Sous Chef - Tides Coastal Kitchen

Horseshoe Bay Resort • Virginia Beach, VA

25d • $55,000 - $60,000 • Onsite

About The Position

The Sous Chef will join the Kitchen team at Tides Coastal Kitchen at the Delta Hotel by Marriott Virginia Beach Waterfront. This role supports the Executive Chef in kitchen operations, menu development and execution, food quality, cost control, staff training, and guest satisfaction. The position is overtime eligible and requires a flexible schedule, including evenings, weekends, and holidays.

Requirements

• Exceptional leadership, communication, and organizational skills.
• Ability to lead, motivate, and develop a high-performing culinary team in a fast-paced environment.
• Extensive knowledge of culinary techniques, food safety and sanitation standards, inventory management, labor scheduling, purchasing, budgeting, and cost control.
• Strong problem-solving and decision-making abilities.
• High attention to detail and ability to consistently deliver quality food and exceptional guest experiences.
• Ability to work a flexible schedule, including evenings, weekends, and holidays.
• Ability to stand for extended periods and lift up to 50 pounds.

Nice To Haves

• Proficiency in Microsoft Office is preferred.

Responsibilities

• Maintain knowledge of and ensure associate compliance with departmental and hotel policies and procedures.
• Train staff, recommend performance evaluations, resolve problems, communicate openly, and recommend discipline or termination when appropriate.
• Set daily priorities and assign production and preparation tasks.
• Create daily menu specials and receive feedback from the Executive Chef.
• Review banquet event orders and note changes.
• Provide clear directions to staff verbally and in writing.
• Take physical inventory of specified food items.
• Requisition daily supplies, ensure they are received and stored correctly, communicate needs to Purchasing and Storeroom personnel, and check the quality of received products.
• Meet with the Steward to review equipment needs, banquet plate-up assistance, cleaning schedules and project status, and health, safety, and sanitation follow-up.
• Ensure staff report to work as scheduled and document late or absent employees.
• Ensure kitchen work areas are stocked with the tools, supplies, and equipment needed for business demand.
• Keep recipe cards, production schedules, plating guides, and photographs current and posted.
• Ensure staff prepare menu items according to recipes, yield guides, and department standards.
• Monitor staff performance and completion of procedures to department standards, and correct deficiencies.
• Observe guest reactions and confer with service staff to ensure guest satisfaction.
• Conduct frequent kitchen walkthroughs, direct staff to correct deficiencies, and maintain quality and detail.
• Assist the Executive Chef with menu development and execution.
• Work with the catering department to meet or exceed guest expectations.
• Review sales and food costs with the Executive Chef to ensure budgeted costs are met.
• Ensure excess items are used efficiently.
• Oversee and direct new-hire training in specified phases of kitchen operations and maintain ongoing training for existing staff, including back-to-basics training.
• Maintain hotel policies and standards.
• Perform other job-related duties as assigned.
• Follow attendance rules and maintain regular availability for work.

Benefits

• Highly competitive wages.
• Benefit plan for eligible associates and their family members.
• 401(k) matching program for eligible associates.
• Flexible scheduling.
• Discounts at Crescent-managed properties in North America for associates and their family members.
• Marriott Employee Room Rate Discount Program.
• Health and wellness programs.
• Learning and development opportunities.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed