Sous Chef / Executive Sous Chef

EXECUTIVE SOUS CHEFNew 250-Seat Restaurant | Virginia Beach, VA | Full-Time | $75-90 K + Bonus | Relocation + Full BenefitsA 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 ownRecruit, 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 bring2-3 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 CHEFNew 250-Seat Restaurant | Virginia Beach, VA | Full-Time | $60-70 K + Bonus | Medical • Dental • Vision • PTOJoin 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-dayLead 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 profile1-2 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?