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Sous Chef | Upscale Wood-Fired Kitchen | Scratch Culinary Program
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $65,000.00 - $70,000.00
Work Schedule
Standard Hours
Day Shifts
Benefits
competitive salary
Growth opportunity
High-quality ingredients
team-oriented culture
meaningful impact
Job Description
An established, chef-driven restaurant group based in Charlotte, NC, is seeking a talented Sous Chef to join its esteemed leadership team. This group is known for its dedication to culinary craftsmanship, high-quality ingredients, and seasonally inspired menus, making it a leading force in the local dining scene. With a focus on scratch kitchens and innovative cooking techniques, the group prides itself on delivering exceptional dining experiences that highlight both creativity and consistency. Their commitment to excellence has earned them a respected reputation among both customers and peers in the hospitality industry.
The Sous Chef role is a unique oppo... Show More
The Sous Chef role is a unique oppo... Show More
Job Requirements
- 3-5+ years of progressive kitchen leadership experience
- Strong background in scratch kitchens and high-volume service
- Experience with wood-fired cooking techniques is highly preferred
- Solid understanding of food cost, labor management, and kitchen systems
- ServSafe certification or ability to obtain
- Strong communication skills
- Ability to work in a fast-paced, high-volume environment
Job Qualifications
- 3-5+ years of progressive kitchen leadership experience
- Strong background in scratch kitchens and high-volume service
- Experience with wood-fired cooking techniques is highly preferred
- Solid understanding of food cost, labor management, and kitchen systems
- Calm, composed leadership style with strong communication skills
- ServSafe certification or ability to obtain
- Passion for mentorship, teamwork, and culinary excellence
Job Duties
- Lead day-to-day kitchen operations with a strong focus on consistency, quality, and execution
- Work side-by-side with the culinary team on the line and expo during service
- Train, mentor, and develop line cooks and prep team members
- Support inventory management, ordering, and food cost controls
- Maintain sanitation, organization, and food safety standards at all times
- Assist with menu execution, seasonal rollouts, and recipe adherence
- Help manage labor efficiency and scheduling targets
- Serve as a key operational leader in the Executive Chef’s absence
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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