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4N
41 North Coffee and Kitchen
Head Chef/Manager
Career Insights for Restaurant / Food Service Manager
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Scorecard
Based on North Carolina data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$56,424 / year median in North Carolina
+10% projected growth
Job Description
Mac's Chophouse is a brand-new Scottish themed chophouse opening in downtown Wendell. We are creating a warm, elevated dining experience centered on quality steaks, and chops, while also delivering iconic European dishes with a modern American touch. We are seeking a dynamic and experienced Head Chef/Manager to lead our culinary team and oversee all kitchen operations. This vital role combines creative culinary leadership with strategic management, ensuring exceptional food quality, safety, and service standards. As the driving force behind our food offerings, you will inspire your team to deliver memorable dining experiences while maintaining efficient kitchen workflows. This position offers an exciting opportunity to shape our culinary vision and elevate our hospitality standards in a fast-paced, vibrant environment.
The restaurant features:
- Approximately 75 seats in the main dining room
- A 20-foot L-shaped bar
- Seasonal rooftop seating for an additional 50 + guests This is a rare opportunity to help build a kitchen and menu from the ground up and lead the culinary team in a new independent restaurant.
- Develop and refine the menu (with a focus on steaks, chops, and European dishes)
- Lead and supervise all aspects of kitchen operations, including food preparation, cooking, and presentation to ensure consistency and excellence in every dish.
- Oversee daily kitchen operations, prep, and quality control
- Maintain food cost, inventory, and ordering systems
- Enforce strict food safety sanitizing procedures and hygiene standards across all kitchen areas to ensure compliance with health regulations.
- Supervise and mentor kitchen staff, fostering a positive team environment through effective leadership, training, and performance management.
- Collaborate with ownership on specials, events, and seasonal rooftop offerings
- Ensure excellent timing, plating, and consistency during service The ideal Candidate
- Proven experience as a Chef, Sous Chef, or Kitchen Manager in a full-service restaurant.
- Strong leadership and team-management skills
- Experience developing or refining menus
- Comfortable running a dinner-only operation (Wed-Sun)
- Passion for quality proteins, classic techniques, and creative but approachable food
- Food safety certification (or willingness to obtain)
- Reliable, organized, and able to thrive in a new-restaurant environment What We Offer
- Opportunity to build a kitchen and menu from day one
- Dinner-only schedule with two consecutive days off (Monday & Tuesday)
- Competitive salary commensurate with experience (discuss during interview)
- Chance to help shape the identity of a new independent restaurant in a growing community
- Possible additional benefits.