Sous Chef

Early Bird Night Owl • Cary, NC

9d • Onsite

About The Position

The Sous Chef supports the Executive Chef in leading kitchen operations, including menu development, food execution, and team training. This role ensures high-quality, consistent dishes while actively working the line, expediting service, and maintaining smooth back-of-house operations. The Sous Chef supervises and develops kitchen staff, fostering a culture of accountability, professionalism, and growth. Additionally, the role contributes to financial performance through effective staffing, inventory management, and cost control, while upholding all health, safety, and sanitation standards.

Requirements

• At least one (1) year holding a kitchen leadership position
• Two (2) + years of culinary experience
• Exceptional leadership skills
• Stable and progressive work history
• Strong work ethic and integrity
• Ability to work a flexible schedule, including days, evening, weekends, and holidays.
• Ability to communicate clearly in English both written and verbal

Nice To Haves

• Culinary degree or equivalent experience in a professional kitchen.

Responsibilities

• Assist and collaborate with the Executive Chef in the preparation and design of all food menu updates based on seasonality and customer preferences
• Produce high-quality plates both design and taste-wise
• Assist in training kitchen team on recipes for menu items
• Resourcefully solve any issues that arise and seize control of any problematic situations
• Directly supervise kitchen staff members, oversee day-to-day activities of kitchen
• Prep, work the line and active Expo shifts throughout the week to fill in scheduling gaps, help with labor cost, ensure consistency, and find efficiencies
• Train employees with intentionality to increase the probability of success, longevity, and growth of their tenure within the company
• Assist in appropriate staffing for each shift
• Perform administrative duties including monthly inventory and weekly ordering to maintain product levels necessary to execute the menus within our food cost goals
• Comply with and enforce sanitation regulations and safety standards
• Ensure proper storage, rotation of inventory and quality control
• Maintain the organization of the walk-in and dry storage with dates, and cleanliness in your primary business unit
• Maintain a positive and professional approach with ownership, coworkers, and customers, and vendors
• Lead the team by example when it comes to professionalism and integrity

Benefits

• phone stipend
• paid time off
• shift meal
• employee discounts
• flexible schedule

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED