Kitchen Manager - New Restaurant Opening!

Fayetteville, NC, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $35,800.00 - $57,400.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

Career advancement opportunities

Job Description

The establishment seeking an Executive Chef / Kitchen Manager is set to open a new location in Fayetteville, emphasizing a 100% scratch kitchen concept that highlights fresh and made-from-scratch food preparation. This upcoming venue is committed to delivering high-quality dining experiences through exceptional culinary offerings and outstanding guest service. As a vital player in the restaurant's operation, the organization embraces a culture of teamwork, leadership, and continuous improvement in all aspects of kitchen and dining room performance. Known for its dedication to maintaining rigorous food safety, sanitation, and service standards, the company values leaders who not only manage but inspire their team to achieve excellence in all facets of restaurant management.

The role of Executive Chef / Kitchen Manager is a dynamic and influential position requiring someone who is proficient in both front-of-house and back-of-house operations. This person will have comprehensive knowledge of the restaurant systems, including kitchen management, dining service, safety protocols, cost controls, and staff training. The position demands a leader capable of running effective shifts while managing multiple priorities and providing consistent direction and coaching for assistant managers and team members. Communication skills are paramount, as the role involves regular coordination with the General Manager, local ownership, vendors, and the broader leadership team to ensure goals are met and standards are upheld.

The Executive Chef / Kitchen Manager is responsible for maintaining cleanliness, staffing schedules, inventory procedures, and budgeting within the kitchen department. They play a critical role in hiring and retaining top talent, fostering team development, and delivering a memorable dining experience for every guest. This role offers an excellent opportunity for culinary professionals with a passion for leadership and operational excellence to advance their careers in a brand-new, exciting restaurant environment. The position values exceptional leadership and motivational skills alongside strategic financial management capabilities aimed at driving sales growth and operational efficiency.

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
ability to attract, train, develop and retain the very best team members in the industry
strong guest service focus
ability to define, measure and attain financial goals
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
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