EXECUTIVE CHEF – HIGH-VOLUME SCRATCH KITCHEN

Charlotte, NC
$85,000–$95,000 Base Salary + Annual Bonus

The move from Kitchen Manager to Executive Chef should come with more than a new title. It should bring stronger compensation, greater influence, better resources, and a real path forward.

We are searching for an accomplished Executive Chef or high-level Kitchen Manager who is ready to lead a high-volume, 100% scratch kitchen with an established and growing polished-casual restaurant organization.

This is an opportunity for a culinary leader who loves restaurant operations as much as food. You will have proven recipes, established systems, and organizational support—allowing you to focus on what you do best: building a strong team, developing future leaders, protecting food quality, and running a profitable kitchen.

WHAT YOU’LL GAIN

• $85,000–$95,000 base salary based on experience
• Annual performance bonus
• Five-day workweek
• Approximately 55 hours per week
• Full benefits
• Paid time off
• A 100% scratch kitchen
• Established menus, recipes, and operating systems
• The opportunity to lead and develop a complete culinary team
• Long-term advancement with a growing restaurant organization

A STRONG FIT FOR TWO TYPES OF CULINARY LEADERS

You may already be an Executive Chef looking for a stronger organization, better resources, and greater long-term potential.

Or you may be a high-performing Kitchen Manager who already runs the kitchen, develops managers, controls costs, and delivers Executive Chef-level results—but has not yet been given the title or compensation that reflects your contribution.

We want to speak with both.

WHAT YOU’LL LEAD

Your success will be measured by the quality of your food, the strength of your team, and the performance of your kitchen.

You will be responsible for:

• Leading a high-volume, 100% scratch kitchen
• Developing Sous Chefs, Kitchen Managers, and future culinary leaders
• Maintaining exceptional food quality, consistency, and presentation
• Driving preparation, organization, ticket execution, and shift readiness
• Managing food cost, labor, inventory, ordering, and scheduling
• Recruiting, training, and retaining a dependable culinary team
• Building a culture of accountability, teamwork, and professional growth
• Maintaining the highest standards for food safety and sanitation
• Partnering with front-of-house leadership to create an exceptional guest experience

WHAT WILL HELP YOU SUCCEED

• At least three years of Executive Chef, Kitchen Manager, or senior back-of-house leadership experience
• Experience in a high-volume restaurant generating at least $5 million in annual sales
• A strong background in polished-casual, upscale-casual, or high-volume full-service dining
• Significant scratch-kitchen experience
• Proven success managing food cost, labor, inventory, and kitchen performance
• Experience coaching and developing Sous Chefs or Kitchen Managers
• The ability to build standards without losing the trust of your team
• Strong organization, communication, and leadership skills
• ServSafe certification or the ability to obtain it

This role does not require you to create a new menu or develop recipes from the ground up. It requires something equally valuable: the ability to take proven systems and execute them through a well-trained, motivated, and accountable culinary team.

If you are ready for an Executive Chef opportunity that recognizes both culinary ability and operational leadership, apply today for a confidential conversation.

Gecko Hospitality, named to Forbes list of America’s Best Recruiting Firms, offers the largest selection of restaurants, catering, grocery store, corporate dining, senior living, healthcare foodservice, K-12 foodservice, and higher education foodservice positions. Our hospitality-exclusive team covers all 50 states and Canada and offers professional placement services with over 120 dedicated hospitality experts.

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