Executive Sous Chef

Stonecrest•Charlotte, NC

23d•$60,000•Onsite

About The Position

Cook Up Something Great With Us! We’re Napa—your friendly neighborhood restaurant with a big love for wine and seriously good food. Locally owned and operated with four locations (two in Charlotte, one in Fort Mill, and one in Raleigh), we bring a slice of Napa Valley right to the Carolinas. Our kitchen vibe? Fresh ingredients, bold flavors, and no late-night chaos. You’ll rarely be stuck until midnight, and every location has free onsite parking (because we know life’s too short for parking headaches). If you’re passionate about cooking, love working with quality ingredients, and want to be part of a team that values creativity and consistency, Napa is calling your name. EXECUTIVE SOUS CHEF SUMMARY As the Executive Sous Chef, you play a pivotal role in shaping the culinary identity and success of the restaurant. This leadership position requires a creative and experienced culinary professional with a passion for innovation and a commitment to delivering exceptional dining experiences.

Requirements

Proven experience as a Sous Chef or Executive Sous Chef in a high-volume culinary environment.
Culinary degree or equivalent professional experience.
Strong leadership and communication skills.
Creative culinary mindset with a passion for innovation.
Knowledge of industry trends and a commitment to staying updated.
Ability to thrive in a fast-paced and dynamic kitchen environment.

Responsibilities

Collaborate with the Executive Chef to design and execute innovative and high-quality menu offerings.
Oversee the day-to-day kitchen operations, ensuring the highest standards of food quality, presentation, and consistency.
Lead and inspire a team of culinary professionals, fostering a positive and collaborative kitchen environment.
Provide guidance and mentorship to junior kitchen staff.
Contribute creative ideas and play a key role in menu planning and development.
Stay abreast of culinary trends and incorporate innovative techniques into menu offerings.
Implement and maintain stringent quality control measures to ensure the freshness and excellence of all dishes.
Conduct regular tastings and evaluations to uphold the restaurant's culinary standards.
Collaborate with the management team to manage food costs and optimize kitchen efficiency.
Implement cost-control measures without compromising on quality.
Ensure strict adherence to health and safety regulations.
Maintain compliance with sanitation standards and food handling procedures.