Job for Sous Chef

8/ 10


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  • -helpknx
    This business is willing to hire interns or apprentices.  
  • -helpknx
    Business is willing to work with your community to support organizations for things such as mentorship for other hospitality workers, perform mock interviews, teach classes to non profit "hospitality" organizations, work to support ProStart and things like this.  
  • -helpknx
    This business is willing to work with people new to the industry and provide the training and support.  
  Rating Questions
  • Do You Provide Health Insurance For Employees?
  • Do You Provide Benefits To Employees?
  • Do You Hold Regular Meetings With Employees?
  • Does Your Company Promote Within?
  • Does Your Company Pay Above Minimum Wage And/Or Possible Overtime?
  • Does Your Company Provide On The Job Continuous Training?
  • Does Your Company Provide Uniforms For Employees
  • Has Your Company Been In Business For More Than 3 Years?
  • Does Your Company Offer Flexible Scheduling?
  • Do Your Provide Staff Meals Or Discounted Meals?
  Company Profile
Chef Juan’s culinary background reflects the bold traditions of the South, including Louisiana Cajun and Creole, Texas BBQ, Low Country Cuisine from the Carolinas, and a little kick from Mexico. Put all that together and you get Succotash Southern & Creole Kitchen! Juan and Sam DiGiulio, make a great team. Juan brings the creative inspiration, and Sam brings the financial know-how and moral support. The couple founded the Succotash Food Truck in June 2018. Soon after the launch, Juan’s mom Susan got involved to run the day-to-day operations. But the real beginning of Succotash was in South Louisiana where DiGiulio was born and raised. Growing up where the love of food and celebration is legendary, he was exposed early on to the art of great cooking. His fondest memories are of crawfish boils, family gatherings, and time spent feasting at his family’s Italian restaurant. While the family restaurant sparked his inspiration, he continued to develop his skills working in restaurants in Baton Rouge, London, and San Miguel de Allende, Mexico. He returned to Durham in 2007 where he has worked in some of Durham’s best-known establishments, including Nana’s, Vin Rouge, Piedmont, and Namu.
  Job Title
Sous Chef
  Job Type

Background Check Required ?: no

Drug Test Required ? : yes

Job Available To Applicants Ages 14 To 16? :yes

  Hourly Rate
17 - 19