Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $65,000.00 - $75,000.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
voluntary life insurance
short-term disability insurance
accident insurance
critical illness insurance
401(k) with employer contribution
Paid Time Off
Employee Referral Program
hotel discounts
performance-based bonus
career growth opportunity
Job Description
The hiring company is a dynamic hospitality group launching a high-energy rooftop restaurant and bar located in Steele Creek, Charlotte, NC. Known for combining vibrant atmospheres with meticulously crafted culinary experiences, this establishment focuses on delivering an innovative rooftop dining experience that caters to a diverse clientele. This new location aims to be a unique social hub that melds an artisan pizza program with shareable dishes and composed salads, all served in a cocktail-forward environment that enhances the rooftop setting's lively energy and scenic views. The company places great emphasis on operational precision, culinary creativity, and scalability to ensure consistency... Show More
Job Requirements
- 5+ years of progressive culinary leadership experience
- Experience as executive chef or executive sous chef in a full-service restaurant
- Experience building kitchen systems from the ground up
- Strong recipe documentation and food costing discipline
- Proven ability to lead small teams efficiently
- Opening experience preferred
- Ability to execute within established concept guardrails
Job Qualifications
- 5+ years of progressive culinary leadership experience
- Experience as executive chef or executive sous chef in a full-service restaurant
- Experience building kitchen systems from the ground up
- Strong recipe documentation and food costing discipline
- Proven ability to lead small teams efficiently
- Opening experience preferred
- Ability to execute within established concept guardrails
Job Duties
- Translate established menu direction into fully standardized recipes with measured yields and plating specifications
- Develop complete recipe documentation, allergen matrix, and food cost models prior to opening
- Build and manage dough production program including par levels and prep scheduling
- Engineer menu for scalability across full-service dining, events, and buyouts
- Establish vendor partnerships aligned with target food cost goals
- Hire, train, and lead the opening kitchen team
- Develop prep systems, production flow, and service standards
- Deliver target food cost percentage and maintain disciplined inventory systems with minimal waste
- Oversee scheduling and labor management to align with volume variability
- Ensure compliance with all health and safety regulations
- Collaborate closely with bar leadership to ensure menu items support the beverage-driven revenue model
- Refine elevated yet approachable menu items within defined brand parameters
- Maintain tight menu structure to protect operational efficiency and rooftop energy
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Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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