Executive Sous Chef — Lead, Innovate & Elevate Dining

Capitol Plaza Hotel; Norfolk, Northern (VA, KY); Hybrid; USD 66,000 - 74,000; Full time

Benefits offered by this job

401(k) plan with company match

Health coverage

Job summary

Atrium Hospitality is seeking a Sous Chef for our Norfolk dining operations. You will support the Executive Chef, lead a high-performing culinary team, and ensure forecasted needs, productivity goals, and cost controls are met.

The role requires hands-on leadership and a passion for guest satisfaction. We value 3–5 years in a Sous Chef role, Se rV Safe certification, and deep knowledge of food prep and costing.

Qualifications

• 3–5 years of Sous Chef experience – You’ve got strong kitchen leadership skills and hospitality chops to match.
• Culinary certification preferred – You bring a solid culinary foundation and a love for learning.
• Deep knowledge of food prep, costing, and kitchen operations – You know how to manage quality and efficiency under pressure.
• ServSafe Certification – Because food safety is non-negotiable.
• Physically able to meet the demands – This is a hands-on role with lifting, moving, and standing required.
• Flexible schedule – You’re ready to lead morning brunches, late dinners, and everything in between.

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

ServSafe Certification

Education

Culinary Certification

Job description

Atrium Hospitality is seeking a Sous Chef for our Norfolk dining operations. You will support the Executive Chef, lead a high-performing culinary team, and ensure forecasted needs, productivity goals, and cost controls are met.

The role requires hands-on leadership and a passion for guest satisfaction. We value 3–5 years in a Sous Chef role, Se rV Safe certification, and deep knowledge of food prep and costing.