Sous Chef - Hunt Room Historic Cavalier

Gold Key PHR; Virginia Beach (VA); On-site; USD 54,000 - 66,000; Full time

Job summary

Hunt Room - Cavalier Historic Hotel in Virginia Beach seeks a Sous Chef to lead culinary operations, maintain sanitation, and supervise the kitchen team in the executive chef's absence. You will oversee peak service, assist during high demand, and coordinate with banquet and restaurant teams to deliver events.

Requirements include a culinary degree (preferred), strong leadership, excellent communication, and proven ability to manage labor, inventory, and safety standards.

Qualifications

• Culinary degree preferred.
• Understanding of restaurant, room service, bar/lounge, and banquet procedures.
• Knowledge of sanitation requirements and food handling safety.
• Strong decision making and customer relations.
• Knowledge of hotel kitchen operations and labor productivity.
• Good communication and organizational skills.
• Training and facilitation skills; ability to manage change.

Responsibilities

• Oversee meal service during peak dine times.
• Train associates and assist during high demand times.
• Supervise daily shift operations and oversee production and preparation.
• Open and close kitchen shifts and ensure completion of tasks.
• Maintain food handling and sanitation standards.
• Coordinate with Banquet and Restaurant departments for events.
• Assist with menu development and promotions.
• Operate equipment and report malfunctions.
• Purchase supplies and manage inventories per budget.
• Supervise staffing levels to meet guest service and financial goals.
• Implement safety standards and train staff on safety procedures.
• Develop cleaning schedules and ensure cleanliness.
• Ensure supplies and uniforms are available.
• Assist in monthly food inventories.
• Communicate needs to staff and follow up.
• Participate in safety and accident investigations.
• Oversee Stewarding team; hiring guidelines and standards.
• Coordinate with BanquetTeam to manage china, glass, and silver.
• Maintain clean back dock and ventilation of outlets.
• Ensure cleaning chemicals supply and MSDS compliance.

Skills

Restaurant procedures

Sanitation knowledge

Decision making

Customer relations

Hotel operations

Labor management

Communication skills

Organizational skills

Training

Purchasing

Education

Culinary degree preferred

Job description

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Hunt Room - Cavalier Historic Hotel

Overview

A Sous Chef will be responsible for the consistent, profitable and quality production and daily operations of the kitchen. The Sous Chef will also oversee and maintain the cleanliness and sanitation of the operation. The Sous Chef leads the Kitchen Staff when the Executive Chef of Restaurants is absent.

Responsibilities

• Oversee meal service during peak dine times.

• Perform all duties of Culinary and related kitchen area Associates to train new Associates and step in and assist during high demand times.

• Supervise daily shift operations and oversee production and preparation of culinary items.

• Open and close kitchen shifts and ensure completion of assigned duties.

• Maintain food handling and sanitation standards.

• Work with Restaurant and Banquet departments to coordinate service and timing of events and meals.

• Assist with developing menus and promotions.

• Operate all department equipment as necessary and report malfunctions.

• Purchase appropriate supplies and manage food and supply inventories according to budget.

• Supervise staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Understand and implement Safety Standards.

• Develop railroad-cleaning schedules for Associates; ensure Associates follow cleaning schedules and keep their work areas clean and sanitary.

• Ensure all Associates have proper supplies, equipment and uniforms.

• Assist in Monthly Food Inventories.

• Communicate areas in need of attention to staff and follow up to ensure follow through.

• Help train Associates in safety procedures and supervise their ability to execute departmental and hotel emergency procedures.

• Participate as needed in the investigation of Associate accidents.

• Understand and comply with loss prevention policies and procedures.

• Oversee all aspects of the Stewarding team including but not limited to:

• Collaborate with assigned Recruiters to determine and implement hiring guidelines and standards for the Stewarding team.

• Ensure clean and safe kitchen in all property outlets.

• Coordinate with Banquet team to prepare, deliver, clean, store and inventory Banquet china, glass and silver.

• Maintain back dock cleanliness and organization.

• Ensure adequate supply of cleaning chemicals, and requisition as needed.

• Responsible for compliance with general safety and Hazardous Material Management Program procedures for handling and disposing of chemicals, fertilizer, pesticides, blood borne pathogens, etc., including using Material Safety Data Sheets (MSDS).

Qualifications

Education

• Culinary Degree preferred

Skill

• Understanding of restaurant, room service, bar/lounge, and banquet department procedures
• Knowledge of basic sanitation requirements and food handling safety standards
• Effective decision making skills
• Strong customer and associate relation skills
• Knowledge of overall hotel operations as they relate to the kitchen
• Ability to effectively manage labor productivity
• Good presentation and platform skills
• Good communication skills (verbal, listening, writing)
• Strong organization skills
• Effective conflict management skills
• Effective change management skills
• Good training/facilitator skills
• Knowledge of purchasing, inventory controls, supplies and equipment
• Knowledge of governmental regulations and safety standards (OSHA, EPA, ADA, CFC, NFPA)

Experience

• Experience with financial management e.g., ability to understand P&L statements, manage operating budgets, forecasting and scheduling

Wage/Salary

$60,000 annually