Corporate Executive Chef

Olde Mecklenburg Brewery LLC•Charlotte, NC

10h•Onsite

About The Position

As Charlotte’s original independent brewery and a nationally recognized destination—voted USA Today’s Best Biergarten in America—The Olde Mecklenburg Brewery (OMB) is synonymous with quality, authenticity, and community. OMB is seeking an accomplished Multi-Unit Executive Chef to lead its growing culinary operations. This strategic, hands-on leader will shape the food experience across OMB’s expanding portfolio, currently two locations, with two additional biergartens planned over the next three years. The ideal candidate is a passionate culinarian and seasoned operator who thrives on developing teams, innovating menus, and driving excellence across multiple venues. This is a leadership opportunity to define the culinary vision for one of the Southeast’s most beloved craft beer brands. Founded in 2009, The Olde Mecklenburg Brewery is Charlotte’s premier craft brewery, proudly producing beers in strict accordance with the German Purity Law (Reinheitsgebot of 1516). OMB’s commitment to quality extends from its handcrafted lagers and ales to the vibrant biergarten culture it fosters in the community, from its flagship Lower South End campus to the recently opened Ballantyne location (2024) and with Mount Holly (2026) and beyond on the horizon.

Requirements

Culinary degree required
Minimum 15 years of progressive leadership experience in high-volume or multi-unit culinary operations.
Proven track record of managing P&L and driving financial performance.
ServeSafe certification required.
Strong computer proficiency (Excel, Word, XtraChef or similar systems).
Exceptional leadership, communication, and team-building skills.
Creative, organized, and solutions-oriented approach with a passion for hospitality and craft beer.
Ability to lift up to 50 lbs.
Ability to work flexible hours, including weekends and holidays.
All candidates must pass a pre-employment/post offer background check

Nice To Haves

Advanced culinary certification preferred.

Responsibilities

Provide strategic oversight for all culinary operations across multiple locations.
Develop, implement, and enforce operational standards, recipes, and safety protocols.
Manage kitchen P&L and drive profitability through effective cost control and process improvement.
Partner with GMs and Operations leadership to align culinary execution with company goals.
Lead quarterly culinary performance reviews, audits, and team meetings.
Maintain rigorous health, sanitation, and safety standards across all facilities.
Design and execute creative, high-quality menus for Tap Room dining, Garten Grill, and catering operations.
Balance consistency and innovation—honoring OMB’s brand while evolving its culinary identity.
Oversee recipe costing, food presentation, and product sourcing to ensure premium quality and efficiency.
Evaluate emerging culinary trends and integrate appropriate innovations into OMB’s offerings.
Lead, mentor, and inspire a team of Sous Chefs and culinary professionals.
Recruit, train, and develop high-performing talent with clear career progression.
Foster a positive, inclusive, and professional kitchen culture rooted in teamwork and accountability.
Conduct performance evaluations and implement ongoing training and recognition programs.
Collaborate with leadership on the design, layout, and equipment selection for new kitchens and future renovations.
Develop operational systems and training programs to support scalable growth.
Establish culinary specifications and standard operating procedures for future OMB locations.
Identify technologies and tools that enhance kitchen performance and guest experience.
Embody and champion OMB’s core values: Quality, Integrity, Service, Pride, Leadership, and Teamwork
Partner cross-functionally with front-of-house leaders to ensure an exceptional guest experience.
Actively contribute to company strategy sessions, L10 meetings, and leadership initiatives.