Executive Sous Chef
$50,000–$65,000 year
On-site · Raleigh, North Carolina, United States
Job Summary
Executive Sous Chef leads and supports all kitchen operations under the Executive Chef, supervising and training kitchen staff, ensuring high-quality food production, menu development and costing, inventory management, waste control, and strict adherence to health and safety standards. The role emphasizes developing and executing culinary initiatives, fostering a positive team environment, and maintaining quality control of recipes and presentations in a high-volume, upscale dining setting.
Required Qualifications
- Culinary degree or equivalent experience
- Minimum 5 years of experience in a high-volume, upscale dining environment
- Proven experience managing a team of culinary professionals
- Experience with menu development and costing
- Strong culinary skills and knowledge of various cooking techniques
- Excellent communication and interpersonal skills
- Ability to work effectively under pressure and meet deadlines
- Strong organizational and time management skills
- Knowledge of food safety regulations and sanitation practices
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