Executive Sous Chef | Lead Kitchen & Menu Innovation

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

Benefits offered by this job

401(k) with company match

Health, dental, vision insurance

Paid time off

DailyPay

Tuition reimbursement

Employee discounts

Job summary

Atrium Hospitality is hiring an Executive Sous Chef in Norfolk, VA to support the Executive Chef in building a high-performing culinary team and delivering top-quality dishes. You will help manage prep, costing, and safety across kitchen operations.

The role requires 3–5 years of Sous Chef experience, culinary certification, and ServSafe knowledge, with flexibility for varied shifts and brunch/dinner coverage.

Qualifications

• 3–5 years of Sous Chef experience.
• Strong kitchen leadership and hospitality skills.
• Deep knowledge of food prep, costing, and kitchen operations.
• Must have ServSafe certification or equivalent food-safety credentials.

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 and cost controls.
• Monitor kitchen operations to ensure smooth production flow and consistent quality.
• Assist in menu development and enforce food safety standards throughout kitchen and storage areas.

Skills

Sous Chef experience

Kitchen leadership

Food costing

Food safety knowledge

ServSafe Certification

Physical stamina

Education

Culinary certification

Job description

Atrium Hospitality is hiring an Executive Sous Chef in Norfolk, VA to support the Executive Chef in building a high-performing culinary team and delivering top-quality dishes. You will help manage prep, costing, and safety across kitchen operations.

The role requires 3–5 years of Sous Chef experience, culinary certification, and ServSafe knowledge, with flexibility for varied shifts and brunch/dinner coverage.