Executive Sous Chef: Lead Upscale Kitchen & Menu Innovation

COMMONWEALTH LODGING MANAGEMENT LLC; Norfolk (VA); On-site; USD 58,000 - 71,000; Full time

Job summary

Commonwealth Lodging Management LLC is seeking an Executive Chef for Marriott Norfolk Waterside in Norfolk, VA. You will lead the kitchen, plan menus, and manage procurement, production, and presentation in a safe, sanitary environment while driving profitability.

The role oversees long- and short-term kitchen planning, staff development, and cost controls in a 24/7 operation, with collaboration across hotel departments to ensure guest satisfaction.

Qualifications

• Minimum 3+ years in food and beverage is preferred.
• 5+ years in a professional high-volume upscale kitchen and fast-paced environment.
• Culinary Certificate or Degree by an accredited culinary agency preferred.
• Serve Safe Manager certification preferred.
• Solid knowledge of current food trends and ethnic style cooking.

Responsibilities

• Ensure proper staffing procedures to optimize payroll costs.
• Interview, train, supervise, counsel, schedule and evaluate staff.
• Recruit and select a culinary team within a decentralized management philosophy.
• Identify strengths/weaknesses and provide timely feedback.
• Delegate responsibilities and ensure accountability.
• Conduct pre-shift meetings and review day’s operations and forecasts.
• Monitor performance and ensure adherence to departmental standards; rectify deficiencies.
• Interact with guests and associates to obtain feedback on quality and service.
• Be aware of financial budgets and goals; utilize forecasts to schedule staffing.
• Review daily payroll and ensure labor costs conform to guidelines.

Skills

Staff leadership

Budget awareness

Food safety knowledge

High-volume kitchen experience

Education

High School/GED

Culinary certificate/degree

Serve Safe Manager certification

Job description

Commonwealth Lodging Management LLC is seeking an Executive Chef for Marriott Norfolk Waterside in Norfolk, VA. You will lead the kitchen, plan menus, and manage procurement, production, and presentation in a safe, sanitary environment while driving profitability.

The role oversees long- and short-term kitchen planning, staff development, and cost controls in a 24/7 operation, with collaboration across hotel departments to ensure guest satisfaction.