassadors of our brand(s). Qualifications At least 3 years previous sales experience in an upscale /fine dining restaurant or hotel operation Ability to write business correspondences and set up contracts and function sheets Ability to professionally present promotional materials to prospective customers, and to effectively communicate and coordinate with catering, kitchen staff, and outside vendors Ability to calculate figures and amounts for guest catering contracts Ability to communicate with guests and employees using a positive and clear speaking voice, listen to and understand request, respond with appropriate actions and provide accurate information Stable and progressive work history; Strong work ethic EOE Pay Range USD $72,000.00 - USD $72,000.00 /Yr.
09/12/2026
Full time
Sales & Events Onsite Manager Join the award-winning Chart House Redondo Beach as a Sales & Events Onsite Manager and be part of one of Southern California's most iconic waterfront dining experiences. Recognized with the Diners' Choice award for outstanding seafood and scenic views, this historic location-established in 1969-offers a truly unique setting where waves crash just beyond the dining room and guests enjoy unforgettable sunsets. In this role, you'll drive private events and group dining sales while delivering elevated guest experiences in a high-volume, hospitality-driven environment. This is an exceptional opportunity for a motivated, relationship-focused professional to grow their career with a premier restaurant brand known for its stunning views, timeless reputation, and unmatched cuisine. Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid time off Competitive base salary, plus sales commission Responsibilities Sales & Business Development Responsible for growing sales over prior year for one or more restaurants. Identify and secure new corporate and social event clients through prospecting and networking. Conduct venue tours and negotiate contracts to meet monthly and annual revenue goals. Manage a sales pipeline of inquiries, prospects, and definite bookings. With the Director of Sales & Events, plan, develop and implement a comprehensive sales action plan, goals and initiatives Event Planning & Logistics Collaborate with clients to customize food and beverage menus. Create detailed Banquet Event Orders (BEOs) and communicate event layouts, A/V needs, and timelines with management. Work closely with the Executive Chef and management to ensure operations is able to flawlessly execute the event. Supervise setup, execution, and breakdown of events to guarantee high guest satisfaction. Client & Vendor Relations Nurture lasting relationships with recurring clients, event planners, and local vendors. Address client feedback, negotiate pricing, and ensure contracts balance customer satisfaction with profitability. Fosters and maintains relationships with community decision makers, hotel general managers/sales directors, meeting planners and local business leaders who are potential ambassadors of our brand(s). Qualifications At least 3 years previous sales experience in an upscale /fine dining restaurant or hotel operation Ability to write business correspondences and set up contracts and function sheets Ability to professionally present promotional materials to prospective customers, and to effectively communicate and coordinate with catering, kitchen staff, and outside vendors Ability to calculate figures and amounts for guest catering contracts Ability to communicate with guests and employees using a positive and clear speaking voice, listen to and understand request, respond with appropriate actions and provide accurate information Stable and progressive work history; Strong work ethic EOE Pay Range USD $72,000.00 - USD $72,000.00 /Yr.
In case you know a corporate chef or Director of culinary feel free to pass along my email The posting is below, local, in state relo covered. Amazing role, the posting is below. Thanks: Corporate Chef (Confidential Search) Location: Richmond, VA Area Compensation: $110,000 $120,000 Base Salary We are a premier, award-winning hospitality group operating diverse catering, restaurant, and corporate dining divisions in the Richmond area. We are conducting a confidential search for a visionary Corporate Chef to lead our multi-unit culinary operations. Our organization believes that success starts with our people. We maintain a supportive, positive workplace where we value every contribution and encourage professional growth. We are looking for a confident culinary leader who can build efficient systems, mentor large teams, and drive profitable operations across multiple kitchens. About You You are a strategic culinary professional who balances creativity with profitability. You speak both "chef" and "P&L," understanding that exceptional guest experiences rely on precise operational execution. You excel at managing multiple kitchens and thrive when guiding teams to meet high standards. Key Responsibilities As the Corporate Chef, you will shape the culinary direction of our diverse brands and ensure each venue delivers outstanding dining experiences. Your core duties include: Menu Development: Create and implement innovative, cost-effective menus tailored to each brand while aligning offerings with current market trends. 1. Operational Leadership: Direct daily culinary operations across multiple units, enforcing standard operating procedures and managing comprehensive department budgets. 1. Team Management: Recruit, train, and mentor kitchen management and staff. Foster a highly productive work environment through regular performance evaluations and professional development. 1. Quality and Safety Assurance: Enforce strict standards for food quality, presentation, and hygiene. Conduct regular kitchen inspections to guarantee compliance with all health and safety regulations. 1. Supplier and Inventory Management: Source high-quality ingredients and negotiate effectively with vendors. Oversee inventory systems to minimize waste and maximize operational efficiency. 1. Innovation and Growth: Spearhead initiatives that elevate the guest experience and collaborate with marketing teams to launch new menu items and culinary events. Qualifications To succeed in this role, you bring the following experience and skills to our operations: Minimum of 5 years in a senior culinary leadership role within the hospitality industry. 1. Proven track record of successfully managing multiple kitchen locations and large culinary teams. 1. Demonstrated success in strategic menu development, comprehensive cost control, and multi-unit operational management. 1. Deep understanding of HACCP plans and food safety standard implementation. 1. ServSafe Manager Certification. 1. Working professional knowledge of POS networks, database management, and Microsoft Office. 1. Bachelor's degree in Culinary Arts, Hospitality Management, or a related field is preferred. Compensation and Benefits We offer a robust compensation package designed to support our leadership team: Competitive base salary of $110,000 to $120,000 1. Comprehensive medical, dental, and vision insurance 1. 401(k) retirement plan with company match (after one year of employment) 1. Company-paid Life and Short-Term Disability insurance 1. Paid time off and observed holidays 1. Free daily meals on-site 1. Generous internal corporate discounts Relo covered for local/in-state corporate chefs How to Apply If you have the multi-unit, culinary experience and operational expertise to lead our culinary divisions, we want to hear from you. Please send your professional resume directly to for immediate, confidential consideration.
