Executive Sous Chef — Lead Kitchen Team & Menu Innovation

Quaintance-Weaver Inc.

Greensboro (NC)

On-site

USD 75,000 - 110,000

Full time

2 days ago
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Benefits offered by this job

ESOP
Health insurance
Dental insurance
Vision insurance
401K
Paid annual leave
Family medical leave
Voluntary Life Insurance

Job summary

Quaintance-Weaver Restaurants & Hotels in Greensboro, NC is seeking a Restaurant Executive Chef to lead a high-volume kitchen team and deliver outstanding guest experiences in a fast-paced environment.

You will coach and mentor staff, manage food costs and operations, and develop menus that reflect our concepts and seasonal ingredients. Prior kitchen leadership and culinary school background are highly valued; ESOP participation is offered.

Qualifications

  • 5+ years of kitchen leadership in a full-service restaurant.
  • Strong leadership and people management skills.
  • Excellent interpersonal and communication abilities.
  • Ability to thrive in a fast-paced environment.
  • Culinary school background is a plus.

Responsibilities

  • Lead shifts to ensure smooth operation, timely service and consistent food quality.
  • Mentor and coach staff, creating a positive and accountable work environment.
  • Recruit, hire, and develop team members into strong performers.
  • Oversee food costs, labor, inventory, and wastage to meet budgets.
  • Develop creative, high-quality menus reflecting concept and seasonality.
  • Ensure compliance with kitchen cleanliness and food safety standards.

Skills

Strong leadership
Interpersonal skills
Communication skills
Fast-paced environment
Team coaching

Education

Culinary school background

Job description

Quaintance-Weaver Restaurants & Hotels in Greensboro, NC is seeking a Restaurant Executive Chef to lead a high-volume kitchen team and deliver outstanding guest experiences in a fast-paced environment.

You will coach and mentor staff, manage food costs and operations, and develop menus that reflect our concepts and seasonal ingredients. Prior kitchen leadership and culinary school background are highly valued; ESOP participation is offered.

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