Senior Kitchen Leader & Team Builder

Cooper's Hawk Winery and Restaurants; Concord (NC); On-site; USD 70,000 - 83,000; Full time

Benefits offered by this job

Dining discount

Wine discount

Medical insurance

401(k) plan

Paid time off

Parental leave

Wellness program

Team member rewards

Annual conference

Job summary

Cooper’s Hawk Winery and Restaurants is seeking an experienced Kitchen Leader to drive culinary operations, develop talent, and uphold hospitality standards across dish, prep and line stations. You will train teams, roll out new menus, and mentor managers to achieve performance goals.

Responsibilities include overseeing scheduling, inventory, and food safety while maintaining a high-energy, guest‑centric dining experience.

Qualifications

• 2–3 years of management experience in a full‑service restaurant environment (Scratch kitchen experience preferred).
• Excellent verbal and written communication skills.
• Ability to coach and develop leaders through feedback and performance management.
• Must be able to work flexible shifts including weekends and some holidays.
• Must be able to lift up to 50 lbs. and stand for long shifts (10+ hours).

Responsibilities

• Direct kitchen operations across dish, prep, and line stations as People Developer.
• Lead kitchen training, food execution, new menu rollouts and system initiatives.
• Mentor and develop Kitchen Managers and Team Members through coaching and feedback.
• Foster collaboration across restaurant teams and maintain Uncompromising Hospitality.
• Drive operational excellence and disciplined execution across scheduling, inventory, and policy adherence.

Skills

Leadership

Communication

Coaching

Training

Operations

Microsoft Office

ServSafe (preferred)

Tools

POS systems

Scheduling software

Inventory systems

Microsoft Office

Job description

Cooper’s Hawk Winery and Restaurants is seeking an experienced Kitchen Leader to drive culinary operations, develop talent, and uphold hospitality standards across dish, prep and line stations. You will train teams, roll out new menus, and mentor managers to achieve performance goals.

Responsibilities include overseeing scheduling, inventory, and food safety while maintaining a high-energy, guest‑centric dining experience.