09/12/2026
In case you know a corporate chef or Director of culinary feel free to pass along my email The posting is below, local, in state relo covered. Amazing role, the posting is below. Thanks: Corporate Chef (Confidential Search) Location: Richmond, VA Area Compensation: $110,000 $120,000 Base Salary We are a premier, award-winning hospitality group operating diverse catering, restaurant, and corporate dining divisions in the Richmond area. We are conducting a confidential search for a visionary Corporate Chef to lead our multi-unit culinary operations. Our organization believes that success starts with our people. We maintain a supportive, positive workplace where we value every contribution and encourage professional growth. We are looking for a confident culinary leader who can build efficient systems, mentor large teams, and drive profitable operations across multiple kitchens. About You You are a strategic culinary professional who balances creativity with profitability. You speak both "chef" and "P&L," understanding that exceptional guest experiences rely on precise operational execution. You excel at managing multiple kitchens and thrive when guiding teams to meet high standards. Key Responsibilities As the Corporate Chef, you will shape the culinary direction of our diverse brands and ensure each venue delivers outstanding dining experiences. Your core duties include: Menu Development: Create and implement innovative, cost-effective menus tailored to each brand while aligning offerings with current market trends. 1. Operational Leadership: Direct daily culinary operations across multiple units, enforcing standard operating procedures and managing comprehensive department budgets. 1. Team Management: Recruit, train, and mentor kitchen management and staff. Foster a highly productive work environment through regular performance evaluations and professional development. 1. Quality and Safety Assurance: Enforce strict standards for food quality, presentation, and hygiene. Conduct regular kitchen inspections to guarantee compliance with all health and safety regulations. 1. Supplier and Inventory Management: Source high-quality ingredients and negotiate effectively with vendors. Oversee inventory systems to minimize waste and maximize operational efficiency. 1. Innovation and Growth: Spearhead initiatives that elevate the guest experience and collaborate with marketing teams to launch new menu items and culinary events. Qualifications To succeed in this role, you bring the following experience and skills to our operations: Minimum of 5 years in a senior culinary leadership role within the hospitality industry. 1. Proven track record of successfully managing multiple kitchen locations and large culinary teams. 1. Demonstrated success in strategic menu development, comprehensive cost control, and multi-unit operational management. 1. Deep understanding of HACCP plans and food safety standard implementation. 1. ServSafe Manager Certification. 1. Working professional knowledge of POS networks, database management, and Microsoft Office. 1. Bachelor's degree in Culinary Arts, Hospitality Management, or a related field is preferred. Compensation and Benefits We offer a robust compensation package designed to support our leadership team: Competitive base salary of $110,000 to $120,000 1. Comprehensive medical, dental, and vision insurance 1. 401(k) retirement plan with company match (after one year of employment) 1. Company-paid Life and Short-Term Disability insurance 1. Paid time off and observed holidays 1. Free daily meals on-site 1. Generous internal corporate discounts Relo covered for local/in-state corporate chefs How to Apply If you have the multi-unit, culinary experience and operational expertise to lead our culinary divisions, we want to hear from you. Please send your professional resume directly to for immediate, confidential consideration.
Restaurant Area Manager Company Overview We are a well-funded, rapidly expanding chef-driven concept in the highly popular counter-service segment. We focus on delivering high-quality, culinary-forward menus in a streamlined service environment. With strong financial backing and an aggressive growth strategy, we offer hospitality leaders the chance to build something truly unique in the Washington, DC market. Job Summary We are seeking a driven Restaurant Area Manager to oversee 5 to 7 locations across the Washington, DC area. You will report directly to ownership and act as the primary support system for your General Managers. You will guide your teams to hit performance metrics, maintain exceptional food quality standards, and ensure smooth daily operations across your entire market. Responsibilities Oversee Operations: Manage and direct the daily operations of 5 to 7 counter-service restaurant locations. Empower Leadership: Mentor, train, and support General Managers to build high-performing, guest-focused teams. Drive Financial Success: Monitor labor costs, food costs, and overall market profitability to meet strategic business goals. Ensure Quality: Maintain strict standards for food safety, culinary execution, and facility cleanliness. Collaborate with Ownership: Report directly to the ownership group, providing clear updates on market performance and operational solutions. Qualifications Industry Experience: Proven multi-unit management background in Quick Service Restaurant (QSR) or fast-paced counter-service operations. Professional Track Record: A clear history of career tenure and steady advancement within previous hospitality roles. Leadership Skills: Strong ability to inspire, direct, and retain multiple management teams effectively. Communication: Excellent verbal and written skills to connect with staff, guests, and executive leadership. Benefits and Compensation Competitive Salary: $85,000 to $100,000 base salary, depending on specific industry experience. Extensive Benefits: Comprehensive health, dental, and vision insurance packages. Career Upside: Significant opportunities for professional advancement as we rapidly expand our regional footprint. Paid Time Off: Generous leave policies to keep our leadership team refreshed and focused. How to Apply Take the next step in your hospitality career with a concept built for long-term success. To learn more about this role and apply, please send your professional resume to .
09/12/2026
Restaurant Area Manager Company Overview We are a well-funded, rapidly expanding chef-driven concept in the highly popular counter-service segment. We focus on delivering high-quality, culinary-forward menus in a streamlined service environment. With strong financial backing and an aggressive growth strategy, we offer hospitality leaders the chance to build something truly unique in the Washington, DC market. Job Summary We are seeking a driven Restaurant Area Manager to oversee 5 to 7 locations across the Washington, DC area. You will report directly to ownership and act as the primary support system for your General Managers. You will guide your teams to hit performance metrics, maintain exceptional food quality standards, and ensure smooth daily operations across your entire market. Responsibilities Oversee Operations: Manage and direct the daily operations of 5 to 7 counter-service restaurant locations. Empower Leadership: Mentor, train, and support General Managers to build high-performing, guest-focused teams. Drive Financial Success: Monitor labor costs, food costs, and overall market profitability to meet strategic business goals. Ensure Quality: Maintain strict standards for food safety, culinary execution, and facility cleanliness. Collaborate with Ownership: Report directly to the ownership group, providing clear updates on market performance and operational solutions. Qualifications Industry Experience: Proven multi-unit management background in Quick Service Restaurant (QSR) or fast-paced counter-service operations. Professional Track Record: A clear history of career tenure and steady advancement within previous hospitality roles. Leadership Skills: Strong ability to inspire, direct, and retain multiple management teams effectively. Communication: Excellent verbal and written skills to connect with staff, guests, and executive leadership. Benefits and Compensation Competitive Salary: $85,000 to $100,000 base salary, depending on specific industry experience. Extensive Benefits: Comprehensive health, dental, and vision insurance packages. Career Upside: Significant opportunities for professional advancement as we rapidly expand our regional footprint. Paid Time Off: Generous leave policies to keep our leadership team refreshed and focused. How to Apply Take the next step in your hospitality career with a concept built for long-term success. To learn more about this role and apply, please send your professional resume to .
