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Professional Chef Jobs in Virginia (NOW HIRING)

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 ...

New

Opus 9 Steakhouse

Chef

Williamsburg, VA

$60K - $65K/yr

Chef - Fine Dining RestaurantLead a Culinary Program Defined by Excellence We are seeking an ... Recruit, train, mentor, and develop a professional culinary team. * Foster a culture of ...

Schlesinger's Steakhouse

Chef

Newport News, VA

$55K - $65K/yr

Hospitality Group Chef Are you passionate about working in a fun, dynamic kitchen where your ... benefits, professional growth opportunities, and the chance to support multiple restaurant ...

the Chef Agency

Sous Chef

Washington, VA

$75K - $85K/yr

Sous Chef Location: Central VA Salary: $75,000-$85,000 Benefits: MDV, PTO, 401(k), relocation ... of professional culinary experience, preferably in Michelin-level kitchens - Culinary degree ...

Trump National Golf Club Washington DC

Sous Chef

Sterling, VA · On-site

$49K - $66K/yr

Provide members and guests with excellent food quality, consistency, and professional service ... The Sous Chef will assist the Executive Chef and Chef de Cuisine in providing excellent quality and ...

New

Salisbury Country Club

Sous Chef

Midlothian, VA · On-site

$50K - $60K/yr

Previous professional kitchen experience required * Sous Chef, lead cook, or other culinary leadership experience preferred * Strong cooking and fundamental culinary skills * Ability to lead and ...

i8is

Be Seen First

Sous Chef

Sterling, VA · On-site

$60K - $64K/yr

Sous Chef Position: Sous Chef Location: Sterling, VA Salary: $60,000-$64,000 per year Employment ... The ideal candidate will have strong professional kitchen experience, knowledge of sous vide ...

New

Up On The Roof

Executive Chef

Charlottesville, VA

$70K - $97K/yr

... professional, and team-oriented kitchen cultureWhat We're Looking For3-5 years of experience as an Executive Chef or Senior Sous Chef in a high-volume, upscale dining environmentProven track record ...

Norfolk Yacht and Country Club

Pantry Chef

Norfolk, VA · On-site

$16 - $19.25/hr

Skills and Qualifications: - Proven experience as a Pantry Chef or similar role in a professional kitchen. - Knowledge of food safety and sanitation standards. - Strong organizational skills and ...

Norfolk Yacht & Country Club

Pantry Chef

Norfolk, VA · On-site

$16 - $19.25/hr

Skills and Qualifications: - Proven experience as a Pantry Chef or similar role in a professional kitchen. - Knowledge of food safety and sanitation standards. - Strong organizational skills and ...

Norfolk Yacht & Country Club

Pantry Chef

Norfolk, VA · On-site

$16 - $19.25/hr

Skills and Qualifications: - Proven experience as a Pantry Chef or similar role in a professional kitchen. - Knowledge of food safety and sanitation standards. - Strong organizational skills and ...

UP On The Roof

Executive Chef

Charlottesville, VA · On-site

$70K - $97K/yr

... professional, and team-oriented kitchen culture What We're Looking For • 3-5 years of experience as an Executive Chef or Senior Sous Chef in a high-volume, upscale dining environment • Proven ...

Anna's Ristorante Pasta, Vino & Pizza

Be Seen First

Sous Chef

Smithfield, VA · On-site

$4.5K - $5.5K/mo

At least 2-3 years of professional kitchen experience; prior Sous Chef or kitchen leadership experience is preferred. * Experience with Italian cuisine, scratch cooking, pasta, sauces, seafood, and ...

NeoDym Technologies

Sous Chef - Full time

Sterling, VA · On-site

$60K - $64K/yr

Sous Chef Position: Sous Chef Location: Sterling, VA Salary: $60,000-$64,000 per year Employment ... The ideal candidate will have strong professional kitchen experience, knowledge of sous vide ...

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All JobsProfessional Chef JobsProfessional Chef Jobs in Virginia

Professional Chef information

See Virginia salary details

$28.3K

$63.4K

$94.2K

How much do professional chef jobs pay per year?

As of Aug 23, 2026, the average yearly pay for professional chef in Virginia is $63,445.00, according to ZipRecruiter salary data. Most workers in this role earn between $49,600.00 and $74,400.00 per year, depending on experience, location, and employer.

What is a professional chef?

Professional chefs are trained culinary experts who prepare, cook, and present food in restaurants, hotels, or other food establishments. They are responsible for menu planning, ingredient selection, and ensuring the quality and consistency of dishes. Chefs often manage kitchen staff, maintain food safety standards, and stay updated with culinary trends. Their skills are developed through formal education, apprenticeships, and hands-on experience in the kitchen.

What are the key skills and qualifications needed to thrive as a professional chef?

To thrive as a Professional Chef, you need comprehensive culinary expertise, formal culinary training or certification, and strong knowledge of food safety and kitchen operations. Familiarity with commercial kitchen equipment, inventory management systems, and specialized culinary tools is essential. Creativity, leadership, time management, and effective communication distinguish outstanding chefs in high-pressure environments. These skills ensure consistent food quality, efficient kitchen operations, and a positive dining experience for guests.

What are some common challenges professional chefs face in a busy kitchen, and how can they effectively manage them?

Professional Chefs often encounter challenges such as high-pressure environments, time management issues during peak hours, and coordinating with a diverse kitchen staff. Effective communication, strong organizational skills, and the ability to delegate tasks are crucial for maintaining smooth operations. Additionally, staying adaptable and calm under pressure helps chefs ensure quality and consistency in dishes, even during the busiest service periods.

