Executive Sous Chef

Executive Sous Chef – Dear Charlotte

Charlotte, NC | Steele Creek
$65,000–$75,000/year | Full-Time
Reports to: General Manager

About Dear Charlotte

Dear Charlotte is a new Mediterranean-inspired rooftop restaurant, bar, and event destination coming to Charlotte’s Steele Creek area. The concept combines elevated food and beverage with a high-energy indoor/outdoor rooftop environment, featuring dinner, brunch, private events, and a unique culinary operation.

We’re building our BOH team from the ground up and are looking for an Executive Sous Chef who thrives in fast-paced, detail-driven kitchens and is ready to help establish the standards, systems, and culture from day one.

Why Join Us

• Be part of a brand-new restaurant opening from the ground up

• Help build the BOH team, culture, and kitchen systems from day one

• Play a key leadership role in a unique rooftop kitchen operation

• Competitive salary + bonus opportunity

• Excellent benefits package including medical, dental, vision, PTO, health and wellness benefits, and dining perks

• Opportunity for growth as the concept develops

What You’ll Do

• Lead daily BOH operations and support overall kitchen execution

• Help establish kitchen standards, recipes, procedures, and systems during pre-opening

• Ensure food quality, consistency, presentation, and timely execution

• Lead, train, coach, and develop BOH team members

• Assist with hiring, onboarding, scheduling, and performance management

• Manage food cost, inventory, ordering, receiving, and waste

• Coordinate workflow between the downstairs prep kitchen and rooftop finishing line

• Maintain efficiency and organization during high-volume service

• Support execution across dinner, brunch, private events, and special programming

• Partner with FOH and bar leadership to ensure smooth service and menu execution

• Maintain high standards for cleanliness, food safety, and sanitation

• Step in as a hands-on leader wherever needed to support the operation

What You Bring

• 3+ years of kitchen leadership experience

• Experience as an Executive Sous Chef, Sous Chef, or similar BOH leadership role

• Strong understanding of kitchen operations, food cost, inventory, and ordering

• Experience hiring, training, and developing kitchen teams

• Ability to lead effectively in high-volume, fast-paced environments

• Strong organizational and communication skills

• Hands-on leadership style with high standards for execution

• Restaurant opening, elevated dining, rooftop, or event experience is a plus

What Success Looks Like

You’re a hands-on kitchen leader who can build, organize, and lead a team while maintaining high standards through busy service. You understand both the people and operational sides of the kitchen, take ownership of the details, and are excited by the opportunity to help build something new from the ground up.