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American Chef Jobs in Virginia (NOW HIRING)

GOEBEL FIXTURE COMPANY

Executive Sous Chef

Richmond, VA · On-site

$100 - $105/hr

... club fare), contemporary American, ethnic-influenced cuisines, as well as elaborate, highly ... The Executive Sous Chef works closely with the Chefs de Cuisine, Sous Chefs, and Purchasing Manager ...

New

Watercrest Senior Living

Executive Chef

Fredericksburg, VA · On-site

$65K - $89K/yr

... American with Disabilities Act (ADA) * Must be able to follow recipes and menus * Must possess a ... chef's hat and coat, hot pads, short sleeves * Subject to infectious diseases, substances and odors

Patty Os Café and Bakery

Chef de Partie

Washington, VA · On-site

$18 - $20/hr

Open since in the fall of 2021, Patty O's features American classics inspired by Chef O'Connell's childhood, as well as, magical dream-like murals, incredible handcrafted cocktails, wine, beer, and a ...

Patty O's Cafe & Bakery

Chef de Partie

Washington, VA · On-site

$18 - $20/hr

Open since in the fall of 2021, Patty O's features American classics inspired by Chef O'Connell's childhood, as well as, magical dream-like murals, incredible handcrafted cocktails, wine, beer, and a ...

Caesars Entertainment

Sous Chef Gordon Ramsay

Danville, VA · On-site

$50K - $60K/yr

A degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation or the equivalent years' experience as a Professional Chef ...

Ceasars Entertainment

Sous Chef Gordon Ramsay

Danville, VA · On-site

$50K - $60K/yr

A degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation or the equivalent years' experience as a Professional Chef ...

Ted's Bulletin

Executive Chef

Arlington, VA · On-site

$82K - $113K/yr

Ted's Bulletin is a 6-unit neighborhood eatery bringing new creativity to American classics, open ... The Executive Chef is the leader for the BOH and is responsible for producing best in class food in ...

Ted's Bulletin

Executive Chef

Arlington, VA · On-site

$82K - $113K/yr

Ted's Bulletin is a 6-unit neighborhood eatery bringing new creativity to American classics, open ... The Executive Chef is the leader for the BOH and is responsible for producing best in class food in ...

Ted's Bulletin

Executive Chef

Arlington, VA

$82K - $113K/yr

Ted's Bulletin is a 6-unit neighborhood eatery bringing new creativity to American classics, open ... The Executive Chef is the leader for the BOH and is responsible for producing best in class food in ...

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Showing results 21-40

All JobsAmerican Chef JobsAmerican Chef Jobs in Virginia

American Chef information

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How much do american chef jobs pay per hour?

As of Sep 3, 2026, the average hourly pay for american chef in Virginia is $24.42, according to ZipRecruiter salary data. Most workers in this role earn between $16.68 and $30.72 per hour, depending on experience, location, and employer.

What does an American chef do?

An American Chef is a culinary professional who specializes in preparing and cooking a variety of dishes that reflect American cuisine. Their responsibilities often include designing menus, sourcing ingredients, managing kitchen staff, and ensuring food safety standards are met. American Chefs may work in restaurants, hotels, or other food establishments and often put their own unique spin on regional or traditional American dishes. They also stay updated on culinary trends and may be involved in food presentation and customer service.

How does an American chef typically collaborate with other kitchen staff to ensure a smooth dining service?

An American Chef works closely with sous chefs, line cooks, and kitchen assistants to coordinate food preparation and ensure dishes are ready in a timely manner. Effective communication is key, as chefs must delegate tasks, manage timing for multiple orders, and uphold quality standards throughout the shift. Regular meetings or pre-service briefings help align the team on menu changes or special requests. Collaboration with front-of-house staff is also important to address customer feedback and maintain a positive dining experience.

What are the key skills and qualifications needed to thrive as an American chef, and why are they important?

To thrive as an American Chef, you need expertise in culinary techniques, a strong understanding of food safety, and often a degree from a culinary school or equivalent kitchen experience. Familiarity with commercial kitchen equipment, inventory management systems, and certifications like ServSafe are typically required. Creativity, leadership, and effective communication are vital soft skills for menu development and managing kitchen staff. These competencies ensure high-quality food preparation, efficient kitchen operations, and a positive dining experience for guests.

