Executive Sous Chef: Lead High-Volume Culinary Excellence

Levy Restaurants; Richmond (VA); On-site; USD 72,000 - 78,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/AD

Disability Insurance

Retirement Plan

Flexible Time Off Plan

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Levy Restaurants in Richmond, VA seeks an Executive Sous Chef to lead a high-volume kitchen, deliver standout cuisine, and uphold food safety and team development. You will mentor staff, oversee recipes and plating, and support operations leadership to maintain culinary excellence.

The role requires 5+ years in a similar position, a culinary degree preferred, and readiness to travel up to 30% with a flexible schedule.

Qualifications

• 5+ years of experience as an Executive Sous Chef in a high volume environment.
• Culinary degree preferred.
• Proficient in evaluating food quality and presentation.
• Effective communication with team, guests, and leadership.
• Experience managing and developing kitchen staff.
• Proficiency in Microsoft Office Suite.

Responsibilities

• Execute recipes and presentations to meet company standards.
• Maintain food safety and sanitation protocols.
• Schedule and forecast team needs.
• Order supplies and equipment based on business volume.
• Hire, train and mentor culinary team members.
• Support the Area Chef and the Director of Operations in preventive maintenance planning.
• Must be able to work a flexible schedule - including days, evenings, weekends and holidays.
• Able to travel up to 30% of the time.

Skills

Executive Sous Chef experience

Leadership

Food safety

Team communication

Staff development

Education

Culinary degree preferred

Tools

Microsoft Office Suite

Job description

Levy Restaurants in Richmond, VA seeks an Executive Sous Chef to lead a high-volume kitchen, deliver standout cuisine, and uphold food safety and team development. You will mentor staff, oversee recipes and plating, and support operations leadership to maintain culinary excellence.

The role requires 5+ years in a similar position, a culinary degree preferred, and readiness to travel up to 30% with a flexible schedule.