Sous Chef

Cavalier Golf & Yacht Club; Virginia Beach (VA); On-site; USD 60,000 - 80,000; Full time

Job summary

Cavalier Golf & Yacht Club in Virginia Beach, VA is seeking a full-time Sous Chef to support the Executive Chef in daily kitchen operations. You will oversee line production, ensure quality and presentation, and help curate menus aligned with member expectations.

Daily duties include inventory management, food costs, sanitation, and collaboration with front-of-house during events. The role emphasizes consistency, allergen knowledge, and staff development, with opportunities to shape weekly

Qualifications

• Strong culinary skills in hot and cold line production, sauce work, and plating.
• Experience in menu development, recipe standardization, and cost-conscious purchasing and inventory management.
• Proven leadership, team supervision, and training abilities in a fast-paced kitchen.
• Knowledge of food safety, sanitation standards, and compliance with local health regulations.
• Ability to coordinate with front-of-house staff and support special events, banquets, and high-volume service.
• Culinary education or certification preferred; prior experience as a Sous Chef or Lead Line Cook in upscale or club settings is highly beneficial.
• Strong communication skills, reliability, and a commitment to delivering an exceptional member experience.

Responsibilities

• Line Command: Lead the line during peak dinner service as primary expediter, ensuring tickets and plating meet standards.
• Consistency: Ensure all items are prepared to recipe, labeled, dated, and rotated; conduct daily tastings of sauces and prepped items.
• Menu Development: Collaborate to design seasonal menus and weekly features to engage members and staff.
• Allergen Safety: Manage dietary restrictions; brief kitchen on allergies and handle special requests with precision.
• Staff Supervision: Supervise the a la carte team; manage breaks, station assignments, and cleaning routines.
• Training: Mentor cooks on technique, sanitation, and organization; promote professionalism and growth.
• Club Etiquette: Maintain staff professionalism and demeanor, especially when interacting outside the kitchen.

Skills

Line Command

Consistency

Menu Development

Allergen Safety

Staff Supervision

Training

Club Etiquette

Education

Culinary education or certification

Job description

Position Summary

The a la carte Sous Chef is responsible for the daily culinary operations of the Cavaliers primary member dining outlets.This role should focus on detail, consistency and execution of made-to-order cuisine

Company Description

Cavalier Golf & Yacht Club is a private, member-focused club dedicated to “Exceeding Member Expectations - Enriching Member Enjoyment.” The club offers an elevated dining experience that complements its golf, yacht, and social amenities. Team members are encouraged to deliver attentive, high-quality service that enhances every visit for members and guests. The culinary team plays a central role in creating memorable experiences through outstanding food, presentation, and hospitality.

Role Description

The Sous Chef is a full-time, on-site position located in Virginia Beach, VA, responsible for supporting the Executive Chef in daily kitchen operations. This role oversees food preparation and line production, ensures consistent quality and presentation standards, and helps curate menus and specials aligned with member expectations. Daily responsibilities include managing inventory, monitoring food costs and waste, upholding sanitation and health code compliance, and collaborating with front-of-house teams to deliver timely, well-executed service for events, banquets, and regular dining.

Key Responsibilities

• Line Command: Lead the physical line during peak dinner service. Act as the primary expediter, ensuring ticket times are met, and plating specifications are done correctly with appropriate
• ConsistencyEnsure that all a la carte menu items are prepared exactly to recipe and are labeled, dated and rotated properly. Conduct daily tastings of sauces, soups, and prepped items
• Menu Development:Collaborate with the Executive/ Executive Sous chef to design seasonal a la carte menus. Own the “Weekly Features”- keeping membership, as well as staff engaged and excited
• Allergen Safety: Know and understand member dietary restrictions. Ensure the kitchen is fully briefed on allergies (GF, Dairy- Free, nut, etc) and that special requests are handled with zero margin for error.
• Staff Supervision: Directly supervise the a la carte team. Mange break times, daily station assignments. Set daily/weekly cleaning routines. Look for additional prep to do for banquet, future specials, etc.
• Training: Mentor cooks on proper technique, sanitation, organization. Foster a culture of professionalism and growth.
• Club Etiquette: Ensure staff maintains a professional appearance and demeanor. Conducting themselves professionally when outside the kitchen.

Qualifications

• Strong culinary skills in hot and cold line production, sauce work, and plating, with a focus on consistency and quality.
• Experience in menu development, recipe standardization, and cost-conscious purchasing and inventory management.
• Proven leadership, team supervision, and training abilities in a fast-paced kitchen environment.
• Knowledge of food safety, sanitation standards, and compliance with local health regulations.
• Ability to coordinate with front-of-house staff and support special events, banquets, and high-volume service.
• Relevant culinary education or certification preferred; prior experience as a Sous Chef or Lead Line Cook in upscale or club settings is highly beneficial.
• Strong communication skills, reliability, and a commitment to delivering an exceptional member experience.