Job Overview
Employment Type
Full-time
Compensation
Salary
Range $50,000.00 - $60,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
403(b) Retirement Plan
Life insurance
Dental Insurance
Paid vacation
Professional Development
Staff discounts
EAP services
Discounted employee meals
Job Description
Norfolk Botanical Garden (NBG) is a renowned public garden located in Norfolk, Virginia, known for its beautiful landscapes, extensive plant collections, and commitment to sustainability and education. The garden serves as a vibrant destination for both locals and visitors, offering a variety of horticultural displays, educational programs, and special events. Within this enchanting setting is The Reed's Bistro, a restaurant that focuses on delivering exceptional culinary experiences inspired by the garden’s seasonal and locally sourced ingredients. The establishment prides itself on integrating sustainability and culinary excellence to provide guests with memorable dining experiences that reflect the unique environment of the Botanical Garden.
The Reed's Bistro is currently seeking a dedicated and experienced Sous Chef to join its culinary team on a full-time basis, averaging 40 hours per week. This position is non-exempt under the Fair Labor Standards Act (FLSA) and the salary range is $50,000 to $60,000, commensurate with experience. The Sous Chef reports directly to the Chef de Cuisine and plays a vital leadership role in the day-to-day culinary operations, assisting with kitchen oversight, menu execution, staff development, and maintaining operational excellence.
As the Sous Chef, you will be instrumental in supporting the Chef de Cuisine by planning, coordinating, and supervising daily back-of-house kitchen operations. This includes managing food preparation, ensuring impeccable food quality and presentation, upholding sanitation standards, maintaining inventory controls, and handling opening and closing procedures. You will also be expected to step into the leadership role during the Chef de Cuisine’s absence, ensuring the kitchen operates smoothly and efficiently.
This role demands strong leadership capabilities, as you will directly supervise kitchen staff, assigning tasks, mentoring employees, and fostering a positive, team-oriented environment. Your expertise will contribute to employment decisions such as hiring, promotions, performance management, and disciplinary actions in collaboration with departmental leadership and garden policies.
The ideal candidate will have a strong passion for seasonal cuisine and sustainability, with an ability to thrive in a fast-paced environment that includes evenings, weekends, holidays, and special events. You will work closely with the Chef de Cuisine to develop seasonal menus featuring fresh, locally sourced, and garden-inspired ingredients, maintaining consistent high standards of taste, quality, and presentation.
In addition to culinary skills, this position involves operational responsibilities such as inventory management, food costing, ordering, vendor relations, and ensuring the proper maintenance and use of kitchen equipment. You will also help promote sustainable kitchen practices such as waste reduction and composting, aligning with the garden’s environmental values.
Serving as a key liaison among kitchen staff and front-of-house leadership, the Sous Chef supports important functions across catering, private dining, and special garden events, ensuring an exceptional guest experience that showcases the best of Norfolk Botanical Garden. Health and safety are paramount; the role requires compliance with all food safety regulations and sanitation standards while performing physical kitchen tasks safely in a sometimes challenging environment.
Overall, this is an exciting opportunity for a skilled culinary professional with a commitment to leadership, sustainability, and delivering unforgettable dining experiences in a unique botanical setting.
The Reed's Bistro is currently seeking a dedicated and experienced Sous Chef to join its culinary team on a full-time basis, averaging 40 hours per week. This position is non-exempt under the Fair Labor Standards Act (FLSA) and the salary range is $50,000 to $60,000, commensurate with experience. The Sous Chef reports directly to the Chef de Cuisine and plays a vital leadership role in the day-to-day culinary operations, assisting with kitchen oversight, menu execution, staff development, and maintaining operational excellence.
As the Sous Chef, you will be instrumental in supporting the Chef de Cuisine by planning, coordinating, and supervising daily back-of-house kitchen operations. This includes managing food preparation, ensuring impeccable food quality and presentation, upholding sanitation standards, maintaining inventory controls, and handling opening and closing procedures. You will also be expected to step into the leadership role during the Chef de Cuisine’s absence, ensuring the kitchen operates smoothly and efficiently.
