Chef / Kitchen Manager

Fayetteville, NC, USA|Onsite

Job Overview

Compensation

Salary

Range $35,800.00 - $57,400.00

Benefits

Health Insurance

Paid Time Off

Employee Discounts

Retirement Plan

Training and Development

Job Description

This job opportunity presents an exciting role as Chef/Kitchen Manager at an upcoming restaurant located in Fayetteville, reportedly a 100% scratch kitchen offering a fantastic dining experience. The establishment is committed to delivering exceptional quality food prepared from scratch, showcasing culinary excellence and a commitment to guest satisfaction. The restaurant boasts a comprehensive dining room and kitchen system, emphasizing operational efficiency and high service standards. The environment promises a dynamic and growth-oriented workplace for culinary professionals who are eager to be part of a vibrant team and contribute to the brand's success. Employment type is typically full-time with compensation competitive within the hospitality industry, depending on experience and qualifications, though salary specifics are not explicitly stated.

As Chef/Kitchen Manager, this role extends beyond traditional kitchen responsibilities and encompasses broader operational leadership within the restaurant. The position demands thorough knowledge of all dining room and kitchen operations, requiring the ability to run effective shifts and ensure consistent food quality and safety standards. Leadership is a core component, involving coaching, training, and development of assistant managers and team members to maintain excellence in food preparation, service, sanitation, and adherence to company policies. The role also includes budgeting responsibilities, such as forecasting and inventory management, ensuring the kitchen operates within cost controls without compromising on guest experience. Effective communication is vital, requiring regular updates and goal-setting with the General Manager, local ownership, and vendors. Additionally, the Chef/Kitchen Manager is tasked with maintaining cleanliness and supply levels in both interior and exterior facilities. Staff management extends to scheduling, hiring, and team motivation to foster a productive and guest-focused work environment. Candidates must be able to handle multiple priorities under stress, exercising sound judgment to drive the restaurant’s success. This is a leadership position with substantial influence on the restaurant’s daily performance and long-term growth, ideal for professionals with significant experience in high-volume, full-service restaurant management who thrive in fast-paced, quality-driven kitchen environments.

Job Requirements

High school diploma or general equivalency diploma (GED)
some college preferred
three to five years of high volume full-service restaurant management experience preferred
exceptional leadership and motivational skills required
must be able to attract, train, develop and retain the very best team members in the industry
exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest
ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management
ability to sit or stand for extended periods of time and work in a restaurant environment
ability to lift at least 50 pounds
ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment
reach with hands and arms
bend, kneel and crouch and climb
climbing ladder and step stool
exposure to heat
dexterity required for handling food items and dishes

Job Qualifications

High school diploma or general equivalency diploma (GED)
some college preferred
three to five years of high volume full-service restaurant management experience preferred
exceptional leadership and motivational skills required
must be able to attract, train, develop and retain the very best team members in the industry
exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest
ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management

Job Duties

Knowledge of all dining room and kitchen systems and operation
provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures
ensures consistent execution of all systems, standards and cost controls
responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis
communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors
effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities
oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction