Sous Chef

Washington Duke Inn & Golf Club • Durham, NC

4d • $24 • Onsite

About The Position

We are seeking a talented and motivated Sous Chef to join our award-winning culinary team. The Sous Chef supports the Executive Chef in overseeing daily kitchen operations, leading and developing the culinary team, and ensuring exceptional quality, consistency, and sanitation across all culinary outlets. Role Summary The Sous Chef plays a key leadership role in ensuring all culinary operations run smoothly, food quality consistently exceeds guest expectations, and the kitchen team is trained, supported, and performing at its best.

Requirements

• High school diploma or equivalent required.
• 3 years of kitchen experience in a high volume restaurant or hotel restaurant operation.
• Requires mathematical development sufficient to be able to apply fractions, percentages, ratio and proportion.
• Must have developed English language skills to the point to be able to Communicate effectively (both written and orally) with other employees, guests or vendors as needed.
• Must be able to read and comprehend written information.
• Lifting 60 pounds maximum with frequent bending, lifting and/or carrying of objects weighing up to 30 pounds.
• Requires walking or standing to a significant degree.

Nice To Haves

• Culinary degree preferred.
• At least one previous Sous chef position preferred.

Responsibilities

• Lead daily kitchen operations in partnership with the Executive Chef
• Supervise culinary staff and provide clear direction, coaching, and support
• Assist with hiring, onboarding, and training of kitchen team members
• Create weekly schedules based on business forecasts while managing labor efficiently
• Maintain in-depth knowledge of all culinary stations and provide hands-on support as needed
• Ensure all dishes meet quality, flavor, presentation, and timing standards
• Maintain strong communication with Restaurant and Banquet leaders to support seamless service
• Monitor guest satisfaction and adjust kitchen operations as needed to uphold standards
• Ensure all sanitation, health, and safety regulations are followed at all times
• Maintain proper food handling, storage, and labeling procedures
• Oversee cleanliness and organization of all kitchen areas
• Ensure all equipment is cleaned, maintained, and used safely
• Support cost management through proper purchasing, portion control, and waste reduction
• Assist with inventory of perishables, dry goods, and kitchen equipment
• Work with the Executive Chef on menu planning, specials, and promotional offerings
• Attend departmental and hotel-wide meetings as required
• Maintain accurate reports and documentation as assigned
• Uphold all hotel policies, standards, and procedures

Benefits

• Competitive salary with opportunities for professional growth
• Health, Dental, Vision, and Life Insurance
• Supplemental coverages available (Company paid Short- and Long-term Disability)
• Generous Paid Time Off (PTO) and 8 Paid Holidays annually
• 401(k) with employer match (eligible after 6 months)
• Complimentary employee meals & free on-site parking
• Family & Friends room and dining discounts
• Employee Assistance Program (EAP)
• Supportive, team-oriented environment that values excellence and creativity

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED
• Number of Employees: 251-500 employees