Sous Chef - Becca

## Sous Chef
- Becca Apply remote type:
On-Site locations:
The Historic Cavalier Hotel & Beach Club, Autograph Collection
- Virginia Beach, VAtime type:
Full time posted on:
Posted Todayjob requisition :
JR116897
** About Us
** HEI Hotels & Resorts is proud to welcome The Historic Cavalier Hotel and Beach Club, Autograph Collection, to our growing portfolio of distinguished properties. Overlooking the Atlantic Ocean from Virginia Beach’s North End, this iconic luxury hotel blends historic charm with modern sophistication. Featuring elegantly curated guest rooms, award-winning dining, a luxury spa, on-site bourbon distillery and exceptional service, the property delivers a premier hospitality experience and is recognized as one of the East Coast’s most celebrated coastal destinations.

At HEI, we understand that exceptional hotels are built by exceptional people. Our continued success is driven by our associates — the heart of every guest experience. Where people choose to work matters. In return for that choice, we are committed to providing competitive compensation and benefits, industry-leading tools and training, and a culture that empowers growth and excellence. Simply put, we honor the privilege of our associates choosing HEI by investing in them — ensuring they thrive, grow, and elevate every property we serve.

Don't meet every single requirement of this job? At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information. You may be the perfect candidate for this or for other roles within our organization!
We value U.S. military experience and invite all qualified military candidates to apply.
** Compensation
* * Salary Range: $65,000.00 - $65,000.00 Annually### Tipped/Service Charge Eligible? No### Discretionary Performance Bonus Eligible? No
** Overview
* * Plan and manage the kitchen staff in the procurement, production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.###
** Essential Duties and Responsibilities
*** Manage the daily production, preparation, and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all HEI Franchise standards.
* Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate.
* Schedule and manage the maintenance and sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets or exceeds federal, state, corporate and franchise standards, and regulations.
* Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts, and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
* Promote the Accident Prevention Program to minimize liabilities and related expenses.
* Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus.
* Should assume the responsibilities of the Executive Chef in his or her absence.
* Comply with attendance rules and be available to work on a regular basis.
* Perform any other job-related duties as assigned.
** Qualifications and Skills
*** Two+ years of post-high school education, culinary education is desirable.
* Five+ years of employment in a related position.
* Hotel experience preferred.
* Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of associates and/or complex problems and food and beverage management.
* Knowledge of hotel operations, including marketing…