Executive Chef at CLEAR SIGHT PARTNERS, LLC

Charlotte, North Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

26 Jan, 26

Salary

0.0

Posted On

28 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Menu Development, Operational Management, Communication, Wine Pairings, Local Sourcing, Teaching, Mentoring, Cleanliness, Consistency, Culinary Excellence, Food Cost Management, Labor Management, Inventory Management, Team Building, Positive Culture

Industry

Description

Description Executive Chef – Napa Bistro & Wine Bar At Napa Bistro & Wine Bar, we believe that food and wine are at their best when they tell a story, of place, of craft, and of people who care deeply about what they create. We’re looking for an Executive Chef who brings that same philosophy to the kitchen. About Napa Napa Bistro & Wine Bar is a chef-driven, wine-focused restaurant group built on five core values: Excellence, Accountability, Gracious Hospitality, Growth Focus and Community. Our scratch kitchens celebrate the seasons, the vineyards of the West Coast, and the farmers of the Carolinas. Each location blends the soul of Napa Valley with the charm of the South — sophisticated but never pretentious. The Role The Executive Chef will be the creative and operational leader of our newest location at Stonecrest. You’ll craft menus that inspire, build a culture that develops people, and ensure flawless execution at every plate. You will: Lead and mentor a passionate back-of-house team with heart and discipline. Develop and execute seasonal, wine-driven menus reflecting Napa’s signature style. Uphold our commitment to cleanliness, consistency, and culinary excellence. Manage food costs, labor, and inventory with precision. Partner with leadership to deliver unforgettable guest experiences. Foster a positive, professional, and growth-minded kitchen culture. Who You Are A culinary professional with at least 3–5 years of experience leading a scratch kitchen. Skilled in both creative menu development and operational management. A strong communicator who leads through respect, accountability, and example. Passionate about wine pairings, local sourcing, and the details that define great restaurants. Calm under pressure, organized by nature, and committed to teaching and mentoring others. What We Offer Competitive salary and bonus potential. Health, dental, and vision benefits. Dining discounts across all Napa locations. A culture that rewards initiative, creativity, and excellence. If you see the kitchen as both a craft and a calling, and you’re ready to lead a team that values both precision and passion, we want to meet you. Requirements EDUCATION AND WORK EXPERIENCE: Minimum 5 years' experience as an Executive Chef Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant Formal culinary training and education is a plus Formal business education is a plus SERV safe certified or Food Handler certification preferred ESSENTIAL PHYSICAL DEMANDS: Able to work on your feet for at least 8 hours Temperature extremes range from working near 1800-degree Fahrenheit broilers to working in a walk-in freezer of -10-degree Fahrenheit Must be able to lift, handle, and carry food, supply, small wares, equipment, supplies and paper goods at a minimum of 50 pounds and up to 100 pounds occasionally Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment, as well as to work the line during service periods Must be able to taste, be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell, and distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust and smoke

Responsibilities

The Executive Chef will lead the kitchen at Napa Bistro & Wine Bar, crafting seasonal, wine-driven menus and ensuring flawless execution. They will mentor the back-of-house team and manage food costs, labor, and inventory.