Title: Kitchen Supervisor 

State Role Title: Food Services Technician II 

Hiring Range: $20.00 per hour 

Pay Band: 02 

Agency: Virginia Museum of Fine Arts 

Agency Website: https://vmfa.museum/ 

Recruitment Type: General Public - G 

Department: Food Services 

About Virginia Museum of Fine Arts: 

The Virginia Museum of Fine Arts in Richmond is one of the largest comprehensive art museums in the United States. VMFA’s growing encyclopedic collection houses more than 50,000 works of art spanning 6,000 years of world history.  

Our holdings include the largest public collection of Fabergé outside of Russia, the finest collection of Art Nouveau outside of Paris and one of the nation’s finest collections of American art. VMFA is also home to important collections of Chinese art, English silver, French Impressionism, Postimpressionism, British sporting art, and modern and contemporary art, as well as renowned South Asian, Himalayan, and African art. 

Recently named the 11th-best art museum in the United States by The Washington Post, VMFA is the only US art museum open 365 days a year with free general admission. 

VMFA is a state-supported, privately endowed educational institution created for the benefit of the citizens of the Commonwealth of Virginia. Its purpose is to collect, preserve, exhibit, and interpret art, to encourage the study of the arts, and thus to enrich the lives of all. 

About Food Services Department: 

At the Virginia Museum of Fine Arts (VMFA), we create unique dining experiences. 

Amuse Restaurant is a contemporary fine dining restaurant overlooking the Robins Sculpture Garden, featuring an innovative menu and fresh, local ingredients. Just like the works of art in the museum and on the walls of Amuse, visitors delight in new masterpiece dishes and cocktails. 

When dining at Amuse, every aspect of the meal is a touchpoint, a foundational pinning, evoking the right ambiance, feeling, and desired energy. Our dedicated service professionals bear witness and make possible some of the best days ever for our guests. 

“…people will forget what you said, people will forget what you did, but people will never forget how you made them feel.” – Maya Angelou 

Why Join the Amuse Team? 

Flexible Scheduling 

The team works to provide reasonable and advanced-scheduling notice to staff within the agreed upon availability. We are open 365 days a year, therefore there are a variety of shifts to work. Amuse is open for lunch service 7 days a week (with Sunday brunch), and offers dinner service on Wednesdays, Thursdays and Fridays. 

Team-centric 

Work with people whose talents shine not only at work but also beyond work hours. Many of our staff are creatives who find an ease in serving others, have an eye for the details, and enjoy the flexibility this position offers. 

Mission-Driven 

Revenue from Amuse and other Enterprise operations directly supports museum operations. VMFA is the only art museum in the United States open 365 days a year with free general admission. Our purpose is to collect, preserve, exhibit, and interpret art and to encourage the study of the arts. 

Professional Environment 

Professionalism is a key tenet in our workplace. We treat each other no less than how we treat our guests. Come create career-supportive relationships with some of the best service professionals in the industry. Learn and grow with us. 

General Information: 

We are currently seeking applications for skilled service professionals who are team-centric and positively energetic individuals to join our Food Services Department as a Kitchen Supervisor.  

Here is how the Kitchen Supervisor accomplishes this as part of a team: 

• Supervises line cooks in Amuse in the absence of the Executive Chef and assists in overseeing daily operations as managerial shift coverage when management is off, or alongside management when needed. 

• Assists Executive Chef with smooth execution of all culinary activities to include menu planning and food preparation. 

• Assists Executive Chef in supervising staff and maintaining a safe, clean working environment. 

• Supports an environment of teamwork and cooperation among staff, advocating empowerment, innovation, and creativity. 

• Ensures quality and completion of work for daily operations, including upholding a high standard of production. 

• Assists management in the training, scheduling, evaluating, coaching, motivating, and overall performance management of all employees under their supervision.  

• Understands, operates and trains others in the use of kitchen equipment and protocols. 

• Helps interface with front-of-house staff, as necessary, to assure consistent quality of product and service; attends departmental meetings as necessary. 
 

Minimum Qualifications: 

• Prior experience working as a Line Cook, Kitchen Supervisor or comparable role in a fast-paced, fine dining environment. 

• Ability to read and comprehend simple instructions. 

• Ability to use weights and measures and to comprehend complex recipes.  

• Strong communication skills (written/reading/verbal); ability to take feedback well. 

• Knowledge of all kitchen stations, to include hot line and cold line. Able to provide support to management. 

• Ability to multitask, solve problems and make sound decisions in an ever-changing restaurant landscape. 

• Understanding of various cooking methods, ingredients, equipment and procedures. 

• Ability to work as part of a team; flexible when given different assignments and directions. 

• Ability to maintain a professional demeanor and appearance during service. 

• Ability to remain calm, professional and gracious in a fast paced, high-pressure environment. 

• Ability to be prompt and punctual to scheduled shifts. 

• Ability to use fine and gross motor skills; finger and hand dexterity; reach with hands and arms; climb, balance, stoop, kneel, crouch, or crawl; talk and hear; and taste and smell. 

• Flexible availability that includes daytime, weekends and holidays. 

• Ability to maintain knowledge of menu items and ingredients.  

• Ability to lift or move up to 50 lbs.; stand or walk for up to 10 hours. 

• Motivated with strong work ethic; self-starter.  

Additional Considerations: 

• Has familiarity with a wide range of global cuisine and embraces creating multicultural offerings. 

• Experience with seasonal menus and farm to table ethos. 

• Prior fine dining culinary supervisor or managerial experience. 

• Prior baking and/or pastry experience in a professional setting. 

• ServSafe Manager Certification or equivalent. 

Special Instructions: 

Selected candidates must pass a criminal history background check. 

You will be provided with confirmation of receipt when your application and/or résumé is submitted successfully. Please refer to “Your Application” in your account to check the status of your application for this position. 

All applicants must submit an online application. This position will close at 11:55 pm on the designated closing date listed at the top of this posting on Jobs.Virginia.gov. 
 
VMFA is a Virginia Values Veterans (V3) Certified Employer. Diverse and inclusive hiring practices are at the heart of what we do at the Virginia Museum of Fine Arts. 

Contact Information 

Name: HR Services 

Phone: For the most up-to-date status of your application, please refer to your Jobs.Virginia.Gov account. We do not provide application status updates via phone. 

Email: recruitment@vmfa.museum for recruitment related questions. 

Emailed applications, resumes, or cover letters will not be accepted. For the most up-to-date status of your application, please refer to your Jobs.Virginia.Gov account.  

Conditions of Employment:   

Employment is contingent upon the successful completion of a criminal background check. 
 
E-Verify Notice: After accepting employment, new hires are required to complete an I-9 form and present documentation of their identity and eligibility to work in the United States. Virginia Museum of Fine Arts uses the E-Verify system to confirm identity and work authorization.