Job Description

Position Title: Chef de Cuisine

Department: Kitchen

Position Reports To: Owner/General Manager

St. Roch Fine Oysters Bar is Raleigh’s go-to for cliche-free New Orleans cuisine from James Beard Nominated Chef Sunny Gerhart. New Orleans’ vibrant West African, Caribbean, and Vietnamese communities enrich The Crescent City and, along with Spanish, Italian, and French traditions, inspire the menu at St. Roch. This is a scratch kitchen that incorporates whole animal butchery, house made sausages and pastas, and a focus on local and seasonal vegetables and seafood, with a curated cocktail and wine menu. We are looking for a true badass to help take our team to the next level.

St. Roch Chef de Cuisine

This downtown Raleigh restaurant is looking for a kitchen leader to join our team. We need folks with a minimum of 3 years of kitchen management and additional 2 years of professional cooking experience. We offer a chef-owned and centered restaurant, focused on growing the team. This position will provide a chance to work directly with the chef while building and coaching a professional kitchen team. Candidates must have a positive attitude, a die-hard love for hospitality, a strong work ethic, strong communication skills, the ability to work efficiently in a team environment, strong knife skills and knowledge in food production, including tools, sourcing, storing and handling. Serve Safe certification is preferred but not required.

If this sounds like you, please submit your resume, availability and explain why you think you’d be a great fit for this position.

Kitchen duties include – prep work, running stations during service, assisting chefs with purchasing, menu development, cleanliness, and staff training.

• Assist in monitoring the restaurants' financials - inventory, making projections, costing recipes, controlling variable cost of goods and labor, managing within budgets and spending limits, managing P&L, reporting on financials, and paying vendors.
• Manage repairs and maintenance for the restaurant, develop and maintain vendor relations for preventative maintenance, cleaning, and repair of equipment.
• Partner with Chef/Owner in identifying areas to improve operational efficiency, control cost, and increase accountability and motivate performance for BOH employees.
• Managers should be directly involved with guest experience and staff management, while also possessing strong leadership skills and a high level of comfort delegating tasks to improve restaurant efficiency.
• Build a culture of growth opportunity for junior management and kitchen staff, identifying key individuals and providing them with feedback, coaching, and opportunities to expand their individual talents and improve their contributions to the restaurant.

Job Type: Full-time

Pay: $65,000.00 - $75,000.00 per year

Benefits:

• Food provided
• Paid time off

Experience level:

• 5 years

Shift:

• 12 hour shift

Supplemental pay types:

• Performance bonus

Weekly day range:

• Weekends as needed

Work setting:

• Upscale casual restaurant

Experience:

• Culinary Experience: 5 years (Required)
• Cooking: 5 years (Required)
• Sous Chef: 4 years (Required)

Work Location: In person