UNC Sous Chef

Ogan Hospitality•Raleigh, NC

17d•Onsite

About The Position

Rocky Top Catering proudly partners with UNC to provide catering services at the Blue Zone at Kenan Stadium. Overlooking the historic field, the Blue Zone combines modern amenities with the tradition of Carolina athletics, offering a premier setting for a wide range of events. With versatile spaces—from the Concourse Club to private Blue Zone Suites—the venue is ideal for weddings, corporate events, and social gatherings. In addition to private events, Rocky Top Catering provides daily breakfast and lunch service for UNC student-athletes during the week and supports football and basketball game-day operations. The Sous Chef supports the Executive Chef and Executive Sous Chef by providing daily operational leadership in a high-volume commercial kitchen. This position is responsible for maintaining exceptional food quality, ensuring food safety and health department compliance, supervising culinary and stewarding staff, overseeing Training Table operations, and fostering a culture of accountability, teamwork, and continuous improvement.

Requirements

Previous supervisory experience in a high-volume commercial kitchen preferred.
Strong leadership, communication, organization, and problem-solving skills.
Knowledge of food safety, sanitation, and HACCP principles.
Ability to work evenings, weekends, holidays, and event schedules.

Responsibilities

Support labor management initiatives, food quality standards, event readiness, and health department compliance.
Lead by example through professionalism, teamwork, accountability, and operational excellence.
Assist with event checkout procedures and other operational responsibilities assigned by leadership.
Plan and prepare daily staff meals using available inventory whenever practical.
Maximize utilization of aging produce, proteins, trim, freezer inventory, and approved leftovers while maintaining food safety and quality.
Reduce food waste through responsible inventory utilization.
Provide hands-on leadership during production, Training Table service, and events.
Monitor kitchen operations for safety, productivity, quality, sanitation, and workflow.
Identify operational issues proactively and communicate with culinary leadership.
Provide coaching and assistance to team members as needed.
Conduct inspections at least 10 minutes before each meal period.
Verify uniforms, station cleanliness, menu accuracy, food temperatures, seasoning, garnish, and production quantities.
Ensure opening checklists are completed.
Inspect stations at least three times during every meal period.
Conduct post-service inspections, verify cleaning and reset, document leftovers, and ensure closing checklists are completed.
Provide daily oversight of the stewarding team.
Maintain daily, weekly, monthly, and specialty cleaning schedules.
Assign and verify completion of sanitation projects.
Ensure compliance with all health department standards.