Sous Chef

Salamander Collection; Middleburg (VA); On-site; USD 65,000 - 72,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

401(k) with company match

Employee hotel rates

Discounts on resort amenities

Professional development and career-op

Job summary

Salamander Middleburg in Middleburg, VA, is seeking a hands-on Sous Chef focused on banquet and event culinary operations, with coverage for restaurants and other outlets as needed.

Reporting to the Executive Chef, you will supervise food prep and service for weddings, corporate events, and receptions, while helping develop the culinary team and ensuring high standards of quality, presentation, sanitation, and efficiency.

Qualifications

• Two years of culinary leadership or supervisory experience in a luxury hotel, resort, catering operation, or fine dining restaurant.
• Banquet operations, high-volume cooking, catering, and event food production experience.
• Ability to coordinate multiple functions while maintaining quality and meeting service deadlines.
• Strong knife skills and proficiency in cooking techniques and commercial kitchen equipment.
• Experience reading and executing Banquet Event Orders (BEOs).
• Culinary degree or accredited apprenticeship preferred.
• Proficiency in Microsoft Word, Excel, and Outlook.
• Strong verbal and written communication skills in English.

Responsibilities

• Banquet and Event Execution: Supervise food preparation and service for plated dinners, buffets, receptions, weddings, meetings, and catered functions.
• Production Planning: Review BEOs and coordinate preparation schedules, food quantities, staffing needs, and service timing.
• Culinary Quality: Ensure consistent recipe execution, portion control, flavor, presentation, and proper food temperatures.
• Team Supervision: Train, mentor, and guide cooks and culinary team members with hands-on support.
• Menu Support: Assist leadership with seasonal menus, standardized recipes, and dietary accommodations.
• Kitchen Operations: Assist with purchasing, receiving, storage, inventory management, and organization.
• Cost Control: Monitor food usage, reduce waste, and support labor management.
• Food Safety: Maintain clean, safe, sanitary kitchen and uphold safety standards.
• Department Collaboration: Communicate with Banquets, Catering, and other resort teams for coordinated service.
• Resort Coverage: Support restaurants and other outlets when needed.

Skills

Culinary leadership

Banquet operations

High-volume cooking

Event food production

Reading BEOs

Knife skills

Inventory management

Food cost controls

English proficiency

Education

Culinary degree or accredited apprenticeship

Tools

Microsoft Word

Microsoft Excel

Outlook

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Sous Chef

Full-time Regular Middleburg, VA, US

3 days ago Requisition ID: 1886

Salary Range: $65,000.00 To $72,000.00 Annually

Salamander Middleburg – Middleburg, VA

About Salamander Middleburg

Nestled in Virginia’s picturesque horse and wine country, Salamander Middleburg offers exceptional dining, memorable events, and opportunities to grow within a luxury hospitality portfolio. Join a culinary team dedicated to creativity, quality, and outstanding guest experiences.

About the Role

We are seeking a talented, hands-onSous Chef whose primary focus will bebanquet and event culinary operations, with coverage of restaurants and other culinary outlets as needed.

Working under the direction of the Executive Chef and designated culinary leadership, you will supervise food preparation and service for weddings, corporate meetings, receptions, and special events. You will help develop the culinary team, coordinate event production, and maintain consistently high standards of food quality, presentation, sanitation, and efficiency.

Key Responsibilities

Banquet and Event Execution: Supervise food preparation and service for plated dinners, buffets, receptions, weddings, meetings, and catered functions.

Production Planning: Review Banquet Event Orders (BEOs) and coordinate preparation schedules, food quantities, staffing needs, and service timing.

Culinary Quality: Ensure consistent recipe execution, portion control, flavor, presentation, and proper food temperatures.

Team Supervision: Train, mentor, and guide cooks and culinary team members. Provide clear direction and hands-on assistance during preparation and service.

Menu Support: Assist culinary leadership with seasonal menus, standardized recipes, and accommodations for dietary needs and food allergies.

Kitchen Operations: Assist with purchasing, receiving, storage, inventory management, and organization of food preparation areas.

Cost Control: Monitor food usage, reduce waste, and support effective food cost and labor management.

Food Safety: Maintain a clean, organized kitchen and enforce food safety, sanitation, and workplace safety standards.

Department Collaboration: Communicate with Banquets, Catering, and other resort teams to ensure coordinated, timely event service.

Resort Culinary Coverage: Support restaurants and other culinary outlets when business needs require.

Qualifications

At leasttwo years of culinary leadership or supervisory experience in a luxury hotel, resort, catering operation, or fine dining restaurant.

Experience inbanquet operations, high-volume cooking, catering, and event food production.

Ability to coordinate multiple functions while maintaining quality and meeting service deadlines.

Strong knife skills and proficiency in cooking techniques and commercial kitchen equipment.

Experience following standardized recipes, managing inventory, and supporting food and labor cost controls.

Ability to read and execute Banquet Event Orders (BEOs).

Culinary degree or accredited apprenticeship preferred.

Proficiency in Microsoft Word, Excel, and Outlook.

Strong verbal and written communication skills in English.

Availability to work early mornings, evenings, weekends, and holidays.

Ability to perform essential job duties, including prolonged standing, bending, reaching, and lifting up to 50 pounds, with or without reasonable accommodation.

Valid Virginia driver’s license and ability to meet Salamander’s driver requirements.

Why Join Us?

We offer a competitive salary and benefits package, including:

Medical, dental, and vision insurance

401(k) with company match

Employee hotel rates

Discounts on resort amenities

Professional development and career advancement opportunities

Build your culinary career in a beautiful resort setting where your skills, leadership, and passion for exceptional food are valued.

Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.