Position Title: BENCH EXECUTIVE CHEF Morrison Healthcare , a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the…
Hospitality & Food · Charlotte, NC
Chef jobs in Charlotte, NC
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
817
Open roles today
$18–$52/hr
Typical pay range
$59k
Median, full-time
3
Fresh in this list
No email, no resume, no sign-up. Save any listing below and you start anonymously.
You're signed in. Saving a listing drops it straight into your pipeline.
01
Open chef roles
11 shown of 817 · sorted by freshness
$19 per hour
and regulations. Essential Duties and Responsibilities: Obtains daily production schedule and preparation requirements from the Chef. Prepares items on production sheets following established quantities and recipes. Comp…
Position Title: Executive Chef Location : Atlanta,GA A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our g…
Position Title: EXECUTIVE CHEF (CORPORATE DINING) - CHARLOTTE NC Salary: 80000 - 85000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opp…
$17 - $22 per hour
Monday Night Brewing is an award-winning craft brewery based out of Atlanta, with a distribution footprint across Georgia, Alabama, Tennessee, and North Carolina. We currently operate two taprooms in Atlanta, GA, a brewp…
Mex cuisine served over brunch, lunch, dinner, and the cityâs best margaritas. Superica is seeking a passionate  Executive Sous Chef! The Executive Sous directly oversees the day-to-day operations of all areas of the ki…
matter deeply to us. We work together, support one another, and create a space where everyone feels welcome. As a Pizza Cook/Pizza Chef , you’ll bring our kitchen experience to life through quality-driven cooking, consis…
The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety…
$20 - $23 per hour
Join Our Team Are you passionate about food and looking to learn and enhance your fine dining skills? We are looking for dedicated culinary professionals to join the Charlotte City Club culinary team. We are looking for…
Pizza Cook Hospitality Starts Here: Welcome to The Indigo Road Hospitality Group (IRHG), where hospitality is more than a job; it's a family, a lifestyle, and an exciting journey. We believe that by taking care of you, y…
Executive Chef Hospitality Starts Here: Welcome to The Indigo Road Hospitality Group (IRHG), where hospitality is more than a job; it's a family, a lifestyle, and an exciting journey. We believe that by taking care of yo…
02
What chefs earn in Charlotte
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $18–$24 | $37k–$49k |
| Mid level | $24–$33 | $49k–$69k |
| Senior | $32–$52 | $67k–$108k |
Adjusted for the Charlotte market from national ranges.
03
What employers ask for
The skills these listings keep naming
Menu developmentFood cost controlLine and station managementKnife skills and techniqueFood safety (ServSafe)Inventory and orderingStaff training and schedulingCalm under pressure
04
Interview questions worth rehearsing
With the thing the interviewer is actually listening for
How do you build a menu that balances creativity with food cost?
Talk about costing every dish, cross-utilizing ingredients, and hitting a target cost percentage. Numbers alongside taste is what owners want to hear.
Walk me through how you run a Saturday night service.
Describe your pre-service checks, expo communication, and how you keep the line calm when tickets stack. Rhythm and composure, not heroics.
How do you handle a cook who is talented but unreliable?
Show a fair sequence: direct conversation, clear expectations, and consequences that protect the rest of the crew. Leadership is the question underneath.
What food cost and labor cost percentages have you run?
Give real numbers with context for the concept. Knowing your percentages cold separates chefs from cooks who got promoted.
Tell me about a dish that failed on the menu. What did you do?
Pick a real one, explain how you read the sales data and feedback, and what replaced it. Ego-free iteration is the mark of a working chef.
How do you maintain consistency across shifts you are not working?
Mention recipe documentation, plating photos, tasting during prep, and training sous chefs to hold the standard. Systems, not presence.
05
Resume tips that move the needle
For chefs specifically — generic advice costs you here
01
Lead with food cost and labor percentages you achieved, not just kitchens you ran.
02
List your ServSafe Manager certification and any state food handler requirements.
03
Name notable kitchens, chefs, or concepts you trained under; lineage matters in this trade.
04
Quantify volume, such as covers per night or catering headcounts you executed.
05
Include menu development wins, like a dish or menu that lifted sales measurably.
06
Where this role goes
Typical progression
01
Line Cook
02
Sous Chef
03
Chef de Cuisine
04
Executive Chef
Ten quiet minutes a day
Applying for chef jobs in Charlotte?
Robbi carries this page into your first day: your role, your city, your shift preference. Then it hands you a few small things each morning and keeps the pipeline honest.
Save what looks right here, then let Robbi hand you a few small things each morning and keep the follow-ups honest.
Start with this search
No email, no resume, no sign-up.
Open your tracker
Everything you saved is already there.