Multi-Unit Chef: Hands-On Culinary Leader with Relocation

Global Hospitality, Inc.; North Carolina; On-site; USD 90,000 - 140,000; Full time

Benefits offered by this job

Bonus program

Relocation assistance

401(k)

Job summary

Global Hospitality, Inc. in Western North Carolina near Charlotte and Asheville seeks a hands-on Multi-Unit Chef to oversee culinary operations across multiple upscale concepts.

You will coordinate back-of-house operations, uphold standards, mentor kitchen teams, and partner with senior leadership on menus and training. This growth-oriented leadership role requires a strong track record in culinary management, multi-unit oversight, and cost control.

Qualifications

• 5+ years progressive culinary management experience.
• 2+ years multi-unit or multi-outlet oversight.
• Culinary degree preferred; ServSafe certification required.
• Proficiency with Microsoft Office, POS, and inventory systems.
• Legal ability to work in the U.S.

Responsibilities

• Oversee culinary operations across multiple units, ensuring consistency of standards and guest experience
• Lead, train, and develop Sous Chefs and BOH staff
• Collaborate with leadership on menu planning, recipe design, and culinary training
• Monitor and manage financials (COGS, labor, inventory, controllables) across units
• Establish and maintain culinary SOPs for consistency across properties
• Support hiring, onboarding, and scheduling of culinary staff
• Work with vendors to maximize purchasing value and implement cost controls
• Ensure compliance with sanitation, health, and safety standards
• Maintain strong communication with directors and unit leadership

Skills

culinary management

multi-unit oversight

team leadership

cost control

vendor relations

training & mentoring

Education

Culinary degree

ServSafe certification

Tools

Microsoft Office

POS systems

inventory systems

Job description

Global Hospitality, Inc. in Western North Carolina near Charlotte and Asheville seeks a hands-on Multi-Unit Chef to oversee culinary operations across multiple upscale concepts.

You will coordinate back-of-house operations, uphold standards, mentor kitchen teams, and partner with senior leadership on menus and training. This growth-oriented leadership role requires a strong track record in culinary management, multi-unit oversight, and cost control.