Executive Chef - Sports & Social Cary, NC

Sports & Social Cary is a vibrant and unique sports bar and social lounge located in the heart of downtown Cary. This establishment is designed to create an exceptional sports viewing experience combined with an upscale dining environment. The venue is equipped with state-of-the-art audio-visual technology, including numerous TV screens and an impressive LED display capable of broadcasting multiple games and sporting events simultaneously. Guests can enjoy specialty made-from-scratch menu items alongside expertly crafted cocktails in a lively atmosphere that also features live music and special events several days a week. The venue is enhanced by a variety of interactive social games, making it a perfect spot for sports fans and socialites alike to gather and enjoy high-quality food, drinks, and entertainment. The Chef role at Sports & Social Cary is pivotal to maintaining the venue’s reputation for excellence in both culinary offerings and operational efficiency. This position involves overseeing all kitchen operations to ensure the highest quality food preparation and service standards. The Chef will control day-to-day culinary activities within company policies and guidelines, manage kitchen staffing levels, and enforce professional standards such as kitchen cleanliness and proper uniforms. A critical part of this role is managing inventory, determining stock levels, minimizing waste, and coordinating timely replenishment of supplies. Additionally, the Chef will ensure all kitchen equipment and food storage areas meet operational and health standards, working closely with maintenance teams as needed. Conflict resolution, staff motivation, and guest interaction are essential components of the Chef's responsibilities. This individual will rally kitchen staff during peak hours, address service issues promptly, and ensure consistent product quality. They will also control food costs through appropriate ordering, inventory management, and financial review. Clear communication of cooking standards and methods to kitchen staff and guests is mandatory. A safe working environment must be maintained to reduce injuries, alongside the organization of schedules, cleaning routines, and overall kitchen management. Furthermore, the Chef will be involved in recruiting, hiring, training, and mentoring team members to foster a strong, capable kitchen staff. This leadership role demands a balance of technical culinary expertise, administrative skills, and interpersonal abilities to successfully drive the kitchen operations in a dynamic and fast-paced setting.

• High school diploma or GED equivalent
• two to four years of supervisory or management experience in a kitchen
• strong cooking skills
• effective communication skills
• ability to manage inventory and food ordering
• leadership capabilities
• adaptability to change
• excellent time management and organizational skills
• physically able to carry or lift items up to 75 pounds
• able to move safely about the kitchen
• capable of handling food and utensils safely
• able to bend, stoop, stand, and kneel
• able to withstand climate changes in the work area