Sous Chef II - Lead Kitchen, Flexible Schedule & Benefits

Carvalho de Freitas e Ferreira Advogados Associados; Durham (NC); On-site; USD 42,000 - 54,000; Full time

Benefits offered by this job

Medical, Dental & Vision

Paid Time Off

401K Plan with Company Match

Life & AD&D Insurance

Short & Long-Term Disability

Job summary

Brock & Company is seeking a Sous Chef II to join their full-time culinary team supporting corporate dining and catering menus. You will oversee kitchen operations, prepare a range of dishes, and guide staff to deliver high-quality service while maintaining food safety and sanitation standards.

The role emphasizes leadership, menu participation, and the ability to adapt to client needs in a dynamic dining program, with provided meals, uniforms, and a focus on work-life balance.

Qualifications

• Comprehension of recipes, production orders and cooking instructions for daily menus.
• Background in banquet or catering production preferred.
• Adherence to health and safety regulations with regard to equipment use and hygiene.
• Positive attitude and ability to lead a team in a fast-paced kitchen.
• Receive, unpack, date, rotate and store deliveries.
• Must be able to stand for extended periods.

Responsibilities

• Directly prepare soups, sauces, salads, entrees and catering items.
• Supervise at least two full-time staff in food preparation and service.
• Set up stations with equipment and ingredients per supervisor directions.
• Assist management with purchasing, inventory control and training.
• Maintain a clean, safe work area per health and sanitation standards.
• Provide exemplary customer service in a courteous manner.

Skills

Food prep

Staff supervision

Health & safety

Customer service

Job description

Brock & Company is seeking a Sous Chef II to join their full-time culinary team supporting corporate dining and catering menus. You will oversee kitchen operations, prepare a range of dishes, and guide staff to deliver high-quality service while maintaining food safety and sanitation standards.

The role emphasizes leadership, menu participation, and the ability to adapt to client needs in a dynamic dining program, with provided meals, uniforms, and a focus on work-life balance.