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Jr Sous Chef Jobs in Virginia (NOW HIRING)

Colonial Williamsburg Company

Sous Chef

Williamsburg, VA · On-site

$45K - $61K/yr

... Rockefeller Jr Library. Additionally, Colonial Williamsburg is home to five world class ... Sous Chef must work in conjunction with the Guest Service managers and supervisors to ensure ...

Colonial Williamsburg

Sous Chef

Williamsburg, VA · On-site

$45K - $65K/yr

... Rockefeller Jr Library. Additionally, Colonial Williamsburg is home to five world class ... Sous Chef must work in conjunction with the Guest Service managers and supervisors to ensure ...

Colonial Williamsburg

Banquet Sous Chef

Williamsburg, VA · On-site

$45K - $61K/yr

... Jr Library. About the Position Responsible for the development and implementation of menus, the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and ...

Colonial Williamsburg Company

COOK 4

Williamsburg, VA

$21.71/hr

... Rockefeller Jr Library. Additionally, Colonial Williamsburg is home to five world class ... The Sous Chef is responsible for the successful achievement of operational, financial, and quality ...

Colonial Williamsburg

COOK 4

Williamsburg, VA · On-site

$21.71/hr

... Rockefeller Jr Library. Additionally, Colonial Williamsburg is home to five world class ... The Sous Chef is responsible for the successful achievement of operational, financial, and quality ...

Crescent Hotels

Cook 4

Williamsburg, VA · On-site

... Rockefeller Jr Library. Additionally, Colonial Williamsburg is home to five world class ... The Sous Chef is responsible for the successful achievement of operational, financial, and quality ...

All JobsJr Sous Chef JobsJr Sous Chef Jobs in Virginia

Jr Sous Chef information

See Virginia salary details

$30.2K

$58.5K

$76.8K

How much do jr sous chef jobs pay per year?

As of Sep 12, 2026, the average yearly pay for jr sous chef in Virginia is $58,492.00, according to ZipRecruiter salary data. Most workers in this role earn between $49,600.00 and $66,900.00 per year, depending on experience, location, and employer.

What is a Jr Sous Chef?

A Jr Sous Chef is a junior-level chef who assists the Sous Chef and Executive Chef in managing kitchen operations. Their responsibilities typically include supervising kitchen staff, ensuring food quality, helping with menu planning, and maintaining kitchen hygiene. Jr Sous Chefs are often involved in food preparation, inventory management, and may step in to lead the kitchen in the absence of senior chefs. This role is ideal for cooks looking to advance their culinary careers by gaining leadership and management experience.

What are some common challenges a Jr Sous Chef faces when transitioning from a line cook role?

A Jr Sous Chef often encounters challenges such as adapting to increased leadership responsibilities, balancing time between hands-on cooking and supervising the team, and ensuring consistent food quality across all stations. This role typically involves more direct communication with senior chefs and coordinating with front-of-house staff to manage service flow. Building strong organizational skills and learning to mentor junior kitchen staff are key for a smooth transition and long-term success in the position.

What are the key skills and qualifications needed to thrive as a Jr Sous Chef, and why are they important?

To thrive as a Jr Sous Chef, you need strong culinary skills, a solid understanding of kitchen operations, and typically a relevant culinary degree or equivalent experience. Familiarity with commercial kitchen equipment, food safety certification, and inventory management systems is also important. Leadership, time management, and effective communication help set standout Jr Sous Chefs apart. These skills ensure efficient kitchen workflow, consistent food quality, and a productive team environment.

What is the difference between Jr Sous Chef vs Line Cook?

AspectJr Sous ChefLine Cook
ResponsibilitiesAssists in kitchen management, supervises kitchen staff, supports senior chefsPrepares specific dishes, follows recipes, maintains station
CredentialsBasic culinary training, some experience, leadership skillsCulinary diploma or equivalent, technical cooking skills
Work EnvironmentKitchen supervision, collaborative, fast-pacedStation-focused, high-pressure, team-based

The main difference between a Jr Sous Chef and a Line Cook is that the Jr Sous Chef has supervisory responsibilities and assists in kitchen management, while the Line Cook focuses on preparing dishes at a specific station. The Jr Sous Chef typically has more experience and leadership skills, whereas the Line Cook specializes in executing recipes efficiently. Both roles are essential in a professional kitchen, but the Jr Sous Chef is a step closer to management and oversight.

How much does a junior sous chef get paid?

A junior sous chef typically earns between $30,000 and $45,000 annually, depending on location, experience, and the establishment. They often work in fast-paced kitchen environments and may be required to have culinary certifications or prior kitchen experience.

Is junior sous chef a high position?

