Company Overview Rose's has been a part of the restaurant scene in Durham for almost 13 years now (4 years as a whole animal butcher, almost 9 as a restaurant). We are well known in the community and have established ourselves as a place committed to local ingredients, local farmers and making the best we can out of what is around us (and serving it in an approachable and affordable manner.) Our menu consists of 15 items that changes frequently and a daily pastry selection that is given that same level of attention. Job Summary We are looking for a qualified individual to lead our great existing staff. It's a small team, we need someone with a passion for creativity (to lead menu development), Organization skills ( to make the ideas you bring to the table a reality and keep stress levels at a minimum) and probably most importantly Delegation skills (to share the work load and inspire the other chefs commitment to the cause) Responsibilities Lead by example and develop the BOH staff through structured training, coaching, and guidance to uphold our standards, support their professional growth and make them proud of where they work. Develop innovative menus that highlight traditional flavors while appealing to diverse tastes Drive/Inspire/Culitvate positive team culture through predictable, stable, and composed leadership that embodies our values. Manage day-to-day kitchen operations including opening/closing responsibilities, expediting, some ordering, receiving, inventory awareness and delegation of the tasks to keep the kitchen on track Uphold defined standards for food quality and hold the rest of the team accountable to meet and exceed those standards; complete daily line checks. Ensure compliance with health regulations, food safety standards, and sanitation procedures Manage overtime and team hours and adjust according to workload and sales volume. Use creativity to utilize inventory management to minimize waste and optimize ingredient usage Communicate with front-of-house staff of menu changes and to deliver seamless dining experiences for guests Requirements Minimum 10 years of Relevant kitchen experience. Minimum 3 years of Kitchen Management experience, again in a relevant or comparable setting in an independent restaurant. Aramark, Catering Kitchen or Canteen management positions do not count. Proven ability to work autonomously while making strategic decisions and collaborating effectively across all members of the team. Extensive culinary background including food preparation, menu planning, and kitchen operations Knowledge of food safety protocols and dietary considerations within the food industry Desire to push, evolve and mold this restaurant into something better than it was before you started. We value outside perspective and any chance to better this restaurant, we are into hearing/trying it out Ability to manage inventory control, shift scheduling, and food handling procedures effectively Excellent communication skills. Ability to Implement systems that build discipline, consistency, and excellence across all kitchen operations.

Job Type:

Full-time Pay:

$60,000.00 - $75,000.00 per year

Benefits:

401(k) matching Dental insurance Health insurance Paid time off

Work Location:

In person