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Chefs Assistant Jobs in Virginia (NOW HIRING)

American Dining Creations

Sous Chef

Harrisonburg, VA

$22 - $24/hr

Responsibilities: * Assist the Executive Chef with all culinary points of service including food stations and catering events. * Provide guidance and supervise BOH staff. * Ensure recipe standards ...

Invited Clubs

Cook 3

Haymarket, VA · On-site

$15.75 - $19.50/hr

May take charge of a shift in absence of Sous Chef. * Assist in supervising and instructing Cooks and other team members as necessary. * May be responsible for checking supplies and groceries ...

Invited

Sous Chef

Ashburn, VA

$51K - $69K/yr

... Chef, you are responsible for supporting the daily operations of the kitchen ... You will oversee and assist the line cooks and kitchen staff, ensuring consistent quality in food ...

Guest Services, Inc.

Sous Chef - WTC

Warrenton, VA · On-site

$50K - $67K/yr

The Sous Chef must also assist in planning; giving direction to all employees within the unit, achieve operating and financial goals, ensure food quality, and meet client objectives and customer ...

Chart House

Sous Chef

Alexandria, VA · On-site

$68K - $78K/yr

Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style * Assist the Executive Chef in the management of all ...

Invited Clubs

Sous Chef

Haymarket, VA · On-site

$46K - $62K/yr

Job Summary As a Sous Chef, you are responsible for supporting the daily operations of the kitchen ... You will oversee and assist the line cooks and kitchen staff, ensuring consistent quality in food ...

Invited Clubs

Sous Chef

Ashburn, VA

$51K - $69K/yr

Job Summary As a Sous Chef, you are responsible for supporting the daily operations of the kitchen ... You will oversee and assist the line cooks and kitchen staff, ensuring consistent quality in food ...

Guestservices

Sous Chef - WTC

Warrenton, VA

$50K - $67K/yr

The Sous Chef must also assist in planning; giving direction to all employees within the unit, achieve operating and financial goals, ensure food quality, and meet client objectives and customer ...

Boar's Head Resort

Cook I

Charlottesville, VA · On-site

$17/hr

Perform other duties as assigned by the Sous Chef or Executive Chef. * Assist with kitchen prep work and close-down procedures at the end of shifts. Requirements: Essential * Knowledge of large ...

ClubCorp

Sous Chef

Ashburn, VA · On-site

$26 - $28/hr

Job Summary As a Sous Chef, you are responsible for supporting the daily operations of the kitchen ... You will oversee and assist the line cooks and kitchen staff, ensuring consistent quality in food ...

Boar's Head Resort

Sous Chef

Charlottesville, VA · On-site

$49K - $67K/yr

Key Responsibilities: - Assist the Executive Chef in overseeing daily kitchen operations and ensuring high standards of food quality and presentation - Prepare and cook a variety of dishes according ...

Boar's Head Resort

Sous Chef

Charlottesville, VA · On-site

$49K - $67K/yr

Key Responsibilities: - Assist the Executive Chef in overseeing daily kitchen operations and ensuring high standards of food quality and presentation - Prepare and cook a variety of dishes according ...

J Gilbert's

Sous Chef

Mclean, VA · On-site

$68K - $73K/yr

Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style * Assist the Executive Chef in the management of all ...

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Chefs Assistant information

See Virginia salary details

$12

$18

$26

How much do chefs assistant jobs pay per hour?

As of Aug 14, 2026, the average hourly pay for chefs assistant in Virginia is $18.87, according to ZipRecruiter salary data. Most workers in this role earn between $16.20 and $20.96 per hour, depending on experience, location, and employer.

What is the difference between Chefs Assistant vs Kitchen Helper?

AspectChefs AssistantKitchen Helper
Required CredentialsBasic culinary knowledge, sometimes certificationsMinimal qualifications, on-the-job training
Work EnvironmentProfessional kitchens, assisting chefsSupport roles in kitchens, general cleaning and prep
Employer & Industry UsageRestaurants, hotels, catering servicesFood service establishments, cafeterias
Search & Comparison IntentRoles assisting chefs with food prep and organizationSupport staff helping in kitchen tasks

Chefs Assistants typically have some culinary knowledge and work closely with professional chefs in busy kitchen environments. Kitchen Helpers usually perform basic support tasks like cleaning and prep, often with minimal qualifications. Both roles are essential in food service settings but differ in responsibilities and skill requirements.

What are some common challenges faced by a chefs assistant, and how can they be effectively managed?

As a Chef's Assistant, you may encounter challenges such as working under tight time constraints, adapting to fast-paced kitchen environments, and maintaining consistent food quality. Effective communication with chefs and team members is essential to ensure smooth workflow and prevent errors. Staying organized, being proactive, and continuously learning kitchen procedures can help you manage these challenges successfully while developing valuable culinary skills.

What are the key skills and qualifications needed to thrive as a chefs assistant?

To thrive as a Chef's Assistant, you need basic culinary skills, knowledge of food safety standards, and often a high school diploma or culinary coursework. Familiarity with commercial kitchen equipment and food handling certifications like ServSafe are typically required. Strong teamwork, time management, and the ability to work efficiently under pressure are valuable soft skills in this role. These skills ensure safe, organized, and high-quality food preparation, supporting the kitchen's smooth operation.

What is a chefs assistant?

Chefs Assistants, also known as kitchen assistants or commis chefs, support chefs in the preparation and cooking of food in professional kitchens. Their duties often include washing, peeling, and chopping ingredients, maintaining cleanliness, organizing kitchen tools, and sometimes helping with basic cooking tasks. Chefs Assistants are crucial for ensuring the kitchen runs smoothly and efficiently. They often learn essential culinary skills on the job, making this role a common entry point for those interested in a culinary career.

What are the most commonly searched types of Chefs jobs in Virginia?

The most popular types of Chefs jobs in Virginia are:

What are popular job titles related to Chefs Assistant jobs in Virginia?

For Chefs Assistant jobs in Virginia, the most frequently searched job titles are:

What job categories do people searching Chefs Assistant jobs in Virginia look for?

The top searched job categories for Chefs Assistant jobs in Virginia are:

What cities in Virginia are hiring for Chefs Assistant jobs?

Cities in Virginia with the most Chefs Assistant job openings:

Chefs Assistant jobs near you
Infographic showing various Chefs Assistant job openings in Virginia as of August 2026, with employment types broken down into 1% As Needed, 78% Full Time, 18% Part Time, 1% Temporary, and 2% Contract. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution, with an average salary of $39,256 per year, or $18.9 per hour.

Executive Sous Chef

The Country Club of Virginia

Richmond, VA • On-site

$100K - $105K/yr

Full-time

Medical, Dental, Vision, Life, Retirement

Posted 14 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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