Sous Chef

Company Description Crawford Hospitality is an award-winning restaurant group based in Raleigh, NC, founded in 2016 by James Beard-nominated Chef Scott Crawford. The group operates six acclaimed concepts across the Raleigh–Durham area, including upscale American, French bistro, Italian coastal, craft cocktail, airport dining, and a premier steakhouse. Its flagship restaurant, Crawford & Son, and other concepts such as Jolie and Brodeto have received regional and national recognition for outstanding hospitality and culinary excellence. Crawford Hospitality is known for strong community engagement, supporting food insecurity initiatives, addiction recovery advocacy, and mentorship programs in the hospitality industry. The group also offers private dining and custom event experiences across its portfolio. Role Description The Sous Chef is a full-time, on-site role based in Raleigh, NC, supporting the Executive Chef in leading kitchen operations at one of Crawford Hospitality’s restaurants. This role includes overseeing daily food preparation, ensuring consistent execution of menu items, and maintaining high culinary standards aligned with the group’s brand and guest expectations. The Sous Chef will supervise line cooks and prep staff, assist with training and scheduling, and help manage inventory, ordering, and product rotation. Responsibilities also include upholding food safety and sanitation practices, contributing to menu development and specials, and collaborating with front-of-house leadership to deliver seamless service. The Sous Chef is expected to lead by example, foster a positive and inclusive kitchen culture, and support the development of team members. Qualifications Culinary expertise and techniques: Strong foundation in cooking methods, knife skills, plating, and high-volume kitchen production. Kitchen leadership and operations: experience supervising kitchen teams, coordinating service, assisting with scheduling staffing. Quality, safety, and organization: Knowledge of food safety regulations, sanitation standards, and effective mise en place and inventory practices. Menu and creativity: Ability to execute existing menus, contribute to seasonal menu development, and adapt dishes to guest preferences and events. Communication and collaboration: Clear communication skills and proven ability to work closely with culinary, front-of-house, and management teams. Experience and education: Prior experience as a Sous Chef or strong background as a lead line cook in upscale or fine dining; formal culinary training or apprenticeship is a plus. Work environment readiness: Ability to work evenings, weekends, and holidays as needed, and to stand for extended periods in a fast-paced setting. Professional qualities: Commitment to hospitality, reliability, attention to detail, and interest in mentoring and supporting team growth. #J-18808-Ljbffr Crawford Hospitality