Executive Sous Chef

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, unapologetically original, and MICHELIN RECOMMENDED. If you're a culinary leader who thrives on collaboration, creativity, and craft, you'll feel right at home here. What you'll own Multi-outlet execution — Oversee kitchen operations across all F&B outlets, ensuring food quality, timing, and consistency hit the mark whether it's brunch service or a late-night rush Menu development — Collaborate with the Executive Chef on seasonal menus across outlets — from the all-day restaurant to bar snacks to rooftop programming — rooted in local sourcing and genuine creativity Team leadership — Train, schedule, and develop your kitchen team across dayparts and outlets, building a culture where cooks show up ready and proud of the work Daypart management — Own transitions between service periods, coordinating prep, staffing, and outlet-specific setup so every shift starts clean and ends strong Local sourcing — Maintain and grow relationships with WNC farmers, purveyors, and artisan producers who share our commitment to quality and community Cost & inventory — Manage ordering, receiving, and inventory across outlets with a sharp eye on food cost, waste reduction, and portioning consistency Safety & standards — Hold the team to rigorous food safety and sanitation standards across every station and every outlet, every shift Events & activations — Support pop-ups, private dining, and special programming with the same energy and execution standard as any regular service What we're looking for 3+ years in a professional kitchen, with at least 1 in a lead or supervisory role — multi-outlet or high-volume experience a strong plus Proven ability to manage multiple service styles, menus, and concepts simultaneously without dropping the ball Strong kitchen leadership skills — you communicate clearly under pressure and bring people up with you Solid understanding of food cost, ordering, and inventory management across multiple outlets Genuine passion for seasonally driven, locally inspired cooking — you care where ingredients come from ServSafe certified (or able to certify before start) Culinary degree is a plus — real experience and creative instincts matter more Why The Radical Real multi-outlet scope Multiple concepts under one roof means your skills and résumé grow fast Creative kitchen culture Menu input is real here — we want your ideas on the plate, not just your hours on the clock Asheville's food scene One of the South's most exciting food cities — with a local supplier network that's second to none A clear path forward Backed by a national hospitality group with real opportunities for chefs who want to grow into EC roles Benefits Health insurance Life insurance Disability insurance 401(k) Paid time off Employee assistance program Room discounts Employee F&B discounts EEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.

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