Sous Chef

Duke Careers•Durham, NC

42d•$49,939 - $79,487•Onsite

About The Position

Duke University was created in 1924 through an indenture of trust by James Buchanan Duke. Today, Duke is regarded as one of America’s leading research universities. Located in Durham, North Carolina, Duke is positioned in the heart of the Research Triangle, which is ranked annually as one of the best places in the country to work and live. Duke has more than 15,000 students who study and conduct research in its 10 undergraduate, graduate and professional schools. With about 40,000 employees, Duke is the third largest private employer in North Carolina, and it now has international programs in more than 150 countries. Be You. At Duke, we celebrate individuality, creativity, and the unique perspectives that each member of our community brings. As a Sous Chef within Duke Dining, you'll play a critical leadership role in creating exceptional dining experiences for our students, faculty, staff, and guests. You'll join a collaborative culinary team that values innovation, professional growth, operational excellence, and a commitment to delivering high-quality food in a dynamic residential dining environment. Whether you're mentoring culinary talent, driving food quality, or ensuring operational excellence, you'll have the opportunity to make a meaningful impact every day. Be Bold. As a Sous Chef, you'll lead daily kitchen operations while helping shape a culture of excellence, accountability, and continuous improvement. You'll collaborate closely with culinary leadership to execute menus, develop staff, maintain food safety standards, and support efficient, cost-conscious operations.

Requirements

Work requires communication, analytical and organizational skills generally acquired through completion of an Associate's degree in hospitality management, food service management, or a related culinary degree.
Work requires a minimum of 3 years of progressive culinary management experience.
Prior experience working in a bargaining unit setting preferred.
Or an equivalent combination of relevant education and/or experience.

Nice To Haves

Strong leadership and team development abilities.
Knowledge of HACCP principles and food safety regulations.
Excellent communication and organizational skills.
Ability to manage multiple priorities in a fast-paced environment.
Strong understanding of food production, inventory management, labor management, and cost controls.

Responsibilities

Supervise and actively participate in food preparation and production across all kitchen stations.
Ensure consistent execution of recipes, portion standards, presentation, and food quality expectations.
Monitor food appearance, flavor profiles, and overall guest satisfaction.
Collaborate with the Executive Chef and Executive Sous Chef to forecast production needs and support menu planning.
Identify opportunities to improve culinary processes, recipes, and production methods.
Schedule, assign, and direct daily work for culinary team members.
Create and manage production schedules and break schedules.
Provide leadership, coaching, mentoring, and performance feedback to employees.
Support onboarding and culinary skills training for new and existing staff.
Assist with workforce planning to ensure proper staffing levels based on operational demands.
Contribute to a positive, respectful, and inclusive work environment.
Ensure adherence to HACCP standards and safe food handling practices.
Maintain compliance with health, safety, sanitation, and operational regulations.
Monitor kitchen sanitation procedures, cleaning schedules, and documentation.
Ensure proper equipment operation and compliance with chemical safety procedures.
Monitor and document cooler and freezer temperatures.
Monitor inventory usage and support purchasing and product forecasting activities.
Help manage food costs, labor efficiency, waste reduction, and productivity goals.
Assist with inventory management across dining operations.
Maintain accurate production logs, checklists, and operational documentation.
Support communication and coordination across culinary teams to ensure seamless operations.
Support special projects and departmental initiatives.
Perform additional responsibilities as assigned to support departmental, divisional, and university objectives.
Serve as a trusted partner in maintaining Duke Dining's reputation for excellence.