Recruit, train, and schedule a 30-plus BOH crew for your assigned kitchen. * Run expo nightly; protect recipe specs, plating, timing, and sanitation. * Control food cost and labor--dialing in prep ...
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Recruit, train, and schedule a 30-plus BOH crew for your assigned kitchen. * Run expo nightly; protect recipe specs, plating, timing, and sanitation. * Control food cost and labor--dialing in prep ...
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Sous Chef / Executive Sous Chef - High Volume Upscale Casual Fine Dinning
Virginia Beach, VA
$75K - $90K/yr
Full-time
Medical, Dental, Vision, PTO
Posted yesterday
Job description
EXECUTIVE SOUS CHEF
New 250-Seat Restaurant | Virginia Beach, VA | Full-Time | $75–90 K + Bonus | Relocation + Full Benefits
A nationally acclaimed hospitality group is opening two high-profile, 250-seat restaurants in Virginia Beach later this year. We’re hiring an Executive Sous Chef for one of these locations (you’ll be dedicated to a single kitchen, not both) to help build the team, run service, and nail the numbers from day one.
What you’ll own
- Recruit, train, and schedule a 30-plus BOH crew for your assigned kitchen.
- Run expo nightly; protect recipe specs, plating, timing, and sanitation.
- Control food cost and labor—dialing in prep, par levels, vendor pricing, and inventory systems.
- Lead tastings, pre-shift education, and seasonal menu rollouts with the Executive Chef.
- Keep HACCP logs, allergy protocols, and health-inspection readiness flawless.
What you bring
- 2–3 years as Exec Sous or CDC in a $5 M+ scratch operation.
- Comfort with high-volume line work; wood-fire or live-fuel experience is a plus.
- Strong COGS/labor control and fluency with inventory platforms (R365, ChefTec, etc.).
- Calm, teach-first leadership style that motivates diverse teams.
SOUS CHEF
New 250-Seat Restaurant | Virginia Beach, VA | Full-Time | $60–70 K + Bonus | Medical • Dental • Vision • PTO
Join the opening team for one of Virginia Beach’s most anticipated new restaurants (you’ll focus on a single venue, not both). As Sous Chef you’ll run a station crew, keep mise tight, and execute a scratch menu at serious scale.
Your day-to-day
- Lead the line during service—call tickets, keep plating flawless, and maintain momentum through multiple turns.
- Supervise prep—protein fabrication, marinades, sauces, and pantry work—ensuring yields and specs are spot-on.
- Write detailed station prep lists, train new cooks, and monitor waste vs. par.
- Assist with weekly inventory; flag variances to the Exec Sous Chef.
- Uphold safety, sanitation, and allergen standards without compromise.
Ideal profile
- 1–2 years salaried kitchen leadership in a high-volume, scratch environment.
- Solid knife skills; comfortable portioning primals, seafood, and produce for a 250-seat house.
- Familiar with wood-fire or high-heat cooking techniques (preferred, not required).
- Team-first mindset; thrives on coaching in the heat of service.
Ready to launch a headline-worthy kitchen?
Email your résumé to andrew@haakerecruiting.com or apply through this posting. All inquiries remain confidential.