We prioritize quality, kindness, and community to provide a respite in downtown Cary, where all feel welcome. 

INSPIRE WONDER Innovation and Creativity | Surprise and Delight 

FOSTER HOSPITALITY Inclusive Culture | Home Away from Home 

PURSUE EXCELLENCE Exceptional Experiences | Attention to Detail | Focus on Quality DEMONSTRATE INTENTIONALITY Empathetic Engagement | Anticipatory Service | Sense of Ownership 

CULTIVATE COMMUNITY Team Collaboration | Community Engagement | Take Time to Celebrate 

Work cohesively alongside the Chef de Cuisine and Banquet Manager in managing kitchen operations, ensuring the highest-quality food preparation, and maintaining kitchen standards. The role involves supervising kitchen staff, coordinating food production, and contributing to menu planning. 

DUTIES AND RESPONSIBILITIES: 

Collaborate on Menu design and execution 

• Assist and collaborate with the Chef de Cuisine 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 

Manage kitchen team 

• Ensure that the kitchen operates in a timely way that meets our quality standards 
• Fill in for the Chef de Cuisine in planning and directing food preparation when necessary 
• Resourcefully solve any issues that arise and seize control of any problematic situation 
• Oversee day-to-day activities of kitchen personnel 
• Manage and train kitchen staff, establish working schedules, and assess staff’s performance 
• Active Expo by managing orders, ticket times, and monitoring dietary needs 

Contribute to Financial Success 

• Assist in ordering supplies to stock inventory appropriately while minimizing waste 
• Assist in appropriately staffing for each shift  

Adhere to Health, Safety, and Service Standards 

• Comply with and enforce sanitation regulations and safety standards 
• Maintain cleanliness and organization to ensure compliance with health and safety regulations 
• Maintain a positive and professional approach with coworkers and customers 

QUALIFICATIONS: 

• Proven experience as a sous chef or in a similar role 
• Knowledge of food safety and sanitation practices 
• Ability to maintain a strong professional image and uniform standards 
• Ability to work in a fast-paced environment and multi-task 
• Must be able to operate effectively as part of a team and communicate clearly. 
• Must be eligible to work in the United States. 
• Must be able to work various shifts, including holidays, nights, and weekends 

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.