Job Overview
Employment Type
Full-time
Compensation
Salary
Range $48,400.00 - $65,300.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Life insurance
Professional Development
Job Description
Blue Moon TapHouse is a vibrant and creative restaurant located in the heart of downtown Norfolk, Virginia. It is a unique establishment that brings craftsmanship to life through its innovative menu and dynamic atmosphere. The restaurant seamlessly blends the art of cooking with the art of beer, all showcased within an open kitchen setting where guests can witness the culinary magic unfold. Blue Moon TapHouse occupies an expansive 22,550 square feet and serves as a connecting hub between Waterside Drive and the Elizabeth River waterfront, making it a prime location for both locals and visitors seeking a memorable dining experience. Beyond its culinary offerings, Blue Moon TapHouse is a cultural hotspot featuring live music and authentic artwork created by local artists, adding to the venue's inviting and lively ambiance. This combination of great food, craft beer, and entertainment makes Blue Moon TapHouse a distinguished establishment within the Norfolk dining scene.
The Sous Chef role at Blue Moon TapHouse is an exciting opportunity for culinary professionals looking to take on a leadership position within a high-volume, creatively inspired kitchen. The Sous Chef plays a critical role in the day-to-day culinary operations of the venue, working closely to maintain both quality standards and operational efficiency. This position requires overseeing staffing needs, ensuring kitchen cleanliness, and upholding uniform and appearance standards to reflect the restaurant’s professional image. The Sous Chef will be responsible for maintaining consistent product and service quality by direct involvement in kitchen operations and mentoring the culinary team.
Key responsibilities include managing food costs through appropriate ordering, inventory control, and reviewing financial reports to inform necessary actions. The Sous Chef is also tasked with ensuring a safe working environment by reducing risks of injury, enforcing compliance with company policies and health department standards for cleanliness and kitchen organization. This leadership position requires recruiting, interviewing, hiring, and training both supervisory and hourly kitchen staff while motivating, disciplining, and mentoring team members. The ideal candidate must demonstrate strong communication skills, confidence in culinary skills, exceptional time management, and the ability to work flexible hours including evenings, weekends, and holidays. This role is perfect for a dedicated culinary professional eager to lead by example, driving the kitchen team towards excellence within a dynamic and culturally rich restaurant environment.
The Sous Chef role at Blue Moon TapHouse is an exciting opportunity for culinary professionals looking to take on a leadership position within a high-volume, creatively inspired kitchen. The Sous Chef plays a critical role in the day-to-day culinary operations of the venue, working closely to maintain both quality standards and operational efficiency. This position requires overseeing staffing needs, ensuring kitchen cleanliness, and upholding uniform and appearance standards to reflect the restaurant’s professional image. The Sous Chef will be responsible for maintaining consistent product and service quality by direct involvement in kitchen operations and mentoring the culinary team.
Key responsibilities include managing food costs through appropriate ordering, inventory control, and reviewing financial reports to inform necessary actions. The Sous Chef is also tasked with ensuring a safe working environment by reducing risks of injury, enforcing compliance with company policies and health department standards for cleanliness and kitchen organization. This leadership position requires recruiting, interviewing, hiring, and training both supervisory and hourly kitchen staff while motivating, disciplining, and mentoring team members. The ideal candidate must demonstrate strong communication skills, confidence in culinary skills, exceptional time management, and the ability to work flexible hours including evenings, weekends, and holidays. This role is perfect for a dedicated culinary professional eager to lead by example, driving the kitchen team towards excellence within a dynamic and culturally rich restaurant environment.
Job Requirements
- High school diploma or GED equivalent
- Culinary arts courses certifications or related degree preferred
- 1-2 years experience supervising or managing kitchen staff
- Experience working with inventory and food ordering in a high-volume kitchen
- Confidence in cooking skills and abilities
- Strong verbal and written communication skills
- Excellent time management and organizational abilities
- Availability to work evenings weekends and holidays
- Ability to carry or lift items up to 75 pounds
- Ability to move about the kitchen safely
- Ability to handle food objects products and utensils safely
- Ability to bend stoop stand and kneel
- Ability to withstand potential climate temperature changes in work area
Job Qualifications
- A high school diploma or GED equivalent required
- Culinary arts courses certifications or related degree preferred
- 1-2 years experience of supervising and or managing kitchen staff and working with inventory and food ordering in a high-volume kitchen
- Exude confidence in cooking skills and abilities
- Proven ability to lead a team and communicate efficiently both verbally and in writing
- Exceptional time management and organization skills
- Ability to work evenings weekends and holidays
Job Duties
- Control and or assist with the day-to-day culinary operations of the venue within company policies and guidelines including ensuring appropriate staffing levels
- Assist with maintaining a professional company image including kitchen cleanliness proper uniforms and appearance standards
- Uphold consistent product and service standards of the highest quality
- Control and or assist with BOH food costs through appropriate ordering maintaining weekly inventory reviewing financial reports and taking appropriate actions
- Ensure a safe working environment to reduce risk of injury and accidents
- Maintain kitchen organization and cleanliness in compliance with Company and Health Department standards
- Recruit interview and hire supervisory and hourly team members supervise and motivate take disciplinary action and recommend terminating hourly team members when necessary
- Train employees as assigned in an ongoing basis
- Lead by example to other team members and mentor new staff
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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