Executive Chef / Kitchen Manager

Maya Hotels; Charlotte (NC); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Medical, dental, vision

PTO

Dining perks

Health & wellness benefits

Job summary

Dear Charlotte is seeking an Executive Chef / Kitchen Manager to lead a new Mediterranean-inspired rooftop concept in Charlotte. You will own the kitchen from day one, shaping menus, systems, and culture while building the team and craft.

This ground-floor opportunity offers operational control, a high-volume service model for dinner, brunch, and private events, and a clear path to culinary leadership with competitive pay and bonus potential.

Qualifications

• 5+ years in Executive Chef or senior kitchen leadership roles.
• Experience leading high-volume restaurant operations.
• New restaurant opening experience strongly preferred.
• Strong understanding of food cost, labor, inventory, and kitchen P&L.

Responsibilities

• Lead all culinary operations and execution for the restaurant.
• Develop and execute a Mediterranean-inspired menu for high-volume rooftop service.
• Build the BOH team through recruiting, hiring, training, coaching, and development.
• Establish kitchen standards, recipes, SOPs, prep systems, and service procedures.
• Manage a kitchen with downstairs prep and rooftop finishing line.
• Own food cost, inventory, ordering, receiving, waste, and vendor relationships.
• Maintain consistency, speed, quality, and presentation across dinner, brunch, and events.
• Establish plating and presentation standards.
• Partner with FOH and bar leadership on menu alignment and execution.
• Manage kitchen labor and scheduling to support profitability and service.
• Drive operational efficiency while preserving culinary creativity and quality.
• Create a positive, accountable, high-performing kitchen culture.
• Ensure compliance with all food safety and sanitation requirements.

Skills

Executive leadership

High-volume operations

Menu development

Food cost management

Team building

Job description

Executive Chef / Kitchen Manager - Dear Charlotte

Charlotte, NC | Steele Creek

$70,000-$80,000/year + Bonus Opportunity | Full-Time

Reports to: Ownership Group / General Manager

About Dear Charlotte

Dear Charlotte is a new, high-energy Mediterranean-inspired rooftop restaurant, bar, and event destination coming to Charlotte's Steele Creek area. The concept will feature a cocktail-forward beverage program, vibrant indoor/outdoor rooftop setting, and a dynamic dinner, brunch, and private events business.

This is a true ground-floor culinary opportunity. We're building the kitchen and culinary program from scratch and are looking for a chef who wants creative ownership, operational control, and the opportunity to shape the menu, team, systems, and kitchen culture from day one.

Why Join Us

• Ground-floor opportunity to build a culinary program from scratch
• Creative ownership over menu direction and kitchen structure
• High-visibility rooftop concept with dinner, brunch, and private events
• Opportunity to build and lead the BOH team from day one
• Leadership role shaping the culinary culture and operational identity
• Competitive compensation + bonus opportunity
• Excellent benefits package including medical, dental, vision, PTO, health and wellness benefits, and dining perks
• Opportunity for long-term growth with a new concept

What You'll Own

• Lead all culinary operations and execution for the restaurant
• Develop and execute a Mediterranean-inspired menu designed for high-volume rooftop service
• Build the BOH team through recruiting, hiring, training, coaching, and development
• Establish kitchen standards, recipes, SOPs, prep systems, and service procedures
• Manage a unique kitchen operation with a downstairs prep kitchen and rooftop finishing line
• Own food cost, inventory, ordering, receiving, waste, and vendor relationships
• Maintain consistency, speed, quality, and presentation across dinner, brunch, and events
• Establish plating and presentation standards
• Partner closely with FOH and bar leadership on menu alignment and execution
• Manage kitchen labor and scheduling to support profitability and service
• Drive operational efficiency while maintaining culinary creativity and quality
• Create a positive, accountable, and high-performing kitchen culture
• Ensure compliance with all food safety and sanitation requirements

What You Bring

• 5+ years of Executive Chef, Chef de Cuisine, or senior kitchen leadership experience
• Experience leading high-volume restaurant operations
• Prior new restaurant opening experience strongly preferred
• Proven ability to build and lead a kitchen team from the ground up
• Strong understanding of food cost, labor, inventory, and kitchen P&L
• Experience in elevated casual, upscale, or high-energy dining environments
• Strong leadership presence and communication skills
• Ability to remain calm and solutions-focused during high-pressure service
• Passion for Mediterranean, globally inspired, or elevated cuisine
• Strong creative and operational mindset

What Success Looks Like

You're more than a chef - you're a builder, leader, and operator. You understand that a successful culinary program requires great food, strong systems, financial discipline, and an even stronger team. You're excited by the challenge of opening something new and want to leave your mark on the kitchen from day one.