Jean's “By the Sea” is an exciting new counter-service seafood shack committed to a core philosophy—select ingredients responsibly, prepare them simply with the utmost care, and provide exceptional service to guests and employees.
Open for lunch and dinner six days a week. Along with a cozy dining room, we have a large patio and outdoor space where we invite guests to feel seaside in the city with oysters, fresh fish sandos, seasonal fish plates, cocktails, beer, wine and nostalgic treats.
As Kitchen Manager, you will work closely with our pre-opening chef consultant and the owner. You will be responsible for leading day-to-day operations, and designing systems and structure that will evolve as we learn what works best. Your leadership will directly influence team culture, operational efficiency, and our ability to scale production.
About Our Workplace and Hiring Practices
We honor differences and recognize diversity as essential to our success and want people who know how to use their individuality to improve the team. We are a 4th Amendment Workplace. We welcome and encourage applications from people of all races, ethnicities, religions, ages, gender identities, sexual orientations, and abilities. We are committed to fostering a workplace culture where everyone feels valued and respected. We are committed to fair wages, transparent scheduling, and growth opportunities for all team members. Spanish-English bilingual candidates are encouraged to apply.
Kitchen Manager
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CAPABILITIES: We are seeking a kitchen manager to act as captain and coach for our small but mighty crew. You will direct the day-to-day operations of a new kitchen which means creating healthy culture as much as maintaining it. You will work hand-in-hand with the owner to create and fine tune systems. You are organized, attentive and responsive to the needs of the operation. We seek individuals who understand the demanding (i.e. stressful), inconstant, exciting environment of a startup team.
A captain hires individuals who embody Jean’s values. A captain understands quality and is accountable for the employee and customer experience. The KM uses hard skills, culinary talent and cost management, to drive towards the goals we set as a team. The KM will help set a long-term course and reputation for the Jean’s company and must show a healthy response to dealing with stress.
As a coach, the KM uses soft skills to motivate and teach our team how to achieve their goals. A coach gets to know the individuals and what makes them tick. A coach shows patience, communicates clearly and understands how to build a business sustainability. Alongside the owner, the KM will provide employees opportunities for growth and development.
EXPERIENCE: If you have been a captain and coach on an opening restaurant team and have built a team from the ground up, we want to meet you. If you have put in your time as a kitchen leader and are ready to be at the helm, we want to meet you. If you are ready to build community inside and outside the restaurant with your culinary skills and positive, inclusive attitude, please be in touch. Extensive seafood experience is a big plus.
OUTCOMES: Our KM will work closely with ownership to set goals for themself and the team. We will work together to become deeply ingrained in the Durham community. We will be hyper-focused on becoming a business customers trust for consistent quality and a clean, casual, fun place to gather with family and friends. We will fine-tune our model for scalability and ultimately greater opportunities for everyone.
Accountable/Responsible
MANAGEMENT
Takes lead on hiring all positions, consults with owner as needed
Inspires growth and community through occasional special events
Coaches and trains employees to meet quality standards
Must demonstrate a positive working relationship with all members of staff and resolve conflict with calm and maturity
Performs monthly one-on-ones with employees to discuss updates, performance, and listen to feedback
ServSafe Manager Certification required
Reliable transportation and flexibility to work evenings, weekends, and holidays as needed
Must be able to accept constructive criticism in a professional manner
Must be able to work alone and independently for extended periods of time
Must be able to deal effectively with the stress of periodic heavy workloads and deadlines.
CULINARY
Strong background in kitchen systems, prep management, and inventory controls
Coordinates with ownership on menu changes/specials/secret menu, equipment and operational needs. Recipe development and costing for specials
Works with Service Lead on daily side work for upkeep of restaurant
KITCHEN
Oversees deep cleaning of kitchen, dining areas during off hours of service
Maintain regular service of equipment/dish/refrigerators/stoves/HVAC/anything that is used by kitchen and service staff
Restaurant is opened and closed safely and cleanly for every shift
ADMIN
Oversees and understands Toast (POS) and all subscription services
Oversees food, bar, labor and ordering, inventory, waste and operation costs
Oversees scheduling of kitchen and service staff including overtime approvals
Monthly Profit & Loss review with ownership for food, bar, disposables and labor costs
Must keep pace with demands from clients and co-workers
Organizational skills and clear communication
Compensation and Benefits
Salary
$55,00 to $70,000, commensurate with experience
Health Insurance Benefits
Access to group health insurance, if employees would like to enroll. In our first year of operation this benefit will be a shared expense. Employer commits to $1800 annual employer contribution to HSA
Financial Benefits
Bonuses in the first year will be unstructured and provided at the discretion of the owner for hitting revenue goals, representing Jean’s values and managing food costs—up to $7500. After a year of operation, we can use data to set goals for a structured program.
Paid Time Off, including sick/bereavement/family leave
If you need any accommodations during the application or interview process, please let us know—we're here to support you.
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