A junior sous chef is an entry-level or early-career role in the kitchen hierarchy, typically reporting to the sous chef or head chef. It involves assisting with food preparation, kitchen management, and learning advanced culinary skills, but it is generally considered a lower or intermediate position rather than a high-ranking one.

What are popular job titles related to Jr Sous Chef jobs in Virginia?

For Jr Sous Chef jobs in Virginia, the most frequently searched job titles are:

What job categories do people searching Jr Sous Chef jobs in Virginia look for?

The top searched job categories for Jr Sous Chef jobs in Virginia are:

What cities in Virginia are hiring for Jr Sous Chef jobs?

Cities in Virginia with the most Jr Sous Chef job openings:

Jr Sous Chef jobs near you
Infographic showing various Jr Sous Chef job openings in Virginia as of August 2026, with employment types broken down into 74% Full Time, 23% Part Time, 1% Temporary, and 2% Contract. Highlights an 97% Physical, 1% Hybrid, and 2% Remote job distribution, with an average salary of $58,492 per year, or $28.1 per hour.

Marigold by Jean-Georges Jr Sous Chef

Charlottesville, VA • On-site

Keswick-Hall-and-Club-
See more jobs at Keswick-Hall-and-Club-external

$60K/yr

Other

Medical, Dental, Vision, Life, Retirement, PTO

Posted 16 days ago

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Marigold by Jean-Georges Jr Sous Chef

2 days ago Requisition ID: 1394

Salary: $60,000.00 Annually

Overview

History and spectacular landscapes come together, at the foot of the Blue Ridge Mountains. Celebrated landmarks, including Thomas Jefferson's Monticello and the University of Virginia, are clustered here among swathes of the East Coast's most beautiful scenery. The region is also home to over 25 wineries, breweries and cideries.

This is the setting for Keswick Hall, an impressive 80-room luxury boutique hotel nestled on 600 acres which recently re-opened in 2021 after renovations. Home to the prestigious Keswick Golf Club, Marigold Restaurant, by Jean-Georges, a new luxury spa and sports and aquatics center.

Keswick offers an opportunity to grow and develop your career in an environment that provides a fulfilling workplace for employees, creates an environment for continuous learning, and embraces the ideas and diversity of others.

In addition, we offer a robust benefits package including health, dental, vision, life and disability; a competitive PTO offering, as well as 401(k).

POSITION PURPOSE

The Junior Sous Chef is an entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.

ESSENTIAL DUTIES & RESPONSIBILITIES

  • Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation.
  • Contributes to ensuring guest and employee satisfaction while maintaining the operating budget.
  • Demonstrate extensive knowledge of all food stations throughout the kitchen
  • Oversee proper training of staff
  • Ensure maintenance/sanitation of the kitchen, related areas and equipment to ensure a healthy, safe work environment
  • Communicate with the Chef to discuss daily production, ordering and culinary operations
  • Check food products daily for quality and freshness
  • Monitor correct preparation of all food products
  • Monitor all refrigeration and dry storage for proper handling a rotation
  • Monitor incoming food product to ensure quality, freshness and integrity
  • Assist in working all stations as needed to maintain smooth operation
  • Work with the culinary team and Chef de Cuisine in menu development
  • Complete tasks and projects delegated by your manager
  • Resolve food quality concerns immediately
  • Make chef/manager aware of guest’s comments and complaints
  • Perform other duties as assigned.

QUALIFICATIONS

KNOWLEDGE

Extensive Knowledge of meats and fish including butcher, saucier, a strong line cook.

Working knowledge is attained through education and work experience prior to current position.

SKILLS AND ABILITIES

Must have a positive, self-motivated and professional attitude.

Ability to work flexible shifts.

Pleasant nature and ability to multitask.

Must be able to work all food stations.

Proven track record of success.

Excellent communication skills, both written and oral.

SUPERVISION

Position functions semi-autonomously. The position directly supervises fifteen employees. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities may include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

EDUCATION/ EXPERIENCE

Minimum of a Culinary/Pastry/Apprenticeship certificate (or equivalent) and 2 years’ culinary supervisory experience in a fine dining/resort establishment. However, a combination of experience and/or education will be taken into consideration.

LICENSES/CERTIFICATIONS

ServSafe Certification

Certified in CPR, First Aid, and AED

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential duties of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential duties.

Be able to kneel, bend, and stand for extended periods.

Able to lift 50 pounds.

Work in a hot and steamy environment.

Must be able to withstand temperatures up to 105 degrees.

UNIFORM REQUIREMENT

Black pants and black non slip shoes.

Chef jackets, hat, nametag and aprons will be provided.

Employees are responsible for maintaining a clean/crisp looking uniform.

At this time, Keswick will not sponsor a new applicant for employment authorization for this position.

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