Confidential Opportunity: Sous Chef / Kitchen Manager

Location: Charlotte, NC

Compensation: $62,000–$66,000 base salary

Industry: Upscale Hospitality / Hotel / Rooftop Dining

A high-profile hospitality operation in Charlotte is seeking a Sous Chef or Kitchen Manager to help lead a busy rooftop restaurant and bar within a polished, multi-outlet environment.

This is a strong opportunity for a hands-on culinary leader who thrives in a fast-paced setting, believes in standards and accountability, and wants to grow within a respected hospitality platform.

What You’ll Do

• Help lead the day-to-day kitchen operation for a high-energy rooftop outlet
• Support food quality, consistency, cleanliness, and execution during service
• Supervise and develop kitchen team members on prep, line execution, and closing procedures
• Assist with scheduling, ordering, inventory, and cost control
• Maintain sanitation, safety, and organization standards
• Work closely with senior culinary leadership to support outlet performance
• Help manage service flow in a restaurant environment that may also support private events and elevated-volume periods
• Lead from the front and stay actively involved in the operation, especially during peak business hours

What We’re Looking For

• Sous Chef, Kitchen Manager, or similar back-of-house leadership experience
• Background in hotels, upscale casual, polished casual, lifestyle dining, or high-volume food and beverage operations
• Strong line knowledge and ability to manage a team through busy services
• Experience with ordering, inventory, prep systems, scheduling support, and sanitation standards
• Able to coach, train, and hold team members accountable
• Comfortable working evening shifts and closing the kitchen multiple nights per week
• Stable work history preferred
• Passion for hospitality, strong attitude, and willingness to grow

Ideal Candidate

This role is a great fit for someone who is:

• a strong #2 in the kitchen
• ready for more ownership of an outlet
• comfortable in an energetic, guest-facing environment
• polished enough for an upscale operation, but still hands-on and practical
• looking for long-term growth with an established hospitality group

Schedule / Expectations

• Approximately 50 hours per week
• Must be comfortable with 2–3 closing shifts per week
• Evening and weekend availability required

Compensation / Benefits

• Base salary in the $62,000–$66,000 range
• Opportunity to join a respected hospitality platform with future growth potential
• Additional benefits information shared during the interview process

Why This Role Stands Out

• Visible, high-energy outlet environment
• Strong brand and leadership support
• Opportunity to grow while owning a meaningful piece of the operation
• Great fit for a chef leader who wants to take the next step without needing to jump straight into a full Executive Chef role

All inquiries will be handled with strict confidentiality.