Top 12 Sous chef Jobs in Roanoke Rapids, Nc

Kitchen Manager
Lexima —Roanoke Rapids, NC
- $45,000 - $50,000 a year
- Full-time
- Mid-level
- 3 years
- Recruiting
- Paid time off
- Employee discount
6d
Production Manager
HHS Culinary and Nutrition Solutions, LLC (USA) —Emporia, VA
- $45,000 a year
- Full-time
- Hospital
- Customer service
- 5 years
- Health insurance
- Dental insurance
Quick Apply

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Manager
Confidential —Weldon, NC
Collaborate with millwrights to troubleshoot and repair mechanical, electrical, hydraulic, and pneumatic systems. Proficiency in common mill maintenance tasks.
$70,000 - $110,000 a year
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Production Manager NC - 1st Shift
PCB Piezotronics, Inc. —Halifax, NC
Works with sales and engineering personnel in resolving customers' technical problems. With guidance, conducts product pricing studies by determining costs,…
1d

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Sous Chef/Chef de Cuisine
Confidential —Columbus, OH
Lead, coach, and develop a BOH team with high standards and positive energy. Collaborate with FOH teams to create a seamless guest experience.
$62,000 - $70,000 a year
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10d
Line Cook
The Alcove —Mount Vernon, OH
The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals.
$15 - $16 an hour
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Kitchen Manager

Lexima
Roanoke Rapids, NC

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Job Details

Full-time
$45,000 - $50,000 a year
6 days ago

Benefits

Paid time off
Employee discount
Opportunities for advancement

Qualifications

Kitchen health and safety standards
Food service health code compliance
Team leadership
Labor cost analysis
Kitchen cost control
Food safety sanitizing procedures
Inventory tracking for food cost management
Managing kitchen staff
Restaurant cost management
Communication with kitchen staff

Full Job Description

Kitchen Manager

Introduction

We are seeking a skilled, experienced, and hands-on Kitchen Manager to oversee the daily operations of our restaurant’s kitchen. The Kitchen Manager is responsible for leading the kitchen team, maintaining food quality and safety standards, controlling costs, and ensuring the restaurant and kitchen operate efficiently.

This is an active leadership position. The successful candidate must be willing and able to cook, wash dishes, assist with food preparation, serve, clean, or step into any other operational role as needed to maintain the flow of the restaurant and kitchen. The Kitchen Manager is expected to lead by example and support the team wherever needed, particularly during high-volume periods, staffing shortages, or unexpected operational needs.

Responsibilities

Supervise and manage kitchen staff, including hiring, training, coaching, scheduling, and performance management.
Ensure all food is prepared consistently and according to established quality and presentation standards.
Maintain compliance with food safety, sanitation, and health department requirements.
Actively work alongside the team and cook on the line, prep food, wash dishes, clean, serve, or perform other restaurant and kitchen duties as necessary to ensure smooth and uninterrupted operations.
Provide immediate operational support during call-outs, staffing shortages, high-volume periods, or other business needs.
Monitor inventory levels and order food, supplies, and equipment as needed.
Develop and implement menus and specials and assist with pricing adjustments when appropriate.
Monitor food costs, waste, purchasing, and labor costs to maintain departmental profitability.
Maintain a clean, organized, and safe kitchen environment and ensure established cleaning schedules are followed.
Ensure kitchen equipment is properly maintained and report repair or replacement needs promptly.
Coordinate with restaurant and hotel leadership to ensure appropriate staffing levels and efficient service.
Set the standard for teamwork, professionalism, accountability, and urgency within the department.
Perform other duties as assigned based on the operational needs of the restaurant.

Qualifications

Minimum of 3 years of experience as a Kitchen Manager, Sous Chef, Chef, or similar kitchen leadership position.
Strong leadership and people-management skills.
Must be comfortable working in a hands-on capacity and performing any kitchen or restaurant function when operationally necessary.
Strong knowledge of food preparation, kitchen equipment, sanitation, and food safety requirements.
Knowledge of inventory management, food cost, labor management, and cost-control procedures.
Strong communication and interpersonal skills.
Ability to multitask, prioritize, and remain effective in a fast-paced, high-volume environment.
Dependable, flexible, and willing to adjust responsibilities based on business needs.
Ability to lead by example and work collaboratively with both front-of-house and back-of-house teams.

Perks

Competitive salary
Paid time off
Employee discounts on food and beverages
Opportunities for advancement within the company
Professional development opportunities
Positive and supportive work environment

Apply Now

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