Executive Sous Chef

Brasserie Copain in Ballantyne, Charlotte is seeking an experienced Executive Sous Chef to join our culinary leadership team.

Brasserie Copain is a full-service French brasserie bringing together traditional French cooking, seasonal ingredients, artisan breads, and thoughtfully prepared dishes. Located at The Bowl at Ballantyne, our restaurant combines classic French culinary techniques with an approachable dining experience centered around quality food and genuine hospitality.

At Brasserie Copain, the Executive Sous Chef serves as the second-in-command of the kitchen, working directly with the Executive Chef to oversee culinary operations, develop kitchen leadership, and drive the overall performance of the team. This position carries responsibility for the entire back-of-house operation, including the development and accountability of Sous Chefs and the teams they lead.

We view this position as an important step toward becoming an Executive Chef. Our Executive Sous Chefs receive direct mentorship, exposure to the operational and financial responsibilities of running a restaurant kitchen, and opportunities to take on greater ownership. We are looking for someone who is motivated to pursue that growth, seeks out responsibility, and demonstrates the initiative and leadership necessary to advance.

What You'll Do

• Partner with the Executive Chef in overseeing daily kitchen operations, line execution, food quality, and overall team performance
• Directly oversee, coach, and hold Sous Chefs accountable for shift leadership, culinary standards, team development, and operational responsibilities
• Provide leadership and oversight for the entire back-of-house team, including Dishwashers, Porters, Prep Cooks, and Line Cooks
• Lead kitchen operations in the Executive Chef's absence, making decisions regarding staffing, service, production, and daily operational needs
• Execute and oversee classical French cooking techniques, including stocks, sauces, protein preparation, and seasonal menu production
• Demonstrate advanced butchery and protein fabrication skills, including trimming, portioning, yield management, and proper handling of beef, pork, poultry, and seafood
• Oversee daily line checks, station readiness, recipe execution, service timing, and plating standards
• Train and develop Sous Chefs and kitchen team members in culinary techniques, butchery, recipe execution, and consistent service standards
• Participate in recruiting, interviewing, hiring decisions, onboarding, performance evaluations, and employee development
• Oversee kitchen scheduling, labor deployment, staffing needs, and training completion in partnership with the Executive Chef
• Assist in managing food cost, labor cost, purchasing, inventory accuracy, production planning, and waste reduction
• Oversee ordering, vendor deliveries, product quality, inventory counts, and proper product utilization
• Lead menu tastings and ensure the culinary team maintains accurate knowledge of ingredients, recipes, preparation methods, and plating standards
• Support seasonal menu development, recipe testing, and implementation of new dishes in collaboration with the Executive Chef
• Ensure designated training platforms are consistently utilized, with Sous Chefs accountable for their teams' training progress
• Collaborate with front-of-house leadership on service standards, menu education, guest feedback, and daily restaurant operations
• Maintain food safety, sanitation, and regulatory compliance standards throughout the kitchen
• Identify operational challenges, develop solutions, and communicate performance results and opportunities for improvement to the Executive Chef

What You'll Bring

• Progressive culinary leadership experience, including previous experience as a Sous Chef, Executive Sous Chef, or comparable kitchen leadership position
• Strong understanding of high-volume, full-service restaurant operations and the responsibilities involved in managing an entire kitchen
• Demonstrated ability to lead and develop Sous Chefs and other kitchen leaders while maintaining clear expectations and accountability
• Advanced knowledge of classical French culinary techniques, including stocks, sauces, protein preparation, and scratch cooking
• Strong butchery and protein fabrication skills, including portioning, yield management, and proper product utilization
• Demonstrated ability to oversee line operations, maintain culinary standards, and independently lead service
• Working knowledge of food cost, labor management, purchasing, inventory control, and kitchen financial performance
• Experience supporting recruiting, scheduling, employee development, and performance management
• Strong organizational, communication, and problem-solving skills with a proactive approach to leadership
• A genuine interest in pursuing an Executive Chef position and a willingness to actively participate in professional development
• Open availability, including weekends and holidays, is required

What We Offer

• Health and dental insurance
• Paid time off (PTO)
• Monthly dining stipend
• Employee discounts at our restaurants
• Direct mentorship and professional development with experienced culinary leadership
• Opportunities to develop the operational, financial, and leadership skills necessary for future Executive Chef responsibilities
• A structured, chef-driven kitchen with meaningful involvement in culinary and operational decisions

Please visit www.copainbakery.com to learn more about Brasserie Copain, our restaurant, and our approach to food and hospitality.

Pay: From $65,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off

Work Location: In person