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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $69,500.00 - $95,700.00
Work Schedule
Standard Hours
Flexible
Benefits
competitive salary
Career advancement opportunities
Health Insurance
Dental Insurance
Vision Insurance
short-term disability insurance
Life insurance
401(k) plan with company contribution
Paid Time Off
flexible schedules
employee dining discounts
Referral Bonus Program
Tuition Reimbursement Program
Job Description
Birdie's Barroom & Kitchen stands proudly at the heart of Raleigh's vibrant Fayetteville Street, welcoming locals and visitors alike with an ambiance that fuses community spirit and culinary excellence. This restaurant uniquely captures the essence of North Carolina, utilizing seasonal flavors that celebrate the state's rich agricultural heritage and natural bounty. Birdie's commitment to offering handcrafted, honest food in combination with exceptional cocktails positions it as a beacon of the neighborhood table concept — a place where people from all walks come together to experience joy, connection, and memorable hospitality. The establishment emphasizes a warm and personal approach, promoting a... Show More
Job Requirements
- Bachelor's degree in Culinary Arts or related field preferred
- Minimum of 5 years experience in a culinary leadership role
- Proven ability to manage kitchen operations and staff
- Strong organizational and project management skills
- Ability to work flexible hours including nights and weekends
- Knowledge of food safety regulations and standards
- Effective interpersonal and communication skills
Job Qualifications
- Proven experience as an executive chef or in a similar leadership role
- Strong knowledge of culinary techniques and kitchen management
- Experience in developing and documenting recipes and procedures
- Ability to collaborate with cross-functional teams
- Excellent communication and training skills
- Familiarity with supplier qualification and cost control methods
- Leadership skills and ability to mentor staff
Job Duties
- Direct the product development process from R&D of latest items through restaurant roll-out
- Responsible for documenting accurate recipes, procedures, new product specifications, plate costs, and troubleshooting guidelines
- Assists in qualifying and approving alternate suppliers for company with purchasing department
- Assists in the development of training materials for the Kitchen and new product roll-out with Operations
- Conducts step down product/recipe training for District Managers, Chefs, Sous Chef for both Company and Franchise Operations
- Maintains a current project list and gains approval of priorities with VP of Operations
- Assist with the selection of BOH management staff
- Implement systems to improve the efficiency of kitchen production
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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