Sous Chef

Description

Help Deliver the Kalahari Experience

At Kalahari Resorts & Conventions, wedon’tjust create vacations—we craft unforgettable experiences. Home to America’s Largest Indoor Waterparks, our African-inspired resorts offer world-class dining, luxurious spas, thrilling entertainment, and cutting-edgeconvention centers that redefine hospitality.

Butwe’remore thana resort. As a family-owned company, our Promise is simple:
Lead with Love
. This means caring deeply for our guests,associates, and communities—treating people like family, giving back generously, and creating spaces where everyone feels valued.

Through our partnership with charity:water,we’realso committed to bringing clean water to one million people in Africa.

Kalahari Resorts & Conventions is making waves in the Mid-Atlantic with our newest location in Spotsylvania, Virginia, expected to open late 2026. Our fifth resort will feature over
175,000 square feetof indoor waterpark fun, 900 family-friendly suites, and a massive convention center.

Sous Chef

At our newest resort destination in Virginia,we’renot just opening a property—we’recreating an experience.

We’reseeking a dynamic, hands-on
Sous Chef
to play a key leadership role in launching and elevating our culinary program from day one. This is a rare opportunity to assist the Head Chef in shaping the culture, standards, and guest experience of a brand-new resort.

A full list of our concepts, each needing a Sous Chef, includes:

• B-LUX Grill & Bar– Deliciously unique burgers and shakes handcrafted from scratch.
• Sortino’s Italian Kitchen – A modern, elevated Italian restaurant and bar.
• Cinco Niño’s- A friendly Tex-Mex-inspired outlet andtequilabar featuring sizzle and classic flavors

As a key culinary leader in a new opening, the Sous Chef will play an essential role in building and leading the kitchen team by hiring, training, executing menus, and establishing operational standards that drive long-term success. This role leads with love by creating a culture rooted in respect, support, and accountability—investing in team development through hands-on mentorship, coaching, and collaboration while fostering an environment where creativity, pride, and excellence can thrive.

These positions are scheduled tobegin inmid-September to October.

Salary Range - $60,000 - $70,000 per year.

Key Responsibilities

• Support daily kitchen operations by leading culinary team members, ensuring food quality, consistency, and efficient execution during service.
• Train, mentor, and develop kitchen staff while fostering a culture of accountability, teamwork, and guest-focused hospitality.
• Assist with inventory, ordering, scheduling, and maintaining sanitation and food safety standards.
• Partner with the Executive Chef on menu execution, operational standards, and overall kitchen performance

What We’re Looking For

• 3–5 years of culinary leadership experience in a high-volume, upscale, steakhouse, supper club, or hospitality-driven environment preferred.
• Proven ability to lead, train, and motivate kitchen teams in a fast-paced setting while maintaining high culinary and sanitation standards.
• Strong knowledge of food preparation, inventory management, kitchen operations, and food safety regulations.
• Ability to work flexible schedules, including evenings, weekends, and holidays, with excellent communication, organization, and problem-solving skills.

A Sampling of Our Benefits

Our team enjoys a comprehensive benefits package, including:

• Career growth opportunities with promotion from within
• 401(k) matching, paid time off, and holiday compensation
• Health, dental, and vision coverage for full-time associates
• Employee appreciation events, discounts, andperksat all resorts
• Educationassistanceprograms to help advance your career

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