Company description
GRACE is a small farmhouse cookery in Richmond, Virginia, rooted in the season and in the relationships behind our food.
We work directly and closely with farmers and producers, shop our local markets, forage and preserve, and build our menus around what is being grown, raised, caught and harvested at the moment. The ingredients lead the cooking.
Our menus move through vegetables and grains, fish and seafood, thoughtfully raised meats and other proteins. Whole-plant cookery, sustainability and minimum waste are at the foundation of how we work, with the same care and attention given to everything we source.
At the heart of GRACE is our commitment to building a better food-system model. Our relationships with the people who grow, raise, catch and produce our food are central to that work. We cook from their availability, allowing place and season to shape what happens in the kitchen, and approach our ingredients with intention, resourcefulness and respect.
Our kitchen and beverage program are closely connected, with ingredients and ideas moving naturally between them. Food, beverage and service are part of one small restaurant and one team.
GRACE is led by Chef/Owner Jessica Wilson, a chef, food activist and advocate for a more sustainable food system whose career spans nearly three decades. Her experience includes leading acclaimed kitchens in New York City, restaurants recognized by the Michelin Guide and Bib Gourmand, cooking at the James Beard House, private chef work for artists, musicians and athletes, and years of work centered around sustainability, minimum waste and a deeper connection between cooks, farmers and the food we eat.
We recently celebrated our first year and are entering our second with a growing community around us, increasing recognition for our work, and a strong sense of where GRACE is going.
Job description
EXPERIENCED COOKS | A Seasonal Farmhouse Cookery
GRACE is looking for experienced cooks to join our small team in Richmond, Virginia.
We recently celebrated our first year and are entering our second with momentum, a growing community around us, increasing recognition for our work, and a strong sense of where GRACE is going.
GRACE is a small, independent farmhouse cookery rooted in Virginia and guided by the season of the moment. We work directly and closely with farmers and producers, shop our local markets, forage and preserve, and cook from what is being grown, raised, caught and harvested at the moment.
The ingredients lead the cooking.
Our menus celebrate vegetables and grains, fish and seafood, thoughtfully raised meats and other proteins. Whole-plant cookery, sustainability and minimum waste are at the foundation of our work, with the same care and attention given to everything we source.
At the heart of GRACE is our commitment to building a better food-system model. We create our menus from what our farmers and producers have available, allowing the harvest of the moment to guide the cooking. Our approach is rooted in thoughtful sourcing, resourcefulness, preservation and respect for the people and places behind our food.
GRACE is led by Chef/Owner Jessica Wilson, a chef, food activist and advocate for a more sustainable food system whose career spans nearly three decades. Her experience includes leading acclaimed kitchens in New York City, restaurants recognized by the Michelin Guide and Bib Gourmand, cooking at the James Beard House, private chef work for artists, musicians, athletes, and years of work centered around sustainability, minimum waste and a deeper connection between cooks, farmers and the food we eat.
We are looking for experienced cooks who care deeply about local food, where it comes from and the people who produce it. Cooks who bring initiative, creativity and a genuine desire to work hands-on with the ingredients of the moment. People who take pride in their craft, enjoy collaboration and want to contribute to something meaningful.
Our cooks participate in the full life of the kitchen, from preparing and cooking the harvest of the moment to contributing to menu development and creative ideas. Working directly with ingredients from our farmers and producers, preserving the abundance of the season and bringing those ingredients to the table are all part of the work.
GRACE is a small, intimate restaurant with an open kitchen at the center of the dining room. Guests sit at our counter with a direct view into the cooking, making our cooks part of the dining experience. We cook in a Wood Stone open-flame oven, and our kitchen, beverage and service teams work closely together.
Our kitchen and beverage program share ingredients, ideas and inspiration, reflecting our commitment to thoughtful cooking and minimum waste throughout the restaurant.
GRACE operates five days a week, with two consecutive days off. Alongside our regular services, we host wine dinners, chef dinners and collaborations, special events and other projects throughout the year.
As we enter our second year, we're looking for experienced cooks who are serious about their craft, excited by this way of cooking and interested in being part of what we're building at GRACE.
Compensation
this position is: hourly, $20/hr +
Application instructions
If you are not registered, you'll be prompted to do so. Don't worry, it's free!
Deadline
November 08, 2026