Junior Sous Chef - Creative, High-Volume Kitchen Lead

The Revolution Hotel; Norfolk (VA); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Health coverage up to 80%

401K with discretionary match

Paid life insurance

PTO and holidays

Earned wage access

EAP and support programs

Travel discounts for team members

Job summary

The Olympia Companies is seeking an experienced kitchen manager to lead high-volume operations. You will partner with the Executive Chef to craft seasonal menus, manage inventory, and ensure top quality and cost controls while coaching a culinary team.

Responsibilities include overseeing food preparation, maintaining sanitation, and driving training on techniques and safety. The role requires strong leadership and a passion for excellence in a fast-paced environment.

Qualifications

• Minimum 2 years of high-volume kitchen management.
• Culinary degree desirable or equivalent experience.
• Serve Safe Certification preferred and allergy awareness training.

Responsibilities

• Collaborate with Executive Chef to develop innovative, seasonal menus using local ingredients.
• Plan menus, test dishes, and ensure items meet quality and cost standards.
• Oversee food preparation, ensure recipes, portions, and sanitation compliance.
• Supervise kitchen staff, provide coaching to improve teamwork and performance.
• Coordinate ordering, inventory, scheduling, and equipment maintenance.
• Maintain clean, sanitary kitchen spaces and enforce health regulations.
• Train staff on culinary techniques and food safety practices.
• Monitor food quality, taste, and presentation with regular checks.

Skills

Culinary skills

Food cost analysis

Kitchen equipment knowledge

Knife skills

Expediter skills

Garde manger experience

Food cost control

Education

Culinary degree desirable

Job description

The Olympia Companies is seeking an experienced kitchen manager to lead high-volume operations. You will partner with the Executive Chef to craft seasonal menus, manage inventory, and ensure top quality and cost controls while coaching a culinary team.

Responsibilities include overseeing food preparation, maintaining sanitation, and driving training on techniques and safety. The role requires strong leadership and a passion for excellence in a fast-paced environment.