Sous Chef - The Iberian Pig Charlotte

Castellucci Hospitality Group; Charlotte (NC); On-site; USD 50,000 - 65,000; Full time

Benefits offered by this job

Dining Discounts

Wellness Program

Shoes for Crews Discounts

Health, Dental, and Vision Insurance

Paid Time Off

401k (Employer Match)

Job summary

The Iberian Pig in Charlotte is seeking an experienced Lead Kitchen Leader to oversee operations at our fine-dining tapas venue. You will supervise line cooks, coordinate stations, and ensure service excellence in a fast-paced environment.

This role requires 3+ years in hospitality leadership, with proven experience as Lead Line Cook or Sous Chef. Competitive salary and benefits are offered, with opportunities to influence menu rollout and labor-cost management.

Qualifications

• 3+ years in hospitality with leadership in a fine dining setting.
• Experience as Lead Line Cook or Sous Chef preferred.
• Proven ability to train and mentor staff and manage guest expectations.

Responsibilities

• Oversee kitchen operations, ensure stations are set up, stocked and running smoothly for service.
• Assist with scheduling, inventory, and menu rollouts; help manage labor costs.
• Manage interviews and hiring decisions; train new service team members on duties and policies.

Skills

Kitchen leadership

Line cook

Staff training

Hospitality

Communication

Job description

The Iberian Pig is a modern Spanish tapas restaurant with locations in Decatur, Atlanta, Nashville and Charlotte. The menu is built around creative, shareable Spanish-inspired tapas and an extensive wine list of Spanish wines and craft cocktails served in a high energy, fast paced environment. Our team is expected to embody a high standard of professionalism and hospitality.

Important Areas of Responsibility Include

Operations

Overseeing kitchen operations, ensuring all stations are set up, stocked and running smoothly for service. Lead and support the staff by assigning tasks and delegate workload. Work all stations including expo.

Accounting & Administrative

Assisting with ordering, inventory, scheduling, and new menu rollouts. Help manage labor cost.

Inventory

Check deliveries, verify quality, and ensure proper storage. Track inventory levels and reduce waste by managing prep amounts and rotation stock effectively.

Human Resources

Manage Interviews and make hiring decisions. Trains new service team members on duties, policies and procedures.

Compensation

$50,000 - $65,000 yearly salary

Required Years of Experience

3+ years in the hospitality industry with proven experience as an Lead Line Cook, Sous Chef and/or equivalent kitchen leadership in a finer dining restaurant.

Benefits & Perks

Dining Discounts, Wellness Program, Pet Benefits, Shoes for Crews Discounts and many more!

Health, Dental, and Vision Insurance, Paid Time Off and 401k (Employer Match)

Physical Demands

• Required to bend, stretch, twist, climb and have a high level of mobility/flexibility in small spaces
• Required to stand and walk for extensive periods of time without breaks during busy times
• Required to be able to lift or move up to 50 pounds without assistance

"Passionately pursuing the perfect dining experience — one guest at a time"