SAGE Dining Services® is seeking a hands-on Executive Chef with high-volume dining and high-end catering experience for an exclusive private boarding school in Front Royal, VA.

This role will primarily manage the meal service for the middle school dining program, with the possibility of supporting production and catering at the upper school as well. A strong proficiency in technology is essential, as menus and signage are updated daily.

At SAGE, our managers are dedicated and passionate about their work. They create menus that truly reflect the communities they serve, crafting them directly at the venue. Our culinary teams care deeply about their campus communities, and the relationships they build make working for SAGE a rewarding experience. Our clients value the effort and passion we put into every meal, recognizing the dedication behind our made-from-scratch menus.

Our ideal candidate is a creative, engaging, community-oriented individual with a strong knowledge of high-end catering. If you are passionate about delivering outstanding dining experiences and building connections within the community, we encourage you to apply today!

This is a year-round salaried position at a location that operates every day of the week. The schedule will be discussed during the interview.

Pay Type: $60,000 - $63,000 Salary

Time Commitment: Full Time

What You'll Do:

• Plan cycle menus and lead daily production (hands on).
• Enforce safety protocols and lead by example.
• Deliver an outstanding example of customer service to your team and to the community we serve.
• Manage ordering and inventory.
• Deliver incredible catering events rivaling 5 star restaurants.
• Participate in the interviewing, hiring, training and ongoing mentoring of the team.
• Participate in general location management with the Food Service management team.
• High volume food production using scratch, batch cooking methods.
• Produce upscale catering menus.

• Competitive salary and benefits.
• Collaborative environment.
• Emphasis on training and development.
• Opportunities for advancement.
• Mission-based company with values you trust.
• Appreciative community.
• Tremendous amount of resources and tools at your fingertips.

• Customer service skills.
• High-end catering and high-volume banquet experience.
• Substantial culinary knowledge: trends, techniques, and processes.
• Menu planning and production experience.
• Minimum five years culinary experience.
• Minimum five years managing others in the kitchen.
• Ability to lead, not manage others, and to mentor the team.
• Desire to mentor the team and lift others to continue a culture of extreme ownership.
• Happy disposition, both for community and team interactions.
• Awesome references and solid resume.
• Current ServSafe® certification, as well as local health department certification, where required.
• Two years culinary management experience.