SOUS CHEF

Manage all kitchen activities, including food preparation, production, and personnel training, while assuring adherence to food quality, recipes, and presentation standards. Supervise and inspect cooking equipment regularly to maintain sanitation and operating order, monitor holding and storage operations, and conduct daily shift briefings with kitchen staff. Execute food menus and recipes under the Executive Chef's guidance, control food flow to improve safety and efficiency, and manage facility maintenance for highest food safety standards. Join Birdie's Barroom & Kitchen in Raleigh's Fayetteville Street resurgence to foster community through seasonal North Carolina flavors and honest food.