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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
excellent growth potential
Comprehensive training program
Work-life balance
Closed on Sundays
Paid Time Off
Job Description
We are an upscale full-service restaurant located in Cary, North Carolina, dedicated to delivering extraordinary guest experiences through sincere hospitality, exceptional food quality, and a highly engaged team culture. Our establishment prides itself on a passion for operational excellence, ensuring that every meal served is a memorable event reflecting both creativity and professionalism. Our restaurant fosters a work environment where hospitality professionals can thrive, offering ample opportunities for growth and advancement within the culinary and hospitality industry. We believe in nurturing talent and providing a platform for driven individuals to excel while maintaining a commitment to high standards in every... Show More
Job Requirements
- Minimum 3 years of experience as Executive Chef, Executive Sous Chef, or Chef de Cuisine in an upscale full-service or fine dining restaurant
- ServSafe certification or equivalent food safety certification
- Strong leadership and communication skills
- Ability to manage food cost and labor efficiently
- Experience in menu design and execution
- Ability to train, coach, and mentor kitchen staff
- Proficient in inventory management and ordering processes
- Ability to work collaboratively with front-of-house and management team
Job Qualifications
- Minimum 3 years of experience in upscale full-service or fine dining as Executive Chef, Executive Sous Chef, or Chef de Cuisine
- Passionate and committed to the hospitality industry
- Strong communication, leadership, and organizational skills
- Ability to remain calm and composed in high-pressure situations
- Highly self-motivated, disciplined, and professional in appearance and behavior
Job Duties
- Oversee all back-of-house (BOH) restaurant operations
- Execute all menu items with attention to recipe adherence and plate presentation
- Manage ordering, receiving, inventory, and proper storage of food items
- Ensure compliance with all food safety standards
- maintain ServSafe certification
- Oversee financial performance, including food cost and labor management
- Develop and manage kitchen staff through training, coaching, and mentoring
- Schedule back-of-house team members and maintain optimal staffing levels
- Conduct bi-weekly inventory counts with team participation
- Maintain high standards for food quality, sanitation, and guest service
- Collaborate closely with front-of-house, back-of-house, and General Manager
- Foster a culture of sincere hospitality and teamwork throughout the restaurant
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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