Executive Sous Chef - Virginia Beach

Parker Hospitality•Virginia Beach, VA

5d•$70,000 - $85,000•Onsite

About The Position

The Executive Sous Chef supports the Executive Chef in managing all culinary operations within the venue, ensuring the highest standards of food quality, presentation, and consistency. This role assists in supervising kitchen staff, maintaining cleanliness and safety standards, and optimizing kitchen efficiency. The Executive Sous Chef acts as the second-in command in the kitchen, stepping into the leadership role in the Executive Chef's absence, and collaborates with the BOH and FOH teams to uphold brand standards and foster a culture of culinary excellence and teamwork.

Requirements

Culinary degree or equivalent experience preferred.
Minimum 2-3 years of experience in a leadership role within an upscale, full-service kitchen.
Strong leadership skills with the ability to mentor and support a culinary team.
Knowledge of BOH financial metrics, including food cost and labor management.
Proficiency in kitchen management software and inventory systems.
Flexibility to work nights, weekends, and holidays as required.
Scheduled hours average 45-50 per week, with variations based on business needs.
Physical ability to stand & walk for extended time, lift up to 50 lbs, show high performance in a fast-paced setting.
Food safety certifications (e.g., ServSafe) required or the ability to obtain upon hire.

Responsibilities

Assist leading BOH operations to ensure exceptional food prep, presentation, and adherence to safety protocols.
Supervise inventory management (ex. receiving, storing, and rotation of ingredients) to maintain freshness and quality.
Ensure the kitchen operates efficiently during service, addressing operational challenges promptly.
Help recruit, train, and mentor kitchen staff, ensuring alignment with company values and standards.
Provide day-to-day guidance and support to Line Cooks, Prep Cooks, and other BOH staff.
Lead staff training on culinary techniques, safety practices, and sanitation standards.
Work with the Executive Chef to monitor food costs, control waste, and manage labor efficiency.
Assist in maintaining budgetary goals by adhering to portion controls and recipe consistency.
Support inventory accuracy and cost-saving initiatives to ensure financial efficiency.
Uphold compliance with health, safety, and sanitation regulations, ensuring all kitchen staff adhere to protocols.
Train staff on proper food handling, equipment use, and allergen awareness.
Conduct routine inspections to maintain a clean and safe work environment.
Maintain consistency and quality across all menu items by adhering to recipes and preparation standards.
Partner with the FOH team to ensure seamless coordination during service and timely food delivery.
Address guest feedback related to food quality and resolve concerns to enhance the guest experience.
Supervise Line Cooks, Prep Cooks, and BOH Support Staff, ensuring smooth kitchen operations during shifts.
Act as the primary BOH leader in the absence of the Executive Chef.
Work with FOH leadership to maintain communication and alignment on operational flow and guest needs.
Assist in creating kitchen staff schedules to ensure balanced shift coverage.
Monitor staff performance and provide feedback to support growth and compliance with company policies.