What is the difference between American Chef vs Executive Chef?

AspectAmerican ChefExecutive Chef
CredentialsCooking certifications, culinary degreesSame as American Chef, plus management experience
Work EnvironmentRestaurants, hotels, cateringKitchen leadership, overseeing culinary operations
Industry UsageLine cooks, sous chefs, culinary staffHead of kitchen, managerial role
Search & ComparisonOften searched by aspiring cooks and culinary studentsCompared for leadership and management roles

The American Chef typically refers to a skilled cook working in various culinary settings, focusing on cooking techniques and food preparation. The Executive Chef, on the other hand, is a managerial role overseeing kitchen operations, staff, and menu planning. While both roles require culinary skills and certifications, the Executive Chef has additional leadership responsibilities. Understanding these differences helps job seekers identify the right career path in the culinary industry.

How much do American chefs get paid?

American chefs' salaries vary based on experience, location, and establishment type, but the median annual wage is around $50,000. Executive chefs and those with specialized skills or working in high-end restaurants can earn significantly more, often exceeding $70,000 annually.

Is 25 too late to become an American chef?

Becoming an American chef at 25 is not too late, as many chefs start their careers in their twenties or later. Success depends on gaining culinary skills, experience, and possibly obtaining certifications like culinary degrees or apprenticeships, regardless of age.

What are popular job titles related to American Chef jobs in Virginia?

For American Chef jobs in Virginia, the most frequently searched job titles are:

What job categories do people searching American Chef jobs in Virginia look for?

The top searched job categories for American Chef jobs in Virginia are:

What cities in Virginia are hiring for American Chef jobs?

Cities in Virginia with the most American Chef job openings:

American Chef jobs near you
Infographic showing various American Chef job openings in Virginia as of August 2026, with employment types broken down into 2% As Needed, 83% Full Time, 13% Part Time, and 2% Contract. Highlights an 96% Physical, 1% Hybrid, and 3% Remote job distribution, with an average salary of $50,786 per year, or $24.4 per hour.

Executive Sous Chef

The Country Club of Virginia

Richmond, VA • On-site

$100K - $105K/yr

Full-time

Medical, Dental, Vision, Life, Retirement

Re-posted 4 days ago

The Country Club Of Virginia rating

8.3

Company rating: 8.3 out of 10

Based on 9 frontline employees who took The Breakroom Quiz

2nd of 8 rated members clubs

Job description

Description
The Country Club of Virginia is seeking a leader with excellent management skills and a passion for food to assume the role of Executive Sous Chef. Primary responsibilities include managing culinary operations in the Club's Banquets department, Purchasing department, and seasonal operations while partnering closely with the Club's second Executive Sous Chef to support the overall culinary program.
The position of Executive Sous Chef at CCV is a key leadership role within one of the nation's largest and most respected private club culinary operations. Working alongside a second Executive Sous Chef and reporting directly to the Executive Chef, this position helps lead a complex, multi-unit foodservice operation that includes a la carte dining, large-scale banquets, specialty events, purchasing, and seasonal venues. The Club seeks a highly skilled culinary professional who is committed to continuous improvement while maintaining the exceptional quality, consistency, and standards of excellence for which CCV is known.
Job Requirements
  • Demonstrated leadership experience with a hands-on management style and the ability to mentor, coach, develop, and lead Chefs de Cuisine and culinary supervisors while fostering accountability, collaboration, and professional growth
  • Proven success in developing culinary talent through structured training, internship, apprenticeship, and succession planning programs
  • Ability to recruit, hire, onboard, and train a high-performing culinary team
  • Experience in private club, luxury hospitality, resort, or fine dining environments with a strong understanding of delivering exceptional member and guest experiences
  • Ability to handle pressure, demonstrate creativity in offering a diverse range of menu items, and foster communication and a sense of unity
  • Strong organizational, project management, and time management skills with the ability to prioritize multiple responsibilities and meet deadlines
  • Demonstrated good judgment, problem-solving ability, and decision-making skills
  • Excellent written, verbal, and interpersonal communication skills with the ability to build positive working relationships with members, staff, and leadership

