Sous Chef

About Bellos

Bellos Restaurant & Lounge is an established Afro-Caribbean restaurant and nightlife destination in Richmond, Virginia. Our menu brings together Caribbean and West African influences with bold flavors, elevated presentation, and a high-energy dining experience.

We are seeking an experienced, dependable, and hands-on Sous Chef to support the Executive Chef in leading daily kitchen operations, maintaining food quality and consistency, and developing a disciplined and efficient BOH team.

This is a working leadership position. The Sous Chef is expected to cook, lead the line, supervise prep and service, and take ownership of kitchen execution—not simply supervise from the sidelines.

Key Responsibilities

• Assist the Executive Chef with day-to-day BOH operations and kitchen leadership.
• Lead kitchen operations and service execution when the Executive Chef is not on the line.
• Actively work stations during prep and service as needed.
• Learn, execute, and enforce Bellos recipes, preparation methods, portion specifications, and plating standards.
• Maintain consistency in taste, presentation, portion control, and ticket times.
• Direct line cooks, prep cooks, dish staff, and other BOH team members during assigned shifts.
• Conduct pre-service line checks and ensure stations are stocked, organized, labeled, and service-ready.
• Manage daily prep lists, production priorities, pars, and station assignments.
• Monitor inventory and communicate shortages, ordering needs, and product concerns before they affect service.
• Control food waste, overproduction, improper portioning, and unnecessary product loss.
• Ensure proper receiving, storage, labeling, dating, rotation, cooling, reheating, and food-handling procedures.
• Maintain strict sanitation, food safety, temperature-control, and kitchen-cleanliness standards.
• Train and coach BOH employees on recipes, techniques, organization, sanitation, and Bellos standards.
• Maintain an organized walk-in, freezer, dry storage, prep area, and cook line.
• Communicate employee performance, attendance, or operational concerns promptly to the Executive Chef/ownership.
• Support menu development, recipe testing, specials, brunch, catering, and special events as needed.
• Help build a kitchen culture centered around accountability, consistency, urgency, teamwork, cleanliness, and respect.

Qualifications

• Minimum 2–3 years of professional kitchen experience required.
• Previous Sous Chef, Kitchen Supervisor, Lead Line Cook, or comparable leadership experience strongly preferred.
• Strong sauté, grill, fryer, prep, and production skills.
• Experience working in a fast-paced or high-volume restaurant kitchen.
• Strong knowledge of food safety, sanitation, FIFO, temperature control, and proper food storage.
• Ability to read, follow, and consistently reproduce standardized recipes.
• Strong organization, communication, time-management, and leadership skills.
• Ability to remain composed and make decisions during high-volume service.
• Experience with Caribbean, African, Southern, or globally inspired cuisine is a plus, but not required. Candidates must be willing and able to learn Bellos' recipes and flavor profiles.
• ServSafe certification preferred.
• Must be able to stand for extended periods and lift up to approximately 50 lbs.
• Reliable transportation, punctuality, and dependable attendance are required.

Schedule & Availability

This is a full-time position averaging approximately 35–40 hours per week.

Candidates must have strong availability Tuesday through Sunday, including evenings and weekends. Friday, Saturday, and Sunday availability is required.

Schedules will generally consist of approximately five shifts per week, depending on business needs. Availability Tuesday–Sunday does not necessarily mean the employee will be scheduled all six days.

The Sous Chef may be scheduled across prep, dinner service, Sunday brunch, special events, catering, and holiday services.

Bellos is closed on Mondays.

Compensation

$20–$25 per hour, based on experience, demonstrated culinary skill, leadership ability, availability, and overall fit.

The upper end of the range is intended for candidates who demonstrate the experience and leadership ability necessary to independently lead kitchen operations, manage the BOH team, maintain standards, and serve as a strong second-in-command to the Executive Chef.

What Success Looks Like at Bellos

A successful Sous Chef at Bellos doesn't simply get through service—they make the kitchen stronger.

You should be able to walk into the kitchen, assess what needs to be done, organize the team, verify prep and pars, identify problems before service begins, lead a clean and efficient service, maintain food quality, and leave the kitchen properly set up for the next shift.

We're looking for someone who leads by example, takes ownership, communicates clearly, and understands that consistency matters every single service.

If you are a strong cook ready to take greater ownership of a kitchen and grow within an established restaurant operation, we encourage you to apply.

Pay: $20.00 - $25.00 per hour

Expected hours: 35.0 – 40.0 per week

Application Question(s):

• Are you available to work Tuesday through Sunday, including evenings and weekends, with Friday, Saturday, and Sunday availability required?
• How many years of professional restaurant kitchen experience do you have?
• Do you have previous experience as a Sous Chef, Kitchen Supervisor, Lead Line Cook, or another position where you were responsible for leading a kitchen team during service?
• Please briefly describe your kitchen leadership experience, including the size of the team you supervised and your responsibilities during service.
• This position pays $20–$25 per hour based on experience and demonstrated skill. Is this compensation range acceptable to you?
• Candidates selected after the initial interview may be asked to complete a paid practical cooking interview to demonstrate culinary skills, organization, sanitation, and ability to follow recipes. Are you comfortable completing a paid practical interview?

Work Location: In person