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 aspect of the dining experience.
The Executive Chef role we are seeking to fill is integral to our continued success and reputation for excellence. This position demands an experienced culinary leader with a strong background in menu design, creativity, and operational management. The ideal candidate will lead by example, embodying the principles of sincere hospitality toward both guests and team members while upholding professionalism and structure within the kitchen operations. This leadership role oversees all back-of-house (BOH) restaurant operations and requires the ability to execute menu items with precision, maintaining strict adherence to recipes and ensuring exceptional plate presentation. The Executive Chef will also manage food ordering, receiving, inventory, and storage, ensuring compliance with food safety standards and sustaining the restaurant's ServSafe certification.
Financial acumen is equally important, as the Executive Chef will be responsible for overseeing food cost and labor management to optimize the restaurant’s profitability without compromising quality. Additionally, the role involves developing and managing kitchen staff through comprehensive training, coaching, and mentoring programs to build a cohesive and motivated team. Scheduling responsibilities ensure optimal staffing levels to maintain operational efficiency during peak and off-peak hours. The candidate will conduct bi-weekly inventory counts alongside team members, maintaining transparency and accuracy in stock management.
Maintaining high standards for food quality, sanitation, and guest service is a core aspect of this position. The Executive Chef will work in close collaboration with front-of-house teams and the General Manager to foster a culture of teamwork and sincere hospitality, ensuring that every guest enjoys an exceptional dining experience. This role offers excellent growth potential, supported by comprehensive training programs and a work-life balance that includes being closed on Sundays. Additionally, employees benefit from two weeks of paid time off annually, contributing to a supportive and fulfilling work environment.
The Executive Chef role we are seeking to fill is integral to our continued success and reputation for excellence. This position demands an experienced culinary leader with a strong background in menu design, creativity, and operational management. The ideal candidate will lead by example, embodying the principles of sincere hospitality toward both guests and team members while upholding professionalism and structure within the kitchen operations. This leadership role oversees all back-of-house (BOH) restaurant operations and requires the ability to execute menu items with precision, maintaining strict adherence to recipes and ensuring exceptional plate presentation. The Executive Chef will also manage food ordering, receiving, inventory, and storage, ensuring compliance with food safety standards and sustaining the restaurant's ServSafe certification.
Financial acumen is equally important, as the Executive Chef will be responsible for overseeing food cost and labor management to optimize the restaurant’s profitability without compromising quality. Additionally, the role involves developing and managing kitchen staff through comprehensive training, coaching, and mentoring programs to build a cohesive and motivated team. Scheduling responsibilities ensure optimal staffing levels to maintain operational efficiency during peak and off-peak hours. The candidate will conduct bi-weekly inventory counts alongside team members, maintaining transparency and accuracy in stock management.
Maintaining high standards for food quality, sanitation, and guest service is a core aspect of this position. The Executive Chef will work in close collaboration with front-of-house teams and the General Manager to foster a culture of teamwork and sincere hospitality, ensuring that every guest enjoys an exceptional dining experience. This role offers excellent growth potential, supported by comprehensive training programs and a work-life balance that includes being closed on Sundays. Additionally, employees benefit from two weeks of paid time off annually, contributing to a supportive and fulfilling work environment.
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 Criteria
Experience
Expert Level (7+ years)
Job Location
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