Executive Sous Chef — Lead a High-Volume Scratch Kitchen

Goodwin Recruiting; Matthews (NC); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Health, dental, vision, and life

Paid time off

Training with housing and travel

Career advancement

Job summary

Goodwin Recruiting is seeking a hands‑on Sous Chef to join a privately owned restaurant group in Charlotte, NC. You will lead daily BOH operations, train cooks, and uphold high standards for food quality, sanitation, and cost control.

The role requires 2+ years of leadership in a full‑service scratch kitchen, with experience in food cost and kitchen controls. 6–8 weeks of out‑of‑market training is mandatory, with housing and travel support offered.

Qualifications

• 2+ years of culinary leadership experience in a full‑service, scratch‑kitchen restaurant.
• Current or recent Sous Chef or Kitchen Manager experience.
• Experience with food cost, inventory, ordering, labor, and kitchen controls.
• Hands‑on leadership style for high‑volume conditions.
• Strong food safety and sanitation knowledge.

Responsibilities

• Lead daily BOH operations and high‑volume service execution.
• Train, coach, and develop cooks and other kitchen team members.
• Maintain recipe, preparation, portioning, plating, and food quality standards.
• Manage prep, production, pars, line readiness, and kitchen organization.
• Support inventory, ordering, receiving, food cost, portion control, and waste reduction.
• Maintain strong food safety, sanitation, and cleanliness standards.
• Work closely with FOH leadership to ensure smooth service and guest experience.

Skills

Culinary leadership

High-volume service

Kitchen staff training

Food safety

Tools

Food cost management

Job description

Goodwin Recruiting is seeking a hands‑on Sous Chef to join a privately owned restaurant group in Charlotte, NC. You will lead daily BOH operations, train cooks, and uphold high standards for food quality, sanitation, and cost control.

The role requires 2+ years of leadership in a full‑service scratch kitchen, with experience in food cost and kitchen controls. 6–8 weeks of out‑of‑market training is mandatory, with housing and travel support offered.