Kitchen Manager / Sous Chef, Green Valley Grill

Quaintance-Weaver Restaurants & Hotels; Greensboro (NC); On-site; USD 50,000 - 70,000; Full time

Job summary

A vibrant restaurant in Greensboro seeks a Kitchen Manager / Sous Chef to lead a dedicated team in delivering exceptional dining experiences. The ideal candidate will excel in both culinary skills and leadership, fostering a positive work environment while managing kitchen operations efficiently.

Benefits

Employee Stock Ownership Plan (ESOP)

Health, dental, and vision insurance

Voluntary Life Insurance

401K plan

Paid leave (vacation, sick, personal)

Family medical leave and domestic partner benefits

Continuing education opportunities

Qualifications

• 5+ years of kitchen leadership in a full-service, high-volume restaurant.

Responsibilities

• Manage kitchen operations ensuring successful shifts.
• Recruit, hire, and develop staff members.
• Lead a team to prepare and execute food quickly.

Skills

Leadership

Communication

Interpersonal Skills

Education

Culinary School Background

Job description

Job Title: Kitchen Manager / Sous Chef, Green Valley Grill

Location: Green Valley Grill, Greensboro, North Carolina

Hours: Full Time

Green Valley Grill is seeking a friendly and energetic Kitchen Manager to join our team of enthusiastic restaurant professionals dedicated to providing outstanding guest experiences in a fast-paced environment. We value individuals committed to making a difference and aligning with our mission to serve our guests, staff, owners, and the Earth.

Responsibilities:

• Communicate clearly and perform consistently, embodying the organization's mission and values
• Ensure each shift is successful, runs smoothly, and is broken down systematically
• Excel as both a cook and chef, capable of managing a station and creating specials
• Act as a coach and mentor, fostering a safe and fair work environment
• Read and communicate orders efficiently, coordinating with multiple departments
• Lead a team to prepare and execute food quickly and consistently following established systems
• Recruit, hire, and develop staff members
• Manage financial aspects including payroll, food costs, and wastage
• Create growth opportunities for staff and leaders
• Involve staff in meetings and educational opportunities

Desired Skills and Experience:

• 5+ years of kitchen leadership in a full-service, high-volume restaurant
• Strong leadership and interpersonal skills
• Excellent communication abilities
• Preference for culinary school background
• Desire to work in a fast-paced, enthusiastic environment

Benefits:

• Employee Stock Ownership Plan (ESOP)
• Health, dental, and vision insurance
• Voluntary Life Insurance
• 401K plan
• Paid leave (vacation, sick, personal)
• Family medical leave and domestic partner benefits
• Continuing education opportunities

Additional Information:

• Seniority level: Mid-Senior level
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industry: Hospitality