Sous Chef - Blue Moon Taphouse

About the role

Blue Moon TapHouse blends craftsmanship in food and beer within an open kitchen, featuring live music and local art in a 22,550-square-foot waterfront venue in downtown Norfolk, Virginia.

Responsibilities

• Control and/or assist with day-to-day culinary operations, ensuring staffing levels meet company policies and guidelines.
• Assist in maintaining a professional company image, including kitchen cleanliness, uniforms, and appearance standards.
• Control and/or assist with BOH food costs through ordering, weekly inventory, financial report reviews, and corrective actions.
• Ensure a safe working environment to minimize injury and accident risks.
• Maintain kitchen organization and cleanliness in compliance with company and health department standards.
• Recruit, interview, and hire supervisory and hourly team members; supervise, motivate, and take disciplinary action, including termination recommendations when necessary.
• Train employees on an ongoing basis and lead by example to mentor new staff.

Requirements

• High school diploma or GED equivalent required; culinary arts courses, certifications, or related degree preferred.
• 1-2 years of supervisory or management experience in a high-volume kitchen, including inventory and food ordering.
• Confidence in cooking skills and abilities.
• Proven ability to lead a team and communicate efficiently, both verbally and in writing.
• Exceptional time management and organization skills.
• Ability to work evenings, weekends, and holidays.

Physical Demands

• Carrying or lifting items weighing up to 75 pounds.
• Moving safely and securely about the kitchen.
• Handling food, objects, products, and utensils effectively and safely.
• Bending, stooping, standing, and kneeling for extended periods.
• Withstanding potential climate temperature changes in the assigned work area.