Creative Sous Chef & Kitchen Leadership

Glass-Light-Hotel-; Norfolk (VA); On-site; USD 52,000 - 88,000; Full time

Job summary

Olympia Hospitality is seeking an experienced Kitchen Manager to join our culinary team. You will collaborate with the Executive Chef to curate seasonal menus, test dishes, and ensure consistent quality across prep and service.

You will mentor staff, manage inventory, and maintain strict health and safety standards in a high-volume kitchen. The role requires strong culinary skills, knowledge of cost controls, and excellent leadership to deliver exceptional dining experiences.

Qualifications

• Strong culinary/cooking skills across styles.
• Knowledge of food cost analysis and waste minimization.
• Thorough knowledge of kitchen equipment and safety practices.
• Proficiency with knife skills, grill, broiler, sauté, and expediter tasks.
• Experience applying food safety regulations and best practices.
• Serve Safe Certification and Allergy Awareness training preferred.

Responsibilities

• Collaborate with the Executive Chef to develop innovative, seasonal menus using local ingredients and international flavors.
• Assist in menu planning, recipe development, and testing of new dishes and tasting menus.
• Oversee food preparation and cooking, ensuring recipes, portions, and quality standards are followed.
• Supervise kitchen staff, mentor team, and provide coaching to improve skills and performance.
• Manage kitchen operations including ordering, inventory, scheduling, and equipment maintenance.
• Maintain a clean, sanitary kitchen and ensure compliance with health and safety regulations.

Skills

Culinary skills

Food cost control

Kitchen equipment knowledge

Knife skills

Expediter skills

Garde manger experience

Education

Culinary degree desirable

Serve Safe Certification

Job description

Olympia Hospitality is seeking an experienced Kitchen Manager to join our culinary team. You will collaborate with the Executive Chef to curate seasonal menus, test dishes, and ensure consistent quality across prep and service.

You will mentor staff, manage inventory, and maintain strict health and safety standards in a high-volume kitchen. The role requires strong culinary skills, knowledge of cost controls, and excellent leadership to deliver exceptional dining experiences.