Kitchen Lead

Ceremony is a non-alcoholic bottle shop and lounge in Norfolk, VA, that celebrates community, experimentation, and the ritual of gathering. Our bar and kitchen is a new addition and an extension of that vision. The dining room consists of 15 seats, fostering an intimate, ingredient-driven experience. We view this venture as a true partnership, merging our expertise in conceptual development, business scaling, and professional growth with the passion of our culinary leader. We operate with a deep commitment to sustainability, transparency, and zero-waste practices. We are committed to supporting our Chef in every feasible way, helping them build their brand both within Ceremony and beyond. The Role: Kitchen Lead We are seeking a Kitchen Lead—a ambitious individual ready to step into a leadership role. This person will lead our kitchen and take full ownership of the food program, from menu creation to execution. This role is for a visionary eager to co-create, experiment, and establish their brand alongside us. The Vision A small, curated, strictly seasonal menu aligned with spring, summer, fall, and winter. Veggie-forward design: vegan/vegetarian by default, with protein as an optional high-quality add-on. Small plates, fine-dining technique and presentation, served in a relaxed, welcoming atmosphere. A small (63 sq. ft.) hoodless, greaseless kitchen — requiring creativity and precision. Core Responsibilities: Day-to-Day Operations The Kitchen Lead holds full accountability for the daily and weekly operational excellence of the kitchen, ensuring efficiency, consistency, and compliance across all processes. Sourcing and Procurement: Vendor Management: Establish and maintain relationships with local farmers, purveyors, and sustainable suppliers to procure high-quality, seasonal ingredients while adhering to strict cost and sustainability parameters. Receiving and Storage: Oversee the inspection, proper receiving, and rotation of all inventory (FIFO), ensuring ingredients meet quality standards and are stored correctly to minimize spoilage and waste. Kitchen Preparation and Execution: Mise en Place: Direct and execute all daily kitchen preparation, including the creation of core components, sauces, stocks, and daily specials, ensuring that all stations are stocked and ready for service. Service Oversight: Personally manage and execute food production during all service periods (including prep and breakdown), maintaining the highest standards for quality control, presentation, and timing. Compliance, Safety, and Maintenance: Sanitation and Cleaning: Establish and enforce stringent health, safety, and sanitation standards (HACCP principles) for all kitchen areas, equipment, and staff, maintaining a consistently immaculate work environment. This includes daily deep cleaning, equipment maintenance, and dishwashing management. Equipment Care: Be responsible for the proper use, maintenance, and upkeep of all kitchen tools and equipment (given the small, hoodless kitchen), immediately reporting and troubleshooting any mechanical issues. Team Development (Future): While initially hands-on, the Chef will be responsible for defining future staffing needs, and eventually, the hiring, training, scheduling, and ongoing professional development of kitchen staff, fostering a collaborative and zero-waste-focused culture. What the Chef Must Bring to the Table Technical Mastery (The Craft) Expertise in flavor science and in-house component creation. Sauces, rubs, purees, jus, and reductions. Infusions & extracts for oils, vinegars, and flavor bases. Preservation, pickling, and fermentation. Mastery of garnishing, plating aesthetics, and flavor composition. Operational & Leadership Skills A strong work ethic and commitment to consistency and quality. Ability to plan menus, manage costs, and control inventory. Commitment to zero-waste thinking and sustainability. Excellent communication and ability to operate autonomously. Desire for experimentation and curiosity to evolve with the concept. Working Together & Compensation We provide business development expertise and professional support. You report directly to the Proprietor and have full ownership over menu creation. We will help you grow your brand and long-term career. Proposed Schedule: Thu–Sat dinner service (5–9 PM) + occasional Sunday brunch. Compensation: Negotiable based on education, experience, and creative arrangements. Pay field on application. To Apply Visit enjoyceremony.com/career and complete the application. Consider completing the optional Introspective Deep Dive to learn more about us and possibly about yourself. #J-18808-Ljbffr