We are seeking an experienced Executive Chef to lead the culinary operations of a high-volume, upscale restaurant in Charlotte, NC. This is an excellent opportunity for a hands-on culinary leader who thrives in a scratch-kitchen, chef-driven environment with a strong focus on seasonal ingredients, wood-fired cooking, fresh preparations, and consistent execution.
The ideal candidate brings a strong culinary foundation along with proven experience leading a high-volume kitchen, developing culinary teams, controlling costs, and maintaining exceptional food and service standards.
What You’ll Do
- Lead all Back-of-House operations, including food quality, preparation, execution, sanitation, and kitchen organization
- Recruit, train, coach, and develop a high-performing culinary team
- Maintain consistent culinary execution and quality standards in a fast-paced, high-volume environment
- Oversee menu execution with a strong emphasis on scratch cooking, seasonal ingredients, and fresh preparations
- Manage food and labor costs, inventory, purchasing, and kitchen scheduling
- Monitor kitchen productivity, portion control, waste, and overall BOH profitability
- Ensure compliance with food safety, sanitation, and health department standards
- Establish and maintain recipes, prep standards, plating specifications, and kitchen procedures
- Partner closely with the General Manager to achieve operational, financial, and guest-experience goals
- Foster a positive, accountable, and collaborative kitchen culture
- Identify opportunities to improve efficiency, consistency, and overall culinary performance
What We’re Looking For
- 3+ years of experience as an Executive Chef, Chef de Cuisine, or senior culinary leader
- Proven leadership experience in upscale casual, chef-driven, or high-volume full-service restaurants
- Strong background in a scratch kitchen with excellent culinary fundamentals
- Experience working with seasonal menus, fresh ingredients, and wood-fired or live-fire cooking preferred
- Demonstrated ability to lead and develop culinary teams in a high-volume environment
- Strong understanding of food cost, labor cost, inventory management, purchasing, and BOH financials
- Proven ability to maintain high standards for food quality, consistency, sanitation, and execution
- Excellent communication, organization, and leadership skills
- A hands-on leadership style with the ability to work effectively on the line while managing the broader operation
- Ability to thrive in a fast-paced environment while maintaining composure and attention to detail
Why This Opportunity
- Leadership role with significant influence over culinary operations
- High-volume, chef-driven restaurant environment
- Strong focus on scratch cooking and quality ingredients
- Opportunity to build, mentor, and develop a talented culinary team
- Competitive base salary with bonus potential
- Benefits package
- Opportunity to make a meaningful impact on food quality, kitchen culture, and overall restaurant performance
Pay: $95,000.00 - $110,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Vision insurance
Work Location: In person