We are seeking an Executive Pastry Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Ashburn, Virginia $75,000 - $90,000 base salary Premium segment restaurant Full benefits 5 Day week Vacation PTO Top tier salary Growing brand Supervises the pastry/desserts/breads and private dining Responsibilities: Oversee day-to-day culinary operations Coordinate food and kitchenware orders Check freshness and quality of ingredients Assist in the development of menu items Standardize recipes and plate presentations Work with management to create a memorable experience for guests Qualifications: Previous experience in culinary arts, cooking, or other related fields Knowledge of cost and labor systems Passion for food and cooking techniques Strong leadership qualities Ability to thrive in a fast-paced environment Please send resumes to Tom Bull Presented by Tom Bull with Gecko Hospitality
09/12/2026
We are seeking an Executive Pastry Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Ashburn, Virginia $75,000 - $90,000 base salary Premium segment restaurant Full benefits 5 Day week Vacation PTO Top tier salary Growing brand Supervises the pastry/desserts/breads and private dining Responsibilities: Oversee day-to-day culinary operations Coordinate food and kitchenware orders Check freshness and quality of ingredients Assist in the development of menu items Standardize recipes and plate presentations Work with management to create a memorable experience for guests Qualifications: Previous experience in culinary arts, cooking, or other related fields Knowledge of cost and labor systems Passion for food and cooking techniques Strong leadership qualities Ability to thrive in a fast-paced environment Please send resumes to Tom Bull Presented by Tom Bull with Gecko Hospitality
Kitchen Manager Casual Theme-Culinary Leader A Kitchen Manager, Who Is An Energized Leader, Has A Passion For Culinary Excellence While Achieving Great Results Is Someone Who Our Company Is Looking For! Are tired of just running a restaurant? We turn dinner out into a night out! Our high energy environment lets you be yourself and provides plenty of opportunities for personal growth and development. Our Kitchen Manager Professionals and Team Members are bold, have guts, and embrace the challenge and opportunity to grow a fantastic restaurant concept! Here at our grill and bar we have 3 specialties; good food, good drinks, and good times. We are big fans of sports and loud music, and we believe in laughing often, especially at ourselves! We first opened our doors in the late 1990's and are currently operating close to 70 restaurants in close to 20 states. Recently we redesigned our restaurants and have captured a new customer base. Don't miss this exciting opportunity as a Kitchen Manager for our location in Fredericksburg, Virginia Title of Position: Kitchen Manager Job Description: Our Kitchen Manager will be expected to help create a fun and unique environment through fantastic food like: slow-smoked pulled pork, perfectly grilled steaks and our award-winning baby-back ribs. The Kitchen Manager will be responsible for setting high standards of quality, cleanliness and processes and consistently holding the kitchen staff to those standards, will work closely with the Executive Chef and Culinary Specialists to provide knowledge, guidance and training to the kitchen staff, and will serve as an ambassador for our brand. The Kitchen Manager will be responsible for overseeing and optimizing P&L and other financials, managing and remaining accountable for actual-vs.-theoretical food costs, and maintaining inventory and financial reporting. Benefits: Medical and Dental Coverage Life Insurance Disability Plan Matching 401(K) Quarterly Bonus Program Paid Vacation Qualifications: The Kitchen Manger should always provide consistent support to the success of the operation The Kitchen Manager must be extremely guest orientated with the highest degree of honesty and integrity A strong understanding of restaurant P&L statements is required for the Kitchen Manager A requirement for the Kitchen Manager is a true passion for the development and mentoring of others This position requires a minimum of 3 years' experience as a Kitchen Manager in a high volume environment Apply Now-Kitchen Manager located in Fredericksburg, Virginia If you would like to be considered for this position, email your resume to
09/12/2026
Kitchen Manager Casual Theme-Culinary Leader A Kitchen Manager, Who Is An Energized Leader, Has A Passion For Culinary Excellence While Achieving Great Results Is Someone Who Our Company Is Looking For! Are tired of just running a restaurant? We turn dinner out into a night out! Our high energy environment lets you be yourself and provides plenty of opportunities for personal growth and development. Our Kitchen Manager Professionals and Team Members are bold, have guts, and embrace the challenge and opportunity to grow a fantastic restaurant concept! Here at our grill and bar we have 3 specialties; good food, good drinks, and good times. We are big fans of sports and loud music, and we believe in laughing often, especially at ourselves! We first opened our doors in the late 1990's and are currently operating close to 70 restaurants in close to 20 states. Recently we redesigned our restaurants and have captured a new customer base. Don't miss this exciting opportunity as a Kitchen Manager for our location in Fredericksburg, Virginia Title of Position: Kitchen Manager Job Description: Our Kitchen Manager will be expected to help create a fun and unique environment through fantastic food like: slow-smoked pulled pork, perfectly grilled steaks and our award-winning baby-back ribs. The Kitchen Manager will be responsible for setting high standards of quality, cleanliness and processes and consistently holding the kitchen staff to those standards, will work closely with the Executive Chef and Culinary Specialists to provide knowledge, guidance and training to the kitchen staff, and will serve as an ambassador for our brand. The Kitchen Manager will be responsible for overseeing and optimizing P&L and other financials, managing and remaining accountable for actual-vs.-theoretical food costs, and maintaining inventory and financial reporting. Benefits: Medical and Dental Coverage Life Insurance Disability Plan Matching 401(K) Quarterly Bonus Program Paid Vacation Qualifications: The Kitchen Manger should always provide consistent support to the success of the operation The Kitchen Manager must be extremely guest orientated with the highest degree of honesty and integrity A strong understanding of restaurant P&L statements is required for the Kitchen Manager A requirement for the Kitchen Manager is a true passion for the development and mentoring of others This position requires a minimum of 3 years' experience as a Kitchen Manager in a high volume environment Apply Now-Kitchen Manager located in Fredericksburg, Virginia If you would like to be considered for this position, email your resume to
Executive Chef This is a premium venue in the Alexandria area of Virginia. We are seeking an Executive Chef with an upscale hotel/banquet background, premium F&B brands, 4 or 5-star properties. The executive chef will have responsibility for high-end F&B events. The ideal Executive Chef will have 3-5 years experience at the Executive Chef level, advanced though the ranks with premium brands and a culinary degree from a highly recognized program. Executive Chefs will have creative flair, exemplary leadership, high energy and a passion to exceed the guests expectations. This is a high visibility, high profile position. Salary up to $105K base Presented by Tom Bull with Gecko Hospitality
09/12/2026
Executive Chef This is a premium venue in the Alexandria area of Virginia. We are seeking an Executive Chef with an upscale hotel/banquet background, premium F&B brands, 4 or 5-star properties. The executive chef will have responsibility for high-end F&B events. The ideal Executive Chef will have 3-5 years experience at the Executive Chef level, advanced though the ranks with premium brands and a culinary degree from a highly recognized program. Executive Chefs will have creative flair, exemplary leadership, high energy and a passion to exceed the guests expectations. This is a high visibility, high profile position. Salary up to $105K base Presented by Tom Bull with Gecko Hospitality
