Lead Sous Chef: Menu Innovation & Team Growth

White Lodging; Richmond (VA); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Insurance

Parental leave

Referral bonuses

PTO with rollover

Tuition reimbursement

Rooms discounts

Leadership development

Job summary

White Lodging is seeking a culinary leader to manage daily kitchen operations in a premium hotel environment. You will lead food preparation, mentor staff, and ensure top-quality, safe, and cost-efficient service across all meals.

You will develop menus, train culinary teams, and collaborate with front-of-house to elevate guest experiences. A passion for coaching and growth, plus an associate degree in culinary arts or business administration, is preferred.

Qualifications

• Leadership and organizational skills to oversee culinary operations.
• Expertise in developing innovative dishes while maintaining consistency and quality.
• Collaborative approach with front-of-house to enhance guest experiences.

Responsibilities

• Lead daily food preparation in assigned areas, ensuring high-quality, fresh ingredients with seasonal techniques and preparations.
• Assist with interviewing, hiring, training, and managing culinary staff to maintain a high-performing team.
• Uphold strict standards for cleanliness, food handling, and sanitation to ensure a safe and efficient kitchen environment.
• Organize, oversee, and manage food prep operations, including creating menus, recipes, and execution of menu implementation timelines.
• Control food costs by monitoring inventory, maintaining portion control, and minimizing waste.
• Foster a respectful and cooperative kitchen environment, mentoring associates for career growth and advancement.

Skills

Leadership

Menu development

Staff coaching

Cost control

Guest experience

Education

Associate degree in Culinary Arts or Business Administration

Job description

White Lodging is seeking a culinary leader to manage daily kitchen operations in a premium hotel environment. You will lead food preparation, mentor staff, and ensure top-quality, safe, and cost-efficient service across all meals.

You will develop menus, train culinary teams, and collaborate with front-of-house to elevate guest experiences. A passion for coaching and growth, plus an associate degree in culinary arts or business administration, is preferred.