Culinary Leader: Sous Chef, Dining Operations

Duke Clinical Research Institute; Durham (NC); On-site; USD 50,000 - 79,000; Full time

Benefits offered by this job

Medical and dental care

Retirement benefits

Family-friendly programs

Cultural programs

Job summary

Duke University’s Duke Dining is seeking a Sous Chef to lead daily kitchen operations and mentor culinary staff in a dynamic residential dining environment.

You will ensure recipe accuracy, food safety, and production efficiency while collaborating with senior culinary leadership on menu planning and cost control. This limited-term role emphasizes excellence, teamwork, and guest satisfaction.

Qualifications

• Associate's degree in hospitality management, food service management, or a related culinary degree.
• Minimum of 3 years of progressive culinary management experience.
• Experience in bargaining unit settings preferred.

Responsibilities

• Lead daily kitchen operations with culinary leadership to execute menus and maintain food safety standards.
• Supervise and participate in food preparation across all kitchen stations, ensuring recipe execution and quality.
• Forecast production needs and contribute to menu planning with Executive Chef teams.
• Provide leadership, coaching, and performance feedback to staff; support onboarding and training.
• Monitor inventory, costs, and productivity; maintain production logs and compliance with regulations.

Skills

Leadership

HACCP

Communication

Organizational skills

Food production

Inventory management

Labor management

Cost controls

Education

Associate's degree in hospitality management or related culinary degree

Job description

Duke University’s Duke Dining is seeking a Sous Chef to lead daily kitchen operations and mentor culinary staff in a dynamic residential dining environment.

You will ensure recipe accuracy, food safety, and production efficiency while collaborating with senior culinary leadership on menu planning and cost control. This limited-term role emphasizes excellence, teamwork, and guest satisfaction.