Executive Sous Chef

About the Role

The Sous Chef will assist in overseeing daily culinary operations while ensuring exceptional food quality, presentation, and guest satisfaction. The ideal candidate is passionate about culinary excellence, committed to developing and mentoring team members, and brings creativity, motivation, and a hands-on leadership style to the kitchen. In the absence of the Executive Chef, the Sous Chef will fulfill this role.

The Executive Sous Chef will assist in the planning, direction, coordination, and execution of all operations within the culinary department, ensuring professional standards and high-level service. This role involves creating, developing, and maintaining a competent, motivated, and empowered culinary staff through leadership, training, coaching, and feedback.

Responsibilities

• Maintain a hands-on approach to all culinary operations.
• Collaborate with the food and beverage team in menu planning, development, and execution.
• Ensure all culinary staff is properly trained to standards and able to carry out department operations.
• Assist in calculating accurate, theoretical, and weighted food costs; coordinate with accounting for food costs.
• Work closely with property Sous Chefs on their personal and professional development.
• Give instructions to cooking personnel on fine points of cooking; cook and carve meats and prepare dishes during rush periods and for banquets.
• Taste and evaluate all food items within the operation.
• Estimate production needs on a daily and weekly basis; communicate production needs to key kitchen associates.
• Schedule and receive food and beverage deliveries, verifying product quality and quantity.
• Ensure portion sizes, garnishing, presentation, and preparation of food exceed standards.
• Monitor compliance with health and fire regulations regarding food preparation, serving, and building maintenance.
• Keep records required by government agencies regarding sanitation and food subsidies when appropriate.
• Assist in establishing standards for personnel performance and customer service.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Organize and direct worker training programs; resolve personnel problems, hire new staff, and evaluate employee performance.
• Record and analyze the number, type, and cost of items sold to determine unpopular or less profitable items.
• Arrange for equipment maintenance and repairs; coordinate services such as waste removal and pest control.
• Train workers in food preparation, service, sanitation, and safety procedures.
• Coordinate with Front Office for VIP lists, VIP fruit and cheese orders, forecasted room sales, and group information.
• Coordinate with Catering, Conference Services, and Banquet Departments for catering procedures, Banquet Event Orders (BEOs), and weekly forecast meetings.

Requirements

• Bachelor’s degree in a related field from an accredited university/college or culinary school plus at least two (2) years of related experience; or high school diploma or equivalent plus at least five (5) years of related experience; or any equivalent combination of education and experience.
• Computer skills required; familiarity with Microsoft Office preferred.
• Experience with hotel systems such as MICROS is preferred.

Benefits

• Medical, Dental, and Vision Insurance
• Company-Matched 401(k)
• Paid Time Off
• Pet Insurance for furry family members
• Team Member Travel Discounts
• Employee Appreciation Events and Recognition Programs

Pay

Salary Range: $60,000 - $70,000 annually. This position is eligible for an incentive pay program.

Schedule

This is a full-time position requiring a flexible schedule, including:

• Evenings and weekends
• Holidays
• Virginia Tech home football game days
• Other peak business periods as needed