Executive Sous Chef

Omni Richmond Hotel; Richmond (VA); On-site; USD 70,000 - 100,000; Full time

Job summary

Omni Richmond Hotel in Richmond, VA is seeking an Executive Sous Chef to support the Executive Chef in guiding daily kitchen operations across all outlets and banquets at our refined, luxury hotel. You will ensure culinary excellence, consistency, proper sanitation, and memorable guest experiences through leadership and hands-on preparation.

You’ll mentor culinary teams, help with menu development, monitor food costs, and collaborate with front-of-house leadership to deliver exceptional service

Qualifications

• Strong culinary skills in hot and cold kitchen production, banquet preparation, and à la carte service.
• Experience in kitchen leadership, including staff supervision, scheduling, training, and performance management in a hotel or high-volume restaurant environment.
• Knowledge of food safety, sanitation standards, and regulatory compliance, with a proven track record of maintaining a clean and safe kitchen.
• Competence in inventory management, food cost control, and waste reduction to support financial and operational goals.
• Ability to collaborate with other departments, communicate effectively with diverse teams, and support a positive, inclusive work environment.
• Flexibility to work varied shifts, including evenings, weekends, and holidays, based on business needs.
• Relevant culinary education or formal training (e.g., culinary school certification or degree) preferred; equivalent professional experience considered.
• Previous experience in an upscale, full-service hotel or luxury dining setting is strongly preferred.

Responsibilities

• Oversee daily kitchen operations and ensure quality for outlets and banquets.
• Assist in menu development and ensure consistent plating standards.
• Supervise kitchen staff and coordinate training and mentoring.
• Manage inventory, monitor food costs, and control waste.
• Maintain high presentation standards aligned with luxury hotel branding.
• Collaborate with front-of-house leadership to deliver exceptional guest experiences.
• Support special events and high-volume service periods.
• Ensure compliance with sanitation and safety regulations.

Skills

Culinary leadership

Staff supervision

Menu development

Food safety & sanitation

Inventory management

Cost control & waste reduction

Team collaboration

Flexible shifts

Upscale hotel experience

Formal culinary education

Education

Culinary school certification or degree

Job description

Omni Richmond Hotel delivers refined Southern hospitality in an elegant, contemporary setting in the heart of Richmond, VA. Located in the historic Shockoe Slip district, the hotel offers convenient access to leading dining, entertainment, and notable historical attractions, as well as scenic views of the James River. Situated near Richmond’s financial, judicial, and legislative centers and just eight miles from Richmond International Airport, the property is well-positioned for both business and leisure travelers. The hotel is currently undergoing a multi-million dollar guest room remodeling project, reflecting a strong commitment to elevating the guest experience and modernizing its accommodations.

Role Description

The Executive Sous Chef is a full-time, on-site role based at Omni Richmond Hotel in Richmond, VA. This position supports the Executive Chef in overseeing daily kitchen operations, including menu execution, food preparation, and plating standards for all outlets and banquets. The Executive Sous Chef coordinates and supervises kitchen staff, ensuring consistent food quality, proper sanitation, and adherence to safety regulations. Responsibilities include managing inventory, monitoring food costs, assisting with menu development, and maintaining high presentation standards aligned with the hotel’s luxury brand. The role also involves training and mentoring culinary team members, collaborating with front-of-house leadership to deliver exceptional guest experiences, and supporting special events and high-volume service periods.

Qualifications

• Strong culinary skills in hot and cold kitchen production, banquet preparation, and à la carte service, with a focus on quality, consistency, and presentation.
• Experience in kitchen leadership, including staff supervision, scheduling, training, and performance management in a hotel or high-volume restaurant environment.
• Knowledge of food safety, sanitation standards, and regulatory compliance, with a proven track record of maintaining a clean and safe kitchen.
• Competence in inventory management, food cost control, and waste reduction to support financial and operational goals.
• Ability to collaborate with other departments, communicate effectively with diverse teams, and support a positive, inclusive work environment.
• Flexibility to work varied shifts, including evenings, weekends, and holidays, based on business needs.
• Relevant culinary education or formal training (e.g., culinary school certification or degree) preferred; equivalent professional experience considered.
• Previous experience in an upscale, full-service hotel or luxury dining setting is strongly preferred.