Sous Chef

The Radical Hotel, Asheville; Asheville (NC); On-site; USD 75,000 - 120,000; Full time

Benefits offered by this job

Health insurance

Life insurance

Disability insurance

401(k)

Paid time off

Employee assistance program

Room discounts

Employee F&B discounts

Job summary

The Radical Asheville, Tapestry Collection by Hilton is seeking a seasoned culinary leader to oversee all F&B kitchen operations across multiple outlets. You will drive menu collaboration with the Executive Chef, lead and develop a diverse kitchen team, and ensure food quality and efficiency during all service periods.

Candidates should have 3+ years in professional kitchens with leadership experience, strong cost and inventory management, and a commitment to local sourcing.

Qualifications

• 3+ years in a professional kitchen, with at least 1 in a lead or supervisory role
• Proven ability to manage multiple service styles and concepts simultaneously
• ServSafe certified (or able to certify before start)
• Culinary degree is a plus — real experience and creative instincts matter more

Responsibilities

• Oversee kitchen operations across all F&B outlets, ensuring food quality, timing, and consistency.
• Collaborate on seasonal menus with the Executive Chef for all outlets—from all-day dining to rooftop programming.
• Lead, train, and develop kitchen staff across dayparts and outlets.
• Coordinate transitions between service periods and ensure proper setup and cleanup.
• Maintain relationships with local farmers, purveyors, and artisans to support quality and community.
• Manage ordering, receiving, and inventory with a focus on food cost and waste reduction.
• Uphold rigorous food safety and sanitation standards across stations and outlets.
• Support pop-ups, private dining, and special programming with the same energy and execution as regular services.

Skills

Kitchen leadership

Multi-outlet experience

Food cost control

Inventory management

Team development

Sanitation standards

Local sourcing

Education

Culinary degree (preferred)

Job description

About the radicalThe Radical isn't your average hotel kitchen. We're a creative, community-rooted lifestyle property in the heart of Asheville — a city that takes its food seriously. Our food & beverage program is a genuine expression of who we are: locally inspired, seasonally driven, unapologetically original, and MICHELIN RECOMMENDED. If you're a culinary leader who thrives on collaboration, creativity, and craft, you'll feel right at home here.What you'll ownMulti-outlet execution — Oversee kitchen operations across all F&B outlets, ensuring food quality, timing, and consistency hit the mark whether it's brunch service or a late-night rushMenu development — Collaborate with the Executive Chef on seasonal menus across outlets — from the all-day restaurant to bar snacks to rooftop programming — rooted in local sourcing and genuine creativityTeam leadership — Train, schedule, and develop your kitchen team across dayparts and outlets, building a culture where cooks show up ready and proud of the workDaypart management — Own transitions between service periods, coordinating prep, staffing, and outlet-specific setup so every shift starts clean and ends strongLocal sourcing — Maintain and grow relationships with WNC farmers, purveyors, and artisan producers who share our commitment to quality and communityCost & inventory — Manage ordering, receiving, and inventory across outlets with a sharp eye on food cost, waste reduction, and portioning consistencySafety & standards — Hold the team to rigorous food safety and sanitation standards across every station and every outlet, every shiftEvents & activations — Support pop-ups, private dining, and special programming with the same energy and execution standard as any regular serviceWhat we're looking for3+ years in a professional kitchen, with at least 1 in a lead or supervisory role — multi-outlet or high-volume experience a strong plusProven ability to manage multiple service styles, menus, and concepts simultaneously without dropping the ballStrong kitchen leadership skills — you communicate clearly under pressure and bring people up with youSolid understanding of food cost, ordering, and inventory management across multiple outletsGenuine passion for seasonally driven, locally inspired cooking — you care where ingredients come fromServSafe certified (or able to certify before start)Culinary degree is a plus — real experience and creative instincts matter moreWhy The RadicalReal multi-outlet scopeMultiple concepts under one roof means your skills and résumé grow fastCreative kitchen cultureMenu input is real here — we want your ideas on the plate, not just your hours on the clockAsheville's food sceneOne of the South's most exciting food cities — with a local supplier network that's second to noneA clear path forwardBacked by a national hospitality group with real opportunities for chefs who want to grow into EC rolesBenefitsHealth insuranceLife insuranceDisability insurance401(k)Paid time offEmployee assistance programRoom discountsEmployee F&B discountsEEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.