Sous Chef

Nbutexas; Charlotte (NC); On-site; USD 65,000 - 85,000; Full time

Benefits offered by this job

Health Insurance (Company Paid)

Paid Time Off

Life Insurance

Career Growth Opportunities

Job summary

Nbutexas is seeking a Sous Chef to lead a high-volume, scratch-made kitchen with a focus on quality, consistency, and guest satisfaction.

You will drive inventory control, ordering, and back-of-house operations, while mentoring a team and upholding food safety standards. This role reports to ownership and emphasizes performance, integrity, and continuous improvement.

Qualifications

• Minimum 2 years of culinary leadership in a high-volume, scratch-made restaurant.
• Proven success managing inventory, ordering, and back-of-house operations.
• Strong grasp of food safety, sanitation, and health inspection standards.
• Skilled at training and developing teams with clear communication and accountability.

Responsibilities

• Lead a high-volume kitchen with urgency and professionalism.
• Oversee inventory, ordering, and BOH operations to maintain quality and costs.
• Train and develop staff with strong communication and accountability.
• Collaborate with ownership to align on structure and performance standards.

Skills

Culinary leadership

Inventory management

Food safety

Team training

Communication

Education

Culinary degree or formal culinary training

Job description

Join a growing, food-forward company built on real hospitality, strong kitchen culture, and a commitment to doing things the right way. We believe great food should be scratch-made with respect for great ingredients — and we’re looking for a Sous Chef who takes pride in every plate.

If you thrive in a high-volume kitchen, lead with urgency and professionalism, and get excited about creating memorable cuisine, we’d love to talk with you about bringing your talents to our team.

Compensation & Benefits

• Competitive base salary with a structured monthly bonus program tied to performance
• Full Company Paid Health Insurance 100%
• Generous PTO
• Company-paid life insurance
• Career growth opportunities within a rapidly expanding restaurant group

Requirements & Must-Haves

• Minimum 2 years of culinary leadership in a high-volume, scratch-made restaurant
• Proven success managing inventory, ordering, and back-of-house operations
• Strong grasp of food safety, sanitation, and health inspection standards
• Skilled at training and developing teams with clear communication and accountability
• Comfortable working with an involved ownership team that values structure and performance

Preferred Background & Skills

• Experience in multi-unit or structured restaurant groups with established systems
• Culinary degree or formal culinary training preferred
• Professional leadership style with high integrity, composure under pressure, and a “raise the bar” mentality
• ServSafe certification or equivalent food safety credential

JOB ID: 176783#post

Melissa Driza