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Food & Beverage Catering Cook & Chef Restaurant Manager

Assistant Kitchen Manager​/Sous Chef

Job in Oxford, Granville County, North Carolina, 27565, USA
Listing for: Oxford Oaks Distillery
Full Time position
Listed on 2026-01-26
Job specializations:
  • Restaurant/Food Service
    Food & Beverage, Catering, Cook & Chef, Restaurant Manager
Salary/Wage Range or Industry Benchmark: 45000 - 60000 USD Yearly USD 45000.00 60000.00 YEAR
Job Description & How to Apply Below
Position: Assistant Kitchen Manager/ Sous Chef at OXFORD OAKS DISTILLERY

Verdigris Restaurant at Oxford Oaks Distillery in Oxford, NC is looking for an Assistant Kitchen Manager/Sous Chef to join our growing team. We are a micro-distillery, specialty cocktail bar, and upscale restaurant where the gather and enjoy fine spirits, elevated cocktails, and delicious cuisine. Our ideal candidate is self-driven, motivated, and reliable.

A successful Assistant Kitchen Manager/Sous Chef is responsible for providing leadership to kitchen staff throughout food service. A strong communicator, organized and showcases in-depth knowledge of various cuisines, master of all stations on the line, cooking styles, ingredients, equipment and processes. An operationally creative professional with leadership and management experience looking to share their passion for food by delivering an experience through the dishes they create.

This person will oversee food preparation and cooking and help with the training of new kitchen staff.

This person will lead by example and work with the Kitchen Manager to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production including on-hand prepped food inventory and daily prep, accommodating special request, dietary restrictions and following allergy procedure in accordance with State Health Department, Federal and In-House guidelines relating to sanitation and food safety and quality standards.

Responsibilities

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  • Establish professional relationships with the team and provide educational opportunities to teach and develop skills.
  • Instill teamwork and ensure synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations.
  • Using kitchen knives and equipment such as grills, flat top, ovens, fryers and warmers in food preparation.
  • Managing the kitchen inventory and ensuring supplies are fresh and of high quality.
  • Preparing meals and food to meet the specifications within set standards in a timely manner. Manage production, preparation and presentation of all food.
  • Properly measuring kitchen ingredients and food portions.
  • Influence process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served.
  • Manage staff schedules and processes to accomplish labor budget, kitchen up / break down, production, prep is completed as well as implement disciplinary procedures when applicable.
  • Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements.
  • Ensuring proper food temperatures when cooking and proper storage afterward including cooling procedures.
  • Keeping the workstation and kitchen equipment clean, organized and sanitized and meet nightly closing duties to standards.
  • Taking charge of kitchen opening, closing and other side duties as directed by the Kitchen Manager and G.M.
  • Have a working knowledge and Manage P&L costs as it relates to BOH operations for the shift.
  • Able to be involved in hiring and training all stations in a kitchen.
    • Requirements
    • Minimum of 3-4 years' experience working in a similar volume-based business that maintains consistent, approachable and elevated dishes.
    • High school diploma or equivalent
    • Experience in private parties, banquets, and catering a plus.
    • Experienced in training and leading team as well as production of large quantity food preparation and excellent knowledge of quality food operations
    • Culinary trained a plus but very open to candidates with upscale dining experience, looking to go to the next level, who is passionate and curious to develop and grow as a Chef.
    • Experienced managing P&L labor, purchasing, vendors and quality control as it relates to BOH.
    • Must possess consistent and stable work experience & encompass the desire to operationally support the business as an individual contributor and leader. Well-versed and timely email etiquette as well as written andverbal communication as you communicate with the leadership team and vendors
    • Serv Safe Certification

    We are looking forward to reading your application.

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