Chef / Kitchen Manager

Jimnnicks; High Point (NC); On-site; USD 50,000 - 70,000; Full time

Job summary

A restaurant management company is seeking a leader for their High Point location. The role involves overseeing dining room and kitchen operations, managing staff, and ensuring a high standard of guest service. You must demonstrate strong leadership skills and have several years of experience in a high-volume restaurant. Responsibilities include staff training, budget management, and maintaining cleanliness. The ideal candidate possesses a diploma and a passion for hospitality, ensuring guests have an exceptional dining experience. This is an excellent opportunity to thrive in a dynamic environment.

Qualifications

• Three to five years of high volume full-service restaurant management experience preferred.
• Exceptional leadership and motivational skills required.
• Ability to define, measure and attain financial goals for the restaurant.

Responsibilities

• Run effective shifts in all aspects of the restaurant.
• Provide direction and coaching for food quality and service standards.
• Manage budgets, staffing levels, and guest satisfaction.

Skills

Leadership skills

Guest service focus

Staff management

Sales growth strategies

Education

High school diploma or GED

Some college preferred

Job description

High Point
5223 W Wendover Ave
High Point, NC 27265, USA

High Point, BRING YOUR FIRE!! COMING SOON!!

Essential Functions:

• Knowledge of all dining room and kitchen systems and operation. Must demonstrate the ability to run effective shifts in all aspects of the restaurant.
• Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures.
• Ensures consistent execution of all systems, standards and cost controls.
• Responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis.
• Communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors.
• Effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities.
• Oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction.
• Oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility.
• Effectively manages BOH budgets including forecasting.
• Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels.
• Effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience.
• Follows safety procedures and standards when operating all equipment.
• Ability to handle multiple priorities, work under stress and exercise good judgment.

Experience and Educational Requirements:

• High school diploma or general equivalency diploma (GED). Some college preferred.
• Three to five years of high volume full-service restaurant management experience preferred.
• Exceptional leadership and motivational skills required.
• Must be able to attract, train, develop and retain the very best Team Members in the industry.
• Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest.
• Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management.

Physical Requirements (Reasonable Accommodations may be requested):

Performs duties that require bending, lifting, reaching and turning. Transports items and containers (weighing up to 50 lbs.). Able to stand up to 8 hours or longer if needed.

Additional requirements include:

• Ability to sit or stand for extended periods of time and work in a restaurant environment.
• Ability to lift at least 50 pounds.
• Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb.
• Climbing ladder and step stool.
• Exposure to heat.
• Dexterity required for handling food items and dishes.

NRO789

Equal Opportunity Employer
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