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Executive Sous Chef

Job

NORTH CAROLINA STATE UNIVERSITY CLUB

Raleigh, NC (In Person)

$119,600 Salary, Full-Time

Posted 1 week ago (Updated 1 week ago) • Actively hiring

Expires 7/14/2026

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Job Description

Executive Sous Chef
NORTH CAROLINA STATE UNIVERSITY CLUB - 4.2
Raleigh, NC Job Details Full-time $50 - $65 an hour 8 hours ago Qualifications Kitchen health and safety standards Staff supervision Assisting with meal planning Food service health code compliance Safety regulations Menu concept development Cost control Food sanitation practices Kitchen cost control Team management Managing kitchen staff Menu costing Restaurant cost management Kitchen organization
Full Job Description Business Title:
Executive Sous Chef Job Purpose:
To assist the Executive Chef in overseeing all kitchen operations, ensuring high-quality food production, and maintaining a smooth and efficient culinary team.
Key Responsibilities:
Manage daily kitchen operations, including food preparation, production, and presentation. Supervise and train kitchen staff, fostering a positive and productive work environment. Maintain quality control of all food items, ensuring adherence to established recipes and standards. Assist with menu development and implementation, incorporating seasonal ingredients and culinary trends. Manage inventory and ordering, minimizing waste and maximizing cost-effectiveness. Ensure compliance with all health and safety regulations. Collaborate with the Executive Chef on strategic planning and execution of culinary initiatives.
Required Education:
Culinary degree or equivalent experience
Required 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
Required Skills and Abilities:
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