What is the difference between Professional Chef vs Cook?

AspectProfessional ChefCook
CredentialsFormal culinary training or certifications often requiredMinimal formal training, on-the-job learning common
Work EnvironmentCommercial kitchens, restaurants, hotelsRestaurants, catering, institutional kitchens
Job ResponsibilitiesMenu planning, supervising kitchen staff, creating dishesPreparing ingredients, cooking dishes as instructed
Industry UsageHigh-level culinary roles, often with leadership dutiesEntry-level or supporting roles in food preparation

The main difference between a Professional Chef and a Cook lies in their responsibilities, training, and roles within the culinary industry. Professional Chefs typically have formal training and oversee kitchen operations, while Cooks focus on food preparation and cooking under supervision. Both roles are essential, but the Chef usually holds a higher level of expertise and leadership.

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

The most popular types of Chef jobs in Virginia are:

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

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

What cities in Virginia are hiring for Professional Chef jobs?

Cities in Virginia with the most Professional Chef job openings:

Professional Chef jobs near you
Infographic showing various Professional Chef job openings in Virginia as of August 2026, with employment types broken down into 1% As Needed, 68% Full Time, 27% Part Time, and 4% Contract. Highlights an 86% Physical, 2% Hybrid, and 12% Remote job distribution, with an average salary of $63,445 per year, or $30.5 per hour.

Sous Chef Gordon Ramsay

Caesars Entertainment

Danville, VA • On-site

$50K - $60K/yr

Full-time

Posted 2 days ago

New

Caesars Entertainment rating

6.4

Company rating: 6.4 out of 10

Based on 255 frontline employees who took The Breakroom Quiz

107th of 164 rated casinos

Job description


Establishes leadership, direction and accountability for all lead and line level employees in respective culinary areas.
  • Responsible for interviewing, training, and selecting employees for the department
  • Under the direction of the Executive Chef, the Sous Chef maintains consistency and quality for all food items in respective areas
  • Ensures menu development timelines are met
  • Directs and manages lead and line level employees to achieve budgetary, food quality and customer service expectations
  • Ensures comprehensive training and exposure in the expected areas of competence
  • Provides Lead and Line level support and coverage during vacations or staffing gaps.
  • Conducts Performance Reviews in accordance with policies and procedures
  • Provides feedback; coaching and development guidance as needed.
  • Responds to and handles employee complaints (grievances) in a timely and efficient manner.
  • Recommend or take appropriate action when administering disciplinary processes in accordance with established policies and procedures.
  • Responsible for planning, supervising and monitoring the work of the team members in assigned area(s).
  • Assists in ensuring schedules are complete based on a forecast and allowable productivity standards.
  • Ensure schedules are posted at the established time and are fair and consistent.
  • Approves vacation requests, floater requests and communicates information to appropriate team members.
  • Ensures a daily sanitation checklist and temperature log report is completed for each area by their direct reports.
  • Conducts random health inspections and health card audit.
  • Proactively instructs team members regarding safe food handling and sanitation.
  • Expected to spend 80% of the day on the floor and 20% of the day on administrative duties.
  • Required to see direct reports daily, to meet monthly with direct reports and conduct one on one meetings.
  • Responsible for mentoring, coaching and, if necessary, provide documentation on direct reports and staff according to the CET Standard Operating Procedures.
  • Required to complete and/or ensure the completion of 90 day and annual reviews in a timely manner.
  • Ensure areas are in alignment and adhering to CET Culinary Standard Operating Procedures.
  • Must educate and hold direct reports accountable to each standard.
  • Held accountable for ensuring their areas are utilizing the following CET SOP Tools: Prep Recipe Cards, Presentation Recipe Cards, Recipe Implementation Log, Production Sheets, Theoretical Cost Report, Daily Gross Food Cost Report, Menu Manuals, Plating Service Guides, Glossary of Food Terms, Master Food Product List, Line Station Diagrams and Daily Culinary Performance Measurement Reports.

Responsibilities
  • Must be able to be on feet twelve hours per day
  • Must be able to withstand frequent changes in temperature.
  • Must be able to bend, stoop, reach, crouch, kneel, push and pull.
  • Must be able to lift 70 pounds above or below shoulders
  • Must be able to push or pull weights of 125 pounds on a cart.
  • Must be able to tolerate chemicals for cleaning and sanitizing kitchen areas.
  • Must be able to work in an area which contains second hand smoke
  • Must be flexible with schedule
  • Must be able to maneuver to all areas of the kitchen and outlets
  • Must have visual acuity
  • Must have manual dexterity to work with kitchen utensils and equipment

Qualifications
  • 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 for a hotel, resort or chain concept restaurant corporation is required.
  • Experience must include room service, continental cuisine, high volume three meal/coffee shop, steakhouse and Italian.
  • Must have been exposed and/or experienced enough to have strong working knowledge of Asian, Mexican, Southern, Italian, Cajun, Continental, Seafood and East Coast cuisines.
  • Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business
  • Must have expert working knowledge and be highly proficient and skilled in the following: Food Storage and Identification; Food Cooling and Thawing; Food Re-thermalization; Managing and Expediting Orders; Recipe Formulization and Yield; Knife Handling and Sharpening; Stock, Soup and Sauce Production; Dry, Moist and Combination Cooking; Pantry, Garde Manger Preparation; Weights and Measures.

Pay Range: $50,000 - $60,000 per year

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