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Executive Sous Chef Jobs in Virginia (NOW HIRING)

GOEBEL FIXTURE COMPANY

Executive Sous Chef

Richmond, VA · On-site

$100 - $105/hr

The position of Executive Sous Chef at CCV is a key leadership role within one of the nation's largest and most respected private club culinary operations. Working alongside a second Executive Sous ...

American Cruise Lines

Executive Sous Chef

Norfolk, VA · On-site

$62K - $80K/yr

Executive Sous Chef American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Executive Sous Chefs to join our team for the 2026 season. Our ...

American Cruise Lines

Executive Sous Chef

Norfolk, VA

$62K - $80K/yr

Executive Sous Chef American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Executive Sous Chefs to join our team for the 2026 season. Our ...

Omni Hotels & Resorts

Executive Sous Chef

Richmond, VA · On-site

$64K - $82K/yr

Executive Sous Chef Overview: The Executive Sous Chef has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are ...

Hyatt Hotels Corporation

Banquet Sous Chef

Reston, VA · On-site

$52K - $70K/yr

The goal of the Sous Chef is to manage a specific department and work with the Executive Chefto create, implement and maintain quality standards. In some instances the Sous Chef will be expected to ...

American Cruise Lines

Executive Sous Chef

Norfolk, VA · On-site

$50 - $70/hr

Our Executive Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner for our guests, and are responsible for the quality of food served to the crew. A well ...

Redd Hospitality

Sous Chef

Alexandria, VA · On-site

$53K - $72K/yr

As a Executive Sous Chef or Kitchen Manager, you will assist the Executive Chef in overseeing kitchen operations, ensuring high standards of food quality, safety, and presentation. This role is ...

Redd Hospitality

Sous Chef

Alexandria, VA · On-site

$70K - $75K/yr

As a Executive Sous Chef or Kitchen Manager, you will assist the Executive Chef in overseeing kitchen operations, ensuring high standards of food quality, safety, and presentation. This role is ...

Cuisine Solutions

Sous Chef

Sterling, VA · On-site

$50K - $68K/yr

Sous Chef SUMMARY : Reporting to the VP, Culinary, the Sous Chef will be responsible for menu ... Proven ability to speak culinary terminology with Clients, Executive Chefs, Kitchen Managers, and ...

Cuisine Solutions Inc.

Sous Chef

Sterling, VA · On-site

$52 - $76/hr

JOB TITLE Sous Chef SUMMARY Reporting to the VP, Culinary, the Sous Chef will be responsible for ... Proven ability to speak culinary terminology with Clients, Executive Chefs, Kitchen Managers, and ...

Cuisine Solutions

Sous Chef

Sterling, VA · On-site

$65K - $68K/yr

Sous Chef SUMMARY : Reporting to the VP, Culinary, the Sous Chef will be responsible for menu ... Proven ability to speak culinary terminology with Clients, Executive Chefs, Kitchen Managers, and ...

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Executive Sous Chef information

See Virginia salary details

$42.1K

$75.2K

$99.1K

How much do executive sous chef jobs pay per year?

As of Sep 6, 2026, the average yearly pay for executive sous chef in Virginia is $75,219.00, according to ZipRecruiter salary data. Most workers in this role earn between $64,400.00 and $82,300.00 per year, depending on experience, location, and employer.

What is an executive sous chef?

As an executive sous chef, you are second-in-command in a restaurant’s kitchen, answering to the executive chef. Your responsibilities are supervising kitchen staff and coordinating the food production process. Your job duties include enforcing health and safety standards, training sous chefs and other staff, assisting with food preparation, checking the quality of the work of the line cooks, and communicating with front-of-house managers to ensure a high level of service. Most executive sous chefs have a degree from a culinary school. However, your most important qualification is proven cooking and managing experience. You need strong organizational skills and interpersonal skills and the ability to work under pressure to succeed in the competitive restaurant industry.

What are the key skills and qualifications needed to thrive as an executive sous chef?

