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Rotating Schedule Performance Chef Jobs in Virginia

Goodstone

Executive Sous Chef

Middleburg, VA · On-site

$65K - $75K/yr

The Executive Sous Chef is responsible for staff scheduling and discipline when necessary ... Monitor holding and storage operations, stocking and food rotation, and guarantee food service ...

Crestline Hotels and Resorts

Executive Chef

Blacksburg, VA · On-site

$95K - $130K/yr

May schedule and receive food and beverage deliveries, checking delivery contents to verify product ... Establish standards for personnel performance and customer service. * Review work procedures and ...

Southern Foodservice Management Inc

Sous Chef

Petersburg, VA · On-site

$49K - $67K/yr

Monday through Friday work week schedule Southern Foodservice Management's Culture We have a ... Monitors staff performance and provides immediate corrective feedback or commendation; assists in ...

Meriwether Godsey, Inc.

Chef de Cuisine

Alexandria, VA · On-site

$75K - $80K/yr

Manage receiving and maintenance of all storage areas, including proper rotation of products to ... Deliver high-end catering * work a M- F schedule with weekends and nights as needed for special ...

Omni Hotels & Resorts

Sous Chef

Hot Springs, VA · On-site

$46K - $62K/yr

... schedules to ensure budgets are met or exceeded while quality is maintained or improved. • ... rotation of food products and cleanliness). • Knowing expectations and ensures that staff ...

WASHINGTON GOLF & COUNTRY CLUB

Sous Chef-Main

Arlington, VA · On-site

$70K - $75K/yr

Prepare reports, costs menus, make schedules and perform administrative duties as assigned * Ensure ... Ensure proper labeling, rotation and freshness of all food items: dispose of and record all spoiled ...

Linx Asset Management LLC

Sous Chef

Salem, VA

$48K - $65K/yr

Job Summary: Responsible to inventory and order food and supplies, schedule, supervise and ... job performance, praises team and initiates performance improvement plans when needed * Conducts ...

Linx Asset Management LLC

Sous Chef

Salem, VA

$48K - $65K/yr

Job Summary: Responsible to inventory and order food and supplies, schedule, supervise and ... job performance, praises team and initiates performance improvement plans when needed * Conducts ...

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Rotating Schedule Performance Chef information

How does working a rotating schedule impact the day-to-day responsibilities of a Performance Chef?

Working as a Performance Chef on a rotating schedule means your daily responsibilities and hours may vary week to week, which can require flexibility and adaptability. You might be preparing meals for athletes or clients at different times of the day, depending on training or event schedules. This structure often involves close collaboration with nutritionists, trainers, and other kitchen staff to ensure meals are tailored to specific performance needs. While the variety can be rewarding, it can also present challenges in maintaining work-life balance, so strong organizational skills and clear communication are essential for success.

What is the difference between Rotating Schedule Performance Chef vs Line Cook?

AspectRotating Schedule Performance ChefLine Cook
CredentialsFood safety certifications, culinary trainingBasic culinary training or experience
Work EnvironmentCommercial kitchens, restaurants, hotelsKitchen stations, restaurants, catering
Employer & IndustryRestaurants, hotels, catering servicesRestaurants, cafes, catering
Search & Comparison IntentRoles with scheduling and performance focusEntry-level or operational kitchen roles

The Rotating Schedule Performance Chef typically oversees kitchen operations, focusing on performance and scheduling, requiring culinary credentials. In contrast, a Line Cook primarily prepares food on specific stations, often with less managerial responsibility. Both roles are common in the hospitality industry, but the Performance Chef has a broader scope related to team management and performance metrics.

What are the key skills and qualifications needed to thrive as a Rotating Schedule Performance Chef, and why are they important?

To thrive as a Rotating Schedule Performance Chef, you need advanced culinary skills, thorough food safety knowledge, and formal culinary training or certification. Familiarity with commercial kitchen equipment, inventory management systems, and menu planning software is typically required. Flexibility, time management, and strong communication are crucial soft skills, especially when adapting to changing schedules and diverse team environments. These competencies ensure consistent food quality, efficient kitchen operations, and adaptability to varying work demands.

What is a Rotating Schedule Performance Chef?

