Culinary Sous Chef

THE UMSTEAD HOTEL & SPA•Cary, NC

4d•$65,000 - $0•Onsite

About The Position

The Hotel-Wide Day Shift Sous Chef is a key leader within the culinary team, responsible for supporting and overseeing daytime culinary operations across the hotel. This role provides hands-on leadership and culinary support for breakfast, lunch, banquets, in-room dining, and other hotel outlets as needed. The Day Shift Sous Chef works closely with the Executive Chef and culinary leadership team to ensure consistent food quality, sanitation, organization, and service while fostering a professional, respectful, and high-performing work environment.

Requirements

Previous Sous Chef or comparable culinary leadership experience.
Strong culinary, leadership, communication, and organizational skills.
Experience with ordering, inventory, prep planning, and kitchen organization.
Ability to work effectively in a fast-paced, high-volume environment.
Ability to lift up to 50 lbs. and stand/walk for extended periods.

Nice To Haves

Experience in a luxury hotel, Forbes Five-Star, or Michelin-starred environment preferred.

Responsibilities

Lead and participate in daily preparation and service across hotel-wide daytime operations.
Maintain proper mise en place and ensure consistent execution of all menu items.
Plan and execute daily prep based on business levels and upcoming needs.
Monitor food quality, seasoning, portioning, and presentation.
Assist with daily ordering and ensure appropriate inventory levels.
Support breakfast, lunch, banquets, in-room dining, and other outlets as needed.
Maintain clean, organized, and properly labeled coolers and storage areas.
Ensure proper rotation, storage, and organization of all food products.
Provide daily culinary leadership and support across the hotel.
Work closely with culinary and front-of-house teams to ensure smooth and efficient service.
Assist with production planning, ordering, receiving, storage, and sanitation.
Maintain organization and cleanliness of coolers, freezers, dry storage, and work areas.
Monitor inventory and communicate ordering or product needs to culinary leadership.
Adjust priorities and resources based on daily business needs.
Lead, coach, and mentor culinary associates through hands-on training.
Support recruiting, onboarding, and ongoing staff development.
Foster a respectful, accountable, and positive work environment.
Lead by example and maintain composure during high-volume service.
Support the Executive Chef in developing a high-performing team capable of delivering Forbes Five-Star standards.
Maintain professional relationships and treat all associates with respect.
Uphold hotel standards for quality, sanitation, safety, and workplace conduct.
Demonstrate a positive attitude, strong work ethic, and commitment to hospitality.
Communicate effectively with culinary and front-of-house teams.
Follow and enforce all health, safety, and sanitation standards.
Maintain a safe working environment for guests and associates.
Understand and support luxury guest expectations and dining experience standards.
Be proficient in hotel-wide daytime culinary operations.
Be flexible to support various outlets and departments based on business needs.
Be available to work weekends and holidays as required.
Maintain organized coolers, storage areas, and kitchen workspaces throughout the shift.
Contribute to building a strong, collaborative, and service-focused culinary team.
All employees must maintain a neat, clean, and professional appearance in accordance with Umstead standards.