Sous Chef

Sous Chef Position

A prestigious historic hotel in Richmond, VA, is seeking a dedicated and experienced Sous Chef to join its distinguished culinary team. This landmark property offers a refined dining experience through its full-service restaurant, in-room dining, and an extensive banquet and catering program, all set in a prime location near upscale shopping and cultural attractions. The Sous Chef will work closely with the Executive Chef to oversee daily back-of-house operations, ensuring consistency, quality, and excellence across all outlets. This role requires a hands-on leader who is passionate about mentorship, team collaboration, and maintaining the highest culinary standards. Ideal candidates will thrive in both elevated àla carte service and upscale banquet settings, contributing to a one-of-a-kind dining experience that reflects the property's elegance. Compensation: $55,000 - $60,000 (commensurate with experience) + discretionary bonus, comprehensive healthcare 100% covered, and a great PTO plan.

Requirements:

• Minimum 2 years of leadership experience in a fine dining or upscale boutique restaurant, with exposure to catering and banquet operations.
• Expertise in menu development with a strong emphasis on seasonality, creativity, and cost management across both àla carte and event-driven dining.
• Demonstrated ability to elevate the guest experience through attentive hospitality, refined service standards, and a culture of excellence.
• Skilled at building efficient systems and processes that enhance consistency, streamline communication, and empower team members in both daily service and large-scale events.

Responsibilities:

• Oversee daily dining room and kitchen operations, ensuring flawless execution of àla carte service, private dining, and banquet events.
• Maintain a strong and visible presence during peak service and events, engaging with guests and supporting the team as needed.
• Drive financial performance through strategic inventory management, precise food cost analysis, and effective labor planning across multiple outlets.
• Partner with the Executive Chef and event teams to design and execute customized menus for weddings, social gatherings, and corporate functions.
• Ensure the highest levels of compliance with health, safety, and sanitation regulations by implementing rigorous cleaning protocols, detailed documentation, and continuous staff training.