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Vault & Cellar
Sous Chef
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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 Overview We are seeking a dynamic and experienced Sous Chef to join our vibrant culinary team. In this pivotal role, you will assist the Executive Chef in overseeing daily kitchen operations, ensuring exceptional food quality, and maintaining a lively, efficient work environment. Your leadership will drive the team to deliver memorable dining experiences, uphold rigorous food safety standards, and support the seamless execution of all culinary activities. This position offers an exciting opportunity for a passionate culinary professional eager to showcase their skills in a fast-paced, fine dining setting. Current ServSafe certificate is required. Responsibilities Assist the Executive Chef in managing kitchen operations, including food preparation, presentation, and service. Supervise and motivate kitchen staff to ensure high standards of food quality, safety, and sanitation are consistently met. Oversee inventory control and food management procedures to minimize waste and optimize costs. Lead menu planning efforts by contributing innovative ideas aligned with culinary trends and guest preferences. Ensure strict adherence to food safety sanitizing procedures and health regulations across all kitchen areas. Coordinate catering events and banquet services, ensuring timely and flawless execution. Manage shift schedules, monitor team performance, and provide ongoing training to foster a cohesive and skilled team environment. Skills Proven experience in food production, food handling, and kitchen management within a high-volume restaurant or hospitality setting. Strong background in fine dining, catering, banquet experience, and restaurant management. Demonstrated leadership skills with experience supervising teams as a chef or kitchen manager. Expertise in inventory management, cost control, and food service management practices. Knowledge of dietary department procedures, food safety sanitizing procedures, and food industry standards. Excellent cooking skills with a comprehensive understanding of menu planning and food preparation techniques. Ability to manage multiple priorities efficiently while maintaining attention to detail in a fast-paced environment. Join us as a Sous Chef to elevate our culinary offerings while developing your leadership skills within an energetic team dedicated to excellence!