Come be a part of the Cavalier Resort at Orion's Roof located in the Marriott Virginia Beach Oceanfront. We are focused on delivering exceptional customer service while having competent, dedicated, and focused associates who are motivated by a profound responsibility to exceed our guests’ expectations. We are always looking for the best talent to join our team.

The Executive Sous Chef assists the Executive Chef through oversight of the daily culinary operations and management of the culinary and kitchen teams within multiple outlets. The Executive Sous Chef impacts guest satisfaction through delivery of culinary excellence and consistent quality service and product. This manager drives revenue and profit to ownership through menu creation and execution of the business and operating plans. The Executive Sous Chef will have coverage responsibilities in restaurants in addition to administrative responsibilities.

Qualifications:

• Sushi Experience required.
• Understanding of purchasing and maintenance of kitchen equipment.
• Effective decision-making skills.
• Strong problem-solving skills.
• Financial management skills e.g., ability to understand P&L statements, manage operating budgets, forecasting, and scheduling.
• Knowledge of overall hotel operations as they affect kitchen and related areas.
• Knowledge of purchasing, inventory controls, supplies, and equipment.
• Knowledge of governmental regulations and safety standards (OSHA, EPA, ADA, CFC, NFPA).
• Experience in a hands-on kitchen management position.
• Broad knowledge of the restaurant industry.
• Must possess food knowledge and creativity.
• Culinary degree preferred.

• Exceptional customer service focus.
• Opportunity to work within a dedicated team.
• Exposure to multiple culinary outlets.
• Opportunity for menu creation and execution.

• Sushi experience required.
• Understanding of purchasing and maintenance of kitchen equipment.
• Effective decision-making skills.
• Strong problem-solving skills.
• Financial management skills, including understanding P&L statements.
• Knowledge of overall hotel operations as they affect the kitchen.
• Knowledge of purchasing, inventory controls, supplies, and equipment.
• Knowledge of governmental regulations and safety standards (OSHA, EPA, ADA, CFC, NFPA).
• Experience in a hands-on kitchen management position.
• Broad knowledge of the restaurant industry.
• Food knowledge and creativity.
• Culinary degree preferred.