Exciting Brand Concept Executive Chef Opportunity in Northern Virginia/DC Area! Calling all talented chefs! I have an amazing opportunity to share with you all. We are currently seeking a skilled Brand Concept Executive Chef for a senior role based in the vibrant Northern Virginia or DC area. This position offers a competitive base salary of up to $120K, along with top-tier benefits and generous PTO. We are looking for candidates who have experience as a Corporate Chef, Regional Chef, or equivalent roles. If you are passionate about culinary innovation, creating memorable dining experiences, and leading a team to culinary excellence, this could be the perfect role for you! Key Qualifications: Proven experience as a Corporate Chef, Regional Chef, or similar roles Demonstrated expertise in developing and executing brand concepts within the culinary industry Strong leadership skills to inspire and guide a team of culinary professionals Passion for delivering exceptional food quality and guest satisfaction Knowledge of current industry trends and a creative mindset to drive innovation To be considered for this exciting opportunity, please send your resume to . All applications will be handled with the utmost confidentiality. Local candidates in the DC or Northern Virginia area are encouraged to apply! We are thrilled to connect with talented chefs who are ready to take their culinary careers to the next level. Don't miss out on this incredible chance to make a mark in the industry! Feel free to reach out to me directly if you have any questions or want to learn more about this role. Let's cook up something amazing together! Tom Bull Gecko Hospitality
09/12/2026
Exciting Brand Concept Executive Chef Opportunity in Northern Virginia/DC Area! Calling all talented chefs! I have an amazing opportunity to share with you all. We are currently seeking a skilled Brand Concept Executive Chef for a senior role based in the vibrant Northern Virginia or DC area. This position offers a competitive base salary of up to $120K, along with top-tier benefits and generous PTO. We are looking for candidates who have experience as a Corporate Chef, Regional Chef, or equivalent roles. If you are passionate about culinary innovation, creating memorable dining experiences, and leading a team to culinary excellence, this could be the perfect role for you! Key Qualifications: Proven experience as a Corporate Chef, Regional Chef, or similar roles Demonstrated expertise in developing and executing brand concepts within the culinary industry Strong leadership skills to inspire and guide a team of culinary professionals Passion for delivering exceptional food quality and guest satisfaction Knowledge of current industry trends and a creative mindset to drive innovation To be considered for this exciting opportunity, please send your resume to . All applications will be handled with the utmost confidentiality. Local candidates in the DC or Northern Virginia area are encouraged to apply! We are thrilled to connect with talented chefs who are ready to take their culinary careers to the next level. Don't miss out on this incredible chance to make a mark in the industry! Feel free to reach out to me directly if you have any questions or want to learn more about this role. Let's cook up something amazing together! Tom Bull Gecko Hospitality
Executive Chef Executive Kitchen Manager Exciting new chef driven full service concept is poised to launch with rapid expansion in the VA/DC market. We are looking for qualified culinary leaders at the Exec Chef or Senior Kitchen Manager level from upscale casual full service venues. This position is available immediately. The ideal culinarian will have a proven track record of career advancement and currently be running their own kitchen managing a team of 20+ BOH employees in addition to overseeing sous chefs. High volume operations experience above $4M is preferred however lower sales levels from premium brands will be considered. If you are looking for career advancement in a respectful environment with state of the art equipment and a venue to be proud of then please apply. We offer premium base compensation to $70K base with bonus and other incentives. This opportunity also comes with a full array of benefits/vacation/health. Culinary leaders with a positive and energetic approach, high standards of execution and strong sense of urgency will be of interest to learn more about this opportunity please send your resume by return e mail Presented by Tom Bull with Gecko Hospitality
09/12/2026
Executive Chef Executive Kitchen Manager Exciting new chef driven full service concept is poised to launch with rapid expansion in the VA/DC market. We are looking for qualified culinary leaders at the Exec Chef or Senior Kitchen Manager level from upscale casual full service venues. This position is available immediately. The ideal culinarian will have a proven track record of career advancement and currently be running their own kitchen managing a team of 20+ BOH employees in addition to overseeing sous chefs. High volume operations experience above $4M is preferred however lower sales levels from premium brands will be considered. If you are looking for career advancement in a respectful environment with state of the art equipment and a venue to be proud of then please apply. We offer premium base compensation to $70K base with bonus and other incentives. This opportunity also comes with a full array of benefits/vacation/health. Culinary leaders with a positive and energetic approach, high standards of execution and strong sense of urgency will be of interest to learn more about this opportunity please send your resume by return e mail Presented by Tom Bull with Gecko Hospitality
Job Title: General Manager, High-Volume Restaurant Operations Location: Charlottesville, VA Area Compensation: Base Salary $80,000 - $85,000 Total Compensation Package $100,000 Opportunity Overview An exceptional career opportunity is available for a director-level General Manager to lead one of the Charlottesville area's premier, high-volume restaurant destinations. This full-service establishment, featuring a dynamic bar and a significant private events space, requires a seasoned leader with a proven history of operational excellence and financial acumen. As the General Manager, you will provide strategic, senior-level leadership to a total team of over 100 employees, including a full complement of salaried managers and chefs. Reporting directly to the Vice President of Operations, this role is pivotal in driving financial performance, upholding impeccable brand standards, and cultivating a culture of hospitality excellence. Our client is a leader in the industry, and this position reflects that commitment to quality. This role is represented by Tom Bull, an award-winning executive recruiter specializing in the restaurant and hospitality executive segment. Key Responsibilities Provide director-level leadership and mentorship to the entire management team and hourly staff, fostering a positive and high-performance work environment. Assume full ownership of the operation's P&L, driving revenue and managing costs to achieve and exceed financial targets. Uphold and enhance operational standards across all departments, including a la carte dining, bar service, and private events. Analyze financial reports, sales data, and performance metrics to identify opportunities for growth and process improvement. Ensure an unparalleled guest experience by maintaining superior service, food quality, and ambiance. Partner with the culinary leadership to ensure menu alignment with brand strategy and profitability goals. Oversee all aspects of human resources, including recruitment, training, performance management, and staff development. Qualifications & Requirements A minimum of 5 years of experience as a General Manager in a high-volume, full-service restaurant environment. Demonstrated experience managing operations with annual food and beverage sales exceeding $5 million is required. A stable and progressive career history that clearly illustrates advancement into roles of increasing responsibility and tenure. Exceptional financial acumen with a deep understanding of P&L statements, budgeting, and cost control levers. Proven leadership skills with experience managing a large, multi-layered team (100+ employees). Experience with private events and catering operations is highly preferred. Strong business acumen and the ability to think strategically while executing tactically. Compensation & Benefits Competitive base salary of $80,000 - $85,000. Achievable bonus structure resulting in a total compensation package exceeding $100,000. A comprehensive benefits package, including medical, dental, vision, and paid time off. Significant opportunities for professional growth and career advancement. To Apply This is a confidential search. To be considered for this exclusive opportunity, please forward your professional resume to Tom Bull at . All inquiries and resumes will be treated with the strictest confidence. The client is an equal opportunity employer committed to creating a diverse and inclusive workplace.
