Executive Sous Chef | Modern Steakhouse | Charlotte, NC
$80k - $95kOne Haus
Job Description
Job Description
Position: Executive Sous Chef, Modern Steakhouse
Compensation: $80,000–$95,000 base salary
Schedule: Full-time | Service-driven schedule
Benefits: Competitive benefits package including health coverage, paid time off, and dining discounts
We are conducting a search for a driven and experienced Executive Sous Chef to support the culinary leadership of a high-performing, chef-driven restaurant group.
This role serves as a key partner to the Executive Chef, helping to oversee daily kitchen operations, develop team members, and ensure consistent execution of a quality-focused menu. The Executive Sous Chef will play a critical role in maintaining operational standards while contributing to a culture rooted in hospitality, collaboration, and continuous improvement.
The ideal candidate is a hands-on leader who thrives in a fast-paced environment and is passionate about delivering exceptional food and guest experiences.
What you bring to the table:
- Strong ability to lead and support daily kitchen operations in a high-volume, quality-driven environment
- Experience supervising and developing culinary teams, fostering accountability and growth
- Hands-on approach to food execution, ensuring consistency in preparation, presentation, and portioning
- Ability to uphold and enforce high standards of cleanliness, sanitation, and organization
- Experience monitoring food costs, labor, and operational efficiency
- Comfort reviewing performance data and identifying opportunities for improvement
- Strong communication skills with the ability to collaborate across kitchen and front-of-house teams
- Ability to maintain a positive, productive kitchen culture in a fast-paced setting
Why you’ll love working here:
- Opportunity to grow within a dynamic, chef-driven restaurant group
- Exposure to diverse culinary influences and evolving menus
- Collaborative culture that values passion, creativity, and team development
- Strong leadership support with opportunities for advancement
- Competitive compensation and benefits package
Required Work Experience:
- 5+ years of experience as an Executive Sous Chef or similar senior culinary leadership role
- Proven track record of leading kitchen teams and managing food production
- Experience in high-volume or chef-driven restaurant environments
- Strong understanding of kitchen operations, cost controls, and team development
Preferred Work Experience:
- Experience within multi-unit or growth-oriented restaurant groups
- Exposure to diverse cuisines or globally influenced menus
- Experience supporting financial performance, including labor and food cost management
Personal Qualities:
- Passionate and energetic culinary leader
- Team-oriented with a strong sense of accountability and ownership
- Detail-driven with high standards for quality and execution
- Adaptable and solutions-focused in a fast-paced environment
- Motivated to grow and develop within a collaborative organization
Vacancy posted 15 days ago
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