Executive Sous Chef - Lead High-Volume Kitchen & Menu

Villagio Group; Manassas (VA); On-site; USD 70,000 - 72,000; Full time

Benefits offered by this job

401(k) with employer matching

Health, Dental, and Vision Insurance

Paid time off and employee discounts

Tuition Reimbursement

Collaborative work environment

Job summary

Villagio Hospitality Group is seeking an Executive Sous Chef for its award-winning team at 2 Silos Brewing Co. The role oversees all prepared foods, inventory, and coordination with the Executive Chef to ensure top food quality and sanitation.

Responsibilities include hiring, training, menu development, and maintaining standards across service with close collaboration with FOH staff. Must lead, motivate, and develop a diverse kitchen team.

Qualifications

• Culinary degree or comparable experience required, preferably in high-volume settings.
• ServSafe certification and strong leadership are essential.
• Proficient computer skills including Word, Excel, Outlook.

Responsibilities

• Interview, train, schedule, and coach associates to brand standards.
• Oversee food production to ensure quality and timeliness.
• Collaborate on new menu items and test recipes.
• Maintain recipe standards and portion control.
• Enforce food safety and sanitation requirements.
• Train staff on equipment, techniques, and safety.
• Supervise dishwashing operations and maintain cleanliness.
• Manage kitchen inventories and coordinate with FOH during service.
• Attend daily meetings and lead regular staff briefings.
• Follow sustainability guidelines and wear safety gear.

Skills

Leadership

Communication

Multitasking

Culinary skills

Food safety

Education

Culinary degree or comparable experience

ServSafe certification

Tools

Microsoft Office

Job description

Villagio Hospitality Group is seeking an Executive Sous Chef for its award-winning team at 2 Silos Brewing Co. The role oversees all prepared foods, inventory, and coordination with the Executive Chef to ensure top food quality and sanitation.

Responsibilities include hiring, training, menu development, and maintaining standards across service with close collaboration with FOH staff. Must lead, motivate, and develop a diverse kitchen team.