Chef De Cuisine - Dogwood Restaurant
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $75,000.00 - $100,000.00
Work Schedule
Standard Hours
Benefits
401(k) matching
Dental Insurance
employee discount
Health Insurance
Life insurance
Paid Time Off
Parental leave
Retirement Plan
Tuition Reimbursement
Vision Insurance
Job Description
Dogwood Restaurant is a distinguished dining establishment renowned for its dedication to culinary excellence and exceptional guest experiences. Located in the vibrant city of Charlotte, NC, this restaurant prides itself on its innovative approach to food and hospitality, blending creativity with high standards of quality and service. Dogwood Restaurant operates as a single-unit enterprise, emphasizing a unique dining concept that draws inspiration from notable culinary traditions and modern influences alike. With a focus on creating memorable dining experiences, the restaurant has cultivated a loyal customer base and garnered acclaim for its dedication to both the art and science of cooking.Show More
Job Requirements
- High school diploma or GED
- Four years of experience in culinary, food and beverage, or related professional area
- Ability to relocate to Charlotte, NC
- Willingness to work full-time in person
- Knowledge of food safety and handling procedures
- Strong communication skills
- Leadership experience
- Ability to work under pressure
- Basic computer skills
- Ability to manage kitchen operations and staff
- Flexibility to work varied shifts including weekends and holidays.
Job Qualifications
- High school diploma or GED
- Four years of experience in culinary, food and beverage, or related professional area
- Culinary degree or related two-year degree from an accredited university preferred
- Strong leadership and team management skills
- Proficient in menu development and food preparation techniques
- Knowledge of food safety regulations and standards
- Experience in marketing and public relations support
- Ability to manage profit and loss responsibilities
- Strong communication and interpersonal skills
- Skilled in employee coaching, mentoring, and training
- Problem-solving and decision-making abilities
- Experience with scheduling and labor cost management
- Familiarity with culinary trends and guest service excellence
- Ability to build and maintain guest relationships
- Entrepreneurial mindset and business acumen.
Job Duties
- Lead a restaurant driven by culinary distinction
- Develop, design, or create new applications, ideas, relationships, systems, or products including artistic contributions
- Supervise restaurant kitchen operations
- Recognize superior quality products, presentations and flavor
- Plan and manage food quantities and plating requirements
- Communicate production needs to key personnel
- Assist in developing daily and seasonal menu items
- Monitor compliance with applicable laws, regulations, policies and procedures
- Follow proper handling, temperature and storage standards for food products
- Estimate daily restaurant production needs
- Prepare and cook foods regularly or for special guests or functions
- Check quality of raw and cooked food products to meet standards
- Determine food presentation and create decorative displays
- Supervise and coordinate activities of cooks and workers
- Oversee restaurant marketing plan with General Manager and Marketing teams
- Support public relations and promotional opportunities
- Contribute to restaurant social media and event communications
- Serve as primary contact for events and culinary community activities
- Participate in local networking to support the restaurant
- Interact with guests to obtain feedback on quality and service
- Promote customer satisfaction and retention
- Monitor quality and standards daily
- Provide guidance and coaching to staff on guest needs
- Handle guest problems and complaints
- Manage Restaurant-specific Profit & Loss
- Partner with management to meet financial goals
- Identify culinary trends and revenue opportunities
- Participate in recruiting, interviewing and hiring
- Prepare labor forecasts and staff schedules
- Coach and mentor employees to improve skills
- Participate in staff training on menu items
- Manage employee discipline and performance appraisals
- Advocate cross-training and use of training tools
- Foster trust, respect and cooperation among team members
- Monitor employee productivity
- Facilitate understanding of job expectations
- Provide information and problem-solve
- Attend and participate in meetings.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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