Executive Chef - Orion's Roof

Norfolk, VA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $67,900.00 - $93,500.00

Work Schedule

Standard Hours

Day Shifts

Benefits

Medical insurance

Dental Insurance

Vision Insurance

vacation

sick leave

Holiday pay

401(k) savings plan

Job Description

HEI Hotels & Resorts is a prominent hospitality company known for its dedication to delivering exceptional guest experiences through a portfolio of distinguished properties. Among its esteemed assets is the Marriott Virginia Beach Oceanfront Resort, a premier oceanfront destination offering stunning views and catering to both leisure and business travelers. HEI prides itself on the belief that exceptional hotels are built by exceptional people - their associates. This core philosophy drives the company's commitment to providing competitive compensation, industry-leading tools and training, and a culture that promotes growth and excellence. HEI values diversity and inclusion and actively encourages candidates from all backgrounds, including U.S. military veterans, to apply.

The Executive Chef position at Orion's Roof, a high-profile restaurant within the Virginia Beach area, represents a critical leadership role focused on culinary innovation and operational excellence. Known for its modern Asian-influenced cuisine, premium seafood offerings, and an influential sushi program contributing significantly to revenue, Orion's Roof demands a dynamic chef capable of balancing creativity with disciplined execution. The role requires hands-on leadership, ensuring consistency, quality, and an elevated guest experience in a fast-paced environment. The Executive Chef will mentor a large culinary team, uphold product integrity, and maintain financial control to ensure profitability. This position also offers a competitive salary ranging from $120,000 to $128,000 annually, with eligibility for discretionary performance bonuses. The role offers an excellent opportunity for chefs passionate about modern culinary trends and managing high-volume operations to lead a successful team in a prestigious restaurant setting within the hospitality industry.

Job Requirements

Post-high school education preferred
Minimum five years executive chef experience in high volume restaurant
Knowledge of Asian-influenced cuisine and seafood
Understanding of sushi operations
Strong leadership and communication skills
Ability to manage budgets and control labor and food costs
Ability to work under pressure
Commitment to safety and sanitation
Availability to work regular hours at the restaurant

Job Qualifications

Two or more years of post-high school education, culinary education preferred
Five or more years of experience as an Executive Chef in a high-volume, market-leading restaurant environment
Strong menu development and menu engineering skills with Asian-influenced cuisine and seafood-driven concepts
Sufficient sushi knowledge and premium seafood judgment to lead and protect sushi program revenues
Advanced knowledge of food profession principles and practices including management of people and complex food and beverage operations
Understanding of hotel operations including marketing, safety, personnel relations, budgeting, quality assurance, hospitality law, and long-range planning
Proven leadership skills to motivate and develop staff and achieve goals
Ability to work effectively under deadlines and time constraints
Excellent verbal and written communication skills, adaptable to different audiences

Job Duties

Direct the day-to-day operations of all areas of the kitchen focusing on consistency, presentation, flavor, speed and guest experience
Lead development of innovative Asian-influenced menus that are modern, profitable, and appealing to local and visitor markets
Manage human resources in the kitchen including interviewing, hiring, training, developing, coaching, performance reviews, and disciplinary actions
Plan and oversee procurement, production, preparation, and presentation of all food ensuring safety, sanitation, and cost-effectiveness
Monitor and control maintenance and sanitation of kitchen and equipment meeting all health and safety standards
Develop, implement and manage the department budget while analyzing and controlling labor and food costs
Execute and promote safety programs to minimize liabilities and maintain a safe work environment
Comply with attendance rules and be available to work regularly
Perform other job-related duties as assigned