SOUS CHEF (FULL-TIME)

Location: Wilmington, NC
Compensation: $52,000/year salary, 2 weeks PTO
Schedule: Full-time: 45-50 hours/week; nights/weekends/holidays as needed

MINIMUM REQUIREMENTS:

• Associate’s degree or higher in Hospitality Management (or a closely related culinary/hospitality field) -OR- 3+ years in professional kitchens with 1+ year in a lead/supervisory role.
• Strength in communication, collaboration, organization, fine detail, sanitation, and core culinary technique.
• Working knowledge of food costing, inventory, and waste reduction.
• ServSafe Manager (or ability to obtain within 30 days).
• GROWTH MINDSET: A passion for food, wine, spirits, coffee, and their relationship to each other in fine dining service. Interest in new and advanced modern techniques, wine and cocktail pairing. Keeping with or ahead of market trends, helping The Green House to remain at the forefront of Wilmington’s culinary scene.

THE ROLE

We’re hiring a details-driven chef to be our Head Chef’s right hand—someone who
loves systems as much as creativity. Responsibilities and daily expectations include
leading line execution, own sanitation and prep standards, and help drive menu
development and food cost targets.

RESPONSIBILITIES AND EXPECTATIONS WILL INCLUDE:

• Daily Leadership: Run service alongside -and in the absence of- the Head Chef.
• Set the pace and atmosphere of the kitchen, keeping standards high and consistent, while maintaining a calm and smooth service. We are an open-kitchen so behavior and attitude are visible to our customers.
• R&D: Assist the Head Chef in developing new dishes showcasing local produce at its seasonal peak; taking into account: cost analysis, menu engineering, and minimizing waste.
• Quality & Consistency: Assist the Head Chef in maintaining and updating prep lists, station guides, and plating standards.
• Sanitation & Safety: Enforce HACCP/ServSafe and personal hygiene standards of BOH staff, conduct line checks, and help ensure general organization of the kitchen. Enforce allergen and cross-contact protocols when necessary.
• Training & Culture: Coach and mentor junior staff in advanced techniques and standards. Assist in onboarding cooks and dishwashers, foster communication, and uphold an inclusive, respectful kitchen.
• Class Curriculum: Assist the Head chef in developing curriculum for our public cooking classes, occasionally assisting in teaching said classes with opportunity to teach individually.
• Admin Support: Assist with inventory counts, ordering guides, and receiving/processing deliveries.