UNC Sous Chef
About The Position
Rocky Top Catering partners with UNC to provide catering services at the Blue Zone at Kenan Stadium. This venue offers a premier setting for a wide range of events, including 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.
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What This Job Offers
Career Level
Mid Level
Education Level
No Education Listed
