Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Exact $24.00
Work Schedule
Flexible
Benefits
competitive salary
Health Insurance
Dental Insurance
Vision Insurance
Life insurance
Paid Time Off
401(k) with employer match
Employee Meals
Free parking
Holiday pay
Employee assistance program
Job Description
The hiring establishment is a prominent hospitality group located in Durham, NC, renowned for its commitment to culinary excellence, guest satisfaction, and a supportive team environment. This establishment operates in a dynamic culinary and hospitality sector, striving to offer exceptional food and service experiences at its various outlets. With an emphasis on professional growth and employee welfare, the company fosters a culture of creativity, teamwork, and continuous improvement. The establishment's culinary team is award-winning, indicating a high standard of food quality and innovation, making it a sought-after workplace for culinary professionals. They offer a full-time Sous Chef position with a... Show More
Job Requirements
- High school diploma or equivalent
- culinary degree preferred
- minimum of three years kitchen experience in a high-volume restaurant or hotel operation
- at least one prior Sous Chef position preferred
- capable of lifting up to 60 pounds
- able to stand and walk for extended periods
- proficient in English communication both written and oral
- able to apply mathematical concepts such as fractions, percentages, ratios, and proportions
- flexible scheduling availability to meet business demands
- knowledge of food safety and sanitation regulations
- experience with supervisory duties including hiring, training, and scheduling
- capable of maintaining cleanliness and safety standards
- able to handle physical demands such as bending, lifting, and carrying objects
- must comply with all hotel policies and procedures
Job Qualifications
- High school diploma or equivalent
- culinary degree preferred
- three years of kitchen experience in a high-volume restaurant or hotel restaurant operation
- at least one previous Sous Chef position preferred
- developed English language skills for effective communication
- mathematical skills sufficient to apply fractions, percentages, ratio, and proportion
- ability to read and comprehend written information
- experience supervising and coaching kitchen staff
- knowledge of food safety and sanitation standards
- proficiency in cost control and inventory management
- strong leadership and organizational abilities
Job Duties
- 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
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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