44 executive chef jobs at 19 companies in Monroe, NC
2d
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Executive Chef
Charlotte, North Carolina, United States
$70k-$80k/yr OnsiteFull Time
5+ YOERequires 5 years as an executive sous chef or executive chef, ServSafe certification, front- and back-of-house management, banquet experience, and inventory and ordering experience.
2mo
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Executive Chef
Huntersville, North Carolina, United States
$85k-$90k/yr OnsiteFull Time
3+ YOE3+ Mgmt3+ years as Executive Chef; strong leadership and mentoring; flexible evenings, weekends, holidays; detail-oriented; problem-solving; guest-focused.
1w
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Executive Chef
Charlotte, North Carolina, United States
$95k/yr OnsiteFull Time
Executive or head chef experience in a high-volume full-service restaurant; Italian-American cuisine, leadership, menu development, food cost control, and kitchen operations expertise required. ServSafe preferred.
2w
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Executive Chef
Charlotte, North Carolina, United States
$103k-$110k/yr OnsiteFull Time
4+ YOERequires 4+ years of culinary leadership in a hotel setting, proven leadership and technical culinary skills, cost control and analytical expertise, and proficiency with Microsoft Office and cloud-based apps. Culinary degree or chef certification preferred.
Microsoft Office
2mo
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Traveling Executive Chef
Charlotte, North Carolina, United States
$80k/yr FieldFull Time
5+ YOEAssociate's or bachelor's in culinary plus 5+ years as sous or executive chef; ability to lead teams, develop menus, manage forecasting/costing/inventory, and use word processing, spreadsheets, email, and ordering platforms; willing to travel 100% on a 10-on/4-off schedule.
word processing, spreadsheets, email, ordering platforms
1mo
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Executive Chef
Charlotte, North Carolina, United States
OnsiteFull Time
5+ YOE5+ years culinary leadership in high-volume F&B, banquet/event/catering experience, working chef on the line, food cost/labor/P&L management, ServSafe or ability to obtain, ability to develop managers, flexible schedule including nights/weekends/holidays.
1mo
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Executive Chef
Charlotte, North Carolina, United States
$80k-$90k/yr OnsiteFull Time
5+ YOEMinimum 5 years as an Executive Chef, experience leading high-volume upscale restaurants, formal culinary training preferred, ServSafe or Food Handler preferred, able to lift up to 100 lbs and work long standing shifts.
1mo
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LITTLE REY EXECUTIVE CHEF & EXECUTIVE SOUS CHEF (RELOCATION REQUIRED) – UP TO $120K/YR. + BONUS
Charlotte, North Carolina, United States
$70k-$120k/yr OnsiteFull Time
5+ YOEExecutive Chef: 10+ years culinary experience (5+ years senior leadership preferred). Executive Sous Chef: 5+ years culinary experience (2+ years sous leadership preferred). Must lead kitchen operations, manage labor, purchasing, quality, and develop teams. Relocation required if not in listed markets.
3w
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EXECUTIVE CHEF II
Salisbury, North Carolina, United States
$60k-$65k/yr OnsiteFull Time
Proven culinary leadership managing high-volume corporate dining, menu development, cost and inventory control, food safety compliance, staff supervision, and catering execution.
2d
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Executive Chef
Belmont or Charlotte or Concord
OnsiteFull Time
4+ YOE2+ MgmtRequires 4+ years of culinary experience, advanced food profession knowledge, communication skills, multitasking ability, and a culinary degree or equivalent experience; 2+ years of management preferred.
3mo
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Executive Chef
Charlotte, North Carolina, United States
OnsiteFull Time
5+ YOE5+ years kitchen management and menu creation; hands-on leader; strong financial, labor, and quality control.
3mo
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Executive Chef
Charlotte, North Carolina, United States
$90k-$110k/yr OnsiteFull Time
5+ YOE5+ years high-volume restaurant management; strong operations and financials; experience with POS and OpenTable; leadership and guest service.
OpenTable, POS
1mo
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Executive Chef
Belmont, North Carolina, United States
OnsiteFull Time
4+ YOEMinimum 4 years culinary experience, culinary degree or equivalent, managerial experience preferred, strong culinary techniques, team leadership, food safety and operational compliance.
1mo
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Executive Chef
Concord, North Carolina, United States
$90k-$100k/yr OnsiteFull Time
5+ YOE1+ Mgmt5+ years restaurant kitchen experience, 1+ year supervisory experience, high school diploma or equivalent, ability to lift 30 lbs, flexible scheduling including nights/weekends/holidays.
2mo
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Exec Chef & B
Charlotte, North Carolina, United States
OnsiteFull Time, Part Time
Leadership experience as an executive chef in high-volume kitchens, culinary degree or equivalent experience, strong management and communication skills, knowledge of food safety and cost control.
3d
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Executive Chef, Catering/Banquet
Brook Park or Charlotte
OnsiteFull Time
7+ YOE7+ MgmtCulinary school graduate or equivalent experience; 7–10 years progressive kitchen leadership, catering or banquet experience, budget and P&L accountability, vendor management, and team development required.
1w
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Executive Chef/ Certified Dietary Manager
Charlotte, North Carolina, United States
OnsiteFull Time
Certified Dietary Manager certification required; supervises and schedules cooks and servers, plans menus, orders products, monitors inventory, and assists guests with dining restrictions.
1w
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LITTLE REY EXECUTIVE SOUS CHEF – UP TO $85K/yr. + BONUS (Nashville)
Nashville or Atlanta or Charlotte or Houston or Raleigh or Winter Park
$70k-$85k/yr OnsiteFull Time
5+ YOE2+ MgmtPreferred: 5 years of progressive culinary experience, including 2 years as a sous chef. Must lead kitchen teams, manage budgets, purchasing, scheduling, labor, and overtime.
5d
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SUPERICA EXECUTIVE SOUS CHEF – UP TO $85K/yr. + BONUS (South End)
Charlotte or Atlanta or Nashville or Houston or Raleigh or Winter Park
$70k-$85k/yr OnsiteFull Time
5+ YOE2+ MgmtFive years of progressive culinary experience preferred, including two years as a sous chef; requires kitchen leadership, budgeting, scheduling, labor and overtime management, and calm performance under pressure.
2mo
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Banquet Sous Chef
Charlotte, North Carolina, United States
OnsiteFull Time
3+ YOEPost-secondary culinary degree required, 3+ years food preparation experience, ability to supervise kitchen staff, manage inventory/costs, ensure food quality and sanitation, and support banquet execution.
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