Lead Sous Chef — Local, Seasonal Scratch Kitchen

Carolina Hurricanes; Raleigh (NC); On-site; USD 55,000 - 72,000; Full time

Job summary

Carolina Hurricanes is seeking a Sous Chef to lead day-to-day kitchen operations, delivering a culinary experience built around fresh, locally sourced ingredients. Working closely with the Executive Chef, this role helps maintain high standards for quality, sanitation, cost control, and team development.

This hands-on leadership position emphasizes scratch cooking, farm-to-table supplier relationships, and coaching the culinary team to execute every dish with consistency and guest-focused

Qualifications

• Culinary degree or equivalent professional kitchen experience preferred.
• Hands-on leadership in a high-volume kitchen.
• Strong knowledge of food safety, sanitation, inventory, and labor management.

Responsibilities

• Develop and execute menus with fresh, seasonal, and locally sourced ingredients.
• Lead culinary team during preparation and service, ensuring consistency and quality.
• Build relationships with local farms, producers, and suppliers to feature local ingredients.
• Monitor quality, storage, handling, and portion control of all ingredients.
• Train and develop kitchen staff in scratch cooking, safety, and recipe execution.
• Maintain clean, organized kitchens and compliant with health regulations.
• Assist with hiring, scheduling, and staff development; manage food and labor costs.
• Contribute to menu costing and seek opportunities to improve quality and profitability.

Skills

Leadership

Coaching

Team development

Organizational skills

Communication

Food safety

Education

Culinary degree or equivalent

Tools

Microsoft Office

Inventory systems

Job description

Carolina Hurricanes is seeking a Sous Chef to lead day-to-day kitchen operations, delivering a culinary experience built around fresh, locally sourced ingredients. Working closely with the Executive Chef, this role helps maintain high standards for quality, sanitation, cost control, and team development.

This hands-on leadership position emphasizes scratch cooking, farm-to-table supplier relationships, and coaching the culinary team to execute every dish with consistency and guest-focused