Sous Chef - Blue Moon Taphouse - $48400 to $65300 per YEAR

Blue Moon TapHouse is a vibrant dining establishment located in downtown Norfolk, Virginia, where culinary craftsmanship meets the art of beer making. With an atmosphere enriched by live music and authentic artwork from local artists, the TapHouse creates a unique and engaging dining experience. Spanning over 22,550 square feet, this venue bridges the iconic Waterside Drive with the picturesque Elizabeth River waterfront, making it a prime destination for locals and tourists alike. The menu thoughtfully combines traditional cooking techniques with innovative beer pairings, all prepared in an open kitchen setting that underscores the transparency and skill of its culinary team. We are actively seeking a dedicated Sous Chef to join our culinary team and support the daily operations of our busy kitchen. The Sous Chef will play a critical role in maintaining the highest standards of food quality and service, while overseeing kitchen staff and inventory management. This role demands a passionate food professional who excels in leadership, organization, and efficiency within a fast-paced kitchen environment. Candidates will demonstrate not only culinary expertise but also strong operational acumen, contributing to cost control, staff training, and maintaining a safe and clean working environment. This is a full-time opportunity that offers the chance to work in a dynamic setting that values creativity, teamwork, and excellence. Join us at Blue Moon TapHouse and be part of a team dedicated to delivering exceptional dining experiences that celebrate both food and beverage artistry.

• A high school diploma or GED equivalent required
• 1-2 years of experience supervising and/or managing kitchen staff
• Experience working with inventory and food ordering in a high-volume kitchen
• Ability to work evenings, weekends and holidays
• Ability to carry or lift items weighing up to 75 pounds
• Ability to move about the kitchen in a safe and secure manner
• Ability to handle food, objects, products and utensils effectively and safely
• Ability to bend, stoop, stand and kneel
• Ability to withstand potential climate temperature changes in assigned work area