Lead Sous Chef — Drive Kitchen Excellence in Fine Dining

Thompson Hospitality; Charlottesville (VA); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Health/Dental/Vision

Paid Time Off

401(k), matched up to 4%

Short and Long Term Disability

Tuition Reimbursement

Employee Referral Program

Pet Insurance

Discounts: Hotels, Travel, Tickets,  &

Discounts: Hotels, Travel, Tickets,  &

Meal plan discounts

Job summary

Milk & Honey by Thompson Restaurants is seeking a passionate Sous Chef to lead our kitchen and uphold the high standards our guests expect. You’ll work closely with the General Manager and culinary team to drive operations, develop the team, and ensure each dish meets our signature quality during prep, service, and closing shifts.

This leadership role requires 50–55 hours weekly, including evenings and weekends, with opportunities to mentor staff, manage food safety, and control costs while

Qualifications

• Experience in a high-class dining environment.
• Proven sous chef experience with leadership responsibilities.
• Positive attitude and strong work ethic.
• Ability to move freely in large kitchen spaces and across facilities.
• Clear communication in a noisy kitchen environment.
• Comfort with long shifts and physical demands.

Responsibilities

• Collaborate with the Executive Chef to plan and execute the culinary vision.
• Oversee preparation and ensure precision and presentation.
• Lead workflow during service and maintain kitchen momentum.
• Uphold food safety, cleanliness, and sanitation standards.
• Train and mentor staff to sustain culinary excellence.
• Work 50–55 hours per week, including evenings and weekends.

Skills

High-end dining experience

Sous Chef experience

Team leadership

Clear communication in noisy kitchen

Large kitchen mobility

Safety and sanitation leadership

Job description

Milk & Honey by Thompson Restaurants is seeking a passionate Sous Chef to lead our kitchen and uphold the high standards our guests expect. You’ll work closely with the General Manager and culinary team to drive operations, develop the team, and ensure each dish meets our signature quality during prep, service, and closing shifts.

This leadership role requires 50–55 hours weekly, including evenings and weekends, with opportunities to mentor staff, manage food safety, and control costs while