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Infographic showing various job openings at Haake Recruiting in the United States as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% Physical job distribution.

Sous Chef / Executive Sous Chef - High Volume Upscale Casual Fine Dinning

Haake Recruiting

Virginia Beach, VA

$75K - $90K/yr

Full-time

Medical, Dental, Vision, PTO

Re-posted 14 days ago

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.