Lead Sous Chef - Luxury Coastal Hotel Kitchen

Cavalier Hotel Corporation; Virginia Beach (VA); On-site; USD 58,500 - 71,500; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Paid time off

401(k) with matching

Employee discounts

Hotel room discounts

Job summary

The Cavalier Hotel Corporation is seeking a seasoned Sous Chef to lead daily kitchen production for the Historic Cavalier Hotel & Beach Club in Virginia Beach. You will oversee restaurant and room service preparations, ensuring high-quality, consistent dishes that align with HEI Franchise standards.

Ideal candidates bring multi-year hotel culinary experience, strong leadership, and a commitment to safety and cost controls while developing menus and mentoring staff in a fast-paced luxury setting.

Qualifications

• Two+ years of post-high school education; culinary education desirable.
• Five+ years in a related role in hotel/culinary operations.
• Hotel and food & beverage management knowledge.
• Strong leadership to motivate and develop staff; effective verbal and written communication.

Responsibilities

• Plan and manage kitchen staff for procurement, production, and presentation of all hotel food.
• Lead recruitment, scheduling, training, coaching, and performance reviews for culinary team.
• Schedule and ensure sanitation of kitchen, equipment and related areas to meet standards.
• Monitor labor and food costs; prepare reports to meet budgets.
• Assist Executive Chef with menu costing and seasonal/menu development.
• Possess flexibility to cover Executive Chef in their absence.

Skills

Leadership

Communication

Staff Development

Education

Culinary education desirable

Post-high school education

Job description

The Cavalier Hotel Corporation is seeking a seasoned Sous Chef to lead daily kitchen production for the Historic Cavalier Hotel & Beach Club in Virginia Beach. You will oversee restaurant and room service preparations, ensuring high-quality, consistent dishes that align with HEI Franchise standards.

Ideal candidates bring multi-year hotel culinary experience, strong leadership, and a commitment to safety and cost controls while developing menus and mentoring staff in a fast-paced luxury setting.