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Chef In Training Jobs in Virginia (NOW HIRING)

Cutalong at Tributer Resort

Chef de Partie

Mineral, VA · On-site

$25/hr

Qualifications - Proven experience as in a similar Chef de Partie or Line Cook role - Formal culinary training or relevant qualifications - Solid understanding of kitchen operations, food safety, and ...

CoralTree Hospitality

Chef de Partie

Mineral, VA

$27.50 - $35/hr

... in a similar Chef de Partie or Line Cook role - Formal culinary training or relevant qualifications - Solid understanding of kitchen operations, food safety, and allergen management. - Strong time ...

Firebirds Wood Fired Grill

Sous Chef

Gainesville, VA · On-site

$49K - $66K/yr

... Chef in all areas of responsibility * Manages back of house team members, operations, and food production for the restaurant and FIREBAR ® * Provides direction, discipline and training to team ...

Cutalong at Tributer Resort

Chef de Partie

Mineral, VA · On-site

$27.50 - $35/hr

Qualifications - Proven experience as in a similar Chef de Partie or Line Cook role- Formal culinary training or relevant qualifications- Solid understanding of kitchen operations, food safety, and ...

The Virginian by Cogir

Sous Chef

Fairfax, VA · On-site

$65K - $75K/yr

POSITION SUMMARY Our Sous Chef, in collaboration with the Director of Culinary Experience and ... in the recruitment efforts for the department, including interviewing, hiring, and training staff.

New

Linx Asset Management LLC

Sous Chef

Salem, VA · On-site

$48K - $65K/yr

Conducts training programs on cleanliness, proper hygiene, and food safety in accordance with the ... chef experience; culinary degree preferred * Must maintain a professional, neat and clean ...

Cogir Management, USA Inc

Sous Chef

Fairfax, VA · On-site

$65K - $75K/yr

POSITION SUMMARY Our Sous Chef, in collaboration with the Director of Culinary Experience and ... in the recruitment efforts for the department, including interviewing, hiring, and training staff.

New

Linx Asset Management LLC

Sous Chef

Salem, VA · On-site

$48K - $65K/yr

Conducts training programs on cleanliness, proper hygiene, and food safety in accordance with the ... chef experience; culinary degree preferred * Must maintain a professional, neat and clean ...

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Chef In Training information

What is a chef in training?

A Chef In Training is someone who is learning the skills and techniques needed to become a professional chef. This role typically involves working under the supervision of experienced chefs, assisting with food preparation, and learning about kitchen operations. The position can be part of a formal culinary school program or an apprenticeship in a restaurant. Chef In Training roles are essential for gaining hands-on experience and building a foundation in the culinary arts.

What are some common challenges faced by chefs in training during their early stages in a professional kitchen?

Chefs in training often encounter challenges such as adapting to the fast-paced environment, managing multiple tasks simultaneously, and learning to work efficiently under pressure. Adjusting to the high standards of food quality and presentation, as well as building effective communication with experienced chefs and kitchen staff, can also be demanding. However, overcoming these obstacles is essential for skill development and can lead to valuable mentorship and growth opportunities within the culinary field.

Is 25 too late to become a chef in training?

There is no age limit to becoming a chef in training, as many culinary programs and kitchens welcome individuals of various ages. Starting at 25 can be advantageous, as you may bring maturity, life experience, and a strong work ethic that are valuable in culinary environments. Success depends on dedication, skill development, and gaining practical experience through internships or apprenticeships.

What are the key skills and qualifications needed to thrive as a chef in training, and why are they important?

To thrive as a Chef In Training, you need basic culinary skills, food safety knowledge, and a high school diploma or culinary school enrollment. Familiarity with kitchen equipment, food handling protocols, and industry-standard tools like knives and mixers is essential. Strong attention to detail, willingness to learn, and effective teamwork are crucial soft skills that set aspiring chefs apart. These competencies ensure a solid foundation for learning, maintaining kitchen safety, and contributing positively to a professional kitchen environment.

What is the difference between Chef In Training vs Line Cook?

AspectChef In TrainingLine Cook
CredentialsBasic culinary training, sometimes a culinary school backgroundPractical kitchen experience, often on-the-job training
Work EnvironmentLearning-focused, under supervision, assisting chefsFast-paced kitchen, preparing specific dishes
Industry UsageEntry-level culinary role, part of career developmentOperational role in restaurants, hotels, catering

Chef In Training and Line Cook roles both serve as entry points in the culinary industry. While Chef In Training focuses on learning and skill development under supervision, a Line Cook is responsible for executing specific dishes in a busy kitchen environment. Both positions require practical experience, but the Chef In Training role emphasizes education and mentorship, whereas the Line Cook role emphasizes hands-on cooking skills.

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

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

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

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

What cities in Virginia are hiring for Chef In Training jobs?

Cities in Virginia with the most Chef In Training job openings:

Chef In Training jobs near you
Infographic showing various Chef In Training job openings in Virginia as of August 2026, with employment types broken down into 1% As Needed, 81% Full Time, 16% Part Time, and 2% Contract. Highlights an 95% Physical, 1% Hybrid, and 4% Remote job distribution.

Executive Sous Chef

The Country Club of Virginia

Richmond, VA • On-site

$100K - $105K/yr

Full-time

Medical, Dental, Vision, Life, Retirement

Posted 15 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

1st of 7 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 seven days per week
  • Ollie's/Terrace - an upscale informal dining area with 75/40-seat capacity serving Tuesday through Saturday
  • Talley at the River - 230-seat capacity serving Tuesday through Sunday (no dinner on Saturday)
  • 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.

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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