Sous Chef

U S National Whitewater Center•Charlotte, NC

7h•Onsite

About The Position

Sous Chefs at the Whitewater Center (Whitewater) are responsible for supporting the daily operations of the kitchen by providing professional leadership and direction to all kitchen personnel. The Sous Chef will ensure that all recipes, food preparations, and presentations meet the restaurant’s specifications and quality standards while maintaining a safe, orderly, and sanitized kitchen. During peak times, the Sous Chef may be required to operate as an Expeditor. This position is an on-site, full-time, benefits eligible position that reports to the Executive Chef. The Food and Beverage Department delivers exceptional, chef-driven culinary service to Whitewater guests. Whitewater is home to diverse and ever-evolving food and beverage outlets, including full-service and fast-casual dining options. In addition, the Food and Beverage Department oversees catering for private events and Adventure Dining. Whitewater’s mission is rooted in the belief that we all share a genetic code that compels us to play outside and share these experiences with others. This mission is accomplished through promoting access and opportunities to play outside and bring people together. Our approach is simple: Make it compelling and easy to engage with nature and invite others to join.

Requirements

Excellent communication and leadership skills.
Flexibility to work evenings, weekends, holidays, and during Whitewater events as needed.
Must be able to safely self-transport over uneven terrain or in a confined space.
Must be able to bend, lean, stand, and kneel on a regular basis and for sustained periods of time.
Must be able to lift and move at least 50 pounds.
Must be able to work outdoors for sustained periods of time and in all weather and environmental conditions.
Must be able to work in shared spaces with other employees and customers.
All positions at Whitewater require employees to report and work onsite at Whitewater locations.

Responsibilities

Maintain constant communication and collaboration with Kitchen Manager.
Ensure that all stations are stocked, labeled, temped, and quality controlled.
Manage recipe books and ensure kitchen staff follow all recipes and plating guidelines.
Maintain clean and organized kitchen, dish, and storage areas.
Manage staffing levels during shifts.
Actively supervise and motivate employees.
Demonstrate ethical and professional behavior in and out of the workplace.
Other duties as assigned.