Suffolk Punch Birkdale - Kitchen Manager

The Durban Group; Huntersville (NC); On-site; USD 50,000 - 60,000; Full time

Job summary

The Durban Group in Huntersville, NC is seeking a Sous Chef to support the Executive Chef in overseeing all kitchen operations. This role ensures consistency, quality, and efficiency in food preparation while maintaining a safe and sanitary environment.

The Sous Chef also supervises BOH staff, assists with ordering and inventory, and helps manage food cost. This is a full-time, on-site role with a flexible schedule including mornings, nights, weekends, and holidays.

Qualifications

• High school diploma or equivalent; culinary school preferred.
• Food safety/sanitation certification (e.g., ServSafe) preferred.
• 2–3 years of kitchen leadership experience in a high-volume restaurant.
• Strong leadership, training, and time management skills.
• Proficiency in recipe execution, portion control, cost management, and inventory.
• Flexible schedule including mornings, nights, weekends and holidays.
• Strong communication and the ability to work under pressure.

Responsibilities

• Maintain high standards of food quality, presentation, and consistency in a high-volume setting.
• Train, coach, and motivate BOH staff to uphold performance standards.
• Ensure compliance with all food safety, sanitation, and hygiene guidelines.
• Oversee ordering, receiving, and inventory control.
• Support cost control initiatives, including portioning and waste management.

Skills

Leadership

Training

Time management

Communication

Inventory management

Education

High school diploma or equivalent; culinary school preferred

Job description

Job Details

Job Location: Huntersville, NC 28078Position Type: Full TimeSalary Range: $50,000.00 - $60,000.00 SalaryJob Shift: AnyJob Category: Restaurant - Food Service

Job Summary

The Sous Chef supports the Executive Chef in overseeing all kitchen operations. This role ensures consistency, quality, and efficiency in food preparation while maintaining a safe and sanitary environment. The Sous Chef also supervises BOH staff, assists with ordering and inventory, and helps manage food cost.

Key Responsibilities

• Maintain high standards of food quality, presentation, and consistency in a high-volume setting
• Train, coach, and motivate BOH staff to uphold performance standards
• Ensure compliance with all food safety, sanitation, and hygiene guidelines
• Oversee ordering, receiving, and inventory control
• Support cost control initiatives, including portioning and waste management

QualificationsRequirements:

• High school diploma or equivalent; culinary school preferred
• Food safety/sanitation certification (e.g., ServSafe)
• 2-3 years of kitchen leadership experience in a high-volume restaurant
• Strong leadership and training abilities
• Excellent organizational and time management skills
• Proficiency in recipe execution, portion control, cost management, and inventory
• Ability to maintain food safety and hygiene standards
• Flexible schedule including mornings, nights, weekends, and holidays
• Strong communication skills and the ability to work under pressure