Chef / Kitchen Manager

High Point, NC, USA|

Job Overview

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

flexible schedule

Job Description

This job opportunity is with an exciting and rapidly growing dining establishment located in High Point, known for its dynamic approach to hospitality and culinary excellence. The company operates a 100% scratch kitchen, emphasizing fresh, quality ingredients and inventive recipes created from the ground up. This focus underscores the company’s commitment to delivering an exceptional dining experience characterized by fresh flavors, outstanding service, and a vibrant atmosphere. As a forward-thinking restaurant, they pride themselves on innovation and a strong connection with the local community, making this a fantastic career opportunity for those passionate about the culinary arts and hospitality management. The establishment is preparing to open soon, which presents a unique chance to join the team from the ground level and contribute to shaping the brand’s identity in the High Point area.

The open position is for a Chef/Kitchen Manager, a pivotal role responsible for overseeing all kitchen operations and ensuring that the food quality, safety, and service standards meet the highest expectations. The role is full-time and is ideal for a seasoned professional with experience in managing high-volume, full-service restaurant kitchens. As a Kitchen Manager, this individual will have the responsibility of coaching and developing assistant managers and team members, overseeing inventory and budgeting, and maintaining operational efficiency while driving a positive work environment. The candidate will also coordinate closely with the General Manager, local owner, and vendors to align on operational goals and ensure a seamless experience for guests. This role is not only about culinary expertise but also leadership, communication, and effective resource management.

The Chef/Kitchen Manager will be expected to demonstrate strong leadership capabilities, emphasizing training, motivation, and retention of team members to maintain the highest standards of food safety, sanitation, and customer satisfaction. The position requires a hands-on approach to managing both front and back of the house systems, enforcing cost controls, and fostering an atmosphere focused on growth and continuous improvement. The role demands someone who thrives under multiple priorities and stress, possessing excellent judgment and communication skills to navigate the complexities of restaurant operations. Physical stamina is necessary due to standing extended hours and handling tasks requiring lifting and dexterity. This is a high-responsibility role offering a chance to influence restaurant culture, operational success, and guest experiences substantially, making it a rewarding and challenging career path for culinary professionals aiming for managerial growth.

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
ability to define, measure and attain financial goals for the restaurant
ability to handle multiple priorities
exceptional communication and organizational skills
ability to stand for long periods
ability to lift at least 50 pounds
ability to bend, kneel, crouch, climb ladders and operate kitchen equipment safely
adherence to safety procedures and standards

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
oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility
effectively manages BOH budgets including forecasting
interviews and assists in the hiring of all departments to maintain appropriate staffing par levels
effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience
follows safety procedures and standards when operating all equipment
ability to handle multiple priorities, work under stress and exercise good judgment