Opening Executive Chef – Rooftop Bar & Kitchen

We are seeking a disciplined, systems-oriented Opening Executive Chef to lead the operational build-out and execution of an established culinary concept for a high-energy rooftop restaurant and bar in Steele Creek - Charlotte, NC.

The culinary direction is defined: a high-heat artisan pizza program supported by vibrant shareables and composed salads within a cocktail-forward rooftop environment. The Executive Chef will translate this vision into fully standardized recipes, scalable systems, and a high-performing kitchen operation built for consistency, profitability, and volume flexibility.

This role is ideal for a chef who combines operational precision with measured creativity and thrives in building structured, profitable kitchen systems from the ground up.

Position Summary

The Executive Chef will oversee all culinary operations including kitchen setup, standardized recipe development, vendor sourcing, staffing, food cost control, and team training.

The primary objective is to execute and refine the culinary program within established concept parameters while delivering disciplined cost management and scalable operational systems.

Key Responsibilities

Concept Execution & Systems Development

Translate established menu direction into fully standardized recipes with measured yields and plating specifications
Develop complete recipe documentation, allergen matrix, and food cost models prior to opening
Build and manage dough production program including par levels and prep scheduling
Engineer menu for scalability across full-service dining, events, and buyouts
Establish vendor partnerships aligned with target food cost goals

Operational Leadership

Hire, train, and lead the opening kitchen team
Develop prep systems, production flow, and service standards
Deliver target food cost percentage and maintain disciplined inventory systems with minimal waste
Oversee scheduling and labor management to align with volume variability
Ensure compliance with all health and safety regulations

Brand & Beverage Alignment

Collaborate closely with bar leadership to ensure menu items support the beverage-driven revenue model
Refine elevated yet approachable menu items within defined brand parameters
Maintain tight menu structure to protect operational efficiency and rooftop energy

Qualifications

5+ years of progressive culinary leadership experience
Experience as Executive Chef or Executive Sous Chef in a full-service restaurant
Experience building kitchen systems from the ground up
Strong recipe documentation and food costing discipline
Proven ability to lead small teams efficiently
Opening experience preferred
Ability to execute within established concept guardrails

Compensation Base Salary:

$65,000-75,000/yr (based on experience)

Benefits

Medical, Dental, and Vision Insurance
100% Employer-Paid Life Insurance
Voluntary Life & AD&D, STD, Accident & Critical Illness Insurance
401(k) with Employer Contribution
Paid Time Off (PTO)
Employee Referral Program & Hotel Discounts
Performance-Based Bonus Opportunity
Career growth opportunity within an expanding hospitality group

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