Suffolk Punch Birkdale - Kitchen Manager

SUFFOLK PUNCH HOLDINGS LLC; Huntersville (NC); On-site; USD 50,000 - 60,000; Full time

Job summary

Suffolk Punch Holdings LLC is seeking a Sous Chef in Huntersville, NC to support the Executive Chef, oversee kitchen operations, and ensure quality and consistency across all dishes.

You will supervise BOH staff, assist with ordering and inventory, and help manage food cost while maintaining a safe, sanitary kitchen in a high-volume restaurant.

Qualifications

• High school diploma or equivalent; culinary school preferred.
• Food safety/sanitation certification (e.g., ServSafe).
• 2-3 years of kitchen leadership 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.

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

Communication

Time management

Organizational skills

Training abilities

Food safety

Cost management

Inventory management

Recipe execution

Portion control

Flexible schedule

Education

High school diploma or equivalent

Culinary school

Tools

ServSafe

Job description

Job Details

• Job Location: Suffolk Punch Birkdale - Huntersville, NC 28078
• Position Type: Full Time
• Salary Range: $50,000.00 - $60,000.00 Salary
• Job Shift: Any
• Job 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