EXECUTIVE SOUS CHEF

New 250-Seat Restaurant | Virginia Beach, VA | Full-Time | $75–90 K + Bonus | Relocation + Full Benefits

A 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 own

• Recruit, 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 bring

• 2–3 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 CHEF

New 250-Seat Restaurant | Virginia Beach, VA | Full-Time | $60–70 K + Bonus | Medical • Dental • Vision • PTO

Join 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-day

• Lead 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 profile

• 1–2 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?

Email your résumé to andrew@haakerecruiting.com or apply through this posting. All inquiries remain confidential.