To thrive as an Executive Sous Chef, you need advanced culinary skills, experience in kitchen management, and formal culinary training or certification. Mastery of commercial kitchen equipment, inventory management systems, and food safety regulations is typically required. Leadership, creativity, and strong organizational skills are essential soft skills for managing teams and delivering high-quality dishes. These abilities ensure efficient kitchen operations, consistent food quality, and a positive dining experience for guests.

How does an executive sous chef typically balance administrative duties with hands-on kitchen responsibilities?

As an Executive Sous Chef, balancing administrative tasks with active kitchen leadership is a key challenge. You'll oversee inventory management, scheduling, and compliance with food safety standards while also being present on the kitchen floor to supervise staff, assist with prep, and ensure quality control. Effective time management and delegation are essential, as you'll need to support the Executive Chef, mentor junior team members, and respond to real-time kitchen demands, especially during peak service hours.

What is the difference between Executive Sous Chef vs Sous Chef?

AspectExecutive Sous ChefSous Chef
Credentials Culinary degree, experience in kitchen management Culinary training, experience in food preparation
Work Environment High-end restaurants, hotels, large kitchens Daily kitchen operations, food prep
Role Focus Assists Executive Chef, manages kitchen staff Prepares dishes, supervises cooks

The Executive Sous Chef supports the Executive Chef and oversees kitchen operations, while the Sous Chef focuses on food preparation and supervising cooks. Both roles require culinary skills, but the Executive Sous Chef has more managerial responsibilities and often works in larger, upscale establishments.

More about Executive Sous Chef jobs

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Executive Sous Chef jobs near you
Infographic showing various Executive Sous Chef job openings in Virginia as of August 2026, with employment types broken down into 88% Full Time, 8% Part Time, and 4% Contract. Highlights an 85% Physical, 3% Hybrid, and 12% Remote job distribution, with an average salary of $75,219 per year, or $36.2 per hour.

Executive Sous Chef

The Country Club of Virginia

Richmond, VA • On-site

$100K - $105K/yr

Full-time

Medical, Dental, Vision, Life, Retirement

Re-posted 7 days ago

The Country Club Of Virginia rating

8.3

Company rating: 8.3 out of 10

Based on 9 frontline employees who took The Breakroom Quiz

2nd of 8 rated members clubs

Job description

Description
The Country Club of Virginia is seeking a leader with excellent management skills and a passion for food to assume the role of Executive Sous Chef. Primary responsibilities include managing culinary operations in the Club's Banquets department, Purchasing department, and seasonal operations while partnering closely with the Club's second Executive Sous Chef to support the overall culinary program.
The position of Executive Sous Chef at CCV is a key leadership role within one of the nation's largest and most respected private club culinary operations. Working alongside a second Executive Sous Chef and reporting directly to the Executive Chef, this position helps lead a complex, multi-unit foodservice operation that includes a la carte dining, large-scale banquets, specialty events, purchasing, and seasonal venues. The Club seeks a highly skilled culinary professional who is committed to continuous improvement while maintaining the exceptional quality, consistency, and standards of excellence for which CCV is known.
Job Requirements
  • Demonstrated leadership experience with a hands-on management style and the ability to mentor, coach, develop, and lead Chefs de Cuisine and culinary supervisors while fostering accountability, collaboration, and professional growth
  • Proven success in developing culinary talent through structured training, internship, apprenticeship, and succession planning programs
  • Ability to recruit, hire, onboard, and train a high-performing culinary team
  • Experience in private club, luxury hospitality, resort, or fine dining environments with a strong understanding of delivering exceptional member and guest experiences
  • Ability to handle pressure, demonstrate creativity in offering a diverse range of menu items, and foster communication and a sense of unity
  • Strong organizational, project management, and time management skills with the ability to prioritize multiple responsibilities and meet deadlines
  • Demonstrated good judgment, problem-solving ability, and decision-making skills
  • Excellent written, verbal, and interpersonal communication skills with the ability to build positive working relationships with members, staff, and leadership

