Sous Chef - Saltine - Hilton Norfolk The Main

Norfolk, VA, USA|Onsite

Job Overview

Employment Type

Temporary

Hourly

Internship

Consulting

Full-time

Part-time

Compensation

Type:

Salary

Rate:

Range $48,400.00 - $65,300.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and development programs

Meal Allowances

Job Description

This esteemed hospitality establishment is a vibrant and dynamic restaurant and banquet facility known for its commitment to quality, guest satisfaction, and operational excellence. Focusing on delivering exceptional culinary experiences through varied dining services including room service, bar/lounge, and banquet events, this company emphasizes high standards of food safety, cleanliness, and team collaboration. Employees at this establishment are part of a well-structured team, empowered with a focus on training, safety compliance, and continuous improvement. The restaurant operates with robust systems for ordering, inventory control, menu development, and staff scheduling, all aimed at profitability and exceptional service delivery.

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Job Requirements

Culinary degree or equivalent experience
Experience in kitchen management and food preparation
Proven ability to lead and train culinary staff
Knowledge of food safety and sanitation standards
Experience in inventory and budget management
Effective communication skills
Strong organizational and leadership skills
Ability to work under pressure and during peak times
Familiarity with safety and emergency procedures
Experience with sushi operations preferred

Job Qualifications

Culinary degree preferred
Understanding of restaurant, room service, bar/lounge, and banquet procedures
Knowledge of food handling safety and sanitation standards
Experience in staff training and development
Strong customer and associate relation skills
Knowledge of hotel kitchen operations
Ability to manage labor productivity effectively
Good communication and presentation skills
Organizational and conflict management skills
Familiarity with purchasing, inventory controls, and equipment
Knowledge of OSHA, EPA, ADA, CFC, and NFPA regulations
Experience with budgeting, forecasting, and scheduling

Job Duties

Oversee daily kitchen operations and culinary production
Maintain cleanliness and sanitation standards in the kitchen
Train new culinary staff and assist during high-demand periods
Coordinate with restaurant and banquet departments for event service timing
Develop menus and promotional food items
Manage food and supply inventories within budget
Supervise stewarding team to ensure kitchen cleanliness and safety
Manage sushi operations including recipe approval and staff scheduling
Train sushi staff and assist front-of-house with sushi menu knowledge
Place orders for fish, produce, and specialty sushi products
Maintain sushi station standards and nightly closing processes
Conduct shift stand-ups in partnership with front-of-house staff

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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