Job ID: 216035764

Job Summary
Employment Type
Full Time
Years Experience
1 - 3 years
$50k+ Annual
Job Description

We are looking for a Sous Chef/Kitchen Manager to join our new business operation in the Northern Neck of Virginia that includes lunch & dinner in a fast casual, fresh American menu offering.  This is an excellent opportunity for the right individual.  Compensation package includes a competitive salary and bonus based on experience, plus paid time off and a group health/dental/vision/life insurance program.

Join our start-up restaurant group and grow with us as we add more restaurant operations in the area.  We are looking for someone who wants to grow with us as we expand operations.  You will initially be responsible for all kitchen functions including food preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.  You should have sufficient experience or training in the back of the house, and an aptitude to learn all aspects of the restaurant operation to grow into a lead manager role.


  • Working with the Chef/General Manager, will help coordinate daily back-of-the-house restaurant operations

  • Organize and supervise shifts of back-of-the-house staff

  • Appraise staff performance and provide feedback to improve productivity

  • Ensure compliance with sanitation and safety regulations – Safe Serve Certification a plus.

  • Control operational costs and conduct weekly inventories to control cost and create detailed Excel reports on weekly, monthly and annual expenses

  • Train new and current employees on proper food preparation practices


  • Proven experience as a sous chef/kitchen manager in a restaurant

  • Must be able to work lunch & dinner shifts

  • Extensive food and beverage (F&B) knowledge

  • Strong leadership, motivational and people skills to manage staff

  • Acute financial management skills including knowledge of Excel databases

  • A degree in hospitality management or culinary schooling is a plus

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