Sous Chef - Blue Moon Taphouse - Norfolk, VA

Blue Moon TapHouse is an exceptional dining and entertainment venue located in the heart of downtown Norfolk, Virginia. Established with the creative vision of bringing craftsmanship to life, this vibrant and dynamic establishment combines the art of cooking with the art of beer in a unique and inviting open kitchen setting. Spanning an impressive 22,550 square feet, Blue Moon TapHouse bridges Waterside Drive to the Elizabeth River waterfront, offering guests not only a memorable culinary experience but also a stunning waterfront atmosphere. As a multifaceted venue, Blue Moon TapHouse features a creatively curated menu that pairs expertly crafted dishes with an extensive selection of beers, appealing to both local patrons and visitors seeking a high-quality dining experience. The ambiance is further enhanced by live music performances and authentic artworks displayed by local artists, creating a culturally rich environment that celebrates Norfolk’s artistic community. This makes Blue Moon TapHouse not just a restaurant but also a lively social and cultural hub in the city. The available role of Sous Chef at Blue Moon TapHouse is a key position within the culinary team, responsible for supporting the Executive Chef in overseeing the day-to-day operations of the kitchen. This role plays a crucial part in upholding the venue’s high standards of culinary excellence, service quality, and kitchen organization. As Sous Chef, you will be directly involved in culinary operations, staff supervision, inventory management, and maintaining compliance with health and safety standards. In this role, the Sous Chef will ensure all kitchen activities are conducted efficiently and according to company policies, including managing appropriate staffing levels to meet the demands of a high-volume kitchen. The Sous Chef will be a hands-on leader who exemplifies professionalism and promotes a positive company image by ensuring kitchen cleanliness, adherence to uniform and appearance standards, and fostering a safe work environment. Additionally, the Sous Chef is responsible for managing food costs by overseeing ordering processes, maintaining weekly inventory, and reviewing financial reports to support budgetary goals. The position also involves recruiting, hiring, and training kitchen staff, providing continuous mentorship and motivation to the team, and taking disciplinary actions when necessary. This leadership role requires strong communication skills, exceptional organizational capabilities, and the confidence to take initiative in a fast-paced culinary environment. Working evenings, weekends, and holidays is expected, reflecting the nature of the hospitality industry. Overall, the Sous Chef at Blue Moon TapHouse is a vital contributor to delivering a seamless and enjoyable dining experience. Candidates who thrive in collaborative team environments, are passionate about culinary arts, and are dedicated to maintaining quality standards will find this role highly rewarding. If you are seeking an opportunity to grow your career in a vibrant and culturally enriched environment, Blue Moon TapHouse offers a platform to showcase your skills and make a significant impact in Norfolk’s culinary scene.

• A high school diploma or GED equivalent required
• Culinary arts courses/certifications or related degree preferred
• 1-2 years experience supervising or managing kitchen staff and 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