Sous Chef
$52,000–$52,000 year
On-siteRaleigh, North Carolina, United States
Job Summary
Lead daily kitchen operations and food production while supervising and mentoring culinary associates. Ensure consistency in food quality, presentation, and portion control, and maintain all food safety, sanitation, and HACCP standards. Assist with menu execution, inventory, ordering, scheduling, and cost control, and support catering, special events, and multiple dining venues. Keep the kitchen clean, organized, and efficient. This hands-on leadership role partners with the Executive Chef to create an exceptional restaurant-style dining experience for residents and guests at The Cardinal at North Hills.
Required Qualifications
- Minimum of 5 years of progressive culinary experience, including leadership in upscale restaurants, hotels, country clubs, or senior living communities
- Proven ability to lead and develop high-performing culinary teams
- Strong leadership, organizational, and communication skills
- ServSafe Food Protection Manager Certification required
Desired Qualifications
- Culinary degree preferred
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