Sous Chef at Counting House

21c Museum Hotels•Durham, NC

About The Position

The Sous Chef is a key kitchen leader who serves as a direct link between the Chef de Cuisine or Executive Chef and line cooks. The role requires proficiency at every kitchen station and a detailed understanding of how the kitchen operates. The Sous Chef leads the service period and crew, supports staff with preparation and cooking techniques, coordinates stewarding activities, and helps ensure smooth kitchen operations.

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; able to speak, read, and understand English.
Clean and professional appearance.
Enthusiasm for all things 21c.
Must pass a background check.
Travel as needed.

Responsibilities

Lead the service period and oversee kitchen crew and activities.
Understand line staff strengths and weaknesses, delegate appropriately, and set clear expectations for finished products.
Assist line staff with recipe techniques and station preparation, and answer questions.
Stay informed about menu changes across service periods.
Communicate 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 coolers and dry storage areas.
Order daily and weekly products in conjunction with the Chef de Cuisine.
Monitor food and labor costs and work to control them during assigned service periods.
Collaborate with the Chef de Cuisine and/or Executive Chef on menu development and engineering.