Sous Chef – Charlotte, NC

Goodwin Recruiting; Matthews (NC); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Health, dental, vision, and life

Paid time off

Training with housing and travel

Career advancement

Job summary

Goodwin Recruiting is seeking a hands‑on Sous Chef to join a privately owned restaurant group in Charlotte, NC. You will lead daily BOH operations, train cooks, and uphold high standards for food quality, sanitation, and cost control.

The role requires 2+ years of leadership in a full‑service scratch kitchen, with experience in food cost and kitchen controls. 6–8 weeks of out‑of‑market training is mandatory, with housing and travel support offered.

Qualifications

• 2+ years of culinary leadership experience in a full‑service, scratch‑kitchen restaurant.
• Current or recent Sous Chef or Kitchen Manager experience.
• Experience with food cost, inventory, ordering, labor, and kitchen controls.
• Hands‑on leadership style for high‑volume conditions.
• Strong food safety and sanitation knowledge.

Responsibilities

• Lead daily BOH operations and high‑volume service execution.
• Train, coach, and develop cooks and other kitchen team members.
• Maintain recipe, preparation, portioning, plating, and food quality standards.
• Manage prep, production, pars, line readiness, and kitchen organization.
• Support inventory, ordering, receiving, food cost, portion control, and waste reduction.
• Maintain strong food safety, sanitation, and cleanliness standards.
• Work closely with FOH leadership to ensure smooth service and guest experience.

Skills

Culinary leadership

High-volume service

Kitchen staff training

Food safety

Tools

Food cost management

Job description

A growing, privately owned restaurant group is seeking an experienced Sous Chef to join its culinary leadership team in Charlotte, North Carolina. This upscale casual concept is built around scratch cooking, strong operational systems, consistent execution, and a commitment to delivering an exceptional guest experience.

We are looking for a hands‑on culinary leader who can develop a strong kitchen team while maintaining high standards for food quality, consistency, sanitation, and cost control.

This position requires 6–8 weeks of paid, out‑of‑market training. Candidates must be able to commit to the full training period. Housing and travel support will be provided.

What We Offer

• Health, dental, vision, and life insurance
• Paid time off
• Paid out‑of‑market training with housing and travel support
• Career advancement with a growing restaurant group

What You’ll Do

• Lead daily BOH operations and high‑volume service execution
• Train, coach, and develop cooks and other kitchen team members
• Maintain recipe, preparation, portioning, plating, and food‑quality standards
• Manage prep, production, pars, line readiness, and kitchen organization
• Support inventory, ordering, receiving, food cost, portion control, and waste reduction
• Maintain strong food safety, sanitation, and cleanliness standards
• Work closely with FOH leadership to ensure smooth service and a strong guest experience

What We’re Looking For

• 2+ years of culinary leadership experience in a full‑service, scratch‑kitchen restaurant
• Current or recent Sous Chef or Kitchen Manager experience
• High‑volume upscale or polished casual experience preferred
• Experience with food cost, inventory, ordering, labor, and kitchen controls
• Proven ability to train and develop BOH teams
• Strong food safety and sanitation knowledge
• Hands‑on leadership style with the ability to perform under high‑volume conditions
• Ability to complete the required 6–8 weeks of out‑of‑market training

JOB ID: 181585#post

Nichelle Ritter