Key Expectations and Goals
  • Build strong relationships with members, employees, and leadership while fostering a collaborative and service-oriented environment
  • Champion and support the Club's culture, mission, and commitment to exceptional hospitality, professionalism, and mutual respect
  • Evaluate existing practices and processes and identify ways to improve efficiency, quality of products, and services provided to the members
  • Demonstrate strong organizational skills, attention to detail, and humility in leadership
  • Model professionalism when working and communicating with staff
  • Engage with members regularly and maintain a visible presence throughout the Club
  • Create a wide variety of culinary offerings, including traditional (comfort club fare), contemporary American, ethnic-influenced cuisines, as well as elaborate, highly detailed VIP events
  • Assist the Executive Chef in managing banquet and seasonal culinary operations, including labor, food cost, and operating budget performance
  • Supervise, coach, develop, and evaluate culinary team members to support individual growth, maintain performance standards, and address performance concerns in accordance with Club policies
  • Develop and maintain recipes and techniques for food preparation and presentation which help to ensure a consistently high-quality product
  • Coordinate and execute events ranging from intimate wine dinners and boutique gatherings to large-scale functions serving up to 1,000 guests

Additional Information
  • Annual food sales are up to $9M; total F&B sales are $11.5M
  • The desired food cost is 36% with a sales mix of 50% a la carte and 50% banquet
  • There are approximately 125 kitchen employees during peak season supported by a $4.5M labor budget. Most culinary operations are led by a Chef de Cuisine and supported by Sous Chefs
  • The Club supports seven kitchens and invests approximately $1.7M annually in food and beverage capital expenditures. Total Club capital expenditures exceed $8.9M annually on a planned replacement schedule.
  • The Executive Sous Chef works closely with the Chefs de Cuisine, Sous Chefs, and Purchasing Manager
  • There are two clubhouses totaling more than 100,000 sq ft. The Club is supported by 8,000 total members whose average age is 55
  • The Club operates full-time, 12 months annually
  • The Executive Sous Chef reports to the Executive Chef and partners closely with the Club's second Executive Sous Chef, as well as leaders in Special Events, Communications, Human Resources, and Facility Maintenance.
  • The Club has had only two Executive Sous Chefs in the past 16 years, reflecting the strength and stability of the culinary leadership team.

Dining Facilities
  • The Grill and Grill Terrace - A casual dining area with 175-seat capacity serving six days a week
  • Ollie's/Terrace - an upscale informal dining area with 75/40-seat capacity serving Tuesday through Saturday
  • Tally at the River/Terrace - 230-seat capacity serving Tuesday through Sunday, with scheduled golf events on Mondays, service in the Men's lounge, as well as two private rooms
  • Poolside Cafe - A casual dining area serving lunch and dinner seven days per week Memorial Day through Labor Day
  • Cool Springs Cafe - CCV's fast-casual dining facility, serving breakfast, lunch, and dinner seven days per week
  • The Golf Performance Center - Quick service on the turn at the Tuckahoe Golf Course Training Facility
  • Private Member & Club Events - Two beautiful Clubhouses with event spaces of various sizes across 12 party rooms, serving banquets from 5 to 1,500 guests, and accommodating sit-down luncheons or dinners of up to 600 guests
  • Three Snack Bars - open year-round with occasional closures for course maintenance

Compensation/Application
Salary commensurate with experience; benefits include 401(k) retirement plan with employer contribution and match, medical/dental/vision insurance, fully paid life, short and long-term disability insurance, flexible spending accounts, and free employee meals while working. Interested individuals should complete the online application in full and attach a resume and cover letter.
Club Profile
The Country Club of Virginia is one of America's oldest and finest private, member-owned clubs. CCV is currently ranked #7 on the Platinum Clubs of America list out of thousands of recognized clubs. Located in Richmond, Virginia, CCV was established in 1908 and is one of the nation's largest full-service country clubs. The Club's 8,000+ members support 1,111 acres containing two superb clubhouses situated seven miles apart, 54 holes of golf, 24 tennis courts, five squash courts, three platform tennis courts, a 100,000 square foot fitness complex, five pools, five dining outlets, three snack bars, and special event venues. Consistently rated one of the Top Workplaces in Richmond, CCV employs a staff of over 800 in season and has an operating budget in excess of $52 million.
CCV conducts post-offer drug tests and criminal background screenings.

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