Executive Chef

Charlotte, NC | $70,000–$85,000

Lead the Kitchen. Develop the Team. Help Scale the Business.

An established, high-volume restaurant in Charlotte is searching for an Executive Chef who knows how to combine exceptional food execution with disciplined kitchen leadership.

This opportunity is designed for a chef who thrives in a fast-paced environment, understands the business behind the food, and can build a team capable of delivering quality and consistency at scale.

The menu is already established and carefully engineered to support the continued growth of the business. The next Executive Chef will not be expected to reinvent it. Instead, this leader will take ownership of its execution—protecting standards, strengthening systems, developing the culinary team, and ensuring every plate reflects the concept’s expectations.

What You’ll Have the Opportunity to Do

• Take ownership of all back-of-house operations
• Lead consistent execution of an established, scalable menu
• Recruit, train, coach, and retain a high-performing culinary team
• Build a kitchen culture centered on accountability, teamwork, and pride
• Maintain high standards for food quality, presentation, timing, and consistency
• Manage food costs, labor, inventory, ordering, receiving, and waste
• Create effective schedules that support both service and financial goals
• Establish clear systems for prep, production, sanitation, and shift execution
• Remain highly visible and engaged during high-volume services
• Work closely with front-of-house leadership to strengthen the guest experience
• Identify opportunities to improve efficiency without compromising quality
• Support the systems and standards needed for continued business growth

The Experience That Will Set You Apart

The strongest candidates will bring:

• Executive Chef, Chef de Cuisine, Executive Sous Chef, or comparable culinary leadership experience
• A successful background in a high-volume, full-service restaurant
• Proven experience leading, developing, and holding BOH teams accountable
• Strong knowledge of food cost, labor management, inventory, ordering, and budgeting
• The ability to follow and strengthen established recipes, systems, and standards
• Excellent organization and composure in a demanding kitchen environment
• A business-minded approach to culinary operations
• Strong communication and collaboration skills
• Culinary education or related formal training is highly valued
• Current ServSafe or equivalent food-safety certification is preferred

Compensation

The salary range for this position is $70,000–$85,000, depending on education, culinary leadership experience, and proven success in high-volume operations.

This is an opportunity for an accomplished culinary leader who is ready to take ownership of a major kitchen, develop a strong team, and help position an established concept for its next stage of growth.

For confidential consideration, send your resume to kimber@geckohospitality.com.