Kitchen Manager | Charlotte, NC | JMO | NE557

Job Description

Job Description

Kitchen Manager – New Upscale Restaurant Opening

$70,000–$85,000 Base Salary

Build the kitchen. Develop the team. Help bring a new concept to life.

A growing hospitality organization is seeking a talented Kitchen Manager to join the opening leadership team of a new upscale restaurant. This is an opportunity for a hands-on culinary leader to help shape the food program, establish kitchen systems, and build a strong back-of-house culture from the ground up.

The ideal candidate combines culinary creativity with disciplined kitchen management. You know how to produce exciting, consistent food while maintaining strong standards for organization, training, food safety, labor, and cost control.

What You’ll Do

• Lead back-of-house planning and execution throughout the restaurant-opening process
• Help develop and refine recipes, presentations, production methods, and kitchen procedures
• Recruit, hire, train, and develop the opening culinary team
• Establish a positive, accountable, and team-oriented kitchen culture
• Create prep systems, station guides, checklists, and opening and closing procedures
• Oversee daily food preparation, production, and service execution
• Maintain consistency in food quality, flavor, presentation, and portioning
• Manage food costs through accurate ordering, inventory, recipe costing, waste reduction, and portion control
• Build effective schedules and maintain labor within established goals
• Maintain excellent sanitation, organization, and food-safety standards
• Train the team on recipes, equipment, preparation methods, and proper product handling
• Develop Sous Chefs, supervisors, and hourly team members
• Collaborate closely with the General Manager and front-of-house leadership
• Coordinate kitchen execution with beverage, service, and private-event needs
• Work alongside the team during busy services and step into any station when needed
• Identify practical solutions that improve consistency, efficiency, and profitability
• Approach the kitchen and the business with an ownership mentality

What We’re Looking For

• Previous experience as a Kitchen Manager, Executive Sous Chef, Chef de Cuisine, Sous Chef, or similar culinary leader
• Experience in an upscale, polished casual, chef-driven, or high-volume full-service restaurant
• New restaurant opening experience strongly preferred
• Proven ability to hire, train, coach, and hold a culinary team accountable
• Experience managing Sous Chefs, supervisors, leads, or other kitchen managers
• Strong knowledge of prep systems, recipe execution, production planning, and service flow
• Understanding of food cost, labor management, ordering, inventory, waste, and controllable expenses
• Ability to balance culinary creativity with consistency and operational discipline
• Strong sanitation practices and working knowledge of applicable food-safety standards
• ServSafe Manager certification preferred
• Organized, adaptable, and comfortable creating structure in a developing operation
• Strong communication skills and the ability to collaborate effectively with front-of-house leadership
• Availability to work evenings, weekends, holidays, and peak business periods

The Leadership Style We Value

We are looking for a calm, hands-on leader who sets clear expectations, leads by example, and earns the trust of the team. You should be capable of maintaining high standards without creating unnecessary tension and willing to coach employees rather than simply directing them.

The right Kitchen Manager will be creative but practical, confident but collaborative, and equally comfortable discussing menu execution, training, food cost, labor, and team development.

Compensation and Benefits

• Base salary of $70,000–$85,000, based on experience
• Medical, dental, and vision insurance
• 401(k)
• Paid time off
• Professional growth and advancement opportunities with an established yet growing Hospitality brand
• Opportunity to help shape a new restaurant from the beginning

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