Sous Chef at Napa on Providence

Charlotte, North Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

10 Mar, 26

Salary

0.0

Posted On

10 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Excellence, Wine Knowledge, Leadership Skills, Menu Development, Food Safety, Sanitation, Communication Skills, Team Collaboration, Creativity, Accountability, Hospitality, Training, Mentoring, Inventory Management, Cost Control, Positive Attitude

Industry

Hospitality

Description

Description Position: Sous Chef Are you passionate about culinary excellence, wine, and hospitality? We are seeking a dedicated and talented Sous Chef to join our restaurant group. Our focus is on providing exceptional dining experiences, showcasing seasonal ingredients, and offering an extensive wine program that complements our chef-driven menus. Key Responsibilities: Assist the Executive Chef in all culinary operations and oversee the kitchen team to ensure consistency and quality. Uphold a high standard of sanitation and cleanliness, ensuring that all food safety regulations are followed. Contribute to menu development, emphasizing creativity while adhering to the restaurant’s vision and seasonal offerings. Train and mentor kitchen staff, promoting a culture of learning, accountability, and excellence. Work closely with the front-of-house team to deliver a seamless guest experience. Maintain inventory, control food costs, and manage kitchen schedules. Embrace and live our core values of excellence, accountability, and gracious hospitality every day. What We Offer: Competitive salary and benefits. Opportunities for growth and development within our expanding restaurant group. A supportive environment that values creativity, innovation, and a commitment to high standards. If you are a culinary professional dedicated to excellence, hospitality, and accountability, we would love to hear from you! Join us in creating exceptional dining experiences! Requirements Ideal Candidate: Minimum of 3-5 years of experience in a high-end, fine dining environment, preferably with wine-focused experience. Strong leadership skills with the ability to motivate and elevate team performance. A passion for cooking with seasonal ingredients and a commitment to continuous improvement. Strong understanding of kitchen operations, food safety standards, and sanitation. Excellent communication skills and a collaborative spirit. A positive attitude, professionalism, and a willingness to go above and beyond.

Responsibilities

Assist the Executive Chef in culinary operations and oversee the kitchen team to ensure quality. Contribute to menu development and maintain high standards of sanitation and food safety.