What are the responsibilities and job description for the Sous Chef position at Driftwood Hospitality Management?
About The Radical
The Radical isn't your average hotel kitchen. We're a creative, community-rooted lifestyle property in the heart of Asheville — a city that takes its food seriously. Our food & beverage program is a genuine expression of who we are: locally inspired, seasonally driven, and unapologetically original. If you're a culinary leader who thrives on collaboration, creativity, and craft, you'll feel right at home here.
What you'll do
Lead and inspire the kitchen team day-to-day — setting the pace, the standard, and the tone
Collaborate with the Executive Chef on seasonal menu development rooted in local sourcing and bold creativity
Train, mentor, and develop line cooks — building a team that's as passionate about food as you are
Own food quality, consistency, and presentation across all outlets and service periods
Source and maintain relationships with local farmers, purveyors, and artisan producers in the WNC region
Manage prep, ordering, and inventory with an eye on food cost and zero-waste practices
Uphold rigorous food safety, sanitation, and health code standards every shift
Support private events, pop-ups, and special programming with the same energy as regular service
Qualifications
Who you are
3 years in a professional kitchen, with at least 1 in a lead or supervisory role
A genuine love for food — the kind that shows up in your plating, your prep, and your team culture
Comfortable in a fast-paced, creative environment where no two days are exactly the same
Strong knowledge of kitchen operations, food cost management, and seasonal cooking
ServSafe certified (or willing to certify before your first shift)
A collaborative spirit — you lift your team up, not just your own game
Culinary degree is a plus, but real experience and creativity matter more
Benefits
The Radical isn't your average hotel kitchen. We're a creative, community-rooted lifestyle property in the heart of Asheville — a city that takes its food seriously. Our food & beverage program is a genuine expression of who we are: locally inspired, seasonally driven, and unapologetically original. If you're a culinary leader who thrives on collaboration, creativity, and craft, you'll feel right at home here.
What you'll do
Lead and inspire the kitchen team day-to-day — setting the pace, the standard, and the tone
Collaborate with the Executive Chef on seasonal menu development rooted in local sourcing and bold creativity
Train, mentor, and develop line cooks — building a team that's as passionate about food as you are
Own food quality, consistency, and presentation across all outlets and service periods
Source and maintain relationships with local farmers, purveyors, and artisan producers in the WNC region
Manage prep, ordering, and inventory with an eye on food cost and zero-waste practices
Uphold rigorous food safety, sanitation, and health code standards every shift
Support private events, pop-ups, and special programming with the same energy as regular service
Qualifications
Who you are
3 years in a professional kitchen, with at least 1 in a lead or supervisory role
A genuine love for food — the kind that shows up in your plating, your prep, and your team culture
Comfortable in a fast-paced, creative environment where no two days are exactly the same
Strong knowledge of kitchen operations, food cost management, and seasonal cooking
ServSafe certified (or willing to certify before your first shift)
A collaborative spirit — you lift your team up, not just your own game
Culinary degree is a plus, but real experience and creativity matter more
Benefits
- 401(k)
- Disability insurance
- Employee assistance program
- Health insurance
- Life insurance
- Paid time off
- Room Discounts
- Employee Food and Beverage Discounts