High-Volume Kitchen Leader & Culinary Coach

SUFFOLK PUNCH HOLDINGS LLC; Charlotte (NC); On-site; USD 70,000 - 80,000; Full time

Job summary

The Suffolk Punch is seeking a hands-on Head Chef to lead day-to-day culinary operations, ensuring top food quality, strong kitchen execution, and disciplined cost controls. You will manage the kitchen team, uphold culinary standards, and drive cost efficiency for high-volume restaurant service and events.

This leadership role requires ownership of the kitchen, effective communication with restaurant leadership, and a focus on sustaining culture while pursuing continual operational improvements.

Qualifications

• High school diploma or equivalent; culinary school preferred.
• ServSafe or equivalent food safety certification.
• 2–3 years of kitchen leadership in a high-volume restaurant.
• Strong leadership and training abilities.
• Excellent organizational and time management skills.
• Proficiency in recipe execution, portion control, cost management, and inventory.
• Ability to maintain food safety and hygiene standards.
• Flexible schedule including mornings, nights, weekends, and holidays.

Responsibilities

• Lead, train, coach, and develop BOH staff, fostering accountability and teamwork.
• Oversee daily kitchen operations: prep, line, service, and opening/closing procedures.
• Maintain high standards for food quality, presentation, and portioning.
• Create and manage BOH schedules based on projected sales while meeting labor targets.
• Monitor food cost, waste, purchasing, inventory, and portion control to meet COGS goals.
• Complete weekly inventory and identify opportunities to reduce costs.
• Ensure proper ordering, receiving, storage, labeling, rotation, and organization of all food products.
• Maintain pars and prep levels based on historical and projected volume.
• Recruit, onboard, train, and retain a strong culinary team for high-volume service.
• Hold BOH staff accountable to policies, attendance, recipes, sanitation, and performance standards.
• Collaborate with GM and FOH leadership to ensure smooth operations and guest experience.
• Execute large events, catering, and seasonal programming while maintaining standards.
• Ensure compliance with health department, food safety, sanitation, and safety regulations.
• Identify equipment and facility needs and communicate issues promptly.
• Participate in menu development, recipe testing, and ongoing culinary improvements.
• Review financial results and adjust actions for food cost and labor variances.

Skills

Leadership

Team management

Communication

Cost management

Food safety

Education

High school diploma

Culinary school preferred

Tools

ServSafe certification

Job description

The Suffolk Punch is seeking a hands-on Head Chef to lead day-to-day culinary operations, ensuring top food quality, strong kitchen execution, and disciplined cost controls. You will manage the kitchen team, uphold culinary standards, and drive cost efficiency for high-volume restaurant service and events.

This leadership role requires ownership of the kitchen, effective communication with restaurant leadership, and a focus on sustaining culture while pursuing continual operational improvements.