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