Chef In Training Jobs in Henrico, VA (NOW HIRING)

EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.

• High school diploma or equivalent required.
• Culinary degree from an accredited culinary school or completion of an approved apprenticeship preferred.
• Food safety certification required.
• Several years of professional culinary experience, with significant experience in an a la carte environment.
• Previous Sous Chef, Lead Cook, Chef de Partie, or comparable kitchen leadership experience preferred.
• Demonstrated experience supervising and developing culinary employees.
• Strong knowledge of food preparation, cooking techniques, plating, and service execution.
• Ability to read, understand, and execute standardized recipes.
• Working knowledge of food cost, inventory, ordering, and kitchen controls.
• Strong organizational and time-management skills.
• Ability to work effectively as part of a professional culinary team.

• Ability to regularly lift, push, pull, and/or move up to 50 pounds.
• Ability to stand for extended periods and walk, climb stairs, balance, stoop, kneel, crouch, and bend.
• Ability to perform continuous repetitive motions associated with kitchen work.
• Ability to work in hot, humid, and noisy environments.
• Ability to work extended and unpredictable hours based on member needs and business demands.
• Ability to remain physically active throughout preparation and service periods.

• Provide day-to-day leadership and direction to kitchen employees during assigned shifts.
• Assist with the supervision of 15+ kitchen employees.
• Assign stations and responsibilities to ensure effective service coverage.
• Monitor employee performance and provide coaching and feedback.
• Assist with employee training, development, and evaluations according to Hermitage Country Club guidelines.
• Maintain established labor standards and scheduling practices.
• Enforce kitchen sanitation, food safety, uniform, and workplace safety standards.
• Foster a professional, respectful, accountable, and team-oriented kitchen environment.

The ideal Sous Chef is a chef first and an administrator second - someone who enjoys being on the line, leading a team through service, developing cooks, and ensuring that every plate leaving the kitchen represents the standards of Hermitage Country Club.

If you are passionate about a la carte cooking, thrive in a high-energy service environment, and take pride in developing a strong culinary team, we would like to hear from you.

Department: Food & Beverage
Reports to: Executive Sous Chef
Compensation: $65,000 annually
Location: Manakin Sabot, VA 23103

The Sous Chef is a hands-on culinary leader responsible for the successful execution of daily a la carte food service at Hermitage Country Club. This position works closely with the Executive Sous Chef and Executive Chef to ensure consistently high standards of food quality, presentation, flavor, timing, sanitation, and member satisfaction.

The ideal candidate is a strong service-oriented chef who thrives in a fast-paced kitchen, understands the demands of a busy a la carte operation, and leads by example. The Sous Chef will actively participate in daily production and service, oversee kitchen staff and stations, maintain proper mise en place, expedite during peak periods, and ensure every dish leaving the kitchen meets club standards.

This position requires a strong understanding of contemporary culinary techniques, scratch cooking, menu execution, food safety, kitchen organization, and team leadership. The Sous Chef will also assist with menu development, recipe execution, food cost control, inventory, purchasing, and employee training.

• Lead and actively participate in daily a la carte kitchen operations.
• Oversee food preparation and execution to ensure consistency in quality, flavor, presentation, portion size, and timing.
• Direct and support cooks on assigned stations during service.
• Expedite a la carte service during peak periods while maintaining high standards of quality and ticket times.
• Inspect all mise en place prior to service and ensure stations are properly stocked, organized, and service-ready.
• Personally work on any kitchen station as needed to support the operation.
• Prepare and directly supervise the preparation of soups, sauces, proteins, vegetables, starches, specials, and other menu items according to established recipes and standards.
• Maintain consistent execution of Hermitage Country Club's a la carte menus across all dining outlets.
• Assist the Executive Chef and Executive Sous Chef with the development and execution of daily and seasonal specials.
• Contribute creative ideas for new dishes, menu enhancements, and seasonal offerings based on current culinary trends and member preferences.
• Ensure proper cooking techniques, seasoning, garnishing, plating, and portion control are consistently followed.
• Monitor food quality throughout service and immediately address any issues with preparation or presentation.
• Communicate effectively with front-of-house leadership regarding menu items, specials, service timing, allergies, and member requests.
• Assist in resolving member and guest concerns while maintaining a professional and service-focused approach.
• Maintain strong communication with the Executive Chef and Executive Sous Chef regarding service challenges, staffing needs, product availability, and menu execution.
• Assist with daily staffing and station assignments to ensure appropriate coverage and maximum productivity.
• Provide hand-on leadership, coaching, and training to cooks and other kitchen employees.
• Hold kitchen employees accountable for culinary standards, cleanliness, organization, uniform standards, and proper work practices.
• Maintain a clean, organized, and efficient kitchen throughout preparation and service.
• Ensure proper food handling, personal hygiene, sanitation, and food safety procedures are consistently followed.
• Assist with inventory, product ordering, receiving, storage, requisitioning, and food cost control.
• Monitor product quality and utilization to minimize waste and maintain appropriate food costs.
• Assist the Executive Chef with recipe development, recipe costing, menu planning, and production standards.
• Assist with monthly inventories and other administrative responsibilities as assigned.
• Assume leadership of the kitchen in the absence of the Executive Sous Chef or Executive Chef.
• Maintain a professional, positive, and collaborative kitchen culture.
• Perform other culinary and operational duties as assigned by the Executive Chef or Executive Sous Chef.

The successful candidate will be a hands-on a la carte chef and strong kitchen leader who takes pride in execution and understands that consistency is critical in a private club environment.

• Strong a la carte cooking and service experience.
• Experience leading a kitchen team during busy service periods.
• Excellent knowledge of classical and contemporary culinary techniques.
• Strong understanding of mise en place, station organization, and service execution.
• Ability to maintain composure and make sound decisions under pressure.
• Strong palate and attention to detail.
• Ability to consistently execute recipes and plating standards.
• Experience training and developing culinary employees.
• Strong communication and leadership skills.
• Commitment to scratch cooking and high-quality ingredients.
• Ability to balance creativity with consistency and established culinary standards.
• Understanding of food cost, portion control, product utilization, and waste reduction.
• Knowledge of proper sanitation and food safety practices.
• A genuine commitment to hospitality and member satisfaction.

This position is currently accepting applications.