Sous Chef - Culinary Operations
Listed on 2026-02-06
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Restaurant/Food Service
Catering, Food & Beverage, Cook & Chef
Description
Become part of an inclusive organization with over 40,000 teammates, whose mission is to improve the health and well-being of the unique communities we serve.
SummaryThe Sous Chef supports the culinary, operational, and service excellence of UNC Hospitals. This role brings leadership, creativity, and high standards to the daily preparation of fresh, flavorful food while upholding UNC Health's values in every interaction. The Sous Chef helps guide kitchen operations, elevates the guest experience, and ensures compliance with all safety and regulatory requirements.
Responsibilities- Helps forecast, monitor, and manage food, supply, labor, and equipment budgets responsibly.
- Champions sustainable practices through mindful purchasing, waste reduction, accurate production planning, and cost-effective execution.
- Supports preparation of operational and financial reports to inform decisions and drive continuous improvement.
- Demonstrates personal accountability for food safety and sanitation, modeling proper technique and holding others to the same standard.
- Performs regular cafe walkthroughs to verify compliance with NC Food Code, infection prevention guidelines, and organizational policies.
- Identifies gaps proactively and partners with teammates to ensure the cafe remains survey-ready every day.
- Leads the kitchen team in preparing fresh, high-quality dishes that reflect care, hospitality, and attention to detail.
- Collaborates on menu development, seasonal specials, themed events, and cycle menu planning that balance nutrition, creativity, and guest expectations.
- Ensures timely, smooth patient dining services by guiding production flow, maintaining attractive food presentation, and resolving real-time service issues with empathy and professionalism.
- Tests recipes, evaluates new products, and participates in culinary education to enhance the patient experience.
- Supports, mentors, and trains cooks, food service associates, and sanitation teammates to build a strong, cohesive kitchen culture.
- Assists with scheduling, hiring, performance evaluations, and development plans that foster growth and accountability.
- Leads by example with professionalism, integrity, and kindness—cultivating a respectful and inclusive work environment.
- Conducts culinary skills training, service refreshers, and safety in-services to help every teammate succeed.
Education Requirements:
- Bachelor's degree in Food and Nutrition, Dietetics, Nutritional Sciences, Human Nutrition or related field (or equivalent combination of education, training and experience).
Licensure/Certification Requirements:
- No licensure or certification required.
Professional Experience Requirements:
- If a Bachelor s degree:
Two (2) years of experience in food service management, including supervisory experience with computerized food management systems and/or large scale food management operations. - If an Associate s degree:
Six (6) years of experience in food service management, including supervisory experience with computerized food management systems and/or large scale food management operations. - If a High School diploma or GED:
Ten (10) years of experience in food service management, including supervisory experience with computerized food management systems and/or large scale food management operations.
Knowledge/Skills/and Abilities Requirements:
- Excellent leadership skills (able to manage 25-50 teammates)
- Organizational skills
- Experience dealing with diverse groups of people
- Culinary skills
- Computer skills
- Ability to adapt to a new culture
Legal
Employer:
STATE
Entity: UNC Medical Center
Organization Unit: NFS Production Services
Work Type:
Full Time
Standard Hours Per Week: 40.00
Salary Range: $23.01 - $33.07 per hour (Hiring Range)
Pay offers are determined by experience and internal equity
Work Assignment Type:
Onsite
Work Schedule:
Rotating
Location of Job: US:
NC:
Chapel Hill
Exempt From Overtime:
Exempt:
Yes
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