Sous Chef - Lead Culinary Ops & Team Development

Duke Careers; Durham (NC); On-site; USD 50,000 - 79,000; Full time

Job summary

Duke Dining at Duke University in Durham is seeking a Sous Chef to lead daily kitchen operations, guide a culinary team, and uphold top quality while managing costs in a dynamic residential dining setting.

You will develop staff, ensure HACCP and safety compliance, and collaborate with culinary leadership on menus and production planning. This is a limited term, full-time role with opportunities for professional growth and impact.

Qualifications

• Education generally requires an Associate's degree in hospitality management or related culinary field.
• Minimum 3 years of progressive culinary management experience; bargaining unit setting preferred.
• Strong leadership, HACCP knowledge, communication, and organizational skills.

Responsibilities

• Lead culinary operations and supervise food preparation across stations.
• Develop staff, provide coaching, and manage onboarding and training.
• Ensure HACCP compliance, health and safety standards, and proper equipment use.
• Monitor inventory, costs, labor, and production logs for efficiency.
• Collaborate with chefs on menus, forecasting, and production planning.

Skills

Leadership

Culinary management

Food safety

Communication

Organizational skills

Inventory management

Cost controls

Education

Associate's degree in hospitality management, food service management, or related culinary degree

Job description

Duke Dining at Duke University in Durham is seeking a Sous Chef to lead daily kitchen operations, guide a culinary team, and uphold top quality while managing costs in a dynamic residential dining setting.

You will develop staff, ensure HACCP and safety compliance, and collaborate with culinary leadership on menus and production planning. This is a limited term, full-time role with opportunities for professional growth and impact.