Kitchen Manager

A DIFFERENT KIND OF KITCHEN JOB. NO LATE NIGHTS. NO CRAZY HOURS.

Manager, Kitchen Culinary

Trilogy at ThreeOaks | Culpeper, Virginia

$65,000–$70,000 Annually | Full-Time
$1,000 New Hire Sign-On Bonus | $500 at Start and $500 After 90 Days

Bring Your Culinary Talent to Something Special

Great food brings people together. At Trilogy at ThreeOaks, it’s part of a bigger experience built around connection, community, and exceptional hospitality.

Located in Virginia’s renowned horse country, Trilogy at ThreeOaks is a boutique Trilogy community that blends sophisticated amenities with the warmth of a close-knit neighborhood. Just 70 miles from Washington, D.C., and 45 miles north of Charlottesville, ThreeOaks offers a refreshing alternative to the traditional restaurant environment.

We’re looking for a Manager, Kitchen Culinary who takes pride in great food, knows how to build a strong kitchen team, and understands that consistency, creativity, and attention to detail make all the difference.

As a key member of our culinary leadership team, you’ll help shape the menu, oversee daily kitchen operations, develop talented team members, and create food experiences that bring our members together. You’ll have the opportunity to help establish the culinary standards and culture of a growing community, all in a hospitality setting that offers an alternative to traditional restaurant hours.

If you’re a hands-on culinary leader who balances quality with efficiency, enjoys developing people, and believes a great kitchen starts with a great team, we’d love to meet you.

What You’ll Do

Create Great Food Experiences

• Help plan menus and prepare consistently excellent food that meets our standards for quality, freshness, presentation, and value.
• Oversee daily food preparation, production, purchasing, and kitchen execution to ensure every dish meets expectations.
• Develop and maintain standardized recipes, menu cost sheets, and banquet specifications.
• Make the most of ingredients through thoughtful purchasing, inventory management, and product utilization while maintaining high culinary standards.
• Support Club dining, private celebrations, special events, and other Food & Beverage functions.
• Stay current with culinary trends, new products, and industry best practices, bringing fresh ideas to the ThreeOaks kitchen.

Build and Develop a Great Team

• Recruit, train, schedule, coach, and mentor kitchen team members, including developing emerging culinary talent.
• Establish clear expectations and achievable goals that promote quality, accountability, teamwork, and professional growth.
• Lead by example, maintaining a positive, organized, and productive kitchen environment.
• Provide ongoing feedback, recognize great work, and help team members develop their skills and advance their careers.
• Encourage open communication and address operational or team concerns proactively.
• Create a culture where people take pride in their work, support one another, and enjoy being part of the team.

Run a Smart, Efficient Kitchen

• Organize daily kitchen operations, including preparation schedules, production plans, staffing, purchasing, and closing procedures.
• Manage food costs, labor, inventory, waste, and operating expenses while protecting food quality and member value.
• Partner with Club leadership to develop budgets, monitor financial performance, and identify opportunities to improve efficiency.
• Maintain accurate purchasing records, cost sheets, recipes, and operational documentation.
• Ensure food safety, sanitation, cleanliness, and compliance with applicable health and safety requirements.
• Maintain a safe, well-organized workspace where team members can perform at their best.

Keep Raising the Bar

• Look for opportunities to improve kitchen systems, strengthen consistency, reduce waste, and elevate the dining experience.
• Work collaboratively with the Food & Beverage team to deliver seamless service across daily dining and special events.
• Communicate clearly, solve problems with sound judgment, and follow through on commitments.
• Bring curiosity, initiative, and a continuous-improvement mindset to the kitchen every day.

What You Bring

• Culinary experience: At least two years of experience as a Kitchen Manager or Kitchen Supervisor, or successful completion of a nationally recognized culinary or vocational program, or an equivalent combination of education and experience.
• Leadership skills: Experience supervising, training, scheduling, and developing team members. You know how to set expectations, build trust, and bring out the best in others.
• A passion for quality: You care about fresh ingredients, consistent execution, thoughtful presentation, and delivering food that people genuinely enjoy.
• Business awareness: You understand food costing, inventory, purchasing, labor management, menu pricing, and profit and loss statements.
• Organization and attention to detail: You can manage multiple priorities, maintain high standards, and keep a busy kitchen running smoothly.
• A team-first mindset: You communicate well, collaborate across departments, and understand that the best results come from people working together.
• A proactive approach: You take initiative, solve problems, make sound decisions, and look for ways to make the operation better.
• Flexibility: You’re available to work the schedule hospitality requires, including evenings and weekends, while appreciating the advantages of a Club environment with earlier closing hours.

Additional qualifications:

• High school diploma or equivalent preferred.
• Current Food Handler certification required.
• American Culinary Federation Certified Chef de Cuisine credential or higher preferred.
• Working knowledge of Microsoft Office, including Excel, and the ability to learn kitchen and hospitality management systems.
• Ability to understand standardized recipes, analyze food costs, prepare routine reports, and communicate effectively with team members and leadership.

What You’ll Enjoy

We believe taking care of our team is an important part of delivering great hospitality.

Full-time team members working at least 30 hours per week are eligible for:

• Medical, dental, and life insurance, beginning the first day of the month following the start of full-time employment.
• 120 hours of annual PTO accrual, in accordance with company policy.
• Seven paid holidays annually.
• 401(k) retirement plan, available to eligible team members age 21 and older after 30 days of service.
• A $1,000 sign-on bonus, paid in two installments: $500 at the start of employment and $500 after 90 days.

Ready to Bring Your Talent to ThreeOaks?

This is an opportunity to do more than run a kitchen. You’ll help build a culinary team, shape a food program, and create dining experiences that make a community feel like home.

If you’re passionate about food, take pride in developing people, and want to be part of something special, we invite you to join us at Trilogy at ThreeOaks.

Interested in Joining Us?

Review the official job posting and complete your application through our BlueStar Resort & Golf careers site:

Apply Here: https://phf.tbe.taleo.net/phf02/ats/careers/v2/applyRequisition?org=SHEA&cws=53&rid=19165

We look forward to meeting you!

BlueStar Resort & Golf is an Equal Opportunity Employer.

Pay: $65,000.00 - $70,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Health insurance
• Paid time off
• Paid training

Work Location: In person