A Rotating Schedule Performance Chef is a culinary professional who prepares meals for clients, often athletes or performers, following a schedule that changes regularly instead of a standard set shift. Their main focus is to create nutritious, performance-enhancing meals tailored to specific dietary needs and activity schedules. They often work closely with nutritionists, trainers, or medical staff to optimize the health and performance of their clients. This role requires flexibility, culinary expertise, and a thorough understanding of nutrition.
What are the most commonly searched types of Performance Chef jobs in Virginia? The most popular types of Performance Chef jobs in Virginia are:
What are popular job titles related to Rotating Schedule Performance Chef jobs in Virginia? For Rotating Schedule Performance Chef jobs in Virginia, the most frequently searched job titles are:
What job categories do people searching Rotating Schedule Performance Chef jobs in Virginia look for? The top searched job categories for Rotating Schedule Performance Chef jobs in Virginia are:
What cities in Virginia are hiring for Rotating Schedule Performance Chef jobs? Cities in Virginia with the most Rotating Schedule Performance Chef job openings:
Rotating Schedule Performance Chef jobs near you
Title Sous Chef | Part-Time| Norfolk Tides (Harbor Park)

Title Sous Chef | Part-Time| Norfolk Tides (Harbor Park)

Oak View Group

Norfolk, VA

$25 - $30/hr

Other

Retirement

Re-posted yesterday

Oak View Group rating

6.3

Company rating: 6.3 out of 10

Based on 80 frontline employees who took The Breakroom Quiz

20th of 35 rated event venues

Job description

Sous Chef | Part-Time| Norfolk Tides (Harbor Park)
Location US-VA-Norfolk
Job Post Information* : Posted Date 2 months ago(5/12/2026 5:06 PM)
Job ID 2026-31902
Category Culinary / Kitchen Management
Type Regular Part-Time
Location : Location US-VA-Norfolk
Job Post Information* : External Company Name Oak View Group
Job Post Information* : External Company URL https://www.oakviewgroup.com/
Location : Postal Code 23510
Location : Address 150 Park Avenue
Job Post Information* : Post End Date 8/14/2026
Overview

The part-time Sous Chef will assist the Executive Chef in all aspects of the main, grill, and/or banquet kitchens (ie. ordering, scheduling, sanitation, maintenance, employee development, performance reviews).

This role pays an hourly rate of $25.00-$30.00

Benefits for Part-Time roles: 401(k) Savings Plan, 401(k) matching.

This position will remain open until August 14, 2026.

Responsibilities
  • Responsible for proper preparation, excellence of product, profit, and labor cost.
  • Organize and help in the service of all activities, employee meals, and private dining rooms.
  • Consistent preparation and presentation based on overall standards, including portion size, of daily specials, salads, entrees, etc., as applicable per work assignment and as designated by Executive Chef which are produced within quality standards guidelines.
  • To train, supervise, and/or performance manage employees when needed.
  • Enhance the overall knowledge and team spirit of the kitchen staff; provide the 3 steps of service.
  • To attend F&B meetings, banquet meetings, and lineups.
  • Prepare work schedules for the kitchen crew and monitor payroll costs and Kronos reports as requested.
  • Ordering, receiving, and proper rotation of food and kitchen goods.
  • Menu development for special requests by a member or the Executive Chef.
  • Responsible for expediting at any meal period and ensuring proper quality, portioning, and presentation.
  • Adhere to all cleaning schedules and duties set up by the Executive Chef.
  • Responsible for cleanliness and sanitation of individual work area and kitchens, including equipment, counters, tools, waste areas, etc.
  • Assist fellow employees, members, and guests to ensure delivery of the 3 steps of service without being directed.
  • Be aware of team members and the environment and participate as a member of the team.
  • Notify supervisor of member/guest complaints at the time they occur. Rectify, practicing service recovery, any complaints as soon as possible.
  • Interact with members/guests professionally, helping them with changes and last-minute requests as needed.
  • Because of the fluctuating demands of the company's operation, it may be necessary that each Employee Partner perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.
  • Adhere to all the various company and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.
  • Follow all service department and corporate guidelines and policies as instructed by supervisor, policies, and manuals. the kitchen, and assuring that others are acting safely.

  • Responsible for maintaining good conduct and safe working habits in all areas, including attending daily lineups and participating as requested.

  • Wearing a clean and neat uniform that follows venue uniform standards daily.

Qualifications
  • 2-3 years as lead line cook.
  • Prefer culinary training.
  • Health & Sanitation Card.
  • Ability to communicate and follow instructions.
  • Indoor environment, fast pace.
  • Culinary school graduates preferred.
  • Ability to multi-task and work at an efficient pace to keep up with business needs.
  • Ability to follow instructions well as directed.
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