Executive Chef / Kitchen Manager

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

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

PTO

Health and wellness benefits

Dining perks

Job summary

Dear Charlotte is seeking a visionary Executive Chef to lead all culinary operations for a new rooftop restaurant in Charlotte, NC. You will build the kitchen from the ground up, shape the Mediterranean-inspired menu, and hire and coach the BOH team to deliver high-volume dinner, brunch, and private events.

You’ll establish SOPs, control food cost, schedule labor, and collaborate with front-of-house leadership to ensure exceptional quality, speed, and presentation while creating a positive

Qualifications

• 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.

Responsibilities

• 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.
• 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.

Skills

Executive leadership

High-volume operations

Menu development

Food cost management

Team building

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Food & Beverage Full Time Management Dear Charlotte Charlotte, NC, US

2 days ago Requisition ID: 4413

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.