Sous Chef
Listed on 2026-08-29
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Restaurant/Food Service
Catering, Cook & Chef, Hotel Kitchen, Food & Beverage -
Hospitality / Hotel / Catering
Catering, Cook & Chef, Hotel Kitchen, Food & Beverage
Primary responsibilities and duties include but are not limited to:
Experience in Banquet production and Restaurant operations.
Provide members and guests with excellent food quality, consistency, and professional service. Responsibilities include managing the culinary functions to meet the food quality goals, meeting the company's financial goals, facilities maintenance, and personnel development objectives.
The Sous Chef will assist the Executive Chef and Chef de Cuisine in providing excellent quality and presentation of all food to the members and guests
In maintaining the standard of excellent quality, the Sous Chef is responsible for ongoing training and communicating these standards to the staff.
The Sous Chef is also responsible to assist the Executive Chef and Chef de Cuisine in training all culinary staff to produce meals and menus to designated specifications
Maintain a high level of cleanliness in the kitchens and facilities.
The Sous Chef is responsible for communicating with the culinary team in identifying, sourcing and developing internal and external talent.
The employee must regularly lift and/or move up to 10-15 pounds, frequently lift and/or move up to 25-50 pounds. Specific vision abilities required by this job include close vision, color vision, and the ability to adjust focus.
The Sous Chef is also responsible to assist the Executive Chef and Chef de Cuisine in creating a respectful and team oriented environment
Job Requirements - Minimum qualifications include but are not limited to:3-5 years in a professional kitchen. A Culinary degree is a plus, not a requirement. Expertise in food product, presentation, quality and preparation along with menu concept and design. Ability to demonstrate progressive career growth.
Ability to work evenings, weekends, and holidays as required by the event calendar.
Must be able to work a minimum of (50) hours per week base on business demand
Approved Virginia and/or National food safety manager certification
Date Available:
immediately
Benefits:
- Medical, Dental, Life, STD, LTD Insurance
- 401K
- PTO
- Employee Discount
- Employee Golf privileges
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