Chef de Cuisine: Lead High-Volume Italian Kitchen

FS Food Group; Charlotte (NC); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Competitive pay based on experience

Employer-paid medical & dental

Achievable monthly bonus program

Paid Time Off after 6 months

Employer-paid life insurance

Job summary

FS Food Group is seeking a Chef de Cuisine at Mama Ricotta’s in Charlotte, NC. You will lead a high-volume kitchen, own the line, and coach a team of 5–10+ cooks to deliver consistent, high-quality plates. The role emphasizes both craft and execution in a fast-paced environment.

You will drive food cost, maintain recipe integrity, and partner with the Executive Chef to optimize operations and standards, while developing the team and upholding hospitality.

Qualifications

• 3+ years as a Sous Chef or higher in a high-volume, full-service kitchen.
• Demonstrated ability to maintain food quality and consistency during peak service.
• Strong leadership and people-development skills with accountability and structure.

Responsibilities

• Run the kitchen line during high-volume service with full accountability for food quality and execution.
• Maintain plate-by-plate consistency across all stations.
• Own prep systems, pars, and station readiness.
• Lead, coach, and hold a team of 5 to 10+ cooks accountable.
• Drive food cost performance through disciplined ordering, inventory, and waste control.
• Protect the integrity of recipes, standards, and presentation.
• Identify inefficiencies and implement systems that improve the kitchen.
• Act as a true partner to the Executive Chef.

Skills

Leadership

Line cooking

Food cost control

Quality standards

High-volume kitchen

Job description

FS Food Group is seeking a Chef de Cuisine at Mama Ricotta’s in Charlotte, NC. You will lead a high-volume kitchen, own the line, and coach a team of 5–10+ cooks to deliver consistent, high-quality plates. The role emphasizes both craft and execution in a fast-paced environment.

You will drive food cost, maintain recipe integrity, and partner with the Executive Chef to optimize operations and standards, while developing the team and upholding hospitality.