Executive Chef - German-Inspired Brauhaus & Events

OMB; Charlotte (NC); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Benefits package

Paid time off

401(k)

Employee dining and beer discounts

Job summary

The Olde Mecklenburg Brewery (OMB) in Charlotte, NC seeks an Executive Chef to lead a busy Brauhaus kitchen. This hands-on role combines culinary leadership with systems thinking—recipes, costing, data accuracy, and staffing—to deliver consistent, high-quality German-inspired fare across locations.

You will own food cost, maintain allergen matrices, and drive safety and quality while partnering with other culinary teams to ensure the guest experiences schnitzel and pretzel with the same

Qualifications

• 7+ years of professional culinary experience, including leadership roles in high-volume, full-service operations.
• Experience running multiple service styles or outlets and managing a P&L.
• Current ServSafe Manager certification or ability to obtain within 30 days.
• Proven ability to hire, train and hold a team accountable under pressure.
• Availability to work nights, weekends, and peak events.

Responsibilities

• Owns culinary quality and consistency across the Brauhaus locations.
• Manages food cost, inventory, and vendor relationships to meet budget targets.
• Leads menu development and collaboration with other Executive Chefs.
• Ensures health code compliance and allergen management across all menus.
• Oversees private events, catering, and high-volume service during peak periods.

Skills

Leadership

Staff training

Food cost management

Health code knowledge

Time management

Menu development

Tools

Toast

xtraCHEF

Kitchen display system (KDS)

Job description

The Olde Mecklenburg Brewery (OMB) in Charlotte, NC seeks an Executive Chef to lead a busy Brauhaus kitchen. This hands-on role combines culinary leadership with systems thinking—recipes, costing, data accuracy, and staffing—to deliver consistent, high-quality German-inspired fare across locations.

You will own food cost, maintain allergen matrices, and drive safety and quality while partnering with other culinary teams to ensure the guest experiences schnitzel and pretzel with the same