Sous Chef

Redd Hospitality; Charlotte (NC); On-site; USD 55,000 - 75,000; Full time

Job summary

Redd Hospitality in Charlotte, NC seeks an experienced Kitchen Manager or Executive Sous Chef to oversee kitchen operations, ensure quality, safety, and presentation, with a focus on events. You will assist the Executive Chef in menu planning and staff leadership.

The ideal candidate has strong culinary skills, hands-on leadership, and the ability to thrive in a fast-paced environment. This full-time role requires flexibility to work evenings, weekends, and holidays as needed, with opportunities

Qualifications

• Minimum experience as Sous Chef or similar in food service.
• Strong knowledge of food safety practices and regulations.
• Banquet service experience preferred.
• Excellent team management and ability to lead diverse staff.
• Proficient in inventory management to control stock.
• Creativity in menu planning and culinary skills.
• Ability to work under pressure and maintain attention to detail.
• Flexibility to work evenings, weekends, and holidays.

Responsibilities

• Prepare and present high-quality dishes per restaurant standards.
• Supervise kitchen staff for efficient workflow and safety.
• Assist with menu planning and development using seasonal ingredients.
• Manage inventory and order supplies while minimizing waste.
• Train and mentor kitchen staff on food handling and safety.
• Maintain cleanliness and health code compliance.
• Participate in banquet preparation and events for timely service.
• Monitor food quality during prep and service to ensure consistency.

Skills

Sous Chef exp

Food safety

Banquet service

Team leadership

Inventory mgmt

Menu planning

Work under pressure

Shift flexibility

Job description

Overview

We are seeking a passionate and skilled Kitchen Manager or Executive Sous Chef to join our culinary team. The ideal candidate will have a strong background in events. As a Executive Sous Chef or Kitchen Manager, you will assist the Executive Chef in overseeing kitchen operations, ensuring high standards of food quality, safety, and presentation. This role is perfect for someone who thrives in a fast-paced environment and is eager to contribute to menu planning and kitchen management.

Duties

• Assist in the preparation and presentation of high-quality dishes that meet our restaurant's standards.
• Supervise kitchen staff, ensuring efficient workflow and adherence to food safety regulations.
• Collaborate with the Executive Chef on menu planning and development, incorporating seasonal ingredients and customer preferences.
• Manage inventory levels, ordering supplies as needed while minimizing waste.
• Train and mentor kitchen staff on food handling techniques, safety protocols, and culinary skills.
• Maintain cleanliness and organization of the kitchen area, ensuring compliance with health regulations.
• Participate in banquet preparation and execution as required, ensuring timely service during events.
• Monitor food quality during preparation and service to ensure consistency and excellence.

Requirements

• Proven experience as a Sous Chef or in a similar role within a food service environment.
• Strong knowledge of food safety practices and regulations.
• Experience in banquet service is preferred but not mandatory.
• Excellent team management skills with the ability to motivate and lead a diverse kitchen staff.
• Proficient in inventory management practices to ensure efficient stock control.
• Strong culinary skills with an emphasis on creativity in menu planning.
• Ability to work under pressure while maintaining attention to detail.
• Flexibility to work various shifts, including evenings, weekends, and holidays as needed.

Join our team where your culinary expertise will be valued, and your contributions will help shape an exceptional dining experience for our guests.