Executive Chef

Company: Anheuser-Busch
Location: Roseland
Posted on: April 2, 2026

Job Description:

Dreaming big is in our DNA. It’s who we are as a company. It’s our culture. It’s our heritage. And more than ever, it’s our future. A future where we’re always looking forward. Always serving up new ways to meet life’s moments. A future where we keep dreaming bigger. We look for people with passion, talent, and curiosity, and provide them with the teammates, resources and opportunities to unleash their full potential. The power we create together – when we combine your strengths with ours – is unstoppable. Are you ready to join a team that dreams as big as you do? SALARY: $80,000 – $85,000, bonus eligible LOCATION: Devils Backbone – Basecamp – Nellysford, VA COMPANY: We are home to the nation’s most iconic beer and beyond beer brands, including Michelob ULTRA – America’s 1 top-selling beer – as well as Busch Light, Budweiser, Bud Light, Stella Artois, Cutwater Spirits, and industry-leading craft brands. From our longstanding efforts to support American farmers, military, veterans, and first responders, to emergency drinking water donations and responsible drinking programs, we are guided by our commitment to the communities we call home and the 65,000 hardworking Americans who bring our beer to life. We are powered by a team that shares our passion to create a future with more cheers. Are you ready to join a team that dreams as big as you do? ROLE SUMMARY: The Executive Chef for Devils Backbone will be accountable for all food production including that used for restaurants, banquet functions and other outlets. This position will develop menus, food purchase specifications, and recipes. The Executive Chef will maintain high professional food quality and sanitation standards. In addition, will develop and monitor the food and labor budget for the department. This position will be responsible for multiple pub location performances including Basecamp in Nellysford, VA, & Outpost in Lexington, Va JOB RESPONSIBILTIES: Determine operational goals and execution plans for the BOH and Pubs. Direct and hold all work unit staff accountable for those goals. Work closely with Hospitality and company leadership team to create and deliver strategic initiatives. Collaborate with Pub GM and AGM to ensure FOH and BOH are operating towards the same goals. Assists in the training of salary and hourly kitchen staff for growth and development. Directly manage Sous Chefs and multiple pub locations. Implement proper quality control procedures guaranteeing standards. Assist in ensuring safe working and guest environment to reduce risk and injury. Report any incidents to Safety Team and HR immediately. Develop standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. Oversee schedules and work of Sous Chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas always, and that we are operating in accordance with applicable local health regulations. Manage relationship with local health authorities. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. JOB QUALIFICATIONS: Bachelor’s Degree or Culinary Degree preferred. Significant Restaurant Kitchen experience – 5 years minimum, depending on quality of experience. Experience managing multiple location hospitality organizations. Tourism hospitality experience preferred. The ability and aptitude to work with and troubleshoot equipment, lift and/or move up to 60lbs, and stand for 8 hours per shift. Must be proficient in all kitchen positions in the restaurant (line cook, dishwasher, expo, etc.). Excellent leadership skills with the proven ability to lead and motivate team members. Expert-level knowledge of food and beverage industry including BOH operations. Excellent organizational and communication skills with an ability to work in a team environment. Active problem solver with the ability to complete tasks while maintaining standards. Proficient in basic Excel and Microsoft Office Suite. Experience with inventory and recipe management systems such as Toast, and XtraChef. WHY ANHEUSER-BUSCH: At Anheuser-Busch, our purpose is to create a future with more cheers. For more than 165 years as a leading American manufacturer, Anheuser-Busch has delivered a legacy of brewing great-tasting, high-quality beers that have satisfied beer drinkers for generations. As the nation’s top brewer, one of the fastest growing spirits companies, and an insurgent force in energy drinks, we drive economic prosperity nationwide through investments in our people, facilities, and communities. We are the only alcohol company that invests in the U.S. at this scale. BENEFITS: Health benefits including Medical, Dental, Vision, Wellness and Tax-Advantaged Savings and Spending Accounts Life Insurance and Disability Income Protection Generous Parental Leave and FMLA policies 401(k) Retirement Savings options with a company matching contribution Chance to work in a fast-paced environment among a company of owners Free Beer! AC-3

Keywords: Anheuser-Busch, Harrisonburg , Executive Chef, Hospitality & Tourism , Roseland, Virginia