Kitchen Manager / Sous Chef, Green Valley Grill

Quaintance-Weaver Inc.; Greensboro (NC); Presencial; USD 55.000 - 75.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

ESOP

Health insurance

Dental insurance

Vision insurance

401K

Paid annual leave

Family medical leave

Descripción de la vacante

Quaintance-Weaver Inc. seeks a Kitchen Manager / Sous Chef to lead a high-volume kitchen in Greensboro. You will manage shifts, uphold standards, coaching staff and ensuring timely, quality plates.

Required: 5+ years in kitchen leadership, strong leadership and communication skills, culinary school background a plus. Competitive benefits include ESOP, health/dental/vision, 401(k) and paid leave.

Formación

• 5+ years of kitchen leadership in a full-service restaurant.
• Strong leadership and interpersonal skills.
• Excellent communication and collaboration abilities.

Responsabilidades

• Communicate clearly and uphold mission and values.
• Ensure shifts run smoothly with proper setup and execution.
• Cook and mentor staff; lead by example on station during peak hours.
• Coach and mentor colleagues and create a safe, fair work environment.
• Read and communicate orders effectively across departments.
• Lead a team to prepare food quickly and consistently per systems.
• Recruit and develop staff into strong team members.
• Oversee payroll, food cost and waste management.

Conocimientos

Kitchen leadership

Leadership skills

Interpersonal skills

Communication skills

Fast-paced environment

Educación

Culinary school background

Descripción del empleo

Restaurant and Hotel Job Openings near Greensboro and Cary, NC

See all current openings and apply for positions at Lucky 32 Southern Kitchen, Print Works Bistro, Green Valley Grill, O.Henry Hotel and Proximity Hotel in Greensboro and Cary, NC.

Location: Greensboro, NC

Job Id:3950

# of Openings:1

Hours: Full Time

Green Valley Grill is looking for a friendly and energetic Kitchen Manager to join their team of enthusiastic restaurant professionals who provide outstanding experiences to the guests they serve in a fast-paced environment. To deliver the type of outstanding experience we provide our guests, we need remarkable individuals who are committed to making a difference.

Our common objective is articulated in our mission, which, in summary, is to be of genuine service to our guests, fellow staff members, owners, and the Earth and her people.

What are the responsibilities of a Kitchen Manager / Sous Chef?

• Communicateclearly and perform consistently while using the mission and values of the organization as your boss
• Responsible for ensuring that each shift is set up for success, runs smoothly (great cook times, delicious tasting dishesand great moral) and is broken down consistently following our systems
• Be both a fantastic cook and chef, showing that you are able toone daywork a station on the line during a shiftwith the same energy and interest as creatingexciting specials
• Act as a coach and mentor to fellowcolleaguescreating a safe, fair work environment
• Ensure that allordersareread and communicated efficiently making sure toeffectively integrating the needs from multiple departments and service team members
• Lead a team that will prepare a execute food quickly and consistently by following our established systems
• Taking responsibility for recruiting and hiring great people, then developing them into Lucky Star staff members
• Take ownership of the financial aspects of the restaurant including payroll, food cost and wastage.
• Create an environment where leaders are prompted to further develop their skills in order to grow
• Make sure that all staff members arebeing involvedinall staff members meetings and education opportunities

What skills and experience are desired for a Kitchen Manager / Sous Chef?

• 5 plus years’ experience in kitchen leadership in a full-service, moderate to high volume restaurant
• Strong leadership skills
• Great interpersonal and communication skills
• Desire to work in a fast paced, enthusiastic environment
• Culinary school background is a plus
• Employee Stock Ownership Plan (ESOP)
• Health, dental and vision insurance
• Voluntary Life Insurance
• 401K
• Paid annual leave (vacation, sick, personal, etc.)
• Family medical leave and domestic partner benefits
• Industry related continuing education and frame of reference opportunities