Restaurant Executive Sous Chef

Restaurant and Hotel Job Openings near Greensboro and Cary, NC See all current openings and apply for positions at Lucky 32 Southern Kitchen, Print Works Bistro, Green Valley Grill, O.Henry Hotel and Proximity Hotel in Greensboro and Cary, NC. Location: Greensboro, NC Job Id: 3902 # of Openings: 1 Location: Quaintance-Weaver Restaurants & Hotels Hours: Full Time, Weekdays, Weeknights and Weekends, Holidays Print Works Bistro is looking for a friendly and energetic Restaurant Executive Sous Chef to join their team of enthusiastic restaurant professionals who provide outstanding experiences to the guests they serve in a fast-paced environment. To deliver the type of outstanding experience we provide our guests, we need remarkable individuals who are committed to making a difference. Our common objective is articulated in our mission, which, in summary, is to be of genuine service to our guests, fellow staff members, owners, and the Earth and her people. What are the responsibilities of a Restaurant Executive Chef? Communicateclearly and perform consistently while using the mission and values of the organization as your boss Responsible for ensuring that each shift is set up for success, runs smoothly (great cook times, delicious tasting dishesand great moral) and is broken down consistently following our systems Be both a fantastic cook and chef, showing that you are able toone daywork a station on the line during a shiftwith the same energy and interest as creatingexciting specials Act as a coach and mentor to fellowcolleaguescreating a safe, fair work environment Ensure that allordersareread and communicated efficiently making sure toeffectively integrating the needs from multiple departments and service team members Lead a team that will prepare a execute food quickly and consistently by following our established systems Taking responsibility for recruiting and hiring great people, then developing them into Lucky Star staff members Take ownership of the financial aspects of the restaurant including payroll, food cost and wastage Create an environment where leaders are prompted to further develop their skills in order to grow Make sure that all staff members arebeing involvedinall staff members meetings and education opportunities Maintain high standards for kitchen operations, cleanliness, food safety, organization, and consistency Manage food costs, labor, inventory, purchasing, and waste while achieving budget and profitability goals Develop and execute creative, high-quality menus that reflect the restaurant’s concept, seasonality, and guest expectations Recruit, train, coach, and retain a high-performing kitchen team while fostering a positive, professional, and accountable work environment What skills and experience are desired for a Restaurant Executive Chef? 5 plus years’ experience in kitchen leadership in a full-service, moderate to high volume restaurant Strong leadership skills Great interpersonal and communication skills Desire to work in a fast paced, enthusiastic environment Culinary school background is a plus Employee Stock Ownership Plan (ESOP) Health, dental and vision insurance Voluntary Life Insurance 401K Paid annual leave (vacation, sick, personal, etc.) Family medical leave and domestic partner benefits Industry related continuing education and frame of reference opportunities #J-18808-Ljbffr