Executive Sous Chef

Maya Hotels; Charlotte (NC); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Medical, dental, vision

PTO

Dining perks

Wellness benefits

Job summary

Dear Charlotte in Charlotte, NC is seeking an Executive Sous Chef to lead daily BOH operations, establish kitchen standards, and support pre-opening activities for a rooftop Mediterranean-inspired restaurant.

You will manage food quality, train staff, control costs, and coordinate with FOH. A hands-on leader with 3+ years in leadership and opening/hospitality experience is ideal.

Qualifications

• 3+ years of kitchen leadership experience.
• Experience as an Executive Sous Chef, Sous Chef, or similar BOH leadership.
• Strong understanding of kitchen operations, food cost, inventory and ordering.
• Ability to lead effectively in high-volume, fast-paced environments.
• Strong organizational and communication skills.
• Hands-on leadership style with high standards for execution.
• Restaurant opening, elevated dining, rooftop, or event experience is a plus.

Responsibilities

• Lead daily BOH operations and support kitchen execution.
• Help establish kitchen standards, recipes, procedures, and systems during pre-opening.
• Ensure food quality, consistency, presentation, and timely execution.
• Lead, train, coach, and develop BOH team members.
• Assist with hiring, onboarding, scheduling, and performance management.
• Manage food cost, inventory, ordering, receiving, and waste.
• Coordinate workflow between the downstairs prep kitchen and rooftop finishing line.
• Maintain efficiency and organization during high-volume service.
• Support execution across dinner, brunch, private events, and special programming.
• Partner with FOH and bar leadership to ensure smooth service and menu execution.
• Maintain high standards for cleanliness, food safety, and sanitation.
• Step in as a hands‑on leader wherever needed to support the operation.

Skills

Kitchen leadership

Executive Chef experience

Food cost control

Inventory management

Hiring and training

High-volume service

Strong communication

Job description

Executive Sous Chef - Dear Charlotte

Charlotte, NC | Steele Creek

$65,000-$75,000/year | Full-Time

Reports to: General Manager

About Dear Charlotte

Dear Charlotte is a new Mediterranean-inspired rooftop restaurant, bar, and event destination coming to Charlotte's Steele Creek area. The concept combines elevated food and beverage with a high-energy indoor/outdoor rooftop environment, featuring dinner, brunch, private events, and a unique culinary operation.

Why Join Us

• Be part of a brand-new restaurant opening from the ground up
• Help build the BOH team, culture, and kitchen systems from day one
• Play a key leadership role in a unique rooftop kitchen operation
• Competitive salary + bonus opportunity
• Excellent benefits package including medical, dental, vision, PTO, health and wellness benefits, and dining perks
• Opportunity for growth as the concept develops

What You’ll Do

• Lead daily BOH operations and support overall kitchen execution
• Help establish kitchen standards, recipes, procedures, and systems during pre-opening
• Ensure food quality, consistency, presentation, and timely execution
• Lead, train, coach, and develop BOH team members
• Assist with hiring, onboarding, scheduling, and performance management
• Manage food cost, inventory, ordering, receiving, and waste
• Coordinate workflow between the downstairs prep kitchen and rooftop finishing line
• Maintain efficiency and organization during high-volume service
• Support execution across dinner, brunch, private events, and special programming
• Partner with FOH and bar leadership to ensure smooth service and menu execution
• Maintain high standards for cleanliness, food safety, and sanitation
• Step in as a hands‑on leader wherever needed to support the operation

What You Bring

• 3+ years of kitchen leadership experience
• Experience as an Executive Sous Chef, Sous Chef, or similar BOH leadership role
• Strong understanding of kitchen operations, food cost, inventory, and ordering
• Experience hiring, training, and developing kitchen teamsAbility to lead effectively in high-volume, fast-paced environments
• Strong organizational and communication skills
• Hands‑on leadership style with high standards for execution
• Restaurant opening, elevated dining, rooftop, or event experience is a plus

What Success Looks Like

You're a hands‑on kitchen leader who can build, organize, and lead a team while maintaining high standards through busy service. You understand both the people and operational sides of the kitchen, take ownership of the details, and are excited by the opportunity to help build something new from the ground up.