Executive Chef

Executive Chef / Kitchen Manager

• Dear Charlotte Charlotte, NC | Steele Creek 4936 Trojan Dr., Charlotte, NC 28278 $70,000-$80,000/year + Bonus Opportunity | Full-Time Reports to: Ownership Group / General Manager About Dear Charlotte Dear Charlotte is a new, high-energy Mediterranean-inspired rooftop restaurant, bar, and event destination coming to Charlotte’s Steele Creek area. The concept will feature a cocktail-forward beverage program, vibrant indoor/outdoor rooftop setting, and a dynamic dinner, brunch, and private events business. This is a true ground-floor culinary opportunity. We’re building the kitchen and culinary program from scratch and are looking for a chef who wants creative ownership, operational control, and the opportunity to shape the menu, team, systems, and kitchen culture from day one. Why Join Us Ground-floor opportunity to build a culinary program from scratch Creative ownership over menu direction and kitchen structure High-visibility rooftop concept with dinner, brunch, and private events Opportunity to build and lead the BOH team from day one Leadership role shaping the culinary culture and operational identity Competitive compensation + bonus opportunity Excellent benefits package including medical, dental, vision, PTO, health and wellness benefits, and dining perks Opportunity for long-term growth with a new concept What You’ll Own Lead all culinary operations and execution for the restaurant Develop and execute a Mediterranean-inspired menu designed for high-volume rooftop service Build the BOH team through recruiting, hiring, training, coaching, and development Establish kitchen standards, recipes, SOPs, prep systems, and service procedures Manage a unique kitchen operation with a downstairs prep kitchen and rooftop finishing line Own food cost, inventory, ordering, receiving, waste, and vendor relationships Maintain consistency, speed, quality, and presentation across dinner, brunch, and events Establish plating and presentation standards Partner closely with FOH and bar leadership on menu alignment and execution Manage kitchen labor and scheduling to support profitability and service Drive operational efficiency while maintaining culinary creativity and quality Create a positive, accountable, and high-performing kitchen culture Ensure compliance with all food safety and sanitation requirements What You Bring 5+ years of Executive Chef, Chef de Cuisine, or senior kitchen leadership experience Experience leading high-volume restaurant operations Prior new restaurant opening experience strongly preferred Proven ability to build and lead a kitchen team from the ground up Strong understanding of food cost, labor, inventory, and kitchen P&L Experience in elevated casual, upscale, or high-energy dining environments Strong leadership presence and communication skills Ability to remain calm and solutions-focused during high-pressure service Passion for Mediterranean, globally inspired, or elevated cuisine Strong creative and operational mindset What Success Looks Like You’re more than a chef - you’re a builder, leader, and operator. You understand that a successful culinary program requires great food, strong systems, financial discipline, and an even stronger team. You’re excited by the challenge of opening something new and want to leave your mark on the kitchen from day one.