Sous Chef, High-Volume Scratch Kitchen
Overview
You lead the kitchen alongside the Executive Chef at Haberdish, a Michelin-recommended restaurant in Charlotte's NoDa neighborhood, serving 200+ covers nightly. You own food quality, line leadership, and menu evolution in a high-volume, scratch kitchen. Your team is collaborative and standards-driven, and you bring calm, solutions-oriented presence during service. This role stands apart with 3+ years sous experience and a stage process.
What You'll Do7
- 1Lead the kitchen alongside the Executive Chef and management team, setting the pace during peak service.
- 2Work the line and expo, especially during peak service, executing dishes to Haberdish standards.
- 3Uphold and maintain food quality, consistency, and presentation standards across every plate.
- 4Support ordering, inventory, and cost controls to hit food cost targets.
- 5Assist with hiring, training, and scheduling to build a strong, accountable team.
- 6Contribute to daily features and ongoing menu development with the Executive Chef.
- 7Foster a positive, accountable, and professional kitchen culture focused on respect and growth.
Requirements7
- 13+ years sous chef experience in a high-volume, scratch kitchen.
- 2Strong foundational culinary technique with a well-rounded background.
- 3Experience leading teams during service with a calm, solutions-oriented presence.
- 4Strong communication and organizational skills to coordinate kitchen operations.
- 5Flexible availability including mornings, nights, and weekends.
- 6ServSafe or food safety certification preferred, not required.
- 7Ability to work 50-55 hours per week based on salary.
Salary Insight
$55 - $65k per year
Location
Required Skills
Similar open positions
Explore active roles that match your skills and interests.
The Restaurant Zone
VerifiedExecutive Chef - Upscale Scratch Kitchen
Lead the culinary program at a top-tier upscale casual restaurant in Charlotte, NC, with a $110,000-$120,000 base salary and bonus. You own back-of-house operations, from menu execution to P&L, in a scratch kitchen that produces 500+ covers nightly. You direct a team of 15+ cooks and sous chefs, driving quality, cost control, and culture. This role stands apart for its stable, growing hospitality group that invests in chef development and rewards operational mastery.
Counter Culture
VerifiedSous Chef, Fine Dining & Scratch Kitchen
You own the back-of-house in a Tampa fine-dining kitchen that cooks from scratch daily. You lead a team of prep cooks, line cooks, and porters, while partnering with the General Manager to shape menus. This role demands a hands-on leader who thrives on mentorship and operational control. You bring 5+ years of fine-dining experience and a passion for food that drives every dish.
Live! Hospitality & Entertainment
VerifiedSous Chef, High-Volume Italian Kitchen
Own the culinary floor at Cece's Roland Park, a new Italian destination in Baltimore with 100+ venues behind it. You'll run daily kitchen operations, control food costs, and build a team that delivers consistent, high-quality plates. Report to the Executive Chef and collaborate with a front-of-house crew that treats hospitality as a craft. This role stands out for its competitive DC-area wages, free parking, and a clear path to grow within Live! Hospitality.
SUFFOLK PUNCH HOLDINGS LLC
VerifiedHead Chef for High-Volume Restaurant, Culinary Operations
You will own all day-to-day culinary operations at The Suffolk Punch, a high-volume restaurant in Charlotte. You lead the kitchen team, control food and labor costs, and ensure consistent, quality execution during service and special events. Your role is hands-on, working alongside your team to deliver standout food and a positive BOH culture. You partner with the General Manager and FOH leadership to drive smooth operations and an excellent guest experience. This position stands out for its blend of culinary artistry and business accountability.
Delaware North
VerifiedSous Chef, High-Volume Kitchen Operations
You will own kitchen operations at Banners Kitchen and Tap, a high-volume sports bar in Boston. You will support the Executive Chef in managing a diverse culinary team, ensuring food quality, and driving efficiency across a 10-hour shift environment. You will collaborate on menu design, control food and labor costs, and enforce food safety standards. This role offers a clear path to grow within Delaware North's global hospitality network, with access to ServSafe certification and performance-based bonuses.
Highpoint Fort Mill
VerifiedSous Chef, Upscale Senior Living Community
You will own kitchen operations at High Point Fort Mill, a senior living community, supporting the Head Chef in delivering 5-star dining experiences. You will manage a team of 5-10 line cooks, ensure HACCP compliance, and drive menu innovation. Reporting to the Director of Dining Services, you will shape the culinary program for 200+ residents daily. This role stands out with clear growth into Executive Chef and access to The Tradition career development programs.