Sous Chef - Tides Coastal Kitchen

Crescent Careers • Virginia Beach, VA

24d • Onsite

About The Position

The Sous Chef at Tides Coastal Kitchen supports the kitchen team at the Delta Hotel by Marriott Virginia Beach Waterfront. This role helps oversee daily kitchen operations, including assigning food preparation and production tasks, maintaining food quality and department standards, monitoring staff performance, and ensuring guest satisfaction. The Sous Chef assists the Executive Chef with menu development and execution, food-cost and budget review, and training for new and existing kitchen staff. The position requires a flexible schedule, including evenings, weekends, and holidays, and is eligible for overtime.

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 and attention to detail.
• 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 departmental and hotel policies and procedures and ensure associate compliance.
• 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 inventory of specified food items and requisition daily supplies; ensure supplies are received and stored correctly.
• Communicate needs to Purchasing and Storeroom personnel and ensure the quality of received products.
• Coordinate with the Steward on equipment needs, banquet plate-up assistance, cleaning schedules, project status, and health, safety, and sanitation follow-up.
• Ensure staff report 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 menu items are prepared according to recipes, yield guides, and department standards.
• Monitor staff performance, ensure procedures meet department standards, and correct deficiencies.
• Observe guest reactions and confer with service staff to support guest satisfaction.
• Conduct frequent kitchen walk-throughs and direct personnel to correct deficiencies while maintaining 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 help meet budgeted costs and ensure efficient use of excess items.
• Oversee and direct new-hire training and maintain ongoing training for existing staff, including back-to-basics training.
• Maintain hotel policies and standards and 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 family members.
• 401(k) matching program for eligible associates.
• Flexible scheduling.
• Discounts at Crescent-managed properties in North America for associates and 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