09/12/2026
Job Title: General Manager, High-Volume Restaurant Operations Location: Charlottesville, VA Area Compensation: Base Salary $80,000 - $85,000 Total Compensation Package $100,000 Opportunity Overview An exceptional career opportunity is available for a director-level General Manager to lead one of the Charlottesville area's premier, high-volume restaurant destinations. This full-service establishment, featuring a dynamic bar and a significant private events space, requires a seasoned leader with a proven history of operational excellence and financial acumen. As the General Manager, you will provide strategic, senior-level leadership to a total team of over 100 employees, including a full complement of salaried managers and chefs. Reporting directly to the Vice President of Operations, this role is pivotal in driving financial performance, upholding impeccable brand standards, and cultivating a culture of hospitality excellence. Our client is a leader in the industry, and this position reflects that commitment to quality. This role is represented by Tom Bull, an award-winning executive recruiter specializing in the restaurant and hospitality executive segment. Key Responsibilities Provide director-level leadership and mentorship to the entire management team and hourly staff, fostering a positive and high-performance work environment. Assume full ownership of the operation's P&L, driving revenue and managing costs to achieve and exceed financial targets. Uphold and enhance operational standards across all departments, including a la carte dining, bar service, and private events. Analyze financial reports, sales data, and performance metrics to identify opportunities for growth and process improvement. Ensure an unparalleled guest experience by maintaining superior service, food quality, and ambiance. Partner with the culinary leadership to ensure menu alignment with brand strategy and profitability goals. Oversee all aspects of human resources, including recruitment, training, performance management, and staff development. Qualifications & Requirements A minimum of 5 years of experience as a General Manager in a high-volume, full-service restaurant environment. Demonstrated experience managing operations with annual food and beverage sales exceeding $5 million is required. A stable and progressive career history that clearly illustrates advancement into roles of increasing responsibility and tenure. Exceptional financial acumen with a deep understanding of P&L statements, budgeting, and cost control levers. Proven leadership skills with experience managing a large, multi-layered team (100+ employees). Experience with private events and catering operations is highly preferred. Strong business acumen and the ability to think strategically while executing tactically. Compensation & Benefits Competitive base salary of $80,000 - $85,000. Achievable bonus structure resulting in a total compensation package exceeding $100,000. A comprehensive benefits package, including medical, dental, vision, and paid time off. Significant opportunities for professional growth and career advancement. To Apply This is a confidential search. To be considered for this exclusive opportunity, please forward your professional resume to Tom Bull at . All inquiries and resumes will be treated with the strictest confidence. The client is an equal opportunity employer committed to creating a diverse and inclusive workplace.
Executive Chef Executive Kitchen Manager Arlington, Virginia $70K base salary 2 weeks vacation Free in-house meals for guests Paid insurance 50% family paid coverage 5-day work-week Career growth opportunities expanding concept This position is ideal for a hands-on culinary professional with a passion for a vibrant atmosphere and quality ingredients. Scratch experience with reputable independent brands or corporate brands The chef will demonstrate leadership, team building, showcase culinary skills and cost controls. To learn more about this opening please send your resume by return e mail. Presented by Tom Bull with Gecko Hospitality
09/12/2026
Executive Chef Executive Kitchen Manager Arlington, Virginia $70K base salary 2 weeks vacation Free in-house meals for guests Paid insurance 50% family paid coverage 5-day work-week Career growth opportunities expanding concept This position is ideal for a hands-on culinary professional with a passion for a vibrant atmosphere and quality ingredients. Scratch experience with reputable independent brands or corporate brands The chef will demonstrate leadership, team building, showcase culinary skills and cost controls. To learn more about this opening please send your resume by return e mail. Presented by Tom Bull with Gecko Hospitality
Great opportunities in Ashburn, VA. We have two immediate openings for our state of the art venue located in Ashburn, VA. Executive Chef/Kitchen manager with high volume, scratch background, $60K+ Assistant FOH Manager, strong guest and employee relations, $50K+ We offer an excellent bonus plan, typically 20% of salary, great benefits and an exciting growing brand. If you are interested in these opportunities and available to start December or January please send your resume for immediate consideration. Presented by Tom Bull with Gecko Hospitality
09/12/2026
Great opportunities in Ashburn, VA. We have two immediate openings for our state of the art venue located in Ashburn, VA. Executive Chef/Kitchen manager with high volume, scratch background, $60K+ Assistant FOH Manager, strong guest and employee relations, $50K+ We offer an excellent bonus plan, typically 20% of salary, great benefits and an exciting growing brand. If you are interested in these opportunities and available to start December or January please send your resume for immediate consideration. Presented by Tom Bull with Gecko Hospitality
Position: Regional Executive Chef Location: Ashburn, VA Salary: $98,000 (Depending on Experience) Benefits: Comprehensive Benefits Package About the Role: We are on the lookout for a seasoned and visionary Regional Executive Chef to lead our culinary team in Ashburn, VA. This role is perfect for a culinary expert who excels in overseeing kitchen operations, upholding top-notch food standards, and delivering exceptional service. Key Responsibilities: Quality and Production: Ensure premier quality of service and culinary excellence. Regularly review and elevate quality standards and production processes. Strategically plan cooking operations to meet service times. Adhere to company standards and regulatory requirements. Safety and Sanitation: Champion safety and cleanliness in the kitchen environment. Conduct regular inspections of cooking areas for hygiene and maintenance. Enforce strict food handling and sanitation practices. Maintain equipment safety and manage waste disposal in line with company policies. Kitchen Management: Supervise and guide kitchen staff, including cooks, bakers, and prep personnel. Address challenges like menu substitutions and minimize food waste. Oversee kitchen operations focusing on production, supervision, catering, and menu creation. Work closely with the Catering Chef and Catering Director. Staff Development: Train and mentor associates to ensure adherence to food safety standards. Manage staff schedules to balance business needs and budget constraints. Promote professional growth and development within the team. Daily Operations: Lead daily production meetings and ensure that production sheets and recipes are prepared three days in advance. Be actively engaged in meal preparation, with a presence in the kitchen 60% of the time. Maintain an organized and clean kitchen environment throughout the day. Safety and Labor Management: Participate in monthly safety meetings and train staff on safety protocols. Post and manage labor schedules to maintain a 60/40 labor ratio and minimize overtime. Cross-train staff to ensure flexibility and efficiency. Qualifications: Culinary degree preferred. 3-5 years of experience in culinary management. High-end catering experience is a plus. Strong leadership abilities and a passion for culinary excellence. College education is preferred. Awareness of current culinary trends. Why Join Us? Join our team and be part of a dynamic environment that celebrates excellence, innovation, and growth. We offer competitive pay, robust professional development opportunities, and a collaborative work culture. If youre ready to leverage your culinary skills in a role with significant impact, we encourage you to apply.
