Sous Chef in Cary, North Carolina at Early Bird Night Owl

JOB TITLE: Sous Chef

REPORTS TO: Executive Chef

MISSION STATEMENT: We are a neighborhood eatery where thoughtful details, warm service, and carefully crafted food turn everyday visits into meaningful moments of connection for friends, family and our team.

OUR CORE VALUES

INSPIRE WONDER Innovate with Flavor | Surprise and Delight

FOSTER HOSPITALITY Inclusive Culture | Home Away from Home

PURSUE EXCELLENCE Exceptional Every Time | Details Matter | Quality First

DEMONSTRATE INTENTIONALITY Empathetic Engagement | Anticipatory Service | Ownership Mindset

CULTIVATE COMMUNITY Team Collaboration | Community Connection | Celebrate Often

POSITION SUMMARY:

The Sous Chef supports the Executive Chef in leading kitchen operations, including menu development, food execution, and team training. This role ensures high-quality, consistent dishes while actively working the line, expediting service, and maintaining smooth back-of-house operations. The Sous Chef supervises and develops kitchen staff, fostering a culture of accountability, professionalism, and growth. Additionally, the role contributes to financial performance through effective staffing, inventory management, and cost control, while upholding all health, safety, and sanitation standards.

DUTIES AND RESPONSIBILITIES:

Menu design and execution

• Assist and collaborate with the Executive Chef in the preparation and design of all food menu updates based on seasonality and customer preferences
• Produce high-quality plates both design and taste-wise
• Assist in training kitchen team on recipes for menu items

Back of House Management

• Resourcefully solve any issues that arise and seize control of any problematic situations
• Directly supervise kitchen staff members, oversee day-to-day activities of kitchen
• Prep, work the line and active Expo shifts throughout the week to fill in scheduling gaps, help with labor cost, ensure consistency, and find efficiencies
• Train employees with intentionality to increase the probability of success, longevity, and growth of their tenure within the company

Financial Target Maintenance

• Assist in appropriate staffing for each shift
• Perform administrative duties including monthly inventory and weekly ordering to maintain product levels necessary to execute the menus within our food cost goals

Adhere to Health, Safety, and Service Standards

• Comply with and enforce sanitation regulations and safety standards

• Maintain a positive and professional approach with ownership, coworkers, and customers, and vendors
• Lead the team by example when it comes to professionalism and integrity

QUALIFICATIONS:

• At least one (1) year holding a kitchen leadership position
• Two (2) + years of culinary experience
• Exceptional leadership skills
• Stable and progressive work history
• Strong work ethic and integrity
• Ability to work a flexible schedule, including days, evening, weekends, and holidays.
• Ability to communicate clearly in English both written and verbal

EDUCATION:

High School diploma, general education degree or international equivalent preferred.

Culinary degree or equivalent experience in a professional kitchen.

PHYSICAL ABILITY:

• Ability to be on your feet and alert for extended periods
• Ability to lift up to 35 lbs. as needed
• Continuous use of hands and arms
• Continuous bending, reaching, and twisting

Note: This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

COMPENSATION: Starting salary at $55k, commensurate with experience. In addition, we offer employee benefits such as phone stipend, paid time off, shift meal, employee discounts, and a flexible schedule.