Guests, Inc., a full service hotel management company since 1989, is seeking a dedicated Sous chef at our Bolling Wilson Hotel, Wytheville, Virginia, to join our team of professionals in a hospitality environment where excellence is the standard. Our company culture doesn’t just prioritize the guest experience. We are determined to provide a fair and respectful atmosphere for our staff-we know that if our employees aren’t treated well and with dignity, exceptional guest service just isn’t possible.
The Bolling Wilson Hotel is a distinguished place in the Historic Hotels of America collection and has a rich history. The hotel also includes a beautiful restaurant named Graze on Main.
This unique hotel pays homage to Wytheville’s most prominent citizen, Edith Bolling Wilson, who was President Woodrow Wilson’s second wife and was born and raised across the street from the hotel in the Bolling Family home.
A sous chef is responsible for preparing high-quality culinary dishes, maintaining station readiness, and executing orders for restaurant guests, room service, and banquet events under the guidance of the kitchen leadership team.
The complete, professional job description template below is ready to use or modify for your hiring needs.
- Department: Food & Beverage / Culinary
- Reports To: Executive Chef
- Job Type: Must be able to work weekends, holidays, etc.
- Compensation: Competitive hourly rate, determined by experience
Job Summary
This position requires a passion for food, strong multi-tasking abilities, and the capacity to excel in a high-volume, fast-paced environment. You will oversee your assigned cooking station, ensure absolute consistency in recipe execution, and maintain strict food safety standards across restaurant service, room service orders, and large banquet events.
Core Responsibilities
- Station Setup: Stock and prepare the designated cooking station with all necessary utensils and ingredients before service begins.
- Food Prep: Prep ingredients by washing, chopping, portioning, and slicing meats, vegetables, and seafood.
- Cooking Execution: Cook menu items to exact standard recipes using a variety of equipment, including grills, fryers, ovens, and sauté stations.
- Plating & Quality: Plate dishes beautifully according to establishment guides and ensure all food goes out hot, fresh, and simultaneously.
- Sanitation & Safety: Maintain a thoroughly clean, organized workspace and comply with all state, local, and
- Inventory Care: Label, date, and properly store leftover food products to minimize waste and track inventory shortages.
- Team Collaboration: Communicate effectively with the Chef team and front-of-house staff to fulfill special guest requests or dietary modifications.
Requirements & Qualifications
- Experience: Minimum 1–2 years of professional line cooking experience; previous background in a hotel, resort, or banquet kitchen is highly preferred.
- Skills: Strong knife handling skills, accurate measurement capabilities, and deep familiarity with various cooking techniques.
- Schedule: Flexibility to work a varied schedule including early mornings, late nights, weekends, and holidays based on hotel occupancy.
- Education: High school diploma or GED equivalent; a culinary arts degree or certification is a strong asset.
- Certifications: Active local Food Handler's card or ServSafe certification is preferred.
Physical Demands
- Ability to stand, walk, and bend continuously for extended periods (8+ hours).
- Ability to lift, carry, and move kitchen items weighing up to 50 lbs.
- Capability to work safely in environments with high exposure to steam, humidity, and varying kitchen temperatures.
What we Offer:
· Flexible Schedule
· Hotel Discounts
Pay: $14.50 - $16.50 per hour
Benefits:
People with a criminal record are encouraged to apply
Work Location: In person
