ALL Restaurant Staff (BOH/FOH)

Job Description

Job Description

Kitchen + Kocktails by Kevin Kelley - Charlotte restaurant & bar, offering a modern spin to Southern Comfort Food and the best Kraft Kocktails around.

Now Hiring – All Front of House positions!

Now Hiring - All Back of House positions!

We want the best of the best!

At this time interviews are being conducted via phone, zoom at this time from 8am - 9am Monday - Friday.

We will have an onsite location in Philadelphia for face to face interviews, more information to come.

Please come with your best professional appearance.

• Front of House Managers : GM / AGM / Bar / FOH-Service
• Bartenders
• Servers
• Bussers
• Barbacks
• Hosts
• Facility Manager(s)

Every position is open

• Food Runners
• Expo
• Line Cooks
• Prep Cooks
• Sous Chefs
• Dishwasher(s)

We offer:

• A fun, exciting and challenging working environment
• Flexible schedule
• Paid training
• Opportunity of growth
• Benefits package : Medical, Dental, Vision, & Life Insurance

Company Description

Position Overview

As our Executive Chef, you will own the culinary vision and day-to-day leadership of the Charlotte kitchen. You’ll partner with leadership on menu strategy, drive profitability through cost controls, and cultivate a high-performing brigade. Your creativity, operational acumen, and unwavering commitment to quality will set the standard for every dish and service.

⸻

Key Responsibilities
\t•\tCulinary Vision & Menu Development
\t•\tDesign and refresh seasonal menus that reflect Kitchen + Kocktails’ brand and local flavor.
\t•\tInnovate daily specials, tasting menus, and catering offerings to entice guests and build loyalty.
\t•\tKitchen Leadership & Team Building
\t•\tRecruit, train, coach, and mentor sous chefs, line cooks, and prep staff.
\t•\tFacilitate ongoing culinary training sessions, tastings, and knife-skill workshops.
\t•\tEstablish clear performance expectations and conduct regular evaluations.
\t•\tOperations & Quality Control
\t•\tOversee all food preparation, plating, and presentation to ensure consistency and excellence.
\t•\tImplement and monitor standard operating procedures (SOPs) for recipe adherence, portion control, and waste reduction.
\t•\tManage kitchen workflow, station assignments, and shift-by-shift staffing to optimize efficiency.
\t•\tFinancial Management & Cost Controls
\t•\tSet food-cost targets; analyze P&L reports, inventory variances, and yield data.
\t•\tSource vendors, negotiate pricing, and maintain par levels to minimize waste and maximize margins.
\t•\tCollaborate with GM on labor budgets, scheduling, and productivity metrics.
\t•\tHealth, Safety & Compliance
\t•\tUphold rigorous sanitation, safety, and HACCP standards.
\t•\tLead internal audits, corrective action plans, and maintain all required certifications.
\t•\tCross-Functional Collaboration
\t•\tWork closely with front-of-house leadership to synchronize service and respond to guest feedback in real time.
\t•\tPartner with marketing on promotions, events, and culinary showcases.

⸻

Qualifications & Skills
\t•\tCulinary degree or equivalent certification; 7+ years of progressive kitchen experience, including 3+ years in an Executive Chef or Corporate Chef role.
\t•\tProven track record of menu innovation, cost management, and building successful culinary teams.
\t•\tDeep knowledge of modern cooking techniques, flavor profiles, and plating aesthetics.
\t•\tStrong financial acumen with experience managing budgets, P&L, and vendor relationships.
\t•\tExceptional leadership, communication, and organizational skills.
\t•\tServSafe (or equivalent) certification required; knowledge of local health-department regulations.
\t•\tPassion for community engagement, farm-to-table sourcing, and sustainable practices.

⸻

What We Offer
\t•\tCompetitive salary plus performance-based bonus structure.
\t•\tComprehensive benefits (medical, dental, vision) and paid time off.
\t•\tProfessional development opportunities and career growth across our expanding footprint.
\t•\tA dynamic, supportive culture that celebrates creativity, collaboration, and hospitality excellence.

Company Description

Position Overview\r\n\r\nAs our Executive Chef, you will own the culinary vision and day-to-day leadership of the Charlotte kitchen. You’ll partner with leadership on menu strategy, drive profitability through cost controls, and cultivate a high-performing brigade. Your creativity, operational acumen, and unwavering commitment to quality will set the standard for every dish and service.\r\n\r\n⸻\r\n\r\nKey Responsibilities\r\n\t•\tCulinary Vision & Menu Development\r\n\t•\tDesign and refresh seasonal menus that reflect Kitchen + Kocktails’ brand and local flavor.\r\n\t•\tInnovate daily specials, tasting menus, and catering offerings to entice guests and build loyalty.\r\n\t•\tKitchen Leadership & Team Building\r\n\t•\tRecruit, train, coach, and mentor sous chefs, line cooks, and prep staff.\r\n\t•\tFacilitate ongoing culinary training sessions, tastings, and knife-skill workshops.\r\n\t•\tEstablish clear performance expectations and conduct regular evaluations.\r\n\t•\tOperations & Quality Control\r\n\t•\tOversee all food preparation, plating, and presentation to ensure consistency and excellence.\r\n\t•\tImplement and monitor standard operating procedures (SOPs) for recipe adherence, portion control, and waste reduction.\r\n\t•\tManage kitchen workflow, station assignments, and shift-by-shift staffing to optimize efficiency.\r\n\t•\tFinancial Management & Cost Controls\r\n\t•\tSet food-cost targets; analyze P&L reports, inventory variances, and yield data.\r\n\t•\tSource vendors, negotiate pricing, and maintain par levels to minimize waste and maximize margins.\r\n\t•\tCollaborate with GM on labor budgets, scheduling, and productivity metrics.\r\n\t•\tHealth, Safety & Compliance\r\n\t•\tUphold rigorous sanitation, safety, and HACCP standards.\r\n\t•\tLead internal audits, corrective action plans, and maintain all required certifications.\r\n\t•\tCross-Functional Collaboration\r\n\t•\tWork closely with front-of-house leadership to synchronize service and respond to guest feedback in real time.\r\n\t•\tPartner with marketing on promotions, events, and culinary showcases.\r\n\r\n⸻\r\n\r\nQualifications & Skills\r\n\t•\tCulinary degree or equivalent certification; 7+ years of progressive kitchen experience, including 3+ years in an Executive Chef or Corporate Chef role.\r\n\t•\tProven track record of menu innovation, cost management, and building successful culinary teams.\r\n\t•\tDeep knowledge of modern cooking techniques, flavor profiles, and plating aesthetics.\r\n\t•\tStrong financial acumen with experience managing budgets, P&L, and vendor relationships.\r\n\t•\tExceptional leadership, communication, and organizational skills.\r\n\t•\tServSafe (or equivalent) certification required; knowledge of local health-department regulations.\r\n\t•\tPassion for community engagement, farm-to-table sourcing, and sustainable practices.\r\n\r\n⸻\r\n\r\nWhat We Offer\r\n\t•\tCompetitive salary plus performance-based bonus structure.\r\n\t•\tComprehensive benefits (medical, dental, vision) and paid time off.\r\n\t•\tProfessional development opportunities and career growth across our expanding footprint.\r\n\t•\tA dynamic, supportive culture that celebrates creativity, collaboration, and hospitality excellence.