Position Summary
Tribeca Kitchen & Hospitality is seeking an experienced, hands-on Chef de Cuisine to
lead culinary execution across two related food businesses operating from a shared
commissary-style kitchen.
Inflight Provisions is an established premium catering company serving private
aviation clients throughout Virginia and parts of North Carolina, where presentation,
precision, consistency, food safety and time-sensitive execution are critical.
Tribeca Kitchen is a new premium neighborhood market and scratch kitchen opening
in Richmond’s Scott’s Addition neighborhood, featuring high-volume breakfast and
lunch, made-to-order sandwiches, salads and soups, house-roasted sandwich meats,
house-made sauces and dressings, and chef-prepared meals for takeaway.
The Chef de Cuisine will work closely with ownership and be required to establish
culinary standards, train staff, build production systems and ensure consistent
execution across both businesses. This is a highly hands-on role with significant time
spent in production, training and daily kitchen leadership.
Responsibilities
• Provide culinary leadership across Inflight Provisions and Tribeca Kitchen.
• Establish and maintain food-quality, recipe and production standards.
• Lead recipe development, documentation and execution.
• Train and develop cooks in technique, consistency, organization and food safety.
• Oversee scratch production, including roasted meats, soups, sauces, dressings
and prepared foods.
• Ensure aviation orders meet standards for quality, presentation, accuracy, dietary
requirements, packaging and timing.
• Oversee Tribeca’s high-volume breakfast, lunch and prepared-food production.
• Build scalable production systems, pars, prep lists and batch-production plans.
• Use Rational iCombi, iVario and other commercial cooking systems to improve
consistency and efficiency.
• Monitor yields, waste, food utilization and production efficiency.
• Support recruiting, training and development of kitchen employees.
• Maintain HACCP procedures, cooling logs, temperature documentation and
sanitation standards.
• Keep the kitchen clean, organized and inspection-ready.
Qualifications
• 7+ years of professional kitchen experience.
• 3–5+ years in a Chef de Cuisine, Executive Sous Chef, Executive Chef, Kitchen
Manager or comparable leadership role.
• Strong scratch-cooking background.
• Experience in high-volume restaurants, premium catering, hotels/clubs,
commissary kitchens or prepared-food operations.
• Strong experience training and developing cooks.
• Demonstrated ability to standardize recipes and production systems.
• Working knowledge of food cost, purchasing, inventory, labor and yield
management.
• Strong HACCP and food-safety knowledge.
• Current ServSafe Manager certification or ability to obtain immediately.
• Experience with Rational iCombi, iVario or similar programmable cooking
systems strongly preferred.
• Strong written and verbal communication skills and ability to manage multiple
production priorities.
• Stable employment history and interest in a long-term leadership role.
The Person We Are Looking For
We are looking for an excellent cook who is also a disciplined operator—someone who
can build systems, develop employees, manage competing deadlines, maintain high
standards and bring urgency without chaos.
The right person will understand that aviation catering demands precision while retail
foodservice demands speed, consistency and strong production discipline.
Compensation & Benefits
• Base salary: $80,000–$90,000, depending on experience. More detail about Tribeca Kitchen, please visit
Tribeca Kitchen & Hospitality is seeking an experienced, hands-on Chef de Cuisine to
lead culinary execution across two related food businesses operating from a shared
commissary-style kitchen.
Inflight Provisions is an established premium catering company serving private
aviation clients throughout Virginia and parts of North Carolina, where presentation,
precision, consistency, food safety and time-sensitive execution are critical.
Tribeca Kitchen is a new premium neighborhood market and scratch kitchen opening
in Richmond’s Scott’s Addition neighborhood, featuring high-volume breakfast and
lunch, made-to-order sandwiches, salads and soups, house-roasted sandwich meats,
house-made sauces and dressings, and chef-prepared meals for takeaway.
The Chef de Cuisine will work closely with ownership and be required to establish
culinary standards, train staff, build production systems and ensure consistent
execution across both businesses. This is a highly hands-on role with significant time
spent in production, training and daily kitchen leadership.
Responsibilities
• Provide culinary leadership across Inflight Provisions and Tribeca Kitchen.
• Establish and maintain food-quality, recipe and production standards.
• Lead recipe development, documentation and execution.
• Train and develop cooks in technique, consistency, organization and food safety.
• Oversee scratch production, including roasted meats, soups, sauces, dressings
and prepared foods.
• Ensure aviation orders meet standards for quality, presentation, accuracy, dietary
requirements, packaging and timing.
• Oversee Tribeca’s high-volume breakfast, lunch and prepared-food production.
• Build scalable production systems, pars, prep lists and batch-production plans.
• Use Rational iCombi, iVario and other commercial cooking systems to improve
consistency and efficiency.
• Monitor yields, waste, food utilization and production efficiency.
• Support recruiting, training and development of kitchen employees.
• Maintain HACCP procedures, cooling logs, temperature documentation and
sanitation standards.
• Keep the kitchen clean, organized and inspection-ready.
Qualifications
• 7+ years of professional kitchen experience.
• 3–5+ years in a Chef de Cuisine, Executive Sous Chef, Executive Chef, Kitchen
Manager or comparable leadership role.
• Strong scratch-cooking background.
• Experience in high-volume restaurants, premium catering, hotels/clubs,
commissary kitchens or prepared-food operations.
• Strong experience training and developing cooks.
• Demonstrated ability to standardize recipes and production systems.
• Working knowledge of food cost, purchasing, inventory, labor and yield
management.
• Strong HACCP and food-safety knowledge.
• Current ServSafe Manager certification or ability to obtain immediately.
• Experience with Rational iCombi, iVario or similar programmable cooking
systems strongly preferred.
• Strong written and verbal communication skills and ability to manage multiple
production priorities.
• Stable employment history and interest in a long-term leadership role.
The Person We Are Looking For
We are looking for an excellent cook who is also a disciplined operator—someone who
can build systems, develop employees, manage competing deadlines, maintain high
standards and bring urgency without chaos.
The right person will understand that aviation catering demands precision while retail
foodservice demands speed, consistency and strong production discipline.
Compensation & Benefits
• Base salary: $80,000–$90,000, depending on experience. More detail about Tribeca Kitchen, please visit
Chef Manager in richmond at Unknown Company
This position is listed as full time and onsite.