Junior Sous Chef | Balanced Hours & Quality Cuisine

Carol Woods Retirement Community; Chapel Hill (NC); On-site; USD 42,000 - 54,000; Full time

Benefits offered by this job

Benefits

Great hours

No late closing times

Job summary

Carol Woods Retirement Community in Chapel Hill, NC is seeking a Junior Sous Chef to lead kitchen operations with a focus on high-quality food, sanitation, and customer satisfaction. You will oversee production, ensure recipes and portions are followed, manage inventory and staff, and support the Executive Chef in all culinary functions.

Requirements include a two-year degree or culinary school, NRA Serve Safe Managers certification, and at least 3 years of high-volume cooking experience.

Qualifications

• Two-year degree or culinary school equivalent desired but work experience equivalent will be considered.
• Completion of NRA Serve Safe Managers Course.
• Minimum of 3 years experience in production in an upscale, high-volume setting.

Responsibilities

• Food Production & Quality Control: Ensure consistent production operations, adhere to recipes, monitor quality, manage leftovers with FIFO, garnish before service, support catering and events.
• Kitchen Operations & Sanitation: Oversee stock storage, maintain clean and hygienic environment, supervise sanitation, comply with health regulations, report equipment needs.
• Staff Training: Supervise kitchen staff, assist in hiring, onboarding and training, provide coaching and feedback, promote teamwork, cover shifts as needed.
• Customer Service & Communication: Exceed customer expectations, respond to complaints or inquiries, communicate with Executive Chef on staff, scheduling, equipment, and production issues.
• Administrative & Leadership Duties: Maintain production logs, monitor inventory and ordering, uphold policies in absence of Executive Chef, participate in Dining Services Leadership Team.

Job description

Carol Woods Retirement Community in Chapel Hill, NC is seeking a Junior Sous Chef to lead kitchen operations with a focus on high-quality food, sanitation, and customer satisfaction. You will oversee production, ensure recipes and portions are followed, manage inventory and staff, and support the Executive Chef in all culinary functions.

Requirements include a two-year degree or culinary school, NRA Serve Safe Managers certification, and at least 3 years of high-volume cooking experience.