Executive Sous Chef | Lead Culinary Team & Menu Innovation

Norfolk Sheraton - Atrium Hospitality; Norfolk (VA); On-site; USD 66,000 - 74,000; Full time

Benefits offered by this job

Career Growth & Learning

401(k) plan

Health Coverage

Paid Time Off

Perks That Fit Your Life

Community & Volunteerism

Job summary

Norfolk Sheraton - Atrium Hospitality is seeking a skilled Sous Chef to support the Executive Chef in leading a high-performing culinary team at our Norfolk, VA property. The role focuses on preparing high-quality dishes, managing costs, and maintaining strong kitchen operations to ensure guest satisfaction.

You will contribute to menu development, ensure strict food safety, and drive efficiency. A culinary background with ServSafe is required, and there is flexibility to cover varied shifts to

Qualifications

• 3–5 years of Sous Chef experience.
• Culinary certification preferred.
• Deep knowledge of food prep, costing, and kitchen operations.
• ServSafe Certification.
• Physically able to meet the demands of a hands-on role.
• Flexible schedule to cover mornings, brunches, and dinners.

Responsibilities

• Support the Executive Chef in hiring, training, and scheduling a high-performing culinary team.
• Prepare and present top-quality food that aligns with forecast needs, productivity goals, and cost controls.
• Monitor kitchen operations to ensure smooth production flow and consistently excellent product quality.
• Assist in menu development, bringing fresh ideas to elevate the guest dining experience.
• Enforce food safety standards and cleanliness in all kitchen and storage areas.
• Take on special projects that improve efficiency, consistency, and guest satisfaction.

Skills

Sous Chef experience

Culinary certification

Food prep & costing

ServSafe Certification

Physical fitness

Flexible schedule

Job description

Norfolk Sheraton - Atrium Hospitality is seeking a skilled Sous Chef to support the Executive Chef in leading a high-performing culinary team at our Norfolk, VA property. The role focuses on preparing high-quality dishes, managing costs, and maintaining strong kitchen operations to ensure guest satisfaction.

You will contribute to menu development, ensure strict food safety, and drive efficiency. A culinary background with ServSafe is required, and there is flexibility to cover varied shifts to