Charlotte, NC | Steele Creek Competitive Salary + Bonus Opportunity | Full-Time Reports to: Ownership Group / General Manager
Dear Charlotte is a new, high-energy Mediterranean-inspired rooftop restaurant, bar, and event destination coming to Charlotte’s Steele Creek area. The concept will feature a cocktail-forward beverage program, vibrant indoor/outdoor rooftop setting, and a dynamic dinner, brunch, and private events business.
This is a true ground-floor culinary opportunity. We’re building the kitchen and culinary program from scratch and are looking for a chef who wants creative ownership, operational control, and the opportunity to shape the menu, team, systems, and kitchen culture from day one.
Ground-floor opportunity to build a culinary program from scratch
Creative ownership over menu direction and kitchen structure
High-visibility rooftop concept with dinner, brunch, and private events
Opportunity to build and lead the BOH team from day one
Leadership role shaping the culinary culture and operational identity
Competitive compensation + bonus opportunity
Excellent benefits package including medical, dental, vision, PTO, health and wellness benefits, and dining perks
Opportunity for long-term growth with a new concept
Lead all culinary operations and execution for the restaurant
Develop and execute a Mediterranean-inspired menu designed for high-volume rooftop service
Build the BOH team through recruiting, hiring, training, coaching, and development
Establish kitchen standards, recipes, SOPs, prep systems, and service procedures
Manage a unique kitchen operation with a downstairs prep kitchen and rooftop finishing line
Own food cost, inventory, ordering, receiving, waste, and vendor relationships
Maintain consistency, speed, quality, and presentation across dinner, brunch, and events
Establish plating and presentation standards
Partner closely with FOH and bar leadership on menu alignment and execution
Manage kitchen labor and scheduling to support profitability and service
Drive operational efficiency while maintaining culinary creativity and quality
Create a positive, accountable, and high-performing kitchen culture
Ensure compliance with all food safety and sanitation requirements
5+ years of Executive Chef, Chef de Cuisine, or senior kitchen leadership experience
Experience leading high-volume restaurant operations
Prior new restaurant opening experience strongly preferred
Proven ability to build and lead a kitchen team from the ground up
Strong understanding of food cost, labor, inventory, and kitchen P&L
Experience in elevated casual, upscale, or high-energy dining environments
Strong leadership presence and communication skills
Ability to remain calm and solutions-focused during high-pressure service
Passion for Mediterranean, globally inspired, or elevated cuisine
Strong creative and operational mindset
You’re more than a chef — you’re a builder, leader, and operator. You understand that a successful culinary program requires great food, strong systems, financial discipline, and an even stronger team. You’re excited by the challenge of opening something new and want to leave your mark on the kitchen from day one.
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