Executive Sous Chef

This role supports the Executive Chef in overseeing all kitchen operations at the North Carolina State University Club, ensuring high-quality food production and a smooth, efficient culinary team. The Executive Sous Chef manages daily kitchen operations, including food preparation, production, and presentation.

Day-to-day responsibilities include supervising and training kitchen staff to foster a positive and productive work environment, while maintaining quality control of all food items to ensure adherence to established recipes and standards. The role also involves assisting with menu development and implementation, incorporating seasonal ingredients and culinary trends.

The Executive Sous Chef collaborates closely with the Executive Chef on strategic planning and execution of culinary initiatives, and manages inventory and ordering to minimize waste and maximize cost-effectiveness. This position requires ensuring compliance with all health and safety regulations in a high-volume, upscale dining environment.

This is an opportunity to lead a talented culinary team within a prestigious university club setting, contributing to menu innovation and operational excellence. The role offers a chance to grow professionally while working in a dynamic, pressure-driven kitchen.