Sous Chef/Kitchen Manager
$104,000,000–$124,800,000 year
On-siteCharlotte, North Carolina, United States
Job Summary
Lead back-of-house operations and maintain high hospitality standards by executing daily checklists to ensure the facility remains in top condition. Oversee ordering, inventory management, scheduling, and food safety compliance while coaching and training the kitchen team to reach their full potential. Ensure quality control and consistent execution of all dishes, assisting in community engagement initiatives and team development. Requires 2–3 years of kitchen or restaurant management experience, including at least 3 years on the line and 2 years in management, with ServSafe certification and proficiency in Excel. Join a collaborative culinary space focused on creativity, teamwork, and excellence.
Required Qualifications
- 2–3 years of kitchen or restaurant management experience in a fast-paced environment
- Culinary degree or equivalent hands-on kitchen experience
- Minimum of 3 years on the line and at least 2 years in kitchen management
- Proficient in ordering, scheduling, and inventory systems (Excel and ServSafe certified)
- Advanced knife skills
- Thorough understanding of food safety standards
- Strong leadership, communication, and organizational skills
- Ability to train and motivate team members in a culture-focused environment
Desired Qualifications
- Experience leading teams and creating exceptional dining experiences
- Thrive in a fast-paced environment
- Love for food
- Enjoy fostering a positive team culture
- Confident and experienced leader
- Desire to work in a collaborative and innovative culinary space
- Leaders who can successfully educate and inspire their teams
- Strong organizational skills and a proactive approach to problem-solving
- Commitment to maintaining food safety and quality standards
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