Top 13 Sous chef Jobs in Radford, Va

Executive Chef
Scholar Highlander Hotel —Radford, VA
- Full-time
- 5 years
- Writing skills
- Basic math
Quick Apply
Chef de Cuisine
Scholar Highlander Hotel —Radford, VA
- Full-time
- 5 years
- Writing skills
- Basic math
Quick Apply
Kitchen Supervisor
The Inn at Virginia Tech and Skelton Conference Center —Blacksburg, VA
- $20 - $25 an hour
- Full-time
- ServSafe
- Basic math
- Mid-level
Quick Apply
10d
Head Cook
Baan Thai Blacksburg —Blacksburg, VA
- $20 - $25 an hour
- Part-time
- Spanish
- ServSafe
- Mid-level
- Paid training
- Food provided
Quick Apply
Cook | Full-Time | Virginia Tech Club
Oak View Group —Blacksburg, VA
- $18 - $24 an hour
- Full-time
- ServSafe
- Food Handler Certification
- Entry level
- Health insurance
- Dental insurance
12d
Line Cook/ Prep Cook/ Sous Chef
Chateau Morrisette, Inc. —Floyd, VA
- From $14 an hour
- Part-time
- Culinary experience
- Cooking
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
8d

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Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments…
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Executive Chef
Scholar Highlander Hotel —Radford, VA
Personally demonstrates a commitment to guest service in responding promptly to guests? needs. Maintains guest service as the driving philosophy of the…
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State certified and/or Serve Safe certified. Monitors the condition of equipment and makes recommendations for maintenance, repair and upkeep of the kitchen,…
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Market District —Columbus, OH
To ensure the documentation of activities are available to ensure all federal, state and county as well as company requirements are being met.
$21.50 an hour

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Executive Chef

Scholar Highlander Hotel
Radford, VA

Quick Apply

Job Details

Full-time

Qualifications

Steam cooking
Menu design
Grilling
Customer communication
Sautéing
Specialty dish recipe development
Fine dining experience
Writing skills
Basic math
Food portioning
Labor cost analysis
English
Meat portioning
Kitchen cost control
Restaurant cost management
Communication with kitchen staff

Full Job Description

SUMMARY

The Executive is expected to ensure guest satisfaction by maintaining the service of high quality food product, high levels of sanitation through working with and supervising assigned staff.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Guest Service

Maintains guest service as the driving philosophy of the operation
Personally demonstrates a commitment to guest service in responding promptly to guests? needs
Committed to making every guest is satisfied
Meets or exceeds guest satisfaction measures
Ensures hotel standards and services contribute to the delivery of consistent guest service
Implements and practices guest service initiatives and performs to Hotel Standards

Chef de Cuisine Operations

Design and implement menus appropriate to ala carte and banquet culinary operations.
Plan and organize production, purchasing, scheduling, ordering and receiving
Direct proper maintenance, sanitation and food safety of all kitchen facilities and employee cafeteria
Monitor control of daily food production
Work with Exec and Sous chefs & Director of Food & Beverage to upgrade presentation, creativity, innovative dishes, plate presentations throughout the property.
Work quickly and efficiently to meet deadlines and demands of business
Assist the Sous Chefs and Executive Chef in the performance of administrative tasks
Manage all standards and regulations to encourage safe and efficient hotel operations
Attend regular stand up and staff meetings
Establish and maintain professional demeanor and standards of performance of the kitchen staff within restaurant/food outlets
Maintain regular attendance in compliance with company policy
Maintain high standards of personal appearance and grooming in accordance with company policy
Approach all encounters with guests and employees in a friendly, service-oriented manner.
Other duties as required
Develop and provide culinary, administrative, and leadership assistance to the Food and Beverage kitchen staff.
Ensures effective, efficient operation of all kitchen outlets and assumes the leadership role in all kitchen operations

SUPERVISORY RESPONSIBILITIES

Supervise a staff of cooks of diverse backgrounds and training to produce consistently superior cuisine
Conduct daily walk through of all kitchen areas
Delegate responsibility effectively to use the strengths of the entire culinary team
Check staffing, uniforms, daily production sheets, etc.
Check production for all meal periods to ensure consistency/quality and train staff on all menu items

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

5+ years of progressively responsible culinary experience in 4 or 5 star property

Demonstrate a thorough mastery of all cooking techniques (sauté, braise, poach, grill, fry, steam, etc.) and keeps a hands on philosophy on a daily basis.
Demonstrate knowledge of all meat and fish butchery and portioning
Demonstrate responsibility for food and labor costs in all outlets
Demonstrate knowledge of menu writing and development
Demonstrate knowledge in high volume catering, a la carte dining, fine dining and brunch.

LANGUAGE AND MATHEMATICAL SKILLS

Effective ability to communicate orally and in written form effectively with co-management, internal and external customers.
Ability to read and speak English and comprehend simple instructions, short correspondence, and memos
Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees
Ability to effectively communicate with employees, guests and supervisors for optimum operation of the property
Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rates, ratio, and percent and to draw and interpret bar graphs

CERTIFICATES, LICENSES, REGISTRATIONS

See Qualifications

PHYSICAL DEMANDS/ WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Individuals may need to sit or stand as needed for an extended period of time
Reaching above shoulder heights, below the waist or lifting as required to file documents or store materials
Proper lifting techniques required
Exerting up to 100 pounds of force occasionally, and/or 50 pounds of force frequently and/or up to 20 pounds of force constantly to lift, carry, push, pull, or otherwise move objects

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sous chef jobs in radford, va

Executive Chef

Chef de Cuisine

Kitchen Supervisor

Head Cook

Cook | Full-Time | Virginia Tech Club

Line Cook/ Prep Cook/ Sous Chef

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