Sous Chef: Lead Kitchen Operations & Menus

Friends Homes, Inc.; Greensboro (NC); On-site; USD 40,000 - 60,000; Full time

Benefits offered by this job

Discounted meals

Employee gyms and pool access

Excellent medical, dental, and vision

401(k) Retirement Plan

Paid Annual Leave

Earned wages access

Scholarship opportunities

EAP

Team events

Job summary

Friends Homes, Inc. is seeking a Sous Chef to oversee kitchen operations, ensuring top quality, sanitation, and team performance for a premier dining experience. You will lead and develop staff, manage production, inventory, and costs within a high-end environment.

The role requires 3+ years in supervisory/kitchen management, ServSafe certification, and the ability to work weekends and holidays. Proficiency with Excel/Word and strong communication are essential.

Qualifications

• 3+ years in a supervisory or kitchen management role.
• Minimum of 3 years in a high-end culinary environment.
• Ability to work one-on-one with clients and guests.
• Experience developing and costing menus within a budget.
• Strong communication and documentation skills.

Responsibilities

• Oversee daily kitchen operations and ensure efficient workflow.
• Supervise, train, coach, and evaluate culinary team members.
• Maintain consistent food quality, taste, and presentation.
• Assist in creating seasonal menus and specials.
• Monitor food and labor costs and kitchen productivity.
• Oversee inventory, ordering, and vendor relationships.
• Ensure health, safety, and sanitation regulations are met.
• Conduct regular inspections of prep and storage areas.
• Collaborate with front-of-house to ensure guest satisfaction.
• Schedule staff and support recruitment and onboarding.

Skills

Supervisory experience

Team leadership

Communication skills

Documentation

Budgeting and cost control

Customer interaction

Education

ServSafe certification

Culinary school education (preferred)

Tools

Microsoft Excel

Microsoft Word

Job description

Friends Homes, Inc. is seeking a Sous Chef to oversee kitchen operations, ensuring top quality, sanitation, and team performance for a premier dining experience. You will lead and develop staff, manage production, inventory, and costs within a high-end environment.

The role requires 3+ years in supervisory/kitchen management, ServSafe certification, and the ability to work weekends and holidays. Proficiency with Excel/Word and strong communication are essential.