Employer is actively reviewing applications
Est. $8.98 - $11.40

8426 Park Rd

Charlotte, NC 28210


Harry’s Grille & Tavern is opening a second location at Quail Hollow in March and we are hiring for all shifts and positions. Some of our great benefits include:

💥flexible spending account (FSA)
💥401k eligibility after 30 days
💥paid birthdays off
💥volunteer time off
💥paid time off (PTO)
💥much more!!!

Apply online at harrysgrilleandtavern.com/careers or by visiting our new location, 8426 Park Road in Charlotte!  Interviewing walk-ins Monday-Saturday 10 AM – 7 PM or by appointment.


The Chef de Cuisine is responsible for monitoring and ensuring that company systems and standard operating procedures are met for all areas of direct reports. Primary responsibilities include overseeing all aspects of food production and event execution. The Chef de Cuisine manages the human resource, financial and administrative responsibilities pertaining to direct reports. In addition, Chef de Cuisine is responsible for working closely with the Executive Chef to assure standards are being met in all other aspects of kitchen operations. Must work closely with Executive Chef in promoting company’s culture, mission and philosophy.

Essential Functions

• Practices company culture.

• Protects assets of the property.

• Maintains professional appearance and behavior when in contact with guests and associates.

• Follows policies and procedures in training manuals and associate handbook.

• Performs all reasonable requests from executive team.

• Attends and participates in all scheduled meetings.

• Follows proper time-keeping policies and procedures.

• Attends operations meetings and banquet event order meetings. Communicates with direct reports the challenges from past events, nuances of upcoming events and other important issues.

• Works with Executive Chef in conducting kitchen staff meetings as necessary.

• Searches for ways to improve functionality, efficiency and food quality.

• Improves direct reports quality of life through scheduling practices, off premise and onpremise activities, educational opportunities, personal and professional growth. Competencies

• Passionate culinarian with great palate and sense of presentation.

• Ability to handle multiple tasks and work well in a fast-paced environment with time constraints.

• Ability to troubleshoot effectively.

• Detail-oriented with good organizational skills, performing work accurately and efficiently.

• Demonstrated excellent communication skills, both oral and written.

• Ability to develop, implement and maintain systems for culinary staff.

• Ability to effectively train and develop staff and build team morale. • Ability to hold others accountable for following company standards and procedures.

• Ability to innovate and implement new ideas.

• Demonstrated effective leadership skills including delegation skills.

• Ability to meet budgets including labor, food and applicable direct operating costs.

Supervisory Responsibility:

This position will directly supervise all positions within the kitchen including but not limited to, Sous Chef, Line Cook, Dishwasher/Prep Cook and Food Runner to ensure satisfactory completion of assigned tasks and responsibilities. Work Environment The work environment can be hazardous due to using sharp knives, slippery floors handling hot liquids, utilizing heat and open flames to prepare foods.

Physical Demands:

The employee is required to stand for long periods as well as walk, bend and stoop. The position requires working taste buds, the ability to smell, feel with fingers, and visually inspect, including close and distance vision. The position requires the ability to use arms, hands and manipulate fingers to reach, stir, measure cut, ability to hold and carry up to 40 pounds repeatedly.

Position Type/Expected Hours of Work:

Position requires 50 to 55 hours per week.

Travel Requirements:

Occasional trips to food warehouses and restaurant supply stores to maintain stock when necessary.

Required Education and/or Experience:

2-year culinary degree (or equivalent on the job experience) and 3 years working in a kitchen in a supervisory capacity with financial responsibilities Must be Servsafe certified Preferred Education and Experience 4-year culinary or business degree plus 3 to 5 years working in the foodservice industry with both front and back of house experience as well as budgeting and P&L experience.

EEO statement – the company provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Please note that this job description is not designed to cover all activities, duties or responsibilities. Activities duties and responsibilities may change at any time with or without notice

Nearby locations

Posting ID: 717045364 Posted: 2022-05-17 Job Title: Chef Cuisine