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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $60,000.00 - $65,000.00
Work Schedule
Flexible
Benefits
Health Insurance
403(b) Retirement Plan
Life insurance
Dental Insurance
Paid vacation
sick leave
Professional Development
Staff discounts
EAP services
401(k) matching
Vision Insurance
Paid Time Off
Retirement Plan
Job Description
Norfolk Botanical Garden is a renowned public garden located in Norfolk, Virginia, offering visitors a rich experience of horticultural beauty and educational opportunities. The garden is known for its extensive collections of rare and exotic plants, serene landscapes, and vibrant seasonal displays. It serves as a cherished community resource that promotes environmental awareness, conservation, and sustainable gardening practices. With a commitment to providing exceptional visitor experiences, Norfolk Botanical Garden incorporates unique amenities including dining options like its new bistro, which reflects the garden’s mission through locally sourced, seasonal cuisine.
The Norfolk Botanical Garden is currently seeking a dedicated an... Show More
The Norfolk Botanical Garden is currently seeking a dedicated an... Show More
Job Requirements
- minimum 5-7 years of progressive culinary leadership experience
- proven experience leading a professional kitchen in a high-volume or destination dining environment
- strong knowledge of seasonal cooking, high production scratch preparation, and contemporary bistro cuisine
- demonstrated leadership, communication, and team-building skills
- solid understanding of food safety, labor management, and cost controls
- background in sustainable, farm-to-table, or locally focused cuisine
- availability to work flexible hours including evenings, weekends, and holidays
- culinary degree or formal training
- food safety certification (ServSafe) preferred
Job Qualifications
- minimum 5-7 years of progressive culinary leadership experience such as chef de cuisine, executive chef, or equivalent
- proven experience leading a professional kitchen in a high-volume or destination dining environment
- strong knowledge of seasonal cooking, high production scratch preparation, and contemporary bistro cuisine
- demonstrated leadership, communication, and team-building skills
- solid understanding of food safety, labor management, and cost controls
- background in sustainable, farm-to-table, or locally focused cuisine
- availability to work flexible hours including evenings, weekends, and holidays
- culinary degree or formal training
- food safety certification (ServSafe) preferred
Job Duties
- execute and evolve bistro menus that emphasize seasonal ingredients, regional flavors, and garden-inspired cuisine
- maintain consistent food quality, presentation, and portion control across all services
- collaborate with senior leadership on menu development, special events, and rotating features
- oversee daily kitchen operations including prep, service, and closing procedures
- maintain all food safety, sanitation, and health department standards
- manage kitchen equipment, maintenance needs, and proper storage practices
- implement and uphold standardized recipes, prep lists, and production schedules
- hire, train, schedule, and supervise kitchen staff
- foster environmental and social responsibility by prioritizing local sourcing, minimizing waste, and advocating for food system reform
- provide ongoing coaching, performance feedback, and skills development to team
- lead by example during service, maintaining calm, efficiency, and teamwork
- assist with food cost control, inventory management, and waste reduction
- participate in ordering, receiving, and vendor coordination
- support budget goals through thoughtful purchasing and efficient labor practices
- contribute to forecasting and planning for seasonal volume changes and special events
- ensure that all visitors receive exceptional service and a memorable dining experience
- address guest inquiries, concerns, and feedback promptly and professionally
- champion sustainable kitchen practices including waste reduction, composting, and responsible sourcing
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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