Sous Chef

Overview

About The Radical Hotel Asheville — The Radical Hotel Asheville is not your typical boutique hotel. We’re bold, design-forward, and unapologetically creative. Our restaurants — Golden Hour (Michelin Recommended), Afterglow, and The Roof — are just as daring as our hotel, blending local ingredients, seasonal produce, and inventive cooking with a serious dose of fun.

About The Radical Hotel Asheville — The Radical Hotel Asheville is not your typical boutique hotel. We’re bold, design-forward, and unapologetically creative. Our restaurants — Golden Hour (Michelin Recommended), Afterglow, and The Roof — are just as daring as our hotel, blending local ingredients, seasonal produce, and inventive cooking with a serious dose of fun.

We’re looking for a Sous Chef who doesn’t just cook — someone who wants to create, inspire, and lead. If you thrive in a high-energy, experimental environment, this is your stage.

As Sous Chef, you’ll be the right hand to our Executive Chef, helping lead the culinary team across our three concepts. You’ll execute bold menus, manage prep, maintain quality standards, and foster a collaborative kitchen culture. Creativity is expected, consistency is non-negotiable, and leadership is key.

Key Responsibilities:

• Execute daily menu production and maintain high-quality standards across Golden Hour, Afterglow, and The Roof
• Lead and inspire line cooks, prep cooks, and kitchen staff
• Assist with menu development, seasonal specials, and creative plating
• Manage prep, inventory, and ingredient sourcing with an emphasis on local produce and sustainable practices
• Maintain cleanliness, safety, and sanitation standards (Serv Safe certified a plus)
• Troubleshoot and solve kitchen challenges in a fast-paced environment
• Train, mentor, and support staff growth in skill and confidence

You’re a great fit if you are:

• Experienced: 3+ years in a high-volume, fine-dining or boutique hotel kitchen
• Passionate about seasonal, local, and wood-fired cooking
• Comfortable leading teams and inspiring creativity under pressure
• Organized, reliable, and hands-on
• Able to balance innovation with consistency and operational excellence

• Experience in Michelin-level kitchens or high-profile restaurants
• Knowledge of multiple culinary styles, plating techniques, or cocktail/café integration
• Previous experience overseeing multiple F&B outlets simultaneously

• Work at a Michelin Recommended restaurant program in a design-forward boutique hotel
• Lead a dynamic team across three unique concepts — Golden Hour, Afterglow, The Roof
• Opportunities for creativity, experimentation, and personal growth
• Employee benefits, Go Hilton Travel Program:
  Access to exclusive "Team Member" and "Family & Friends" room rates at Hilton properties globally, and a collaborative, Radical culture
• Be part of a hotel that values personality, style, and doing things differently

• Culinary Expertise: A degree in Culinary Arts or equivalent professional experience is preferred.
• Certification:
  Current SERV Safe Manager certification (or the ability to obtain it within 30 days of hire).
• Leadership Depth:
  Proven ability to manage a diverse team, handle scheduling, and control labor/food costs.
• Technical Skill:
  Proficiency in diverse cooking techniques (wood-fired, butchery, etc.) and comfort with commercial kitchen equipment.
• Physical Stamina:
  Ability to stand for long periods, work in high-heat environments, and lift up to 50 lbs.
• Communication:
  Strong verbal and written communication skills to effectively bridge the gap between FOH and BOH.
• Flexibility:
  Availability to work a flexible schedule including nights, weekends, and holidays.