Lead Sous Chef — Dinner Service & Menu Innovation

High Hampton; Cashiers (NC); On-site; USD 55,000 - 75,000; Full time

Job summary

The Sous Chef at High Hampton assists in leading daily kitchen operations, guiding dinner service, and ensuring consistent quality, presentation, and adherence to food safety standards.

This role mentors cooks and stewards, helps manage inventory and labor costs, participates in menu development, and collaborates with the Dining Room Management team to deliver a seamless, five-star dining experience for our guests. Regular attendance and teamwork are essential to support our culinary team.

Qualifications

• Culinary degree with 2–3 years in restaurant/hotel F&B, or 4–5 years in related areas.
• High school diploma or equivalent.

Responsibilities

• Oversee dinner service and production to achieve best product and labor cost.
• Manage the weekly menu matrix for optimal product mix and efficient production.
• Assist in menu development, testing, and implementation.
• Educate wait staff on menu knowledge and service standards.
• Schedule culinary and stewarding teams to cover operations and control labor costs.

Skills

Leadership

Quality control

Training staff

Inventory management

Cost control

Communication

Team leadership

Education

Culinary degree from an accredited institution

High school diploma or equivalent

Job description

The Sous Chef at High Hampton assists in leading daily kitchen operations, guiding dinner service, and ensuring consistent quality, presentation, and adherence to food safety standards.

This role mentors cooks and stewards, helps manage inventory and labor costs, participates in menu development, and collaborates with the Dining Room Management team to deliver a seamless, five-star dining experience for our guests. Regular attendance and teamwork are essential to support our culinary team.