About Flavor Hills
Flavor Hills is an elevated Southern restaurant built on disciplined execution, exceptional hospitality, and leadership development. We believe outstanding restaurants are not built through talent alone, they are built through systems, accountability, and people committed to mastering their craft.
We’re looking for an Executive Sous Chef who takes pride in developing teams, enforcing standards, and leading a professional kitchen every day. This is not a position for someone seeking complete creative control over the menu. It is a leadership role for an operator who understands that consistency, discipline, and execution create unforgettable guest experiences.
If you’re passionate about building people, maintaining high standards, and operating one of Raleigh’s premier kitchens, we’d love to meet you.
Position Summary
The Executive Sous Chef serves as the operational leader of the back of house and works directly with the Culinary Director to execute Flavor Hills’ culinary vision. You will be responsible for developing cooks, maintaining recipe integrity, controlling food cost, ensuring food safety, and creating an environment where excellence becomes the standard.
This position requires a leader who enjoys coaching others just as much as cooking.
Primary Responsibilities
Kitchen Leadership
- Lead daily kitchen operations and service execution.
- Maintain a positive, disciplined, and professional kitchen culture.
- Hold the culinary team accountable to company standards.
- Coach, mentor, and develop line cooks, prep cooks, and shift leaders.
- Build future kitchen leaders through daily training and accountability.
Culinary Execution
- Ensure every plate leaving the kitchen meets Flavor Hills’ presentation and quality standards.
- Execute recipes consistently and maintain strict portion control.
- Perform daily line checks before every service.
- Support seasonal menu rollouts and recipe implementation.
Financial Management
- Manage inventory and product ordering.
- Control food cost, waste, and kitchen labor.
- Monitor product yields and purchasing.
- Assist in budgeting and operational planning.
Food Safety & Compliance
- Maintain ServSafe Manager Certification.
- Ensure compliance with all health department regulations.
- Enforce sanitation, organization, and food safety procedures.
- Maintain a clean, inspection-ready kitchen every day.
Team Development
- Train all BOH employees to company standards.
- Conduct performance coaching and corrective conversations.
- Support onboarding and certification of new team members.
- Foster a culture of continuous improvement and professionalism.
Guest Experience
- Partner with Front of House leadership to deliver exceptional hospitality.
- Resolve guest concerns professionally when needed.
- Understand that every operational decision impacts the guest experience.
What Success Looks Like
Success in this role means:
- Consistent food quality every service.
- A kitchen operating with professionalism, urgency, and organization.
- Food cost and labor targets consistently achieved.
- Recipes and plating executed without deviation.
- Strong sanitation and food safety scores.
- BOH team members growing into future leaders.
- Guests leaving impressed with both food quality and consistency.
Qualifications
Required
- 5+ years of professional culinary experience.
- 2+ years in a kitchen leadership role (Sous Chef or higher).
- Experience in a high-volume, full-service restaurant.
- Current ServSafe Manager Certification (or ability to obtain immediately).
- Strong understanding of inventory, purchasing, food cost, labor management, and kitchen financial performance.
- Proven ability to coach, develop, and lead teams.
- Ability to work evenings, weekends, and holidays.
Preferred
- Experience with upscale casual or chef-driven restaurants.
- Experience with Southern or American cuisine.
- Experience implementing kitchen systems, SOPs, and operational standards.
- Experience training, certifying, and developing multiple levels of kitchen staff.
- Passion for leadership, continuous improvement, and operational excellence.
Job Type: Full-time
Pay: $70,000.00 - $80,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Flexible schedule
- Food provided
- Health insurance
- Paid time off
- Vision insurance
Experience:
- Culinary experience: 1 year (Required)
- Cooking: 1 year (Required)
Ability to Commute:
- Raleigh, NC 27612 (Preferred)
Ability to Relocate:
- Raleigh, NC 27612: Relocate before starting work (Required)
Work Location: In person
