Sous Chef- Temporary/Seasonal

BENCHMARK; Charlottesville (VA); In loco; USD 61.000 - 76.000; Tempo pieno

Descrizione del lavoro

BENCHMARK is seeking a talented Temporary Sous Chef to support our culinary team through the fall season. You will assist the Executive Chef, supervise kitchen staff, ensure top food quality, and maintain safety standards.

The role runs immediately through November 2026 with opportunities to lead daily operations, kitchen leadership meetings, and cost control. Ideal candidates have 3+ years in a high-volume kitchen, strong allergy knowledge, and the ability to work long hours, including weekends

Competenze

• 3+ years of experience as a cook in a high-volume kitchen.
• Knowledge of basic and advanced cooking methods.
• Active food handler’s certification.

Mansioni

• Assist with daily kitchen operations and supervise cooks, stewards, and staff.
• Manage food costs and budgets to achieve profitability.
• Assist with inventory, ordering, and receiving; ensure safety and sanitation.
• Train and coach culinary team; conduct daily kitchen walk-throughs.
• Prepare and implement seasonal menus with cost control.

Conoscenze

Team supervision

Budget management

Food safety

Allergen knowledge

Culinary methods

Independence

Formazione

Culinary arts degree

Strumenti

Thermometer, calibrated

Descrizione del lavoro

What you will have an opportunity to do: We are seeking a talented and motivated **Temporary Sous Chef** to support our culinary team through the busy fall season. This role will assist the Executive Chef and leadership culinary team in overseeing daily kitchen operations, ensuring exceptional food quality, maintaining food safety standards, and leading kitchen team members in delivering an outstanding guest experience.Essential Responsibilities* Assist with daily kitchen operations.* Supervise and support cooks, stewards, and kitchen staff.* Ensure food quality, presentation, and consistency meet brand standards.* Maintain compliance with all food safety, sanitation, and health regulations.* Assist with inventory control, ordering, and receiving.* Help train, coach, and develop culinary team members.* Monitor labor and food costs while maintaining operational efficiency.* Support banquet, restaurant, and catering functions as needed.* Foster a positive, team-oriented work environment. **Temporary/Seasonal Role immediate through November 2026**The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products. If you have a passion for the Culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you! Your Role:* You may be required to perform any function within the culinary department (cook, steward etc)* You will conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed.* You will conduct daily meetings with the team to ensure their preparation, communicating all pertinent information* You will attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team* You will be the example that the culinary team follows* You will manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation* You will have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency* You will work with the culinary team to ensure prep sheets are updated and being properly used daily* You will guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service* You will assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus**What are we looking for?*** The Sous Chef would ideally be a college graduate in the culinary arts.* Be familiar with basic and advance cooking method.* Must be able to work long hours including weekends and holidays.* Have a 3+ years’ experience as a cook in a high volume professional kitchen* Must have basic allergy knowledge* Must have full knowledge of correct cooking temperatures of all vegetables and proteins, must be able to provide cutting tools needed to perform job as well as a calibrated food grade thermometer.* Must have full knowledge of the state’s health codes as well as the eco sure food safety and health report* Active Food handler’s certification* Requires strong organizational skills* Must be able to work independently* Able to be on your feet for long periods of time* Able to lift at least 50 pounds* At least 21 years of age* Have a desire to exceed expectations* An energetic personality**Compensation:**$1,500 per week-$1,500 per week