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GR
Goodwin Recruiting
Sous Chef
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Scorecard
Based on Virginia data
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What they do
A Sous Chef hands on and actively involved in the day-to-day running of the kitchen. Sous chefs fill in as leaders for the head chef, and get involved in preparing food like station chefs when needed.
$55,573 / year median in Virginia
+8% projected growth
Job Description
Job Summary To Apply for this Job Click Here Restaurant Chef / Kitchen Manager - Mountain Resort Community, VA A well-established destination resort in the scenic mountains of Virginia is seeking a passionate Restaurant Chef / Kitchen Manager to lead culinary operations for a busy, full-service restaurant. This is an excellent opportunity for a local or self-relocating chef eager to make an impact in a collaborative, guest-focused environment with a year-round business and supportive leadership. Restaurant Chef / Kitchen Manager Benefits & Compensation Competitive compensation based on experience Comprehensive health, dental, and vision benefits package Year-round employment in a stable resort setting Supportive, collaborative work culture with opportunity to shape kitchen standards Restaurant Chef / Kitchen Manager Requirements & Qualifications 3-5+ years of experience as a Sous Chef, Kitchen Manager, or Restaurant Chef Proven success in high-volume, scratch-kitchen or resort-style operations Strong skills in developing, training, and motivating kitchen teams Solid background in food cost management, ordering, and inventory control Knowledge of food safety standards ( ServSafe certification preferred ) Ability to commute daily or independently relocate to the mountain resort community Excellent communication, organization, and leadership skills Restaurant Chef / Kitchen Manager Preferred Background & Skills Experience collaborating with front-of-house leadership or working in resort/hotel restaurant environments Hands-on, team-focused leadership style Restaurant Chef / Kitchen Manager Day-to-Day Responsibilities Lead daily BOH operations, including prep, line execution, expo, and closing procedures Ensure consistent quality, recipe adherence, and presentation standards Hire, train, schedule, and develop back-of-house team members Oversee inventory management, ordering, and vendor relationships Maintain compliance with food safety, sanitation, and health regulations Partner with FOH leaders to ensure smooth service and high guest satisfaction Monitor and manage food and labor costs, implementing controls to minimize waste This is a unique chance to work in a beautiful, active mountain community while building your culinary career with an established hospitality organization. Only local or self-relocating candidates will be considered.