Job Description

Job Location WDI - Durham, NC 27705 Position Type Full Time Salary Range $24.00 Hourly

We are seeking a talented and motivated Sous Chef to join our award-winning culinary team. The Sous Chef supports the Executive Chef in overseeing daily kitchen operations, leading and developing the culinary team, and ensuring exceptional quality, consistency, and sanitation across all culinary outlets.

Why You’ll Love Working Here (Benefits)

• Competitive salary with opportunities for professional growth

• Health, Dental, Vision, and Life Insurance

• Supplemental coverages available (Company paid Short- and Long-term Disability)

• Generous Paid Time Off (PTO) and 8 Paid Holidays annually

• 401(k) with employer match (eligible after 6 months)

• Complimentary employee meals & free on-site parking

• Family & Friends room and dining discounts

• Employee Assistance Program (EAP)

• Supportive, team-oriented environment that values excellence and creativity

The Sous Chef plays a key leadership role in ensuring all culinary operations run smoothly, food quality consistently exceeds guest expectations, and the kitchen team is trained, supported, and performing at its best.

Key Responsibilities

Kitchen Operations & Leadership

• Lead daily kitchen operations in partnership with the Executive Chef

• Supervise culinary staff and provide clear direction, coaching, and support

• Assist with hiring, onboarding, and training of kitchen team members

• Create weekly schedules based on business forecasts while managing labor efficiently

• Maintain in-depth knowledge of all culinary stations and provide hands-on support as needed

Culinary Excellence & Guest Satisfaction

• Ensure all dishes meet quality, flavor, presentation, and timing standards

• Maintain strong communication with Restaurant and Banquet leaders to support seamless service

• Monitor guest satisfaction and adjust kitchen operations as needed to uphold standards

Food Safety, Sanitation & Equipment

• Ensure all sanitation, health, and safety regulations are followed at all times

• Maintain proper food handling, storage, and labeling procedures

• Oversee cleanliness and organization of all kitchen areas

• Ensure all equipment is cleaned, maintained, and used safely

Cost Control & Inventory

• Support cost management through proper purchasing, portion control, and waste reduction

• Assist with inventory of perishables, dry goods, and kitchen equipment

• Work with the Executive Chef on menu planning, specials, and promotional offerings

Administrative Duties

• Attend departmental and hotel-wide meetings as required

• Maintain accurate reports and documentation as assigned

• Uphold all hotel policies, standards, and procedures

Position Expectations

This job description provides a general overview of the role. Responsibilities may be modified or expanded as business needs evolve.

Our hotels operate seven days a week, 24 hours a day. Scheduling flexibility is required to support business demands.

Qualifications

Physical Demands: Lifting 60 pounds maximum with frequent bending, lifting and/or carrying of objects weighing up to 30 pounds. Requires walking or standing to a significant degree.

Math Skills: Requires mathematical development sufficient to be able to apply fractions, percentages, ratio and proportion.

Language Skills: Must have developed English language skills to the point to be able to Communicate effectively (both written and orally) with other employees, guests or vendors as needed. Must be able to read and comprehend written information.

Relationships to Data, People and Things:

Data: Coordination: Determination of time, place, and sequence of operations or actions to be taken on the basis of analysis of data, as well as executing determination and/or reporting on events.

People: Supervising: Determining or interpreting work procedures for a group of workers, assigning specific duties to them while maintaining harmonious relations among them and promoting efficiency. A variety of responsibilities is involved in this function.

Things: Handling: Using body members, hand tools, and/or special devices to work, move, or carry objects or materials. Involves little or no latitude for judgment with regard to attainment of standards or in selecting appropriate tool, object or material.

Specific Vocational Preparation: An occupationally significant combination of: vocational education, apprentice training, in-plant training, on the job training, or essential experience in less responsible jobs which lead to the higher job or serving in other jobs.

To do this job you must have the following licenses or certifications before being hired: High school diploma or equivalent required. Culinary degree preferred.

To do this job you must have the following amount of total education and/or experience:

3 years of kitchen experience in a high volume restaurant or hotel restaurant operation. At least one previous Sous chef position preferred.