Sous Chef

Washington Duke Inn & Golf Club, JB Duke Hotel, and The Lodge at Duke Medical Center are premier hospitality establishments known for their dedication to high-quality service and exceptional guest experiences. These venues are part of a distinguished network of properties that cater to a diverse clientele ranging from leisure travelers and golf enthusiasts to medical patients and their families. Each location offers unique dining options that emphasize culinary excellence, comfort, and genuine hospitality. The establishments pride themselves on a culture that supports teamwork, professional growth, and delivering memorable moments through outstanding food and service.

The Sous Chef role is a pivotal position within the culinary teams at these esteemed properties. This leadership role partners directly with the Executive Chef to oversee the full scope of daily kitchen operations, ensuring that every dish prepared meets rigorous standards for quality, consistency, and presentation. Suited for a dynamic, hands-on culinary professional, the sous chef will be instrumental in coaching and inspiring kitchen staff, managing inventory and food safety protocols, and driving operational efficiency. The role also involves active participation in menu planning and culinary innovation, contributing to the continued enhancement of the dining experience offered by these venues. This position requires adaptability and calmness under pressure, as well as the ability to lead by example in a fast-paced environment. The employment type is likely full-time with competitive pay and a comprehensive benefits package that includes medical, dental, vision, 401(k) with company match, paid time off, and employee discounts. Overall, the sous chef at these properties plays a crucial role in maintaining the culinary reputation and guest satisfaction these renowned establishments uphold.