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Executive Sous Chef
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BRG Hospitality Consulting
Charlotte, NC (In Person)
$97,500 Salary, Full-Time
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Job Description
Executive Sous Chef BRG Hospitality Consulting Charlotte, NC Job Details Full-time $85,000 - $110,000 a year 16 hours ago Benefits Relocation assistance Health insurance Dental insurance Paid time off Vision insurance Food provided Qualifications Food quality maintenance Menu design Hospitality Pre-cooking preparation Food service health code compliance Recipe development Team leadership Staff scheduling Team scheduling Culinary Arts Kitchen cost control Inventory tracking for food cost management Materials management in food and beverage Managing kitchen staff Kitchen staff scheduling Managing hospitality operations budgets Leadership Time management Full Job Description Company Description One of the country's most successful independent restaurants groups is opening a fine dining steakhouse in Uptown Charlotte. This group has been nationally recognized and Michelin recommended. Locally owned and operated this company prides itself on its food culture, guest focused leadership style and amazing growth. This is considered a rare opportunity within the local market to join a talented group of F&B experts. Seeking salary chefs, FOH managers, AGMs and more in preparation for 4 new projects under development. Role Description The Executive Chef is a full-time, hands-on role based in the Charlotte Metropolitan Area. This leader will oversee the daily operations of the kitchen, ensuring high-quality food preparation and presentation. Responsibilities include working with the ownership team to designing and updating seasonal menus, managing kitchen staff, maintaining food safety and sanitation standards, monitoring inventory, and controlling food costs. The Executive Chef will collaborate with ownership to create menu features and deliver "unreasonable hospitality" to guests. Leadership, work ethic, and a focus on fostering a positive kitchen environment are integral to success in this role. Qualifications Expertise in Menu Development, Recipe Creation, and Plating Techniques Proficiency in Kitchen Management, Scheduling, and Team Leadership Thorough knowledge of Food Safety Standards, Sanitation Practices, and Inventory Control Proven ability to manage Food Budgets and Control Kitchen Costs effectively Excellent Organizational, Time Management, and Problem-Solving Skills Relevant Culinary Arts Degree or Certification is preferred Minimum of 5 years of experience in a similar leadership role within a high-volume kitchen Passion for producing high-quality food and a commitment to continuous learning and innovation Benefits Include Partial paid medical, dental and vision insurance Paid Vacation Plan Company Cell Phone Plan 50% Comp Dining for you and up to 3 guests