Lead Kitchen Manager & Culinary Coach

Heist Brewery; North Carolina; On-site; USD 55,000 - 75,000; Full time

Job summary

Heist Brewery and Barrel Arts in Charlotte, NC, seeks a Sous Chef/Kitchen Manager to lead the back-of-house, drive quality, and uphold hospitality standards in a fast-paced setting.

You will manage ordering, inventory, scheduling, and food safety, while coaching the kitchen team to reach their full potential and maintain a culture of excellence. This role offers growth opportunities within a collaborative culinary space.

Qualifications

• 23 years of kitchen or restaurant management experience in a fast-paced environment.
• Culinary degree or equivalent hands-on kitchen experience.
• Minimum of 3 years on the line and at least 2 years in kitchen management.
• Proficient in ordering, scheduling, and inventory systems (Excel and ServSafe certified).
• Advanced knife skills and a thorough understanding of food safety standards.
• Strong leadership, communication, and organizational skills.
• Ability to train and motivate team members in a culture-focused environment.

Responsibilities

• Lead back-of-house operations and maintain high hospitality standards.
• Execute daily checklists and ensure the facility is in top-notch condition.
• Oversee ordering, inventory management, scheduling, and food safety compliance.
• Coach, train, and inspire our kitchen team to reach their full potential.
• Ensure quality control and consistent execution of all dishes.
• Assist in community engagement initiatives and team development.

Skills

Leadership

Communication

Organizational skills

Knife skills

Food safety standards

Team training

Culinary excellence

Education

Culinary degree or equivalent hands-on kitchen experience

Tools

Excel

ServSafe

Scheduling systems

Inventory systems

Job description

Heist Brewery and Barrel Arts in Charlotte, NC, seeks a Sous Chef/Kitchen Manager to lead the back-of-house, drive quality, and uphold hospitality standards in a fast-paced setting.

You will manage ordering, inventory, scheduling, and food safety, while coaching the kitchen team to reach their full potential and maintain a culture of excellence. This role offers growth opportunities within a collaborative culinary space.