Sous Chef - Hilton Virginia Beach Oceanfront | Catch 31

SHAMIN HOTELS MASTER • Virginia Beach, VA

4d • $50,000 - $54,000 • Onsite

About The Position

Catch 31 at the Hilton Virginia Beach Oceanfront is seeking an experienced Sous Chef who can step into a high-volume, fast-paced operation and lead from day one. This role requires full proficiency on all kitchen stations, strong people management skills, and experience working in both show kitchens and back-of-house production kitchens.

Requirements

• Proven Sous Chef or Senior Line Lead experience in a high-volume restaurant
• Ability to run every station independently and jump in where needed
• Demonstrated experience managing, training, and disciplining kitchen staff
• Experience in open/show kitchen environments preferred
• Strong organizational and leadership skills
• Current ServSafe Certification required (or ability to obtain immediately)
• Flexible availability, including nights, weekends, and holidays
• Proven Sous Chef or Senior Line Cook/Lead experience in a high-volume restaurant
• Strong knowledge of seafood and fish preparation, including proper handling and cooking techniques
• Experience with steak cookery, sauces, soups, and banquet execution
• Ability to run all stations independently without training
• Demonstrated experience managing and developing kitchen staff
• Experience in an open/show kitchen preferred
• Current ServSafe Certification required (or ability to obtain immediately)
• Strong leadership, communication, and organizational skills
• Ability to work nights, weekends, and holidays

Nice To Haves

• Experience in open/show kitchen environments preferred
• Experience in an open/show kitchen preferred

Responsibilities

• Execute and supervise all kitchen stations without training (grill, sauté, fry, raw bar/prep, expo as applicable)
• Lead and manage subordinate cooks, ensuring accountability, productivity, and consistent execution
• Maintain high standards in a high-volume, scratch kitchen environment
• Oversee both show kitchen operations and back kitchen production
• Enforce food quality, plating, timing, and portion standards during service
• Ensure strict compliance with ServSafe, food safety, sanitation, and health department standards
• Assist with scheduling, inventory, ordering, and food cost controls
• Step in as acting kitchen leader in the Executive Chef’s absence

Benefits

• Competitive pay based on experience
• Benefits including health, dental, vision, and PTO
• Hilton and Shamin Hotels travel and dining discounts
• Career growth within a respected hospitality organization
• A fast-paced, professional kitchen with high standards

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED
• Number of Employees: 101-250 employees