Sous Chef & Food Services Manager

Ridgecrestconferencecenter; Black Mountain (NC); On-site; USD 40,000 - 70,000; Full time

Job summary

An established industry player in hospitality is seeking a passionate Sous Chef & Food Services Manager to lead their culinary team. In this dynamic role, you will oversee kitchen operations, manage inventory, and ensure compliance with food safety standards while executing seasonal menus. This position offers the opportunity to impact lives through purposeful hospitality, as you contribute to a mission-driven environment that serves thousands of guests annually. If you have a strong background in kitchen management and a commitment to excellence, this role is perfect for you.

Qualifications

• Proven experience as a Kitchen Manager or similar supervisory role.
• Strong knowledge of kitchen operations and food safety regulations.

Responsibilities

• Lead and supervise kitchen staff to ensure high-quality food production.
• Plan and execute seasonal menus, managing food costs effectively.
• Ensure compliance with health and safety regulations in the kitchen.

Skills

Kitchen Management

Food Safety Compliance

Inventory Control

Team Leadership

Menu Planning

Vendor Relations

Cost Control

Effective Communication

Education

High School Diploma or GED

Tools

Microsoft Office

Inventory Management Software

Job description

Join to apply for the Sous Chef & Food Services Manager role at Ridgecrest Conference Center

Our Sous Chef/FS Manager is responsible for supervising and managing deliveries by organizing and stocking them correctly. You will oversee inventory, process invoices, and manage the daily organization of the kitchen with knowledge of daily operations. Other duties include monitoring production, partnering with kitchen leads and the executive chef to ensure successful execution of planned events. This position also involves assisting the culinary team in planning and executing menus. Our Production Lead plays an essential role at Ridgecrest Conference Center, which hosts thousands of guests annually, with each meal contributing to “Impacting Lives for God’s Glory through Purposeful Hospitality.”

Responsibilities

• Lead, supervise, and train kitchen staff and volunteers to ensure high-quality food production and safety compliance.
• Plan and execute seasonal menus.
• Assist the Executive Chef and culinary team with all meal preparations, including breakfast, lunch, and dinner.
• Oversee receipt of deliveries, ensuring proper storage and organization per food safety standards.
• Manage coolers, freezers, and dry stock areas for proper rotation, freshness, and waste reduction. Perform monthly inventory checks.
• Control food costs (annual budget of $1,500,000) through efficient production, inventory management, and waste reduction.
• Develop and maintain relationships with vendors for timely, quality supplies and favorable pricing.
• Process invoices accurately and ensure timely payments.
• Ensure compliance with health and safety regulations, maintaining a clean and organized kitchen environment.
• Perform additional tasks as needed for kitchen operations.

Requirements

• High School Diploma or GED.
• Proven experience as a Kitchen Manager or similar supervisory role.
• Flexible availability, including evenings, weekends, and holidays.

Preferred Qualifications

• Strong knowledge of kitchen operations, food safety, and inventory control.
• Committed and growing follower of Jesus.
• Passionate about Ridgecrest’s mission: Impacting lives for God’s glory!
• Alignment with Ridgecrest’s core values and leadership principles.
• Experience managing a significant food budget and controlling costs.
• Excellent organizational, time-management, and leadership skills.
• Effective communication skills for vendor and team interactions.
• Serve Safe Certification (preferred).
• Proficiency in Microsoft Office and inventory management software.

Physical Demands & Work Environment

• Ability to lift up to 50 pounds and carry items across campus.
• Manual dexterity for kitchen utensils and equipment.
• Ability to stand for long periods and work in varying temperatures.

Additional Details

• Seniority level: Mid-Senior level
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industry: Hospitality