Chef de Cuisine

Location: The Virginia HotelPosition Summary:The Sous Chef is responsible for supporting all culinary operations under the direction of the Executive Chef and culinary leadership team. This is a hands-on role requiring strong leadership, operational awareness, and a commitment to quality, consistency, and efficiency.The Sous Chef will oversee kitchen staff, ensure smooth service flow, and contribute to menu development, while maintaining high standards in food quality, sanitation, and cost control.Key Responsibilities:Assist in overseeing daily kitchen operations across restaurant service, banquets, and special eventsExecute and supervise high-volume service (up to 1500+ covers, depending on property) while maintaining quality standardsTrain, mentor, and supervise kitchen staff including line cooks, prep cooks, and stewardsEnsure consistency through recipe adherence, line checks, tastings, and quality control measuresMaintain cleanliness and organization of all kitchen, storage, and walk-in areasSupport menu development, daily specials, and seasonal offerings, including farm-to-table concepts where applicableManage ordering, inventory, and requisitioning of food and suppliesMaintain accurate recipe databases and assist with food costing and budget adherenceMonitor and support labor and food cost controls in alignment with business goalsWork all stations as needed, including line, prep, banquets, and expoAssist with hiring, scheduling, and performance management of kitchen staffEnsure compliance with all health, safety, and sanitation standardsCommunicate effectively with front-of-house teams and leadership to ensure seamless guest experienceParticipate in meetings, pre-shift huddles, and ongoing training initiativesLeadership & Management Expectations:Lead by example in a fast-paced, high-pressure environmentBuild and maintain team morale through strong communication and supportDemonstrate strong organizational, time management, and problem-solving skillsUphold company standards, policies, and guest service expectationsCollaborate with Executive Chef, Chef de Cuisine, and management team on operational goals and culinary directionQualifications:Minimum 3 years of supervisory experience in a professional kitchenMinimum 5 years of culinary experienceFine dining experience needed for the Virginia Hotel positionExperience in high-volume or multi-outlet environments a plusCulinary degree preferredStrong knowledge of classical cooking techniques and kitchen operationsExperience with inventory systems, food costing, and P&L awarenessProficiency in basic computer systems (Word, Excel)Ability to work a flexible schedule including nights, weekends, and holidaysAbility to stand for long periods and lift up to 50 lbsSkills & Attributes:Strong leadership and team development skillsHigh level of organization and attention to detailAbility to multitask and perform under pressurePassion for culinary excellence and continuous improvementCommitment to cleanliness, safety, and quality standardsSpanish language skills are a plus #J-18808-Ljbffr Cape Resorts Group