09/12/2026
Position: Regional Executive Chef Location: Ashburn, VA Salary: $98,000 (Depending on Experience) Benefits: Comprehensive Benefits Package About the Role: We are on the lookout for a seasoned and visionary Regional Executive Chef to lead our culinary team in Ashburn, VA. This role is perfect for a culinary expert who excels in overseeing kitchen operations, upholding top-notch food standards, and delivering exceptional service. Key Responsibilities: Quality and Production: Ensure premier quality of service and culinary excellence. Regularly review and elevate quality standards and production processes. Strategically plan cooking operations to meet service times. Adhere to company standards and regulatory requirements. Safety and Sanitation: Champion safety and cleanliness in the kitchen environment. Conduct regular inspections of cooking areas for hygiene and maintenance. Enforce strict food handling and sanitation practices. Maintain equipment safety and manage waste disposal in line with company policies. Kitchen Management: Supervise and guide kitchen staff, including cooks, bakers, and prep personnel. Address challenges like menu substitutions and minimize food waste. Oversee kitchen operations focusing on production, supervision, catering, and menu creation. Work closely with the Catering Chef and Catering Director. Staff Development: Train and mentor associates to ensure adherence to food safety standards. Manage staff schedules to balance business needs and budget constraints. Promote professional growth and development within the team. Daily Operations: Lead daily production meetings and ensure that production sheets and recipes are prepared three days in advance. Be actively engaged in meal preparation, with a presence in the kitchen 60% of the time. Maintain an organized and clean kitchen environment throughout the day. Safety and Labor Management: Participate in monthly safety meetings and train staff on safety protocols. Post and manage labor schedules to maintain a 60/40 labor ratio and minimize overtime. Cross-train staff to ensure flexibility and efficiency. Qualifications: Culinary degree preferred. 3-5 years of experience in culinary management. High-end catering experience is a plus. Strong leadership abilities and a passion for culinary excellence. College education is preferred. Awareness of current culinary trends. Why Join Us? Join our team and be part of a dynamic environment that celebrates excellence, innovation, and growth. We offer competitive pay, robust professional development opportunities, and a collaborative work culture. If youre ready to leverage your culinary skills in a role with significant impact, we encourage you to apply.
Executive Chef - Upscale Dining Description Executive Chef- Upscale Dining/Steakhouse Reston, VA $70,000 to $75,000 We currently have an immediate need for an Executive Chef in the Reston, VA market. This person must have 3 to 5 years of experience as an Exec Chef with a high volume upscale dining steakhouse. While our competitors stick with similar entrees, we have made it a point to delight the senses. Our menu aims to give our guests something different when they walk through our doors. We offer a wide array of entrees inspired by our chefs that are not only delicious and award winning, but also healthier than our rivals. Our restaurant also features an extensive selection of wines and spirits to complement their meals. ARE YOU READY TO MAKE A CHANGE? APPLY TODAY! HERE IS WHAT WE'RE LOOKING FOR: 5+ years of Exec Chef experience at an Upscale or Fine Dining steakhouse concept High Volume experience, must have a background at restaurants doing over $4 million in sales per year Strong leadership, communication, and organizational skills Hands-on with hiring, training, and developing hourly employees and management Ability to oversee an entire BOH with emphasis on Prime grade steaks. Excellent work ethic and drive to succeed If you have experience as a high volume full service Exec Chef with a steakhouse background and would like to be considered for this opportunity, please submit your resume to
09/12/2026
Executive Chef - Upscale Dining Description Executive Chef- Upscale Dining/Steakhouse Reston, VA $70,000 to $75,000 We currently have an immediate need for an Executive Chef in the Reston, VA market. This person must have 3 to 5 years of experience as an Exec Chef with a high volume upscale dining steakhouse. While our competitors stick with similar entrees, we have made it a point to delight the senses. Our menu aims to give our guests something different when they walk through our doors. We offer a wide array of entrees inspired by our chefs that are not only delicious and award winning, but also healthier than our rivals. Our restaurant also features an extensive selection of wines and spirits to complement their meals. ARE YOU READY TO MAKE A CHANGE? APPLY TODAY! HERE IS WHAT WE'RE LOOKING FOR: 5+ years of Exec Chef experience at an Upscale or Fine Dining steakhouse concept High Volume experience, must have a background at restaurants doing over $4 million in sales per year Strong leadership, communication, and organizational skills Hands-on with hiring, training, and developing hourly employees and management Ability to oversee an entire BOH with emphasis on Prime grade steaks. Excellent work ethic and drive to succeed If you have experience as a high volume full service Exec Chef with a steakhouse background and would like to be considered for this opportunity, please submit your resume to
Regional Executive Chef Location: Ashburn, VA Salary $98,000 (DOE) Full Benefits Package About the Role We are seeking an experienced and dynamic Regional Executive Chef to join our team in Ashburn, VA. The ideal candidate will be responsible for overseeing kitchen operations, ensuring the highest quality of service, and maintaining exceptional food standards. Key Responsibilities Quality and Production Provide the highest quality of service to customers at all times. Maintain and upgrade quality standards and production levels. Determine time and sequence of cooking operations to meet meal-serving hours. Ensure compliance with all company standards and regulatory agency requirements. Safety and Sanitation Promote safety and sanitation in the kitchen. Inspect kitchen, baking, and cooking areas for cleanliness. Maintain sanitation and safe food handling practices. Establish and maintain safe practices regarding the operation of equipment. Ensure compliance with waste disposal and recycling policies. Kitchen Management Direct cooks, bakers, salad prep, and other kitchen personnel. Solve problems such as menu substitutions and reducing food waste. Oversee all kitchen operations, with an emphasis on production, supervision, catering, and menu development. Collaborate closely with the Catering Chef and Catering Director. Staff Development Train associates and monitor all production aspects to ensure compliance with food sanitation techniques. Schedule associates based on business needs and budget considerations. Facilitate all areas of service and develop and promote associates. Daily Operations Conduct daily production meetings with key associates. Ensure production sheets and recipes are posted at least three days in advance. Be present in the kitchen for 60% of meal preparation. Maintain a clean and organized kitchen throughout the workday. Safety and Labor Management Attend monthly safety meetings with associates and train them in safety areas. Post labor schedules in advance and achieve a 60/40 labor ratio. Eliminate unnecessary overtime and cross-train associates. Qualifications Culinary degree preferred. Three to five years of culinary management experience. High-end catering experience is helpful. Strong leadership skills and a desire to work with an industry leader. College experience preferred. Knowledge of current culinary trends. Why Join Us? Working with us means being part of a dedicated team that values excellence, innovation, and growth. We offer competitive compensation, continuous professional development opportunities, and a collaborative work environment. If youre ready to bring your culinary expertise to a role where you can make a tangible impact, we encourage you to apply.
