Executive Chef — German Brauhaus, High-Volume Kitchen Lead

The Olde Mecklenburg Brewery, LLC; Charlotte (NC); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Employee dining

Beer discounts

401(k) and PTO

Job summary

The Olde Mecklenburg Brewery in Charlotte, NC is seeking an Executive Chef to lead a busy kitchen in our Brauhaus. This full-time, salaried role oversees menu execution, cost control and staff, partnering with the General Manager to ensure consistent, high-quality experiences for guests across events and regular service.

You’ll drive culinary quality, maintain inventories and recipes, and coach a team to deliver restaurant-grade food with efficiency and safety.

Qualifications

• 7+ years of professional culinary experience, including 3+ years in an executive role.
• Experience running large, multi-outlet kitchen in high-volume operation.
• Proven food-cost control, inventory, ordering, and P&L ownership.
• Hands-on with Toast and xtraCHEF for costing and menu linking.
• Current ServSafe Manager certification.
• Ability to hire, train, and lead a kitchen team under pressure.
• Available to work nights, weekends, and peak events.

Responsibilities

• Lead kitchen operations and ensure German-inspired Brauhaus menu quality.
• Maintain accurate recipes, portion controls, and menu-to-recipe links.
• Oversee food cost, inventory, ordering, and vendor relations.
• Develop sous chefs and coach staff toward promotions.
• Collaborate with General Manager and FOH on guest feedback and events.
• Ensure 97+ health inspection score and food safety standards.

Skills

Leadership

Food cost

P&L management

Kitchen operations

Staff development

Menu development

ServSafe

Communication

Night shifts

Tools

Toast

xtraCHEF

POS system

Job description

The Olde Mecklenburg Brewery in Charlotte, NC is seeking an Executive Chef to lead a busy kitchen in our Brauhaus. This full-time, salaried role oversees menu execution, cost control and staff, partnering with the General Manager to ensure consistent, high-quality experiences for guests across events and regular service.

You’ll drive culinary quality, maintain inventories and recipes, and coach a team to deliver restaurant-grade food with efficiency and safety.