Catch 31 – Hilton Virginia Beach Oceanfront
Catch 31 at the Hilton Virginia Beach Oceanfront is seeking an experienced Sous Chef who can step into a high-volume, fast-paced operation and lead from day one. This role requires full proficiency on all kitchen stations, strong people management skills, and experience working in both show kitchens and back-of-house production kitchens.
Execute and supervise all kitchen stations without training (grill, sauté, fry, raw bar/prep, expo as applicable)
Lead and manage subordinate cooks, ensuring accountability, productivity, and consistent execution
Maintain high standards in a high-volume, scratch kitchen environment
Oversee both show kitchen operations and back kitchen production
Enforce food quality, plating, timing, and portion standards during service
Ensure strict compliance with ServSafe, food safety, sanitation, and health department standards
Assist with scheduling, inventory, ordering, and food cost controls
Step in as acting kitchen leader in the Executive Chef’s absence
Proven Sous Chef or Senior Line Lead experience in a high-volume restaurant
Ability to run every station independently and jump in where needed
Demonstrated experience managing, training, and disciplining kitchen staff
Experience in open/show kitchen environments preferred
Strong organizational and leadership skills
Current ServSafe Certification required (or ability to obtain immediately)
Flexible availability, including nights, weekends, and holidays
Competitive pay based on experience
Benefits including health, dental, vision, and PTO
Hilton and Shamin Hotels travel and dining discounts
Career growth within a respected hospitality organization
A fast-paced, professional kitchen with high standards
Location: Catch 31 – Hilton Virginia Beach Oceanfront
High volume. High standards. No shortcuts.
Proven Sous Chef or Senior Line Cook/Lead experience in a high-volume restaurant
Strong knowledge of seafood and fish preparation, including proper handling and cooking techniques
Experience with steak cookery, sauces, soups, and banquet execution
Ability to run all stations independently without training
Demonstrated experience managing and developing kitchen staff
Experience in an open/show kitchen preferred
Current ServSafe Certification required (or ability to obtain immediately)
Strong leadership, communication, and organizational skills
Ability to work nights, weekends, and holidays