09/12/2026
Regional Executive Chef Location: Ashburn, VA Salary $98,000 (DOE) Full Benefits Package About the Role We are seeking an experienced and dynamic Regional Executive Chef to join our team in Ashburn, VA. The ideal candidate will be responsible for overseeing kitchen operations, ensuring the highest quality of service, and maintaining exceptional food standards. Key Responsibilities Quality and Production Provide the highest quality of service to customers at all times. Maintain and upgrade quality standards and production levels. Determine time and sequence of cooking operations to meet meal-serving hours. Ensure compliance with all company standards and regulatory agency requirements. Safety and Sanitation Promote safety and sanitation in the kitchen. Inspect kitchen, baking, and cooking areas for cleanliness. Maintain sanitation and safe food handling practices. Establish and maintain safe practices regarding the operation of equipment. Ensure compliance with waste disposal and recycling policies. Kitchen Management Direct cooks, bakers, salad prep, and other kitchen personnel. Solve problems such as menu substitutions and reducing food waste. Oversee all kitchen operations, with an emphasis on production, supervision, catering, and menu development. Collaborate closely with the Catering Chef and Catering Director. Staff Development Train associates and monitor all production aspects to ensure compliance with food sanitation techniques. Schedule associates based on business needs and budget considerations. Facilitate all areas of service and develop and promote associates. Daily Operations Conduct daily production meetings with key associates. Ensure production sheets and recipes are posted at least three days in advance. Be present in the kitchen for 60% of meal preparation. Maintain a clean and organized kitchen throughout the workday. Safety and Labor Management Attend monthly safety meetings with associates and train them in safety areas. Post labor schedules in advance and achieve a 60/40 labor ratio. Eliminate unnecessary overtime and cross-train associates. Qualifications Culinary degree preferred. Three to five years of culinary management experience. High-end catering experience is helpful. Strong leadership skills and a desire to work with an industry leader. College experience preferred. Knowledge of current culinary trends. Why Join Us? Working with us means being part of a dedicated team that values excellence, innovation, and growth. We offer competitive compensation, continuous professional development opportunities, and a collaborative work environment. If youre ready to bring your culinary expertise to a role where you can make a tangible impact, we encourage you to apply.
EXECUTIVE CHEF Richmond, Virginia Salary up to $90,000 About the Opportunity An established, growing foodservice operation in the Richmond market is seeking a hands-on Executive Chef to lead culinary execution across multiple high-volume production and service channels. This leadership role requires a chef who excels at scratch cooking, culinary systems, team development, food safety, and operational excellence. Responsibilities Provide culinary leadership for all kitchen operations. Establish and maintain recipe, quality, and production standards. Lead menu and recipe development, documentation, and execution. Train, mentor, and develop kitchen leadership and line staff. Oversee high-volume scratch production including meats, soups, sauces, dressings, and prepared foods. Ensure consistent food quality, presentation, accuracy, and timeliness. Build scalable production systems, prep procedures, and inventory controls. Monitor food cost, labor, waste, yields, and operating efficiencies. Maintain HACCP compliance, sanitation standards, and food safety programs. Assist with recruiting, staffing, and succession planning. Qualifications 7+ years of professional culinary experience. 3+ years in an Executive Chef, Chef de Cuisine, Executive Sous Chef, or similar leadership role. Strong scratch cooking background. Experience in high-volume restaurants, catering, hotel, club, commissary, or prepared foods operations. Proven leadership and training skills. Knowledge of food costing, purchasing, inventory, and labor management. Strong food safety and HACCP knowledge. ServSafe certification or ability to obtain quickly. Stable employment history and interest in long-term career growth. Compensation & Benefits Base salary up to $90,000 based on experience. Performance-based bonus opportunity. Relocation allowance to Richmond, VA Paid time off. Retirement benefits. Health benefits package. Opportunity to make a significant impact on culinary standards and operational systems. Confidential Candidate Submission Interested candidates should submit their resume to . All resumes will be treated with the highest level of professional confidentiality. This is a confidential search and details regarding the hiring organization will be discussed with qualified candidates during the interview process.
09/12/2026
EXECUTIVE CHEF Richmond, Virginia Salary up to $90,000 About the Opportunity An established, growing foodservice operation in the Richmond market is seeking a hands-on Executive Chef to lead culinary execution across multiple high-volume production and service channels. This leadership role requires a chef who excels at scratch cooking, culinary systems, team development, food safety, and operational excellence. Responsibilities Provide culinary leadership for all kitchen operations. Establish and maintain recipe, quality, and production standards. Lead menu and recipe development, documentation, and execution. Train, mentor, and develop kitchen leadership and line staff. Oversee high-volume scratch production including meats, soups, sauces, dressings, and prepared foods. Ensure consistent food quality, presentation, accuracy, and timeliness. Build scalable production systems, prep procedures, and inventory controls. Monitor food cost, labor, waste, yields, and operating efficiencies. Maintain HACCP compliance, sanitation standards, and food safety programs. Assist with recruiting, staffing, and succession planning. Qualifications 7+ years of professional culinary experience. 3+ years in an Executive Chef, Chef de Cuisine, Executive Sous Chef, or similar leadership role. Strong scratch cooking background. Experience in high-volume restaurants, catering, hotel, club, commissary, or prepared foods operations. Proven leadership and training skills. Knowledge of food costing, purchasing, inventory, and labor management. Strong food safety and HACCP knowledge. ServSafe certification or ability to obtain quickly. Stable employment history and interest in long-term career growth. Compensation & Benefits Base salary up to $90,000 based on experience. Performance-based bonus opportunity. Relocation allowance to Richmond, VA Paid time off. Retirement benefits. Health benefits package. Opportunity to make a significant impact on culinary standards and operational systems. Confidential Candidate Submission Interested candidates should submit their resume to . All resumes will be treated with the highest level of professional confidentiality. This is a confidential search and details regarding the hiring organization will be discussed with qualified candidates during the interview process.
AWARD WINNING FAST GROWTH UPSCALE CASUAL RESTAURANT CONCEPT! GM/MP CHEF KM SOUS FRONT OF HOUSE MGR $65K-$100K SALARY PLUS LUCRATIVE BONUS PLAN, INSURANCE, VACATION, 401K. CANDIDATES SHOULD BE PREPARED FOR RAPID "PERFORMANCE BASED" ADVANCEMENT! "UPSCALE CASUAL" POLISHED RESTAURANT MANAGEMENT EXPERIENCE PREFERRED About Us SELECTIVE RESTAURANT RECRUITERS CAREER SOLUTIONS FOR RESTAURANT PROFESSIONALS NOW REPRESENTING SEVERAL HOT CONCEPTS CONCEPTS! QUALIFIED APPLICANTS WILL BE CONTACTED IMMEDIATELY, CONFIDENTIALLY WE OFFER OUR PLACEMENT SERVICES AT NO EXPENSE TO THE CANDIDATE "REQUIREMENTS" A Positive, Outgoing, Professional "Can Do" Attitude. Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Two plus Years Salaried Restaurant or Kitchen Management, Culinary Experience. "DUTIES AND RESPONSIBILITIES" Maintains Guest Satisfaction by Training, Scheduling, and Communicating Job Expectations. Helps Achieve Restaurant Financial Goals by Contributing Information and Recommendations. Controls Costs by Portion Control and Quantities of Preparation; Minimizing Waste. Maintains Safe and Healthy Environments by Following and Enforcing Sanitation Standards. Enhances Profitability by Accomplishing Assignments or Exceeding Company Objectives. SALARY AND BENEFITS Highly Competitive Base Salary plus Outstanding Bonus Potential. Health Benefit Package PLUS 401K and Paid Vacation. Performance Based Promotions!
