Sous Chef

High Hampton Inn, LLC; High Hampton (NC); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Travel perks

Tuition reimbursement

Paid time off

Health insurance

401(k) match

Job summary

High Hampton Inn, LLC is seeking a dedicated Sous Chef for its kitchen operations in High Hampton, North Carolina. The role involves managing day-to-day dinner service, assisting in menu development, and ensuring the highest quality of food and service. The ideal candidate will have strong leadership skills and a culinary degree.

Join a passionate team and enjoy benefits such as health insurance, paid time off, and travel perks.

Qualifications

• 2–3 years of experience in restaurant or hotel food and beverage field, or 4–5 years in similar roles.
• Strong knowledge of food safety standards and quality control.

Responsibilities

• Oversee daily kitchen operations and manage dinner service.
• Assist in menu development and control food and operating costs.
• Mentor and train kitchen staff to ensure high service standards.

Skills

Excellent verbal and written communication skills

Analytical and problem-solving skills

Education

Culinary degree from an accredited institution

High school diploma or equivalent

Job description

It's fun to work in a company where people truly BELIEVE in what they're doing! We're committed to bringing passion and customer focus to the business. The Sous Chef supports daily kitchen operations by assisting in leadership, execution, and quality control across all stations. This role helps oversee food preparation, presentation, and service while ensuring consistency, cleanliness, and adherence to food safety standards. The Sous Chef mentors and trains kitchen staff, assists with inventory and cost control, and collaborates with the Chef to maintain efficient operations and deliver a 5-star dining experience for our guests.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Day‑to‑day management of dinner service and production, including managing product utilization for targeted food cost, and managing work schedule of culinary and ware‑washing staff for appropriate labor cost
• Manage the menu matrix of all dinner for the week to yield the best product, variety of guest experience, and most efficient production
• Assist in menu development, testing, training, and implementation
• Work with the Dining Room Management team to achieve smooth, sufficient service periods; educate wait staff in menu and service knowledge
• Schedule culinary and stewarding teams for full coverage of operations and control of labor costs; track and report all daily, weekly, and monthly labor and food costs
• Handle all ordering/purveyor relationships and control of food and operating costs
• May act as the Blackberry Farm culinary representative at outside events
• Coach, counsel, and review PM cooks and stewards with the assistance of the Executive Chef
• Contact for all maintenance issues for the kitchen
• Maintain a professional atmosphere in the kitchen at all times
• Communicate with other departments to assure seamless hotel operations
• Participate in weekly Manager’s meeting when Executive Sous Chef is unavailable
• Relay information to staff in the weekly kitchen staff meeting
• Must comply with all company policies and procedures
• Require regular and consistent attendance to perform essential functions of this position
• Must work well with other team members, managers, and interact with guests

SUPERVISORY RESPONSIBILITIES

• Line cooks and stewarding staff

EDUCATION and EXPERIENCE

• A culinary degree from an accredited institution and 2–3 years of experience directly in the restaurant or hotel food and beverage field or 4–5 years of experience in the above areas
• High school diploma or equivalent

LANGUAGE SKILLS

• Excellent verbal and written communication skills are essential
• Must be able to communicate effectively with guests, managers, and team members
• Must be able to coach team members to improve performance and focus

MATHEMATICAL SKILLS

• Strong analytical and problem‑solving skills imperative
• Must understand and interpret basic financial statements and reports to improve performance
• Understanding of overall P & L required with a specific focus on food and beverage cost management

REASONING ABILITY

• Must exercise judgment and make decisions based on job knowledge and awareness of company goals

PHYSICAL DEMANDS

• Requires long hours, heavy lifting, many hours of standing, and exposure to hot pans and sharp knives
• Must operate a company vehicle or golf cart safely
• Must lift up to 50 lbs

WORK ENVIRONMENT

• Professional kitchen
• May work outside in all weather conditions

BENEFITS

• Travel perks and property benefits
• Tuition reimbursement
• Paid time off with additional paid holidays
• Health insurance and flexible spending accounts
• 401(k) match with profit share and training and education

High Hampton is an Equal Opportunity Employer.