Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $57,200.00 - $67,600.00
Work Schedule
Flexible
Benefits
competitive salary
Career advancement opportunities
Health Insurance
Dental Insurance
Vision Insurance
Company-paid short-term disability
Life insurance
401(k) with Company Match
Paid Time Off
flexible schedules
employee dining discounts
Referral Bonus Program
Tuition Reimbursement Program
Job Description
Vidrio is an exceptional dining establishment located in Raleigh, NC, specializing in Mediterranean cuisine. This vibrant restaurant serves as a colorful window into the flavors and soul of the Mediterranean kitchen, highlighting a creative expression of the passion, people, and lifestyle that have embodied this timeless culture. Vidrio's menu is carefully curated to pay homage to traditional Mediterranean dining, featuring both imported specialties and fresh, local ingredients that embody the brand's passion for earth, flavor, and wine. The restaurant thrives on its commitment to providing memorable dining experiences, combining authentic Mediterranean flavors with a warm and inviting atmosphere. Vidrio's dedication... Show More
Job Requirements
- High school diploma or equivalent
- Proven experience in a kitchen management role
- Knowledge of food safety and hygiene standards
- Ability to work in a fast-paced environment
- Strong leadership and team management skills
- Flexibility to work various shifts including weekends and holidays
- Physical stamina to stand for extended periods
Job Qualifications
- Proven experience as a Sous Chef or in a similar kitchen management role
- Strong knowledge of Mediterranean cuisine and culinary techniques
- Ability to manage kitchen staff and train personnel effectively
- Familiarity with food safety regulations and sanitation standards
- Excellent organizational and leadership skills
- Strong communication and interpersonal skills
- Culinary degree or relevant certification preferred
Job Duties
- Accountable for all activities in the kitchen including food preparation and production and management and training of kitchen personnel
- Assure adherence to all standards of food quality preparation recipes and presentation
- Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean sanitary and in perfect operating order
- Monitor holding and storage operations stocking and food rotation and guarantee food service sanitation standards are met
- Conduct daily shift briefings with all Sous Chefs
- Execute all food menus and recipes under the guidance of the Executive Chef
- Control the flow of food and identify opportunities to improve safety efficiencies and costs
- Manage facility and equipment maintenance and repair to ensure the highest standards of food safety and cleanliness are met
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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