Up to Par Management, LLC
Sous Chef - The Institute for Advanced Learning and Research
Up to Par Management, LLC, Danville, Virginia, United States, 24540
Sous Chef - The Institute for Advanced Learning and Research
Do you thrive in a fast‑paced, high‑standard kitchen where creativity meets consistency? Are you a natural leader who can inspire a team, maintain excellence, and step in wherever needed? The Institute for Advanced Learning and Research is seeking a Sous Chef who is as passionate about people and process as they are about food.
Base pay range:
$50,000 − $55,000 per year
Compensation and Benefits:
Full‑time team members receive benefits including health, dental, vision, life, 401(k), STD, LTD, paid holiday, vacation, personal & sick time, lean management training, and numerous other employee discount benefits.
What You’ll Be Doing
Train, mentor, and develop kitchen staff with a strong focus on consistency, technique, and presentation
Maintain exceptional standards for food quality, portion control, and plating
Monitor line operations and ensure smooth, efficient service
Prepare a diverse range of cuisine using skill, precision, and creativity
Collaborate with wait staff to exceed guest expectations
Uphold all sanitation, safety, and health regulations in a clean, organized kitchen
Assist the Chef/Executive Chef with daily operations, planning, and execution
Help establish procedures, schedules, and efficient workflows
Support hiring, training, and motivating kitchen staff
Complete required daily reports and documentation
Stay current on culinary and industry trends and incorporate them into operations
Step into any kitchen role as needed to keep service running seamlessly
What We’re Looking For
Culinary school graduate preferred
5‑6 years of relevant culinary experience (or equivalent)
Strong knowledge of food preparation techniques, styles, and trends
Proven leadership and supervisory skills
Excellent judgment and decision‑making ability
High attention to detail with strong organizational skills
Ability to manage priorities in a dynamic environment
Clear, effective communication across diverse teams
Proficiency in Microsoft Word, Excel, and Google applications
Bilingual skills a plus
Why IALR? At the Institute for Advanced Learning and Research, we believe food is part of the experience. You’ll work in a professional, mission‑driven environment that values innovation, education, and quality—where your skills and leadership truly make an impact.
Additional Information Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Up to Par Management and Taylor Hospitality are Equal Employment Opportunity companies and an affirmative action employer. We are committed to equal employment opportunity regardless of race, religion, sex, national origin, sexual orientation, age, citizenship, marital status, or disability.
Seniority level: Mid‑Senior level
Employment type: Full‑time
Job function: Management and Manufacturing
Industry: Hospitality
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Base pay range:
$50,000 − $55,000 per year
Compensation and Benefits:
Full‑time team members receive benefits including health, dental, vision, life, 401(k), STD, LTD, paid holiday, vacation, personal & sick time, lean management training, and numerous other employee discount benefits.
What You’ll Be Doing
Train, mentor, and develop kitchen staff with a strong focus on consistency, technique, and presentation
Maintain exceptional standards for food quality, portion control, and plating
Monitor line operations and ensure smooth, efficient service
Prepare a diverse range of cuisine using skill, precision, and creativity
Collaborate with wait staff to exceed guest expectations
Uphold all sanitation, safety, and health regulations in a clean, organized kitchen
Assist the Chef/Executive Chef with daily operations, planning, and execution
Help establish procedures, schedules, and efficient workflows
Support hiring, training, and motivating kitchen staff
Complete required daily reports and documentation
Stay current on culinary and industry trends and incorporate them into operations
Step into any kitchen role as needed to keep service running seamlessly
What We’re Looking For
Culinary school graduate preferred
5‑6 years of relevant culinary experience (or equivalent)
Strong knowledge of food preparation techniques, styles, and trends
Proven leadership and supervisory skills
Excellent judgment and decision‑making ability
High attention to detail with strong organizational skills
Ability to manage priorities in a dynamic environment
Clear, effective communication across diverse teams
Proficiency in Microsoft Word, Excel, and Google applications
Bilingual skills a plus
Why IALR? At the Institute for Advanced Learning and Research, we believe food is part of the experience. You’ll work in a professional, mission‑driven environment that values innovation, education, and quality—where your skills and leadership truly make an impact.
Additional Information Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Up to Par Management and Taylor Hospitality are Equal Employment Opportunity companies and an affirmative action employer. We are committed to equal employment opportunity regardless of race, religion, sex, national origin, sexual orientation, age, citizenship, marital status, or disability.
Seniority level: Mid‑Senior level
Employment type: Full‑time
Job function: Management and Manufacturing
Industry: Hospitality
#J-18808-Ljbffr