UNC Sous Chef

Durham, NC, USA|

Job Overview

Employment Type

Part-time

Compensation

Salary

Range $48,600.00 - $65,600.00

Benefits

Health Insurance

Paid Time Off

Employee Discounts

Meal Allowances

Retirement Plan

Job Description

Rocky Top Catering proudly partners with the University of North Carolina (UNC) to provide exceptional catering services at the Blue Zone at Kenan Stadium, an iconic venue known for combining the rich tradition of Carolina athletics with modern amenities. Situated overlooking the historic football field, the Blue Zone offers a premier setting for a wide variety of events, including weddings, corporate functions, social gatherings, and of course, sports-related occasions. The venue features versatile spaces such as the Concourse Club and private Blue Zone Suites that cater to both intimate and large-scale events.

Rocky Top Catering delivers not only private event services but also manages daily breakfast and lunch service for UNC student-athletes during the week. Additionally, the catering team supports football and basketball game-day operations, ensuring high-quality food service in a fast-paced and demanding environment. This dynamic partnership highlights a commitment to excellence in both culinary quality and operational efficiency.

The role of Sous Chef is a pivotal position within Rocky Top Catering's culinary team, designed to support the Executive Chef and Executive Sous Chef by providing daily leadership in a high-volume commercial kitchen. The Sous Chef is responsible for upholding exceptional food quality standards, ensuring full compliance with food safety and health department regulations, and supervising kitchen and stewarding staff. This position is integral to the successful operation of the Training Table, which provides nutrition-focused meals to student-athletes and ensures the team’s performance and health.

In this role, the Sous Chef leads with professionalism, fostering a culture of teamwork, accountability, and continuous improvement. The ideal candidate is expected to take an active role during food preparation, event service, and daily meals while managing labor and inventory to reduce waste. Their leadership ensures that kitchen operations run smoothly, safely, and efficiently while maintaining the highest standards of culinary excellence. From conducting inspections before and after meal periods to overseeing sanitation and cleaning projects, the Sous Chef embodies operational excellence and attention to detail.

This position involves working in a fast-paced, high-energy environment, requiring flexibility to work evenings, weekends, holidays, and during special events. Physical stamina is essential as the role demands standing and walking for extended periods while also lifting up to 50 pounds in variable temperature settings. This seasonal position offers the potential for full-time employment, making it an excellent opportunity for culinary professionals looking to advance their career in sports and event catering at a distinguished institution like UNC. The successful candidate will be a proactive leader with strong communication and problem-solving skills, committed to contributing to Rocky Top Catering’s mission of delivering quality food and memorable service experiences.

Job Requirements

High school diploma or equivalent
previous experience in a commercial kitchen
supervisory experience preferred
strong leadership and communication skills
knowledge of food safety and sanitation
ability to work flexible hours including weekends and holidays
physical ability to stand and walk for long periods
ability to lift heavy objects up to 50 pounds
willingness to work in hot and cold environments
ability to work well within a team
attention to detail
ability to follow health department regulations

Job Qualifications

Previous supervisory experience in a high-volume commercial kitchen preferred
strong leadership skills
effective communication skills
excellent organization and problem-solving skills
knowledge of food safety principles
knowledge of sanitation and HACCP principles
ability to work flexible schedules including evenings, weekends, and holidays
physical ability to stand and walk for extended periods
ability to lift up to 50 pounds
experience working in fast-paced kitchen environments

Job Duties

Support labor management initiatives, food quality standards, event readiness, and health department compliance
lead by example through professionalism, teamwork, accountability, and operational excellence
assist with event checkout procedures and other operational responsibilities assigned by leadership
plan and prepare daily staff meals using available inventory whenever practical
maximize utilization of aging produce, proteins, trim, freezer inventory, and approved leftovers while maintaining food safety and quality
reduce food waste through responsible inventory utilization
provide hands-on leadership during production, Training Table service, and events
monitor kitchen operations for safety, productivity, quality, sanitation, and workflow
identify operational issues proactively and communicate with culinary leadership
provide coaching and assistance to team members as needed
conduct inspections at least 10 minutes before each meal period
verify uniforms, station cleanliness, menu accuracy, food temperatures, seasoning, garnish, and production quantities
ensure opening checklists are completed
inspect stations at least three times during every meal period
conduct post-service inspections, verify cleaning and reset, document leftovers, and ensure closing checklists are completed
provide daily oversight of the stewarding team
maintain daily, weekly, monthly, and specialty cleaning schedules
assign and verify completion of sanitation projects
ensure compliance with all health department standards