Key Expectations and Goals
  • Build strong relationships with members, employees, and leadership while fostering a collaborative and service-oriented environment
  • Champion and support the Club's culture, mission, and commitment to exceptional hospitality, professionalism, and mutual respect
  • Evaluate existing practices and processes and identify ways to improve efficiency, quality of products, and services provided to the members
  • Demonstrate strong organizational skills, attention to detail, and humility in leadership
  • Model professionalism when working and communicating with staff
  • Engage with members regularly and maintain a visible presence throughout the Club
  • Create a wide variety of culinary offerings, including traditional (comfort club fare), contemporary American, ethnic-influenced cuisines, as well as elaborate, highly detailed VIP events
  • Assist the Executive Chef in managing banquet and seasonal culinary operations, including labor, food cost, and operating budget performance
  • Supervise, coach, develop, and evaluate culinary team members to support individual growth, maintain performance standards, and address performance concerns in accordance with Club policies
  • Develop and maintain recipes and techniques for food preparation and presentation which help to ensure a consistently high-quality product
  • Coordinate and execute events ranging from intimate wine dinners and boutique gatherings to large-scale functions serving up to 1,000 guests

Additional Information
  • Annual food sales are up to $9M; total F&B sales are $11.5M
  • The desired food cost is 36% with a sales mix of 50% a la carte and 50% banquet
  • There are approximately 125 kitchen employees during peak season supported by a $4.5M labor budget. Most culinary operations are led by a Chef de Cuisine and supported by Sous Chefs
  • The Club supports seven kitchens and invests approximately $1.7M annually in food and beverage capital expenditures. Total Club capital expenditures exceed $8.9M annually on a planned replacement schedule.
  • The Executive Sous Chef works closely with the Chefs de Cuisine, Sous Chefs, and Purchasing Manager
  • There are two clubhouses totaling more than 100,000 sq ft. The Club is supported by 8,000 total members whose average age is 55
  • The Club operates full-time, 12 months annually
  • The Executive Sous Chef reports to the Executive Chef and partners closely with the Club's second Executive Sous Chef, as well as leaders in Special Events, Communications, Human Resources, and Facility Maintenance.
  • The Club has had only two Executive Sous Chefs in the past 16 years, reflecting the strength and stability of the culinary leadership team.

Dining Facilities
  • The Grill and Grill Terrace - A casual dining area with 175-seat capacity serving six days a week
  • Ollie's/Terrace - an upscale informal dining area with 75/40-seat capacity serving Tuesday through Saturday
  • Tally at the River/Terrace - 230-seat capacity serving Tuesday through Sunday, with scheduled golf events on Mondays, service in the Men's lounge, as well as two private rooms
  • Poolside Cafe - A casual dining area serving lunch and dinner seven days per week Memorial Day through Labor Day
  • Cool Springs Cafe - CCV's fast-casual dining facility, serving breakfast, lunch, and dinner seven days per week
  • The Golf Performance Center - Quick service on the turn at the Tuckahoe Golf Course Training Facility
  • Private Member & Club Events - Two beautiful Clubhouses with event spaces of various sizes across 12 party rooms, serving banquets from 5 to 1,500 guests, and accommodating sit-down luncheons or dinners of up to 600 guests
  • Three Snack Bars - open year-round with occasional closures for course maintenance

Compensation/Application
Salary commensurate with experience; benefits include 401(k) retirement plan with employer contribution and match, medical/dental/vision insurance, fully paid life, short and long-term disability insurance, flexible spending accounts, and free employee meals while working. Interested individuals should complete the online application in full and attach a resume and cover letter.
Club Profile
The Country Club of Virginia is one of America's oldest and finest private, member-owned clubs. CCV is currently ranked #7 on the Platinum Clubs of America list out of thousands of recognized clubs. Located in Richmond, Virginia, CCV was established in 1908 and is one of the nation's largest full-service country clubs. The Club's 8,000+ members support 1,111 acres containing two superb clubhouses situated seven miles apart, 54 holes of golf, 24 tennis courts, five squash courts, three platform tennis courts, a 100,000 square foot fitness complex, five pools, five dining outlets, three snack bars, and special event venues. Consistently rated one of the Top Workplaces in Richmond, CCV employs a staff of over 800 in season and has an operating budget in excess of $52 million.
CCV conducts post-offer drug tests and criminal background screenings.

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