Sea Level in uptown Charlotte, NC, is looking for a full-time Sous Chef/Chef De Cuisine to oversee a kitchen staff of about 15-20 people, butcher proteins (lots of fish), maintain restaurant standards, and improve the overall operation of the back of house.
Administrative duties include weekly inventory, writing prep lists, placing orders, and updating forms/recipes.
Must have a minimum three years of professional kitchen management. Knowledge of seafood butchery and cookery is expected. An understanding of P&L and budget is also suggested.
Interested and qualified applicants, please eMail resume and references to firstname.lastname@example.org. Or call 704-733-7765 to arrange an interview.
Walk-Ins accepted during off-peak hours.
129 E 5th Street
Charlotte, NC 28202