Sous Chef — Lead Kitchen Ops & Menu Creation

Shamin Hotels Master; Hampton (VA); On-site; USD 29,000 - 34,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Paid time off

401K plan

Job summary

Shamin Hotels in Hampton, VA seeks an experienced Sous Chef to assist the Executive Chef in daily kitchen operations and menu planning. You will manage inventory, ensure top-quality food, and maintain sanitation standards while keeping stations clean.

You will supervise shifts, train staff, coordinate with Restaurant and Banquet teams, and help develop menus and promotions to enhance guest experiences. This role requires strong leadership and operational focus within a hotel kitchen.

Qualifications

• High school diploma or equivalent required.
• Associate degree recommended.
• Culinary degree preferred.
• Understanding of restaurant, room service, bar/lounge and banquet procedures.
• Knowledge of sanitation and safe food handling standards.
• Experience managing labor productivity and budgeting.
• Effective decision-making and strong communication skills.

Responsibilities

• Performs all duties of culinary and related kitchen area staff to train new associates and assist during peak times.
• Supervises daily shift operations and oversees production and preparation of dishes.
• Opens and closes kitchen shifts and ensures completion of assigned duties.
• Maintains food handling and sanitation standards.
• Coordinates with Restaurant and Banquet departments for service timing.
• Assists with menu development and promotions.
• Operates department equipment and reports malfunctions.
• Monitors inventories and purchases supplies within budget.
• Oversees staffing to meet guest service and financial goals.
• Enforces safety standards and sanitation, and trains staff.

Skills

Leadership

Team collaboration

Customer service

Communication

Inventory management

Education

High School Diploma or Equivalent

Associate degree recommended

Culinary degree preferred

Job description

Shamin Hotels in Hampton, VA seeks an experienced Sous Chef to assist the Executive Chef in daily kitchen operations and menu planning. You will manage inventory, ensure top-quality food, and maintain sanitation standards while keeping stations clean.

You will supervise shifts, train staff, coordinate with Restaurant and Banquet teams, and help develop menus and promotions to enhance guest experiences. This role requires strong leadership and operational focus within a hotel kitchen.