Sous Chef

Kalahari Resorts & Conventions•Woodford, VA

12h•Onsite

About The Position

At our newest resort destination in Virginia, we’re not just opening a property—we’re creating an experience. We’re seeking 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: Double Cut Steak House – Our signature steakhouse serving bold flavors. 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 and tequila bar 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 to begin in mid-September to October. We’re taking our time to find the right chef—a visionary who leads with both creativity and humility. This process will include discovery calls, casual conversations, and in-person interviews as we get closer to launch.

Requirements

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.

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