Sous Chef - OEM

Raleigh, NC, USA|

Job Overview

Compensation

Hourly

Exact $25.00

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

Pet insurance

short-term disability

long-term disability

Paid Time Off

Holidays

Tuition Assistance

competitive compensation

401K Savings Plan

associate referral program

Brand and company training

fundraising matching funds program

team volunteer opportunities

Chaplain services

Hotel rate discounts

Job Description

McKibbon Hospitality is a renowned hospitality company recognized for its commitment to excellence in the food and beverage industry. With a focus on delivering high-quality culinary experiences, McKibbon Hospitality operates several dining establishments within hotel environments, catering to diverse guest needs while upholding exceptional service standards. Known for its strong leadership culture and dedication to employee development, McKibbon Hospitality embodies a work environment that encourages growth, creativity, and a passion for hospitality. The company values integrity, teamwork, and community engagement, ensuring that every guest interaction leaves a lasting positive impression. McKibbon Hospitality provides competitive compensation, benefits, and career advancement opportunities, making it a sought-after employer in the hospitality sector.

The Sous Chef position at McKibbon Hospitality plays a crucial role in the daily success of kitchen operations. This overtime eligible management role, with a starting rate of $25 per hour, demands a leader who combines culinary expertise with strong operational management skills. The Sous Chef is accountable for supervising all kitchen areas, ensuring that culinary standards and sanitation requirements are rigorously met. This position supports the Executive Chef by assisting with kitchen operations, designing new culinary applications, and maintaining purchasing and food storage standards. The Sous Chef not only cooks and prepares food but acts as a mentor and coach, guiding staff to reach their full potential while fostering a productive and respectful work environment.

In this role, the Sous Chef leads kitchen shifts, manages food quality and presentation, and works closely with the team to maintain high levels of guest and employee satisfaction. They communicate production needs, enforce compliance with food and beverage policies, and ensure all activities adhere to safety and legal regulations. Exceptional customer service is paramount, as the Sous Chef directly engages with guests to gather feedback, resolve complaints, and set an example of professionalism and hospitality.

The successful candidate will demonstrate a clear understanding of the culinary arts, operational management in a hotel setting, and effective communication with both staff and guests. They will be capable of managing labor and production schedules using sophisticated systems, training employees on safety procedures, and contributing to a positive team culture. This role requires flexibility to work various shifts including weekends, holidays, and special events, reflecting the dynamic nature of the hospitality industry.

McKibbon Hospitality supports its employees with a comprehensive benefits package including medical, dental, vision, and life insurance, as well as unique perks like pet insurance, tuition assistance, and paid time off. The company fosters wellness through initiatives like competitive incentives, 401K matching, volunteer opportunities, and exclusive hotel discounts. By joining McKibbon Hospitality as a Sous Chef, candidates become part of a team dedicated to quality, innovation, and community values, aligning with the company’s guiding principles such as thinking bigger, loving your community, and doing the right thing.

Job Requirements

High school diploma or GED
5 years experience in the culinary, food and beverage, or related professional area
or 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
2 years experience in the culinary, food and beverage, or related professional area
lawful ability to serve alcohol (18 years old) and/or prepare alcoholic beverages (21 years old)
ability to work varied shifts including weekends, holidays, and special events
ability to prepare and cook food according to recipes, quality standards, and presentation standards
ability to operate a variety of kitchen equipment
ability to meet additional meal requirements, allergies, dietary needs, and special requests according to request
clear understanding of the English language: able to read, write, and verbally communicate in English
physical ability to stand, sit, or walk for extended periods
knowledge of beer, wine, liquor, and common drink recipes
knowledge of alcohol laws
knowledge of dining room service procedures and kitchen functions
experience working at a hotel establishment highly desired
ability to communicate efficiently and friendly
ability to maintain a professional appearance
remaining calm under pressure while working with speed and accuracy
completing and excelling at necessary certifications and safety training
developing and maintaining positive working relationships with others
supporting team members to reach common goals
ensuring adherence to quality expectations and standards
embracing McKibbon guiding principles: Think Bigger, Love Your Community, Do the Right Thing, Support Each Other, Make a Lasting Impression

Job Qualifications

High school diploma or GED
5 years experience in the culinary, food and beverage, or related professional area
or 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
2 years experience in the culinary, food and beverage, or related professional area
lawful ability to serve alcohol (18 years old) and/or prepare alcoholic beverages (21 years old)
ability to work varied shifts including weekends, holidays, and special events
ability to prepare and cook food according to recipes, quality standards, and presentation standards
ability to operate a variety of kitchen equipment
ability to meet additional meal requirements, allergies, dietary needs, and special requests according to request
clear understanding of the English language: able to read, write, and verbally communicate in English
physical ability to stand, sit, or walk for extended periods
knowledge of beer, wine, liquor, and common drink recipes
knowledge of alcohol laws
knowledge of dining room service procedures and kitchen functions
experience working at a hotel establishment highly desired
ability to communicate efficiently and friendly
ability to maintain a professional appearance
remaining calm under pressure while working with speed and accuracy
completing and excelling at necessary certifications and safety training
developing and maintaining positive working relationships with others
supporting team members to reach common goals
ensuring adherence to quality expectations and standards
embracing McKibbon guiding principles: Think Bigger, Love Your Community, Do the Right Thing, Support Each Other, Make a Lasting Impression

Job Duties

Ensuring culinary standards and responsibilities are met
manages kitchen shift operations and ensures compliance with all food and beverage policies, standards and procedures
estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily
assists executive chef with all kitchen operations and preparation
prepares and cooks foods of all types, either on a regular basis or for special guests or functions
develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
maintains purchasing, receiving and food storage standards
ensures compliance with food handling and sanitation standards
performs all duties of kitchen managers and employees as necessary
recognizes superior quality products, presentations and flavor
ensures compliance with all applicable laws and regulations
follows proper handling and right temperature of all food products
operates and maintains all department equipment and reports malfunctions
checks the quality of raw and cooked food products to ensure that standards are met
supervises and coordinates activities of cooks and workers engaged in food preparation
leads shifts while personally preparing food items and executing requests based on required specifications
utilizes interpersonal and communication skills to lead, influence, and encourage others
advocates sound financial/business decision making
demonstrates honesty/integrity
leads by example
encourages and builds mutual trust, respect, and cooperation among team members
serves as a role model to demonstrate appropriate behaviors
maintains the productivity level of employees
ensures employees understand expectations and parameters
establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team
ensures property policies are administered fairly and consistently
communicates performance expectations in accordance with job descriptions for each position
recognizes success performance and produces desired results
provides services that are above and beyond for customer satisfaction and retention
manages day-to-day operations ensuring the quality, standards and meeting the expectations of the customers on a daily basis
sets a positive example for guest relations
interacts with guests to obtain feedback on product quality and service levels
handles guest problems and complaints
achieves and exceeds goals including performance goals, budget goals, team goals, etc.
utilizes the labor management system to effectively schedule to business demands and for tracking of employee time and attendance
trains employees in safety procedures
identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
participates in the employee performance appraisal process, providing feedback as needed
provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
attends and participates in all pertinent meetings