Morehead City’s coastal fine dining restaurant is pursuing individuals to join their team. Filet ‘n’ Fin, a new restaurant with prime location and major storefront visibility in Morehead City, NC, is seeking passionate manager to lead the kitchen team, prepare menu items, and create features.

Previous experience cooking in a fine dining restaurant required, minimum 3 years. Previous experience managing a kitchen, ordering food and taking inventory is required. Must have previously held a sous chef position for over a year. Serv Safe Manager certification is expected.

Cooks are scheduled to come in an hour before opening or occasionally earlier to make sure everything is clean, set up, and all prep is done and approximately hour after closing to make sure the kitchen is clean and ready for the next day. The sous chef will be expected to arrive with or before the kitchen team in order to lead the team through the shift. The sous chef will also be responsible to close the kitchen nightly.

The ideal candidate is enthusiastic about each dish they serve and welcomes the opportunity for growth. We are looking for someone with a positive attitude and can accept direction as necessary. The perfect candidate would be able to follow specific recipes & instructions to prepare menu items using kitchen equipment and preparatory utensils. In addition, we are seeking an individual who is able to create new sauces, dishes, and desserts with ease.

DUTIES & RESPONSIBILITIES: (INCLUDE THE FOLLOWING, OTHER DUTIES MAY BE ASSIGNED AS NEEDED)
1. Reads and prepares menu items as ordered by customers according to portion control and quality standards of the menu.
2. Follows specific recipes and instructions to prepare menu items as ordered to prepare menu items using basic kitchen equipment and preparatory utensils.
3. Prepares food items according to recipes, instructions and customer orders, and follows food handling and safety requirements.
4. Retrieves ingredients from appropriate areas by lifting and carrying to the food preparation area.
5. Unloads deliveries from truck and places in appropriate storage areas by lifting and carrying boxes.
6. Stores incoming food shipments properly in the storeroom, maintain storeroom heat in a neat, orderly manner and ensures all food items are stored at the appropriate temperature

7. Always maintains a neat and orderly work area. Assist in maintaining a clean and organized kitchen environment.
8. Sweeps and mops the kitchen floor at the end of their shift (if working hours when others are not there

9. Supervise kitchen staff and coordinate food preparation activities

10. Communicates with front of house manager.

11. Assist in menu planning and recipe development

12. Oversee inventory management and ordering of supplies
13. Support the Head Chef in kitchen management duties

Experience
- Previous experience in a culinary role, as a Sous Chef or similar position required
- Proficiency in food handling and preparation techniques
- Knowledge of kitchen operations, including inventory management and menu planning
- Strong leadership skills to effectively manage kitchen staff
- Familiarity with food safety regulations and best practices

Job Type: Full-time

Pay: From $25.00 per hour

Shift:

• Day shift
• Evening shift

Application Question(s):

• Describe your experience with cost control and inventory management.
• Describe your leadership style.

Experience:

• Fine Dining Management: 3 years (Required)

License/Certification:

• Serv Safe Manager Certification (Preferred)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Work Location: In person