Title: Lead Sous Chef

Department: Kitchen

Job type: Full-Time Position; On-Site

Position Summary

Aan award-winning mountain top wellness center in scenic NC. Surrounded by nature, we offer immersive experiences through the powerful practices of meditation, mindfulness, yoga, and Ayurveda.

The Lead Sous Chef will assist the Head Chef in preparing stellar vegetarian meals, and ensuring the kitchen is always clean and sanitized. You will find yourself putting away deliveries and assisting the Head Chef as needed. If you enjoy serving others, this job may be for you.

What you’ll do here:

Prepare high-quality, affordable, flavorful, vegetarian food

Maintain the kitchen and surrounding areas in conditions that meet the company standards and health code regulations

Monitor inventory and purchase supplies and food from approved vendors

Assist in directing kitchen staff in meal preparation, creation, plating, and delivery

Identify and introduce new culinary techniques

Prepare meals and complete prep support as needed

Develop seasonally changing menus, together with the Head Chef.

Take responsibility for the beautiful presentation of dishes on the Buffet.

Keep track of stock levels and order ingredients or inform Head Chef when running low.

Adapt to the growth of the restaurant, with the potential to serve up to 500 meals per day.

Manage kitchen inventory using computer programs (MS Office, restaurant management software, POS)

Prepare high-quality, affordable, flavorful, vegetarian food

Maintain the kitchen and surrounding areas in conditions that meet the company standards and health code regulations

Monitor inventory and purchase supplies and food from approved vendors

Assist in directing kitchen staff in meal preparation, creation, plating, and delivery

Identify and introduce new culinary techniques

Prepare meals and complete prep support as needed

Develop seasonally changing menus, together with the Head Chef.

Take responsibility for the beautiful presentation of dishes on the Buffet.

Keep track of stock levels and order ingredients or inform Head Chef when running low.

Adapt to the growth of the restaurant, with the potential to serve up to 500 meals per day.

Manage kitchen inventory using computer programs (MS Office, restaurant management software, POS)

Skills and Qualifications

● Minimum of 2 years of leadership experience working as a Sous Chef or Cook

● Experience managing staff

● Culinary trained