Top 42 Executive sous chef Jobs in Chesapeake Va

Executive Banquet Sous Chef
COMMONWEALTH LODGING MANAGEMENT LLC —Norfolk, VA
- $64,840 a year
- ServSafe
- 3 years
- Hotel
Quick Apply
1d
Executive Sous Chef | Part-Time | Norfolk Scope Arena
Oak View Group —Norfolk, VA
- $23 - $29 an hour
- Extended hours
- Microsoft Outlook
- 3 years
- Mentoring
- 401(k)
- 401(k) matching
Executive Sous Chef
Westminster-Canterbury on Chesapeake Bay —Virginia Beach, VA
- $80,000 - $90,000 a year
- Weekends as needed
- Merchandising
- Ability to lift 50 pounds
- Senior level
- Paid holidays
- Disability insurance
Quick Apply
Executive Sous Chef
American Cruise Lines —Norfolk, VA
- Full-time
- ServSafe
- 5 years
- Pass drug screening
- Dental insurance
- Vision insurance
Quick Apply
Sous Chef- Senior Living
Aviva Pembroke —Virginia Beach, VA
- Rotating weekends
- Pass drug screening
- English
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
Executive Chef
Delta Hotel by Marriott Virginia Beach Waterfront Suites —Virginia Beach, VA
- Weekends as needed
- Writing skills
- Hotel
- Ability to lift 50 pounds
- 401(k) matching
- Employee discount
Quick Apply
Line Cook | Part-Time | Norfolk Scope Arena
Oak View Group —Norfolk, VA
- $16 - $21 an hour
- Part-time
- ServSafe
- Food Handler Certification
- Entry level
- 401(k)
- 401(k) matching
Executive Chef
Union Taco II LLC —Chesapeake, VA
- $50,000 - $60,000 a year
- Full-time
- Spanish
- Customer service
- Computer literacy
- Health insurance
- Dental insurance
Quick Apply
14h
Sous Chef - Tides Coastal Kitchen
Delta Hotel by Marriott Virginia Beach Waterfront Suites —Virginia Beach, VA
- Weekends as needed
- Writing skills
- Mid-level
- Hotel
- 401(k) matching
- Employee discount
Quick Apply
7d
Sous Chef | City Cruises (Spirit of Norfolk)
Hornblower —Norfolk, VA
- $50,000 a year
- Weekends as needed
- ServSafe
- Ability to walk for extended periods
- Mentoring
Quick Apply
6d
Line Cook
American Cruise Lines —Norfolk, VA
- Full-time
- Pass drug screening
- Mid-level
- Ability to lift 50 pounds
- Dental insurance
- Vision insurance
Quick Apply
Sous Chef
MARINA HOTEL LLC —Hampton, VA
- $21 - $25 an hour
- Customer service
- Writing skills
- Mid-level
- Paid holidays
- Disability insurance
Quick Apply
13d
Cook 3
Greenbrier Country Club —Chesapeake, VA
- $17 - $20 an hour
- Weekends as needed
- Ability to walk for extended periods
- High school diploma or GED
- Mentoring
- Disability insurance
- Health insurance
Quick Apply
SUFFOLK Line Cook
New Realm Brewing Company —Suffolk, VA
- English
- Restaurant
- Ability to lift 25 pounds
Quick Apply
Culinary Supervisor
Sodexo —Virginia Beach, VA
- $20 - $22 an hour
- Online Application
- ServSafe
- Sanitation
- Cooking
- Paid holidays
- Health insurance
Line Cook
The Cardinal —Virginia Beach, VA
- From $17 an hour
- Part-time
- Bar
- Fast casual restaurant
- Cooking
- Paid holidays
- Health insurance
Quick Apply
SOUS CHEF (FULL TIME)
Eurest —Suffolk, VA
- $18.50 - $22.00 an hour
- Urgently hiring
- Background check
- Mid-level
- Restaurant
- Commuter assistance
- Disability insurance
Quick Apply
14d
Sous Chef- Hampton University
Thompson Hospitality Corporation —Hampton, VA
- Weekends as needed
- Ability to walk for extended periods
- Mid-level
- Ability to lift 50 pounds
- Disability insurance
- Health insurance
Line Cook
HARMONY HOSPITALITY INC —Virginia Beach, VA
- Part-time
- Hotel
- High school diploma or GED
- Ability to stand for extended periods
Quick Apply
Line Cook
Bayville Golf Club —Virginia Beach, VA
- $17 - $21 an hour
- Part-time
- Organizational skills
- In-person
- 1 year
- Health insurance
- Dental insurance
Quick Apply
14d

