OUR WHY  As humble ambassadors of our namesake city, we prioritize quality, kindness, and inclusivity so all feel welcome.

OUR CORE VALUES 

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

POSITION SUMMARY:

As a Sous Chef, you will be assisting the Chef de Cuisine in leading the culinary programs for The Durham Hotel which includes our Coffee Bar, and The Roof, as well as catering and private dining venues.  You will be responsible for managing all aspects of the Roof including menu content and execution, food and labor cost, training the back of house team, and being responsible for the guest perception of the food. 

DUTIES AND RESPONSIBILITIES:

Menu Design and Execution

• Collaborate with Chef de Cuisine and Director of F&B to design, prepare, and update the Roof food menus based on customer and manager feedback and seasonality 
• Create and train team on recipes for menu items 
• Produce high-quality plates both design and taste-wise

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

• Perform administrative duties including monthly inventory and weekly ordering to maintain product levels necessary to execute the menus within our food cost goals

Health, Safety, and Service Standards

• Comply with all sanitation regulations and safety standards
• Ensure proper storage, rotation of inventory and quality control
• Maintain the organization of the walk-in, dates, and cleanliness on the Roof
• 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 / GED required. Degree or training in Culinary Arts, Hospitality or related field, or culinary certificate preferred.

PHYSICAL ABLITIES:

• Ability to be on your feet and alert for extended periods of time
• Ability to lift up to 40 lbs. as needed
• Continuous use of hands and arms
• Continuous bending, reaching, and twisting
• Maintains strong personal image and uniform standards
• Must be able to work at a high pace

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 $50k, commensurate with experience. In addition, we offer a comprehensive benefit offering including paid time off, holiday pay, company sponsored health insurance including vision, dental, and wellness rewards program.