What are the responsibilities and job description for the Sous Chef - Hilton Virginia Beach Oceanfront | Catch 31 position at 3001 ATLANTIC LLC?
Sous Chef
Catch 31 – Hilton Virginia Beach Oceanfront
Catch 31 at the Hilton Virginia Beach Oceanfront is seeking an experienced Sous Chef who can step into a high-volume, fast-paced operation and lead from day one. This role requires full proficiency on all kitchen stations, strong people management skills, and experience working in both show kitchens and back-of-house production kitchens.
Key Responsibilities
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Execute and supervise all kitchen stations without training (grill, sauté, fry, raw bar/prep, expo as applicable)
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Lead and manage subordinate cooks, ensuring accountability, productivity, and consistent execution
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Maintain high standards in a high-volume, scratch kitchen environment
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Oversee both show kitchen operations and back kitchen production
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Enforce food quality, plating, timing, and portion standards during service
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Ensure strict compliance with ServSafe, food safety, sanitation, and health department standards
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Assist with scheduling, inventory, ordering, and food cost controls
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Step in as acting kitchen leader in the Executive Chef’s absence
Required Qualifications
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Proven Sous Chef or Senior Line Lead experience in a high-volume restaurant
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Ability to run every station independently and jump in where needed
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Demonstrated experience managing, training, and disciplining kitchen staff
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Experience in open/show kitchen environments preferred
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Strong organizational and leadership skills
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Current ServSafe Certification required (or ability to obtain immediately)
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Flexible availability, including nights, weekends, and holidays
What We Offer
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Competitive pay based on experience
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Benefits including health, dental, vision, and PTO
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Hilton and Shamin Hotels travel and dining discounts
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Career growth within a respected hospitality organization
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A fast-paced, professional kitchen with high standards
📍 Location: Catch 31 – Hilton Virginia Beach Oceanfront
🌊 High volume. High standards. No shortcuts.
Qualifications:
Qualifications
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Proven Sous Chef or Senior Line Cook/Lead experience in a high-volume restaurant
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Strong knowledge of seafood and fish preparation, including proper handling and cooking techniques
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Experience with steak cookery, sauces, soups, and banquet execution
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Ability to run all stations independently without training
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Demonstrated experience managing and developing kitchen staff
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Experience in an open/show kitchen preferred
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Current ServSafe Certification required (or ability to obtain immediately)
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Strong leadership, communication, and organizational skills
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Ability to work nights, weekends, and holidays
Salary : $50,000 - $54,000