Executive Menu Design Jobs in Raleigh, NC (NOW HIRING)

POSITION TITLE: Sous Chef

REPORTS TO: Executive Chef

Our Why

We prioritize quality, kindness, and community to provide a respite in downtown Cary, where all feel welcome.

Our Core Values

INSPIRE WONDER Innovation and Creativity | Surprise and Delight

FOSTER HOSPITALITY Inclusive Culture | Home Away from Home

PURSUE EXCELLENCE Exceptional Experiences | Attention to Detail | Focus on Quality

DEMONSTRATE INTENTIONALITY Empathetic Engagement | Anticipatory Service | Sense of Ownership

CULTIVATE COMMUNITY Team Collaboration | Community Engagement | Take Time to Celebrate

POSITION SUMMARY:

As Sous Chef, you will work cohesively alongside the Executive Chef, Chef de Cuisine and Banquet Chef in managing kitchen operations, ensuring the highest-quality food preparation, and maintaining kitchen standards. The role involves supervising kitchen staff, coordinating food production, and contributing to menu planning.

DUTIES AND RESPONSIBILITIES:

Menu design and execution

• Assist and collaborate with the Executive Chef and Chef de Cuisine in the preparation and design of all food menu updates based on seasonality and customer preferences
• Produce high-quality plates both design and taste-wise
• Assist in training kitchen team on recipes for menu items

Back of House Management

• Resourcefully solve any issues that arise and seize control of any problematic situations
• Directly supervise kitchen staff members, oversee day-to-day activities of kitchen
• Prep, work the line and active Expo shifts throughout the week to fill in scheduling gaps, help with labor cost, ensure consistency, and find efficiencies
• Train employees with intentionality to increase the probability of success, longevity, and growth of their tenure within the company

Financial Target Maintenance

• Assist in appropriately staffing for each shift
• Perform administrative duties including monthly inventory and weekly ordering to maintain product levels necessary to execute the menus within our food cost goals

Adhere to Health, Safety, and Service Standards

• Comply with and enforce sanitation regulations and safety standards

• Maintain a positive and professional approach with ownership, coworkers, and customers, and vendors
• Lead the team by example when it comes to professionalism and integrity

QUALIFICATIONS:

• At least one (1) year holding a kitchen leadership position
• Two (2) + years of culinary experience
• Exceptional leadership skills
• Stable and progressive work history
• Strong work ethic and integrity
• Ability to work a flexible schedule, including days, evening, weekends, and holidays.
• Ability to communicate clearly in English both written and verbal

EDUCATION:

High School diploma, general education degree or international equivalent preferred.

Culinary degree or equivalent experience in a professional kitchen.

PHYSICAL ABILITY:

• Ability to be on your feet and alert for extended periods
• Ability to lift up to 35 lbs. as needed
• Continuous use of hands and arms
• Continuous bending, reaching, and twisting

Note: This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

COMPENSATION: Starting salary at $54k, commensurate with experience. In addition, we offer a comprehensive benefit offering including paid time off, holiday pay, company sponsored health insurance including vision, dental, and wellness rewards program, and access to a company matched IRA retirement plan.