This role demands strong leadership capabilities, as you will directly supervise kitchen staff, assigning tasks, mentoring employees, and fostering a positive, team-oriented environment. Your expertise will contribute to employment decisions such as hiring, promotions, performance management, and disciplinary actions in collaboration with departmental leadership and garden policies.
The ideal candidate will have a strong passion for seasonal cuisine and sustainability, with an ability to thrive in a fast-paced environment that includes evenings, weekends, holidays, and special events. You will work closely with the Chef de Cuisine to develop seasonal menus featuring fresh, locally sourced, and garden-inspired ingredients, maintaining consistent high standards of taste, quality, and presentation.
In addition to culinary skills, this position involves operational responsibilities such as inventory management, food costing, ordering, vendor relations, and ensuring the proper maintenance and use of kitchen equipment. You will also help promote sustainable kitchen practices such as waste reduction and composting, aligning with the garden’s environmental values.
Serving as a key liaison among kitchen staff and front-of-house leadership, the Sous Chef supports important functions across catering, private dining, and special garden events, ensuring an exceptional guest experience that showcases the best of Norfolk Botanical Garden. Health and safety are paramount; the role requires compliance with all food safety regulations and sanitation standards while performing physical kitchen tasks safely in a sometimes challenging environment.
Overall, this is an exciting opportunity for a skilled culinary professional with a commitment to leadership, sustainability, and delivering unforgettable dining experiences in a unique botanical setting.
Job Requirements
- Culinary degree or formal culinary training required
- Minimum of three to five years of culinary management experience as a Sous Chef, Senior Line Cook, or in a similar leadership role
- Experience managing a professional kitchen in a high-volume restaurant or destination dining environment preferred
- Ability to stand, walk, bend, twist, stoop, and move continuously for extended periods
- Must be able to lift and carry up to 50 lbs
- Ability to work safely in a fast-paced kitchen environment with exposure to heat, noise, commercial kitchen equipment, and outdoor weather conditions as needed
- Ability to perform computer-based administrative work and remain seated for extended periods when completing management responsibilities
- Must possess or be able to obtain a valid Food Handler Card by the start date of employment
- Ability to work a flexible schedule, including evenings, weekends, holidays, and special events
Job Qualifications
- Culinary degree or formal culinary training required
- Minimum of three to five years of culinary management experience as a Sous Chef, Senior Line Cook, or in a similar leadership role
- Experience managing a professional kitchen in a high-volume restaurant or destination dining environment preferred
- Strong knowledge of seasonal cooking, scratch preparation, contemporary bistro cuisine, and food safety practices
- Demonstrated leadership, communication, coaching, and team-building skills
- Knowledge of food costing, inventory management, purchasing, and kitchen financial controls
- Must possess or be able to obtain a valid Food Handler Card by the start date of employment
- ServSafe Food Protection Manager certification preferred
- Ability to work a flexible schedule, including evenings, weekends, holidays, and special events
Job Duties
- Support the Chef de Cuisine in planning, coordinating, and supervising daily back-of-house operations, including food preparation, service execution, sanitation, inventory control, and opening and closing procedures
- Assume responsibility for kitchen leadership in the absence of the Chef de Cuisine
- Provide direct supervision of kitchen staff by assigning work, training and mentoring employees, monitoring performance, ensuring compliance with food safety and quality standards, and fostering a positive, team-oriented work environment
- Recommend and contribute to employment decisions, including hiring, promotions, performance management, disciplinary actions, and separation of employees, in collaboration with departmental leadership and Garden policies
- Lead service execution by expediting orders and ensuring efficient kitchen operations during peak service periods
- Ensure proper onboarding and ongoing training on recipes, procedures, food safety, and sanitation standards
- Maintain consistent food quality, presentation, and adherence to standardized recipes
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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