Sous Chef
$55,000–$60,000 year
On-site · Portsmouth, Virginia, United States
Job Summary
Sous Chef supports the Executive Chef in daily kitchen operations, assists with menu planning, inventory, and management of supplies; ensures top quality food and sanitation; supervises daily shift operations, opens/closes kitchen shifts, coordinates with Restaurant and Banquet departments, trains associates, and helps develop menus and promotions. Maintains food handling standards, operates department equipment, purchases supplies, manages inventories, and ensures staffing levels meet guest, operational, and financial objectives while upholding safety standards.
Required Qualifications
- General Education High School Diploma or Equivalent Required
- General Education associate degree Recommended
- Culinary Degree preferred
- Understanding of Restaurant; Room Service; Bar/Lounge and Banquet department procedures
- Knowledge of basic sanitation requirements and food handling safety standards
- Effective decision-making skills
- Strong customer and associate relation skills
- Knowledge of overall hotel operations as they relate to the kitchen
- Ability to effectively manage labor productivity
- Good presentation and platform skills
- Good communication skills (verbal, listening, writing)
- Strong organization skills
- Effective conflict management skills
- Effective change management skills
- Good training/facilitator skills
- Knowledge of purchasing, inventory controls, supplies and equipment
- Knowledge of governmental regulations and safety standards (OSHA, EPA, ADA, CFC, NFPA)
- Experience with financial management e.g., ability to understand P&L statements, manage operating budgets,forecasting, and scheduling
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