09/12/2026
AWARD WINNING FAST GROWTH UPSCALE CASUAL RESTAURANT CONCEPT! GM/MP CHEF KM SOUS FRONT OF HOUSE MGR $65K-$100K SALARY PLUS LUCRATIVE BONUS PLAN, INSURANCE, VACATION, 401K. CANDIDATES SHOULD BE PREPARED FOR RAPID "PERFORMANCE BASED" ADVANCEMENT! "UPSCALE CASUAL" POLISHED RESTAURANT MANAGEMENT EXPERIENCE PREFERRED About Us SELECTIVE RESTAURANT RECRUITERS CAREER SOLUTIONS FOR RESTAURANT PROFESSIONALS NOW REPRESENTING SEVERAL HOT CONCEPTS CONCEPTS! QUALIFIED APPLICANTS WILL BE CONTACTED IMMEDIATELY, CONFIDENTIALLY WE OFFER OUR PLACEMENT SERVICES AT NO EXPENSE TO THE CANDIDATE "REQUIREMENTS" A Positive, Outgoing, Professional "Can Do" Attitude. Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Two plus Years Salaried Restaurant or Kitchen Management, Culinary Experience. "DUTIES AND RESPONSIBILITIES" Maintains Guest Satisfaction by Training, Scheduling, and Communicating Job Expectations. Helps Achieve Restaurant Financial Goals by Contributing Information and Recommendations. Controls Costs by Portion Control and Quantities of Preparation; Minimizing Waste. Maintains Safe and Healthy Environments by Following and Enforcing Sanitation Standards. Enhances Profitability by Accomplishing Assignments or Exceeding Company Objectives. SALARY AND BENEFITS Highly Competitive Base Salary plus Outstanding Bonus Potential. Health Benefit Package PLUS 401K and Paid Vacation. Performance Based Promotions!
SELECTIVE RESTAURANT RECRUITERS
Pinehurst, North Carolina
AWARD WINNING UPSCALE CASUAL SPORTS BAR GROWTH CONCEPT! QUALITY OF LIFE - A PEOPLE FIRST CULTURE! NOW HIRING: All levels GM/MP Executive Chef Sous Chef Foh Manager Bar Manager Totally scratch kitchen, extensive wine list. Excellent salary and bonus plan. Great benefits and 401k! Requirements: A Positive, Outgoing, Professional "Can Do" Attitude. Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Two plus Years Salaried Restaurant Management And Culinary Experience. Benefits: Competitive salary Opportunity for advancement Monthly Bonus 401(k) retirement plan Health and Dental Insurance Programs Paid holidays and vacation The company we represent requires a "minimum of two years Restaurant Manager, Kitchen Management Experience required" to qualify and offers great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured! We have the following positions available in your area and Nationwide! DM/RM/RVP: Up to 175k +Bonus+Car+ 401k GM/MP: Up to 120k + 2 Bonus programs + 401k Chef/KM: Up to 90k + bonus + 401k Sous Chef: Up to 65k + bonus + 401k Foh Manager: Up to 65k + bonus + 401k Bar Manager: Up to 50k + bonus + 401k AGM'S:Up to 75k + bonus k
09/12/2026
AWARD WINNING UPSCALE CASUAL SPORTS BAR GROWTH CONCEPT! QUALITY OF LIFE - A PEOPLE FIRST CULTURE! NOW HIRING: All levels GM/MP Executive Chef Sous Chef Foh Manager Bar Manager Totally scratch kitchen, extensive wine list. Excellent salary and bonus plan. Great benefits and 401k! Requirements: A Positive, Outgoing, Professional "Can Do" Attitude. Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Two plus Years Salaried Restaurant Management And Culinary Experience. Benefits: Competitive salary Opportunity for advancement Monthly Bonus 401(k) retirement plan Health and Dental Insurance Programs Paid holidays and vacation The company we represent requires a "minimum of two years Restaurant Manager, Kitchen Management Experience required" to qualify and offers great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured! We have the following positions available in your area and Nationwide! DM/RM/RVP: Up to 175k +Bonus+Car+ 401k GM/MP: Up to 120k + 2 Bonus programs + 401k Chef/KM: Up to 90k + bonus + 401k Sous Chef: Up to 65k + bonus + 401k Foh Manager: Up to 65k + bonus + 401k Bar Manager: Up to 50k + bonus + 401k AGM'S:Up to 75k + bonus k
Executive Chef Executive Sous Breakthrough Concept DC & N- VA Salary ranges up to $100K Are you interested in a long term career with a prosperous, expanding restaurant group? Since the mid-90s weve been providing our guests with a distinctive and inviting setting to delight in delectable Spanish inspired dishes created using local components in addition to offering specialties and wines from around the world. As well as the excellent cuisine theres a sincere focus on guest service here that is second to none. Featuring approximately a dozen restaurants situated in major cities across the United States were interested in boosting our success. Our achievements are strongly supported by the staff and we respect and appreciate their loyalty and devotion. Our low turnover rate pays tribute to our commitment to training and developing our team We are looking to hire culinary professionals for our dual cutting edge concepts in the DC/VA market. This is a chef driven concept requiring very strong culinary creativity and a true passion for great food in an exciting venue. We offer a premium compensation program, professional training and a brand to be proud of. Chefs need to have a balance of experience with local well known chef driven concepts or some corporate high end venues. Our growth in this area is exciting! Please send your resume to Tom Bull with Gecko Hospitality Presented by Tom Bull with Gecko Hospitality
09/12/2026
Executive Chef Executive Sous Breakthrough Concept DC & N- VA Salary ranges up to $100K Are you interested in a long term career with a prosperous, expanding restaurant group? Since the mid-90s weve been providing our guests with a distinctive and inviting setting to delight in delectable Spanish inspired dishes created using local components in addition to offering specialties and wines from around the world. As well as the excellent cuisine theres a sincere focus on guest service here that is second to none. Featuring approximately a dozen restaurants situated in major cities across the United States were interested in boosting our success. Our achievements are strongly supported by the staff and we respect and appreciate their loyalty and devotion. Our low turnover rate pays tribute to our commitment to training and developing our team We are looking to hire culinary professionals for our dual cutting edge concepts in the DC/VA market. This is a chef driven concept requiring very strong culinary creativity and a true passion for great food in an exciting venue. We offer a premium compensation program, professional training and a brand to be proud of. Chefs need to have a balance of experience with local well known chef driven concepts or some corporate high end venues. Our growth in this area is exciting! Please send your resume to Tom Bull with Gecko Hospitality Presented by Tom Bull with Gecko Hospitality