Management-Greensboro,NC|Greensboro,NC,USA,NC|Chop House | Hiring

This job opportunity is within the hospitality industry, specifically in a food service environment where the roles of Executive Chef and Assistant Kitchen Manager are integral to daily kitchen and dining operations. The establishment focuses on delivering high-quality, fresh food to its guests, ensuring both exceptional dining experiences and efficient workplace management. The company is committed to upholding strict health, safety, and quality standards while maintaining a financially sound kitchen operation. This setting is ideal for professionals seeking a dynamic and challenging environment where culinary expertise and leadership skills are valued and essential. The roles of Executive Chef and Assistant Kitchen Manager are pivotal in managing kitchen operations. Both positions share responsibility for the oversight of day-to-day activities, focusing on maintaining the quality and freshness of the food served. The Executive Chef holds ultimate accountability for the kitchen's operational success and its financial management, including budget monitoring and cost control. They lead menu planning, food utilization, staff scheduling, and training while ensuring compliance with health regulations and policies. The Assistant Kitchen Manager supports these initiatives, coordinating cooking personnel and ensuring that food preparation methods, portion sizes, and presentation standards are consistently met. Work in these positions requires physical stamina, including prolonged standing or walking, lifting of heavy items, and repetitive movements. Effective communication and interpersonal skills are crucial due to frequent interactions with staff and guests. The ability to resolve conflicts, maintain safety standards, and make impactful decisions are essential for success. These roles demand a hands-on approach at times, including food preparation, service tasks, and direct staff supervision. Both positions encompass comprehensive administrative and operational duties such as inventory control, budget tracking, personnel management, and compliance with regulatory standards. These positions involve complex work activities that include developing strategic objectives, guiding teams, training and teaching staff, monitoring compliance, evaluating safety, and maintaining documentation. The ability to interpret data to inform menu pricing and profitability, as well as managing external vendor relationships for supply procurement and facility maintenance, is also part of the roles. Additionally, the roles require the maintenance of an organized, efficient, and sanitary kitchen environment while striving to enhance service quality, customer satisfaction, and team performance. In summary, the Executive Chef and Assistant Kitchen Manager positions offer a critical opportunity for experienced culinary professionals to lead kitchen operations within a reputable establishment. These roles provide a competitive work environment with a structured schedule of approximately 50+ hours per week and an attractive benefits package including medical insurance, dental and vision options, life insurance, paid holidays, sick leave, vacation time, and meal allowances. Candidates should expect a rewarding career path that combines practical culinary skills with strong leadership and management capabilities in the hospitality industry.

• Using hands to handle, control, or feel objects, tools or controls
• Standing or walking for long periods of time (8-10 hours)
• Lifting/carrying up to 30-50 pounds
• Repetitive movement
• Contact with others (face to face or by telephone)
• Face to face discussions with individuals or teams
• Conflict resolution
• Exposure to sounds or noise levels that are distracting or uncomfortable
• Making decisions that impact the results of co-workers or guests or the company
• Repeating the same physical activities or mental activities over and over
• Exposure to minor burns, cuts
• Work with others in a group or team, coordinating or leading others in accomplishing work activities
• Making decisions that affect other people, the financial resources, and/or the image and reputation of the organization
• Responsibility for work outcomes and results, Includes responsibility for the health and safety of others
• Job tasks are performed in close physical proximity to other people
• Working indoors in environmentally controlled conditions
• Wearing common protective or safety equipment