Sous Chef — Lead Creative, High-Volume Kitchen

Driftwood Hospitality Management; Durham (NC); On-site; USD 85,000 - 110,000; Full time

Benefits offered by this job

401(k)

Disability insurance

Employee assistance program

Health insurance

Life insurance

Paid time off

Room Discounts

Employee Food and Beverage Discounts

Job summary

Driftwood Hospitality Management in Durham, NC is seeking a seasoned kitchen leader to direct and supervise the food production areas in collaboration with the Executive Chef, ensuring recipes are followed, quality standards are met, and the kitchen runs safely and efficiently.

You will manage staffing, oversee menu development for the staff restaurant, monitor food costs, and coordinate with sales and hotel departments to support conventions and guest events.

Qualifications

• Three or more years in hotel F&B with progressive leadership experience.
• Experience in high-volume catering and fine dining.
• Leadership and teamwork with strong customer service.
• Stays current on culinary trends and development.

Responsibilities

• Direct and supervise food production under Executive Chef.
• Ensure cleanliness, sanitation and safety in kitchen and storage.
• Manage cost controls and waste reduction.
• Coordinate with other departments to service events.
• Oversee menu creation for staff restaurant.
• Maintain compliance with health and safety regulations.

Skills

F&B leadership

Menu planning

Cost control

Staff development

Education

Culinary Degree

Tools

Computer literacy

Job description

Driftwood Hospitality Management in Durham, NC is seeking a seasoned kitchen leader to direct and supervise the food production areas in collaboration with the Executive Chef, ensuring recipes are followed, quality standards are met, and the kitchen runs safely and efficiently.

You will manage staffing, oversee menu development for the staff restaurant, monitor food costs, and coordinate with sales and hotel departments to support conventions and guest events.