UNC Sous Chef

Rocky Top Catering; Raleigh (NC); On-site; USD 42,000 - 60,000; Full time

Job summary

Ogan Hospitality is seeking a Sous Chef to support the Executive Chef in a high-volume kitchen for UNC Blue Zone operations. You will help ensure exceptional food quality, food safety, and health department compliance while supervising culinary and stewarding staff during busy events.

The role emphasizes teamwork, accountability, and continuous improvement, with responsibilities spanning training, menu accuracy, and event readiness. Seasonal position with potential to go full-time.

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

• 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.

Skills

Supervisory experience

Leadership

Communication

Organization

Problem solving

Food safety

Sanitation

HACCP

Evenings/weekends scheduling

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.