Restaurant Executive Sous Chef

Quaintance-Weaver Inc.; Greensboro (NC); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Health, dental and vision insurance

401K

Paid annual leave

Employee Stock Ownership Plan (ESOP)

Job summary

Print Works Bistro is seeking an energetic Restaurant Executive Sous Chef to join Quaintance-Weaver Restaurants & Hotels in Greensboro, NC. You will lead a high-volume kitchen, mentor staff, and ensure the delivery of high-quality dishes in a fast-paced environment.

Responsibilities include coordinating line operations, recruiting and training team members, managing food costs, and developing seasonal menus that reflect our concept and guest expectations.

Qualifications

• 5+ years’ experience in kitchen leadership in a full-service, high-volume restaurant.
• Strong leadership and team management skills.
• Excellent interpersonal and communication abilities.
• Culinary school background is a plus.

Responsibilities

• Direct and coach a kitchen team to ensure fast, consistent meals.
• Recruit, train, and retain a high-performing staff.
• Manage food costs, labor, inventory, and waste.
• Develop and execute high-quality menus reflecting concept and seasonality.
• Lead shift execution and ensure adherence to established systems.

Skills

Leadership

Communication

Team management

Fast-paced environment

Education

Culinary school background

Job description

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:3902

# of Openings:1

Location: Quaintance-Weaver Restaurants & Hotels

Hours: Full Time, Weekdays, Weeknights and Weekends, Holidays

Print Works Bistro is looking for a friendly and energetic Restaurant Executive Sous Chef 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 Restaurant Executive 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
• Maintain high standards for kitchen operations, cleanliness, food safety, organization, and consistency
• Manage food costs, labor, inventory, purchasing, and waste while achieving budget and profitability goals
• Develop and execute creative, high-quality menus that reflect the restaurant’s concept, seasonality, and guest expectations

Recruit, train, coach, and retain a high-performing kitchen team while fostering a positive, professional, and accountable work environment

What skills and experience are desired for a Restaurant Executive 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