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Executive Chef Jobs in Virginia (NOW HIRING)

The Country Club of Virginia

Executive Sous Chef

Richmond, VA · On-site

$61K - $79K/yr

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 ...

Aramark

Executive Chef

Harrisonburg, VA · On-site

$70K - $80K/yr

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes.

Aramark

Executive Chef

Harrisonburg, VA · On-site

$70K - $80K/yr

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes.

Lucky Strike Entertainment

Executive Chef

Centreville, VA · On-site

$80K - $85K/yr

The Role As Executive Chef at Lucky Strike Entertainment, you will work the line five days a week, develop your Kitchen Managers and BOH team, and ensure every plate that leaves the kitchen reflects ...

Heihotels

$82K - $114K/yr

The Executive Chef will play a key role in menu redevelopment, concept evolution, kitchen workflow planning, and culinary innovation to align with the newly renovated spaces and brand vision.

Hhs

Executive CHef

Richmond, VA

$70K - $97K/yr

Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living

Meriwether Godsey, Inc.

Executive Chef

Henrico, VA · On-site

$65K - $75K/yr

Meriwether Godsey is looking for an Executive Chef responsible for leading and managing a high-volume, multi-unit food production program, as well as special events and high-end catering for a dining ...

Lucky Strike

Executive Chef

Centreville, VA · On-site

$80K - $85K/yr

Overview The Role As Executive Chef at Lucky Strike Entertainment, you will work the line five days a week, develop your Kitchen Managers and BOH team, and ensure every plate that leaves the kitchen ...

HHS LLC

Executive CHef

Richmond, VA · On-site

$70K - $97K/yr

Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living

Aramark

Executive Chef

Harrisonburg, VA · On-site

$70K - $80K/yr

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes.

Aramark

Executive Chef

Harrisonburg, VA · On-site

$70K - $80K/yr

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes.

Lucky Strike

Executive Chef

Centreville, VA · On-site

$80K - $85K/yr

Overview The Role As Executive Chef at Lucky Strike Entertainment, you will work the line five days a week, develop your Kitchen Managers and BOH team, and ensure every plate that leaves the kitchen ...

Lucky Strike Entertainment

Executive Chef

Centreville, VA · On-site

$80K - $85K/yr

Overview The Role As Executive Chef at Lucky Strike Entertainment, you will work the line five days a week, develop your Kitchen Managers and BOH team, and ensure every plate that leaves the kitchen ...

Ted's Bulletin

Executive Chef

Arlington, VA · On-site

$82K - $113K/yr

The Executive Chef is the leader for the BOH and is responsible for producing best in class food in accordance with Ted's brand and standards. In addition, they will be responsible for delivering ...

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Executive Chef information

See Virginia salary details

$39.7K

$86.1K

$128.9K

How much do executive chef jobs pay per year?

As of Aug 9, 2026, the average yearly pay for executive chef in Virginia is $86,141.00, according to ZipRecruiter salary data. Most workers in this role earn between $70,900.00 and $97,700.00 per year, depending on experience, location, and employer.

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

To thrive as an Executive Chef, you need advanced culinary skills, menu development expertise, and significant kitchen management experience, often supported by a degree from a culinary school or equivalent professional experience. Proficiency with inventory management systems, commercial kitchen equipment, and food safety certifications (like ServSafe) is typically required. Leadership, creativity, and strong communication are essential soft skills to inspire teams and maintain high service standards. These skills ensure operational efficiency, innovation, and customer satisfaction in a fast-paced culinary environment.

What does an executive chef do?

An executive chef is the head of the entire kitchen operation of a restaurant. Executive chefs manage inventory, budgeting, menu planning, training, plating, and all kitchen staff, from sous chefs to dishwashers. They ensure the high standard of food quality and that service runs smoothly and efficiently. Executive chefs are the highest level of level of management in the kitchen, and they are ultimately responsible for its success or failure.

What is an executive chef?

Executive Chefs are the head of a restaurant or hotel's kitchen, responsible for overseeing all culinary operations. They develop menus, manage kitchen staff, ensure food quality, and handle budgeting and inventory. Executive Chefs also collaborate with management on menu pricing and may be involved in hiring and training staff. Their primary goal is to maintain high standards of food preparation and presentation while ensuring the kitchen runs efficiently.

What is the difference between Executive Chef vs Sous Chef?

AspectExecutive ChefSous Chef
CredentialsCulinary degree, extensive experienceCulinary degree or equivalent, experience in kitchens
Work EnvironmentOversees entire kitchen operations, manages staffAssists Executive Chef, manages specific kitchen sections
Industry UsageHigh-end restaurants, hotels, resortsAll restaurant types, including casual and fine dining

The Executive Chef is responsible for overall kitchen management, menu creation, and staff supervision, while the Sous Chef supports the Executive Chef by managing daily kitchen operations and specific sections. Both roles require culinary credentials and experience, but the Executive Chef holds a higher leadership position within the culinary hierarchy.

What does an executive chef get paid?

The average salary for an executive chef varies depending on location and establishment, but typically ranges from $50,000 to $100,000 annually. In high-end restaurants or large hotels, salaries can exceed $100,000, especially with experience and leadership skills in kitchen management and menu development.

What are some of the main challenges executive chefs face when managing kitchen staff and operations?

Executive Chefs often balance creative menu development with the practicalities of managing a diverse kitchen team. Common challenges include maintaining high food quality standards during busy service periods, training and motivating staff, and handling tight budgets for food costs and labor. Effective communication is crucial, as Executive Chefs collaborate closely with restaurant management, waitstaff, and suppliers to ensure smooth operations. Adapting quickly to unexpected issues, such as equipment breakdowns or staff shortages, is also a key part of the role.
More about Executive Chef jobs
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What job categories do people searching Executive Chef jobs in Virginia look for? The top searched job categories for Executive Chef jobs in Virginia are:
What cities in Virginia are hiring for Executive Chef jobs? Cities in Virginia with the most Executive Chef job openings:
What are popular job titles related to Executive Chef jobs in VA? For Executive Chef jobs in VA, the most frequently searched job titles are:
Executive Chef jobs near you
Infographic showing various Executive Chef job openings in Virginia as of August 2026, with employment types broken down into 94% Full Time, and 6% Part Time. Highlights an 100% In-person job distribution, with an average salary of $86,141 per year, or $41.4 per hour.

Executive Sous Chef

The Country Club of Virginia

Richmond, VA • On-site

$100K - $105K/yr

Full-time

Medical, Dental, Vision, Life, Retirement

Posted 9 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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