Sous Chef
$56,900–$70,000 year
On-site · Raleigh, North Carolina, United States
Job Summary
Prepare high-quality airline meals in accordance with company standards and production schedules while supervising kitchen helpers. Responsible for food production tasks (cleaning, cutting, marinating, seasoning, cooking), inventory management, ensuring HACCP compliance and hygiene, and participating in menu development. Leads and motivates kitchen staff, manages cost controls (food cost and stock levels), and supports training. Strong knowledge of food safety, quality control, and culinary operations; proficient in office software and effective communication.
Required Qualifications
- three to five years of experience in commercial cooking or Apprenticeship or Certification from culinary school required
- Knowledge of HACCP regulations
- leadership skills
- good communication and organizational skills
- Microsoft Office and Windows-based computer applications
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