Sous Chef at Counting House

AccorHotel•Durham, NC

About The Position

The Sous Chef is a key kitchen leader who serves as a direct connection between the Chef de Cuisine or Executive Chef and the line cooks. The role is responsible for proficiency across kitchen stations and for understanding the work required to keep kitchen operations running smoothly. The Sous Chef supervises line cooks and stewards, leads service periods, supports staff, and coordinates kitchen operations with the Chef de Cuisine and/or Executive Chef.

Requirements

  • At least two years of experience in a fine dining restaurant environment.
  • Understanding of professional cooking and knife-handling skills.
  • Knowledge of safety, sanitation, and food-handling processes.
  • Ability to work flexible hours, including nights and weekends.
  • Responsible, dependable, and punctual.
  • Excellent communication skills, including the ability to speak, read, and understand English.
  • Clean and professional appearance.
  • Demonstrated enthusiasm for 21c.
  • Must pass a background check.

Responsibilities

  • Own the service period and crew.
  • Monitor kitchen activities across stations and assist line staff with recipe techniques, station preparation, and questions.
  • Understand the strengths and weaknesses of supervised line staff, delegate appropriately, and set clear expectations for finished products.
  • Stay informed about menu changes across all service periods and communicate relevant daily information to line staff, including menu changes, station assignments, and private events.
  • Ensure stewarding staff complete opening, closing, and mid-service side work; coordinate with the Chef de Cuisine on supervision of the Stewarding department.
  • Maintain clean and organized walk-in and dry storage areas.
  • Order daily and weekly products in conjunction with the Chef de Cuisine.
  • Monitor food and labor costs and take steps to control them during assigned service periods.
  • Collaborate with the Chef de Cuisine and/or Executive Chef on menu development and engineering.
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