Lead Sous Chef — Elevate Craft in a Fast-Paced Kitchen

The Post Oak; Charlotte (NC); On-site; USD 55,000 - 72,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health plans

Dental & Vision

Life insurance

Disability insurance

FSA

401(k)

Paid time off

Bonus potential

Job summary

Dos Caminos Charlotte is seeking a passionate Sous Chef to lead daily culinary operations in a high-volume, brand-name kitchen. You’ll partner with the Executive Chef to train and develop a talented team, uphold food quality and consistency, and drive cost control and safety.

This hands-on role offers a clear path to leadership in a fast-paced hospitality setting, with opportunities to shape menu execution, mentor cooks, and deliver bold, memorable dining experiences.

Qualifications

• At least 2 years of culinary management experience in a full-service, high-volume dining establishment.
• Strong knowledge of back-of-house operations, supervision, inventory controls, and food/labor cost.
• Excellent communication, leadership, and conflict-resolution skills.
• Stable work history with a proven work ethic.
• Graduation from an accredited culinary program is a plus.

Responsibilities

• Ensure excellence in guest satisfaction with a hands-on, lead-by-example management style.
• Assist the Executive Chef in managing back-of-house staff, training, and follow-up.
• Meet or exceed budgeted labor and other cost centers through planning and execution.
• Oversee weekly and monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and organize the work area per OSHA regulations.

Skills

Culinary Management

Leadership

Food Safety

Cost Control

Staff Training

Education

Culinary program graduate

Tools

Kitchen operations

Job description

Dos Caminos Charlotte is seeking a passionate Sous Chef to lead daily culinary operations in a high-volume, brand-name kitchen. You’ll partner with the Executive Chef to train and develop a talented team, uphold food quality and consistency, and drive cost control and safety.

This hands-on role offers a clear path to leadership in a fast-paced hospitality setting, with opportunities to shape menu execution, mentor cooks, and deliver bold, memorable dining experiences.