Lead Sous Chef | High-Volume Kitchen Leader

SUFFOLK PUNCH HOLDINGS LLC; Charlotte (NC); On-site; USD 63,000 - 71,000; Full time

Job summary

Suffolk Punch Holdings LLC in Charlotte, NC is seeking a Sous Chef to support the Executive Chef in daily kitchen operations. You will help ensure quality, consistency, and efficiency while maintaining a safe work environment.

You will supervise BOH staff, assist with ordering and inventory, and contribute to food cost management. The ideal candidate has 2–3 years of leadership in a high-volume restaurant and a culinary-focused background.

Qualifications

• High school diploma or equivalent; culinary school preferred.
• Food safety/sanitation certification (e.g., ServSafe).
• 2–3 years of kitchen leadership experience in a high-volume restaurant.
• Strong leadership and training abilities.
• Excellent organizational and time management skills.
• Proficiency in recipe execution, portion control, cost management, and inventory.

Responsibilities

• Assist the Executive Chef with daily operations, menu execution, and staff supervision.
• Maintain high standards of food quality, presentation, and consistency in a high-volume setting.
• Train, coach, and motivate BOH staff to uphold performance standards.
• Ensure compliance with all food safety, sanitation, and hygiene guidelines.
• Oversee ordering, receiving, and inventory control.
• Support cost control initiatives, including portioning and waste management.
• Act as kitchen leader in the absence of the Executive Chef.

Skills

Leadership

Team supervision

Training

Time management

Cost management

Inventory control

Food safety

Communication

Education

High school diploma

Culinary school preferred

Job description

Suffolk Punch Holdings LLC in Charlotte, NC is seeking a Sous Chef to support the Executive Chef in daily kitchen operations. You will help ensure quality, consistency, and efficiency while maintaining a safe work environment.

You will supervise BOH staff, assist with ordering and inventory, and contribute to food cost management. The ideal candidate has 2–3 years of leadership in a high-volume restaurant and a culinary-focused background.