Sous Chef

We are partnering with an exciting new culinary concept preparing for a grand opening to find a driven and detail-oriented Sous Chef to support the Executive Chef in leading kitchen operations. This role requires a strong foundation in Southern and seafood cuisine, including relevant culinary techniques, a commitment to consistency and presentation, and the ability to lead a team in a high-volume, quality-focused environment. Key Responsibilities Support daily kitchen operations, ensuring efficiency, cleanliness, and organization Lead, train, and mentor line cooks to maintain high culinary standards Execute and uphold consistent quality, flavor, and presentation of Southern and seafood dishes Apply and teach proper culinary techniques across all stations Assist with inventory control, ordering, and cost management Enforce food safety, sanitation, and kitchen compliance standards Act as kitchen lead in the absence of the Executive Chef Contribute to seasonal menu development and specials Qualifications 3-5 years of culinary experience, including leadership in a high-volume or upscale casual kitchen Experience with Southern cuisine and seafood preparation preferred Strong understanding of culinary techniques, knife skills, and cooking fundamentals Proven leadership and team development abilities Ability to perform under pressure in a fast-paced environment Food safety certification preferred Flexible schedule, including evenings, weekends, and holidays What Join? Competitive salary based on experience Growth opportunities within a professional kitchen environment Team-oriented culture with a focus on excellence Employee meals and dining discounts

Pay:

$50,000.00 - $57,000.00 per year

License/Certification:

Food Safety Certification (Required) Shift availability: Day Shift (Preferred) Night Shift (Preferred) Ability to

Commute:

Norfolk, VA 23518 (Required)

Work Location:

In person