Sous Chef

Atrium Hospitality•Cary, NC

26d•Onsite

About The Position

The Sous Chef supports the Executive Chef in leading, training, and scheduling a high-performing kitchen team. The role prepares and presents meals that meet Atrium’s standards for quality, consistency, and taste; monitors kitchen performance and production flow; and steps in as needed to maintain results and guest satisfaction. The Sous Chef also assists with menu creation, balancing innovation with productivity and cost goals, and ensures storage and prep areas meet health code and cleanliness standards. The position participates in special projects to improve kitchen operations and culinary excellence. Atrium describes its leadership approach through accountability, adaptability, talent development, transparency, and its SPIRIT values: Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork.

Requirements

At least 3 years of culinary experience.
ServSafe Certification is required.
Strong knowledge of food preparation, recipes, and costing.
Physically capable of meeting the demands of a dynamic kitchen environment.

Nice To Haves

Supervisory experience.
Culinary certification.

Responsibilities

Support the Executive Chef in leading, training, and scheduling the kitchen team.
Prepare and present meals that meet standards for quality, consistency, and taste.
Monitor kitchen performance and production flow, stepping in to maintain results and guest satisfaction.
Assist in menu creation while aligning innovation with productivity and cost goals.
Ensure storage and prep areas meet health code requirements and cleanliness standards.
Participate in special projects to improve kitchen operations and culinary excellence.