Sous Chef - Hilton Virginia Beach Oceanfront | Catch 31

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

• Execute and supervise all kitchen stations without training (grill, sauté, fry, raw bar/prep, expo as applicable)

• Lead and manage subordinate cooks, ensuring accountability, productivity, and consistent execution

• Maintain high standards in a high-volume, scratch kitchen environment

• Oversee both show kitchen operations and back kitchen production

• Enforce food quality, plating, timing, and portion standards during service

• Ensure strict compliance with ServSafe, food safety, sanitation, and health department standards

• Assist with scheduling, inventory, ordering, and food cost controls

• Step in as acting kitchen leader in the Executive Chef’s absence

Required Qualifications

• Proven Sous Chef or Senior Line Lead experience in a high-volume restaurant

• Ability to run every station independently and jump in where needed

• Demonstrated experience managing, training, and disciplining kitchen staff

• Experience in open/show kitchen environments preferred

• Strong organizational and leadership skills

• Current ServSafe Certification required (or ability to obtain immediately)

• Flexible availability, including nights, weekends, and holidays

What We Offer

• Competitive pay based on experience

• Benefits including health, dental, vision, and PTO

• Hilton and Shamin Hotels travel and dining discounts

• Career growth within a respected hospitality organization

• A fast-paced, professional kitchen with high standards

📍 Location: Catch 31 – Hilton Virginia Beach Oceanfront
🌊 High volume. High standards. No shortcuts.

Qualifications

• Proven Sous Chef or Senior Line Cook/Lead experience in a high-volume restaurant

• Strong knowledge of seafood and fish preparation, including proper handling and cooking techniques

• Experience with steak cookery, sauces, soups, and banquet execution

• Ability to run all stations independently without training

• Demonstrated experience managing and developing kitchen staff

• Experience in an open/show kitchen preferred

• Current ServSafe Certification required (or ability to obtain immediately)

• Strong leadership, communication, and organizational skills

• Ability to work nights, weekends, and holidays

Salary : $50,000 - $54,000