Sous Chef

Twisted Laurel; Weaverville (NC); On-site; USD 43,000 - 52,000; Full time

Benefits offered by this job

Paid time off

Employee discount

Job summary

Twisted Laurel in Weaverville, NC is seeking a professional Sous Chef to be second in command in our kitchen, following Executive Chef’s specifications. The successful candidate will apply culinary and managerial skills to maintain high customer satisfaction.

This full-time, on-site role requires proven Sous Chef experience, knowledge of cooking methods, and leadership to train staff, manage schedules, and ensure sanitation standards. Pay is weekly, with bonus potential.

Qualifications

• Proven experience as Sous Chef.
• Strong kitchen management and leadership.
• Knowledge of sanitation and food safety standards.
• Familiar with POS and restaurant management software.

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.

Skills

Sous Chef experience

Kitchen management

Food safety & sanitation

POS software knowledge

MS Office

Education

High school diploma

Culinary degree (preferred)

Tools

MS Office

POS

Restaurant management software

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 for this role include:

• 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 for position include:

• 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.