Sous Chef

Workstream; Weaverville (NC); On-site; USD 43,225 - 52,325; Full time

Benefits offered by this job

Paid time off

Employee discount

Bonus pay

Job summary

Workstream in Weaverville, North Carolina is seeking a dedicated Sous Chef to join our team full-time. You will be responsible for assisting the Executive Chef in culinary and managerial tasks, ensuring high-quality food production and staff training.

Your role will include menu preparation, maintaining kitchen standards, and managing inventory. A high school diploma is required, and a degree in Culinary Science is a plus. Join us to help serve casual, Mediterranean-inspired comfort foods.

Qualifications

• Proven experience as a Sous Chef.
• Understanding of various cooking methods, ingredients, equipment and procedures.
• Excellent record of kitchen and staff management.

Responsibilities

• Help in the preparation and design of all food menus.
• Produce high quality plates both design and taste wise.
• Ensure that the kitchen operates in a timely way that meets our quality standards.

Skills

Culinary skills

Kitchen management

Problem-solving

Knowledge of cooking methods

Education

High school degree

BS degree in Culinary science or related certificate

Tools

MS Office

Restaurant management software

POS systems

Job description

Sous Chef

$950 - 1150 per week, Full-time, On-site

Pay: $950 - 1150 per week

Supplement pay

Bonus pay

Benefits

• Paid time off
• Employee discount

Job type

Full-time

Education

High school degree

Work location

On-site

We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Responsibilities

• Help in the preparation and design of all food menus.
• Produce high quality plates both design and taste wise.
• Ensure that the kitchen operates in a timely way that meets our quality standards.
• Fill in for the Executive Chef in planning and directing food preparation when necessary.
• Resourcefully solve any issues that arise and seize control of any problematic situation.
• Manage and train kitchen staff, establish working schedule and assess staff’s performance.
• Order supplies to stock inventory appropriately.
• Comply with and enforce sanitation regulations and safety standards.
• Maintain a positive and professional approach with coworkers and customers.

Requirements and skills

• Proven experience as a Sous Chef.
• Understanding of various cooking methods, ingredients, equipment and procedures.
• Excellent record of kitchen and staff management.
• Accuracy and speed in handling emergency situations and providing solutions.
• Familiar with industry's best practices.
• Working knowledge of various computer software programs (MS office, restaurant management software, POS)
• BS degree in Culinary science or related certificate would be a plus.

We are a locally owned restaurant + full bar serving up casual, Mediterranean-inspired comfort foods.