Oceanfront Sous Chef — Lead Kitchen & Menu Innovation

Cavalier Hotel Corporation; Virginia Beach (VA); On-site; USD 60,000 - 65,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Vacation days

Sick leave

Holiday pay

Pet insurance

401(k) with match

Hotel room discounts

Job summary

HEI Hotels & Resorts is seeking a skilled Sous Chef for Orion's Roof at the Marriott Virginia Beach Oceanfront Resort. Plan and manage kitchen production, lead a team, and ensure safe, high-quality meals across restaurant and room service.

You will partner with the Executive Chef on menu development and cost control while maintaining standards across the kitchen. Ideal candidates bring 5+ years in a related role, strong leadership, and a solid grasp of hotel kitchen operations, safety, and

Qualifications

• Two+ years of post-high school education; culinary education desirable.
• Five+ years of employment in a related position.
• Hotel experience preferred.
• Knowledge of food and beverage operations, budgeting, and safety standards.

Responsibilities

• Manage daily production, preparation, and presentation of all hotel restaurant and room service food.
• Lead HR activities in production areas: hiring, scheduling, training, coaching, and performance reviews.
• Oversee kitchen sanitation, equipment maintenance, and safety compliance.
• Monitor labor and food costs; report on budgets and cost controls.
• Assist Executive Chef with menu costing and seasonal/menu development; step in during absence.
• Enforce attendance rules and ensure reliable coverage; perform other duties as assigned.

Skills

Culinary leadership

Kitchen management

Food cost control

Staff development

Communication skills

Education

Culinary education

Job description

HEI Hotels & Resorts is seeking a skilled Sous Chef for Orion's Roof at the Marriott Virginia Beach Oceanfront Resort. Plan and manage kitchen production, lead a team, and ensure safe, high-quality meals across restaurant and room service.

You will partner with the Executive Chef on menu development and cost control while maintaining standards across the kitchen. Ideal candidates bring 5+ years in a related role, strong leadership, and a solid grasp of hotel kitchen operations, safety, and