Sous Chef - Resort Outlet
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.
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.
Benefits
- Career growth opportunities with promotion from within
- 401(k) matching, paid time off, and holiday compensation
- Health, dental, and vision coverage for full-time associates
- Employee appreciation events, discounts, and perks at all resorts
- Education assistance programs to help advance your career
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
