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Norfolk Sheraton
Executive Sous Chef
Career Insights for Executive Chef
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Scorecard
Based on Virginia data
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What they do
An Executive Chef holds a position at the very top of the kitchen management structure. Executive chefs are often responsible for the operation of multiple outlets of food service. Usually larger establishments have an executive chef, and it is primarily for a management role rather than manual cooking.
$86,946 / year median in Virginia
-1% projected decline
Job Description
Hotel :
Norfolk Sheraton 777 Waterside Drive Norfolk, VA 23510 Full timeCompensation Range :
$65,977- $74,224 Compensation is determined based on a variety of factors, including experience, skills, qualifications, and the specific location of the role.
- 40% of our management hires are internal promotions! Invest in Your Future
- 401(k) plan with company match. Comprehensive Health Coverag e
- Medical, dental, and vision insurance options. Paid Time Off & Vacation
- Enjoy exclusive Atrium Traveler and brand discount programs to explore new destinations Perks That Fit Your Life
- Enjoy DailyPay, wellness programs, tuition reimbursement, and exclusive discounts on your favorite brands and services. Purpose & Impact
- Make a difference through Atrium's community service and volunteer programs.
Job Description What You Will Do:
Support the Executive Chef in hiring, training, and scheduling a high-performing culinary team. Prepare and present top-quality food that aligns with forecast needs, productivity goals, and cost controls. Monitor kitchen operations to ensure smooth production flow and consistently excellent product quality. Assist in menu development, bringing fresh ideas to elevate the guest dining experience. Enforce food safety standards and cleanliness in all kitchen and storage areas. Take on special projects that improve efficiency, consistency, and guest satisfaction.What We Are Looking For:
3-5 years of Sous Chef experience- You've got strong kitchen leadership skills and hospitality chops to match. Culinary certification preferred
- You bring a solid culinary foundation and a love for learning. Deep knowledge of food prep, costing, and kitchen operations
- You know how to manage quality and efficiency under pressure. ServSafe Certification
- Because food safety is non-negotiable. Physically able to meet the demands
- This is a hands-on role with lifting, moving, and standing required. Flexible schedule
- You're ready to lead morning brunches, late dinners, and everything in between.