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Kitchen Lead

  • Career
  • Kitchen Lead — Ceremony (Norfolk, VA)

About Us: Ceremony

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 an Kitchen Lead—or an 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.

Apply Now
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