UNC Sous Chef

Ogan Hospitality; Raleigh (NC); On-site; USD 42,000 - 62,000; Full time

Job summary

Ogan Hospitality in Raleigh, NC is seeking a Sous Chef to support the Executive Chef in a high-volume kitchen, ensuring exceptional food quality and safety while leading culinary and stewarding staff.

This seasonal role offers opportunities for full-time transition; responsibilities include overseeing Training Table operations, supervising prep, and ensuring health department compliance, with evenings and weekend shifts.

Qualifications

• Previous supervisory experience in a high-volume commercial kitchen.
• Strong leadership, communication, organization, and problem-solving skills.
• Knowledge of food safety, sanitation, and HACCP principles.
• Ability to work evenings, weekends, holidays, and event schedules.

Responsibilities

• Lead daily operations in a high-volume kitchen and support the Executive Chef.
• Oversee Training Table operations and ensure food quality and safety.
• Supervise culinary and stewarding staff and maintain health department compliance.
• Plan and supervise staff meals and manage inventory with aging produce and leftovers.
• Monitor sanitation, workflow, and kitchen safety; coach team members as needed.
• Assist with event checkouts and other operational tasks.

Skills

Leadership

Communication

Teamwork

Problem solving

Food safety

HACCP

Labor management

Job description

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Rocky Top Catering proudly partners with UNC to provide catering services at the Blue Zone at Kenan Stadium. Overlooking the historic field, the Blue Zone combines modern amenities with the tradition of Carolina athletics, offering a premier setting for a wide range of events.

With versatile spaces—from the Concourse Club to private Blue Zone Suites—the venue is ideal for weddings, corporate events, and social gatherings. In addition to private events, Rocky Top Catering provides daily breakfast and lunch service for UNC student-athletes during the week and supports football and basketball game-day operations.

Position Summary

The Sous Chef supports the Executive Chef and Executive Sous Chef by providing daily operational leadership in a high-volume commercial kitchen. This position is responsible for maintaining exceptional food quality, ensuring food safety and health department compliance, supervising culinary and stewarding staff, overseeing Training Table operations, and fostering a culture of accountability, teamwork, and continuous improvement.

• Support labor management initiatives, food quality standards, event readiness, and health department compliance.
• Lead by example through professionalism, teamwork, accountability, and operational excellence.
• Assist with event checkout procedures and other operational responsibilities assigned by leadership.

Food Production & Staff Meals

• Plan and prepare daily staff meals using available inventory whenever practical.
• Maximize utilization of aging produce, proteins, trim, freezer inventory, and approved leftovers while maintaining food safety and quality.
• Reduce food waste through responsible inventory utilization.
• Provide hands-on leadership during production, Training Table service, and events.
• Monitor kitchen operations for safety, productivity, quality, sanitation, and workflow.
• Identify operational issues proactively and communicate with culinary leadership.
• Provide coaching and assistance to team members as needed.

Training Table Oversight

• Conduct inspections at least 10 minutes before each meal period.
• Verify uniforms, station cleanliness, menu accuracy, food temperatures, seasoning, garnish, and production quantities.
• Ensure opening checklists are completed.
• Inspect stations at least three times during every meal period.
• Conduct post-service inspections, verify cleaning and reset, document leftovers, and ensure closing checklists are completed.

Stewarding & Sanitation

• Provide daily oversight of the stewarding team.
• Maintain daily, weekly, monthly, and specialty cleaning schedules.
• Assign and verify completion of sanitation projects.
• Ensure compliance with all health department standards.

Qualifications

• Previous supervisory experience in a high-volume commercial kitchen preferred.
• Strong leadership, communication, organization, and problem‑solving skills.
• Knowledge of food safety, sanitation, and HACCP principles.
• Ability to work evenings, weekends, holidays, and event schedules.

Physical Requirements

• Stand and walk for extended periods.
• Lift up to 50 pounds.
• Safely work in hot, cold, and fast‑paced kitchen environments.

This is a seasonal position with the possibility of turning into a full-time position.