Property Name
Sheraton Chapel Hill
Job Title
Sous Chef
Location
North Carolina-Raleigh/Durham-RTP
Company Name
City
Chapel Hill
Work Permit
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position
Yes
Bonus Pay
No
Accommodation
No
Industry
Hotel/Resort
Position Categories
Chef - Sous Chef

Sous Chef


Corporate Overview

At Richfield, we are dedicated to creating and sustaining meaningful hospitality careers for our associates. We support our associates with highly competitive salaries, outstanding health benefits, extensive training and development programs, promotion from within the organization, and a positive team-based culture where people make the difference.

Richfield Hospitality sets high performance expectations, and we reward dedicated associates who are driven to produce impactful and innovative results for our guests and the company. Our flexible and nimble organization is maintained at a manageable size, enabling our associates to avoid bureaucratic red-tape. This competitive advantage drives our entrepreneurial management style that empowers our associates to make decisions, be creative, work resourcefully, and produce immediate results that exceed expectations.

Job Description

Richfield Hospitality, Inc. is a leading hotel management company with a premier track record of maximizing profitability and improving asset values for hotel owners. From hotel operations and property management to electronic distribution and interactive marketing, Richfield achieves superior operating results through its strong commitment to guests, associates and owners.

Carolina 1663 Restaurant, located in the Sheraton Chapel Hill, is a fresh modern approach to classic Southern dishes relying on Farm to Table procurement; preparations are sodium and fat sensitive so that the true freshness of the flavors takes center stage. Our seasonal menus reflect the freshest local produce available as well as selected locally raised meat and poultry. We feature fresh fish sourced from the Atlantic and prepared in a way that highlights its freshness. All of our desserts are handmade in house such as our signature Sweet Potato Cheesecake using fresh North Carolina sweet potatoes, as well as other unique offerings suchs as a Praline Panna Cotta.  With fine dining quality service at its base, Carolina 1663 is dedicated to making our guests feel at home and we work to create a culture focused on guest comfort. Quality and consistency in our food product is the starting point and is the cornerstone of the training the kitchen team receives. Our team members know that each dish that leaves the kitchen has their "stamp" of excellence.  In addition, we hold the largest of amount of Banquet/Meeting space in Chapel Hill, NC, holding in excess of 16,000 square feet of versatile meeting space. Our innovative F&B team and our top notch Banquet and Catering team are dedicated to making our guests' events to remember. 

We seek leaders that have a passion for hospitality and are Accountable, Authentic, Compassionate, Driven, Original, Talentcentric, and Fun.  These are our Hallmarks and they reflect the values that are important to us.  Our Hallmarks drive our culture and play an integral role to the success and the continued growth of our company.

The Sous Chef is assists the Exec Chef in planning and managing the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

 

Essential Duties and Responsibilities

  • Direct the day to day operations of all areas of the kitchen including outlets, banquets, and stewarding.

  • Assists to plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.

  • Prepares food according to specifications, works line, stations as needed.

  • Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.

  • Manages the department's budget; monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.

  • Assists in implementation of menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.

 

Job Requirements

Required Skills and Requisites

  • Must possess high energy, entrepreneurial spirit, be a motivational leader,effective communicator, effective in providing exceptional customer service and associate relations, and ability to improve the bottom line.

  • Must have excellent organizational, interpersonal and administrative skills.
  • Service orientation. Knowledge of principles and processes for providing customer and personal services. 

  • Leadership skills to motivate and develop staff and to ensure accomplishment of goals.

  • At least 2 years experience in a supervisory role in a culinary environment.

  • Hotel experience or full-service restaurant required. Must have experience managing kitchen staff, budgets, and food costs.

  • Culinary education is desirable.

At Richfield, we are dedicated to creating and sustaining meaningful hospitality careers for our associates. We support our associates with highly competitive salaries, outstanding health benefits, extensive training and development programs, promotion from within the organization, and a positive team-based culture where people make the difference.