Suffolk Punch Sous Chef

The-Durban-Group; Charlotte (NC); On-site; USD 52,000 - 76,000; Full time

Job summary

The-Durban-Group is seeking a proactive Sous Chef to support the Executive Chef in overseeing all kitchen operations in a fast-paced environment.

You will supervise BOH staff, assist with ordering and inventory, ensure top-quality food and sanitary practices, and help manage food costs. Candidates should have a high school diploma or equivalent, with culinary training and ServSafe-style certification preferred.

Qualifications

• High school diploma or equivalent required; culinary school preferred.
• ServSafe or equivalent food safety certification recommended.

Responsibilities

• Assist the Executive Chef with daily operations, menu execution and staff supervision.
• 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; contribute to cost control initiatives.
• Act as kitchen leader in the absence of the Executive Chef.

Skills

Leadership

Training

Communication

Organization

Time management

Recipe execution

Cost management

Inventory control

Pressure handling

Education

High school diploma or equivalent

Culinary school preferred

Food safety certification (e.g., ServSafe)

Job description

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 ResponsibilitiesAssist the Executive Chef with daily operations, menu execution, and staff supervisionMaintain high standards of food quality, presentation, and consistency in a high-volume settingTrain, coach, and motivate BOH staff to uphold performance standardsEnsure compliance with all food safety, sanitation, and hygiene guidelinesOversee ordering, receiving, and inventory controlSupport cost control initiatives, including portioning and waste managementAct as kitchen leader in the absence of the Executive ChefRequirements:High school diploma or equivalent; culinary school preferredFood safety/sanitation certification (e.g., ServSafe)2–3 years of kitchen leadership experience in a high-volume restaurantStrong leadership and training abilitiesExcellent organizational and time management skillsProficiency in recipe execution, portion control, cost management, and inventoryAbility to maintain food safety and hygiene standardsFlexible schedule including mornings, nights, weekends, and holidaysStrong communication skills and the ability to work under pressure