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Executive Banquet Sous Chef

COMMONWEALTH LODGING MANAGEMENT LLC -
Norfolk, VA

Quick Apply

Job Details

$64,840 a year
1 day ago

Qualifications

Hotel cost control
Food quality maintenance
Kitchen health and safety standards
Recipe adherence
Customer communication
Staff supervision
Hotel regulations compliance
Hotel policy compliance
Food service health code compliance
ServSafe
Standard Operating Procedures (SOPs) implementation
Procurement
Staff scheduling
Menu concept development
Food portioning
Labor cost analysis
Performance feedback (performance evaluation method)
3 years
High school diploma or GED
Hiring
Recruitment and selection
Culinary Arts
Culinary Arts Certificate
Quality control management
Kitchen cost control
Financial records management
Team management
Financial control management
Industry trends
Kitchen staff training

Full Job Description

POSITION OVERVIEW:

The Executive Chef will plan and manage the kitchen staff in the procurement, production, preparation, and presentation of all food for the restaurant in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. The Executive Chef is responsible for long- and short-term planning and day-to-day operations of the kitchen and related areas. The Executive Chef recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. This industry functions seven (7) days a week, twenty-four (24) hours a day.

JOB RESPONSIBILITIES:

Ensure proper staffing procedures to ensure the highest possible payroll productivity at the lowest possible costs in keeping with the standards of the management company.
Interview, train, supervise, counsel, schedule and evaluate staff.
To recruit and select a suitable culinary team who can work within a decentralized management philosophy.
Identify strengths and weaknesses and provide timely feedback to the individual.
Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
To delegate responsibilities to subordinates as required.
Conduct pre-shift meetings with staff and review all information pertinent to the day and future's business.
Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Follow up with associates to ensure completion and accountability.
Constantly monitor staff performance in all phases of service and job functions, ensuring that all

procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.

Interacts with guests and associates to obtain feedback on product quality and service levels.
Responds to and handles guest problems and complaints.
To be aware of all financial budgets and goals.
Utilizing forecasts to schedule proper levels of staffing while adhering to labor standards guidelines.
Review/maintain daily payroll report/records, ensures labor costs conform to established guidelines.
Interact and cooperate with all departments within the hotel to enhance the guest experience.
Ensure that all recipes and product yields are accurately costed and reviewed regularly, and all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
Responsible for knowing and abiding by all department, Commonwealth Lodging Management and hotel policies and procedures. As well as the brand standards, policies and procedures.
This job description is not intended to provide a complete and comprehensive list of all job duties, requirements and responsibilities. Instead, it is provided as a general overview of the expectations for the position.

EDUCATION AND EXPERIENCE:

High School Graduate or General Education Degree (GED): or Work Equivalent
A minimum of 3+ years of experience in food and beverage is preferred.
Minimum of 3+ years of experience in restaurant management.
5+ years’ experience in a professional high volume up-scale kitchen and fast paced environment
Culinary Certificate or Degree by an accredited culinary agency preferred
Solid knowledge of current food trends and ethnic style cooking
Certification- Serve Safe Manager certification preferred.
Professional appearance and manner, good character to work in a fast-paced team
Satisfactorily communicate with guests, management and co-workers to their understanding.

PHYSICAL REQUIREMENTS:

Exert physical effort in lifting/transporting at least 50 pounds
Able to work extended periods of time standing up
Push/pull carts and other equipment up to 100 pounds.
Endure various physical movements throughout the work areas.
Must be able to stand and exert well-paced mobility for lengthy periods of time.

Quick Apply

Refine Your Search

executive sous chef jobs in chesapeake va

Executive Banquet Sous Chef

Executive Sous Chef | Part-Time | Norfolk Scope Arena

Executive Sous Chef

Executive Sous Chef

Sous Chef- Senior Living

Executive Chef

Line Cook | Part-Time | Norfolk Scope Arena

Executive Chef

Sous Chef - Tides Coastal Kitchen

Sous Chef | City Cruises (Spirit of Norfolk)

Line Cook

Sous Chef

Cook 3

SUFFOLK Line Cook

Culinary Supervisor

Line Cook

SOUS CHEF (FULL TIME)

Sous Chef- Hampton University

Line Cook

Line Cook

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