Lead Kitchen Sous Chef — High-Volume Dining

200main; Highlands (NC); On-site; USD 42,000 - 64,000; Full time

Job summary

200main is seeking a Sous Chef to lead the kitchen team during and between service times at Highlands, NC. The role will be dedicated to a kitchen and lead as needed across multiple properties, ensuring high-quality prep, plating, and service.

The Sous Chef will train culinary staff, coach team members, and enforce company standards while maintaining strong communication with front-of-house teams and addressing guest needs.

Qualifications

• Experience in high volume kitchen environments.
• Demonstrated leadership ability in a kitchen setting.
• Excellent teamwork and collaboration skills.
• Strong communication with kitchen and front of house teams.
• Associates or bachelor’s degree in culinary arts preferred but not required.
• Ability to stand long periods and lift up to 50 pounds.

Responsibilities

• Lead kitchen team during and between service times.
• Ensure prep is complete, clean, and meets company standards.
• Train culinary team on preparation, execution and plating of menu items.
• Coach, counsel, and discipline employees as needed.
• Oversee line cooks and dishwashers who report to the Sous Chef.
• Ensure compliance with health standards and company policies.
• Create daily soup and entrée specials using seasonal ingredients.
• Monitor inventory and place orders to replenish stock.
• Address guest concerns and inquiries as needed.
• Maintain order and discipline in the kitchen.
• Coordinate with kitchen and front of house for productive operations.
• Accommodate guest allergies or dietary restrictions.
• Attend Executive Chef advised meetings.

Skills

Leadership

Teamwork

Communication

High volume kitchen

Education

Associates or bachelor's degree in culinary arts

Graduate degree not required

Job description

200main is seeking a Sous Chef to lead the kitchen team during and between service times at Highlands, NC. The role will be dedicated to a kitchen and lead as needed across multiple properties, ensuring high-quality prep, plating, and service.

The Sous Chef will train culinary staff, coach team members, and enforce company standards while maintaining strong communication with front-of-house teams and addressing guest needs.