Lead Hotel Kitchen Sous Chef — Elevate Dining & Team

HEI Hotels & Resorts; Virginia Beach (VA); Presencial; USD 60.000 - 65.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Medical and Dental insurance

Vision insurance

401(k) with matching

Hotel room discounts

Pet insurance

Descripción de la vacante

HEI Hotels & Resorts in Virginia Beach is seeking an experienced Kitchen Manager to plan and oversee the production, procurement, and presentation of all hotel food in a safe, sanitary environment that meets brand standards.

You will manage daily kitchen operations, supervise staff, schedule training, control labor and food costs, and assist the Executive Chef in menu costing and seasonal changes. This on-site role requires leadership and adherence to safety and quality.

Formación

• Two+ years of post-high school education; culinary education desirable.
• Five+ years in a related kitchen/food production role.
• Hotel industry experience preferred; strong leadership and safety knowledge.

Responsabilidades

• Plan and manage daily production, preparation, and presentation of hotel food.
• Lead kitchen staff, hire, train, coach, and conduct performance reviews.
• Schedule sanitation and maintenance to meet safety standards.
• Monitor labor and food costs; prepare reports to meet budgets.
• Assist Executive Chef with seasonal menus, costing, and implementation.
• If needed, assume Executive Chef responsibilities in their absence.
• Ensure regular attendance and perform other duties as assigned.

Conocimientos

Leadership

Effective communication

Time management

Adaptable communication style

Educación

Post-high school education

Culinary education desirable

Herramientas

Budget forecasting

Descripción del empleo

HEI Hotels & Resorts in Virginia Beach is seeking an experienced Kitchen Manager to plan and oversee the production, procurement, and presentation of all hotel food in a safe, sanitary environment that meets brand standards.

You will manage daily kitchen operations, supervise staff, schedule training, control labor and food costs, and assist the Executive Chef in menu costing and seasonal changes. This on-site role requires leadership and adherence to safety and quality.