JOB SUMMARY

We are seeking a dedicated and skilled Sous Chef to join our culinary team. The ideal candidate will play a crucial role in supporting the Executive Chef in managing kitchen operations, ensuring high-quality food production, and maintaining the standards of our fine dining establishment. This position requires a passion for food, creativity in menu planning, and the ability to lead and inspire a team in a fast-paced environment.

SKILLS

• Proven experience in a culinary role with a strong background in fine dining or restaurant management.
• Banquet experience is preferred for catering events.
• Supervising experience with demonstrated team management skills.
• Strong knowledge of food production techniques and kitchen management practices.
• Excellent leadership abilities to motivate and develop kitchen staff.
• Proficient in inventory management and control processes.
• Expertise in food preparation, cooking methods, and presentation styles.
• Familiarity with food service management principles and hospitality standards.
• Ability to plan menus that cater to diverse dietary needs while maintaining quality.
• Strong understanding of food safety regulations and best practices within the food industry.
• Culinary experience with a focus on creativity and innovation in dish creation. Join our team as a Sous Chef where you will have the opportunity to showcase your culinary talents while contributing to an exceptional dining experience for our guests.
  Job Type: Full-time
  Pay: $50,253.04 - $65,000.00 per year

Ability to Commute:

• Raleigh, NC 27616 (Required)

Ability to Relocate:

• Raleigh, NC 27616: Relocate before starting work (Required)

Work Location: In perso

• Assist the Executive Chef in overseeing daily kitchen operations and food production.
• Supervise kitchen staff, providing guidance and training to ensure adherence to recipes and presentation standards.
• Manage inventory control, including ordering supplies and maintaining stock levels.
• Ensure compliance with food safety regulations and proper food handling procedures.
• Participate in menu planning, incorporating seasonal ingredients and innovative dishes.
• Coordinate banquet services and catering events as needed.
• Maintain cleanliness and organization of the kitchen, ensuring all equipment is in good working condition.
• Collaborate with front-of-house staff to ensure seamless service during peak hours.
• Handle shift management responsibilities, including scheduling staff and managing workflow.