Culinary Sous Chef

The Umstead is a renowned luxury hotel known for delivering exceptional hospitality services with a commitment to excellence and guest satisfaction. Situated in a serene and picturesque location, the hotel prides itself on providing an elegant dining experience characterized by high culinary standards and an emphasis on quality and innovation. As part of its dedication to maintaining an elite stature in the hospitality industry, The Umstead embraces a culture of professionalism, respect, and continuous growth among its team members. The Culinary Department plays a critical role in this vision, ensuring that each culinary creation not only meets but exceeds the expectations of both discerning guests and food critics alike.

The position of Sous Chef at The Umstead is integral to the success of the culinary team and the overall guest experience. This role involves direct hands-on involvement in all facets of kitchen production and service, reflecting the Executive Chef's commitment to quality, sanitation, and respect within the workplace. The Sous Chef operates as a key leader, working closely with the Executive Chef, Chef de Cuisine, and Executive Sous Chef to uphold the highest standards in menu preparation, ingredient quality, and kitchen operations.

Accountabilities include supervising daily preparation duties, maintaining mise en place levels, and ensuring that every menu item is crafted to perfection according to the Executive Chef's specifications. Quality control is paramount, with the Sous Chef responsible for tasting and monitoring all dishes to guarantee consistent seasoning, presentation, and execution. A clean, organized, and efficient kitchen environment must be maintained at all times, supporting all areas such as breakfast, lunch, dinner, butchery, receiving, and sanitation.

Leadership and team development are central to this role, with the Sous Chef mentoring culinary associates through hands-on training while assisting in recruitment, hiring, onboarding, and continuous staff development. Building a respectful, accountable, and positive work atmosphere is essential, alongside effective communication between kitchen and front-of-house teams. The Sous Chef must demonstrate exceptional composure under pressure and contribute to creating a high-performing team that delivers Forbes Five-Star culinary standards.

This position requires a professional with a strong work ethic, adherence to company standards for quality and safety, and the ability to maintain professional relationships with all associates. Physical demands include the ability to lift up to 50 pounds and stand or walk for extended periods during shifts. The candidate must also comply with all health, safety, and sanitation protocols, fostering a safe environment for guests and staff.

Additional expectations for the Sous Chef include proficiency across all kitchen operations during peak hours, willingness to work evenings, weekends, and holidays, and a dedication to upholding the hotel's grooming standards. The ideal candidate will have prior leadership experience as a Sous Chef, preferably in a Forbes Five-Star or Michelin-starred environment, combined with strong culinary, organizational, and leadership skills. This role offers a challenging and rewarding opportunity to contribute to a world-class culinary team focused on continuous improvement and culinary excellence.