Executive Chef Jobs in North Carolina
Executive Chef jobs in North Carolina are consistently in demand, with openings concentrated in upscale dining, resort hospitality, and contract food service from the Research Triangle to the coast. Charlotte, Raleigh, and Asheville lead hiring activity, where established employers such as Marriott, Sodexo, and Compass Group maintain long-term operations. The most sought-after specialties in North Carolina are farm-to-table cuisine, high-volume banquet operations, and healthcare dining management. Find a role that fits below and apply directly.
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- Communicate clearly and perform consistently while using the mission and values of the organization as your boss
- Responsible for ensuring that each shift is set up for success, runs smoothly (great cook times, delicious tasting dishes and great moral) and is broken down consistently following our systems
- Be both a fantastic cook and chef, showing that you are able to one day work a station on the line during a shift with the same energy and interest as creating exciting specials
- Act as a coach and mentor to fellow colleagues creating a safe, fair work environment
- Ensure that all orders are read and communicated efficiently making sure to effectively integrating the needs from multiple departments and service team members
- Lead a team that will prepare a execute food quickly and consistently by following our established systems
- Taking responsibility for recruiting and hiring great people, then developing them into Lucky Star staff members
- Take ownership of the financial aspects of the restaurant including payroll, food cost and wastage
- Create an environment where leaders are prompted to further develop their skills in order to grow
- Make sure that all staff members are being involved in all staff members meetings and education opportunities
- Maintain high standards for kitchen operations, cleanliness, food safety, organization, and consistency
- Manage food costs, labor, inventory, purchasing, and waste while achieving budget and profitability goals
- Develop and execute creative, high-quality menus that reflect the restaurant’s concept, seasonality, and guest expectations
- Recruit, train, coach, and retain a high-performing kitchen team while fostering a positive, professional, and accountable work environment
- 5 plus years’ experience in kitchen leadership in a full-service, moderate to high volume restaurant
- Strong leadership skills
- Great interpersonal and communication skills
- Desire to work in a fast paced, enthusiastic environment
- Culinary school background is a plus
- Employee Stock Ownership Plan (ESOP)
- Health, dental and vision insurance
- Voluntary Life Insurance
- 401K
- Paid annual leave (vacation, sick, personal, etc.)
- Family medical leave and domestic partner benefits
- Industry related continuing education and frame of reference opportunities
- Communicate clearly and perform consistently while using the mission and values of the organization as your boss
- Responsible for ensuring that each shift is set up for success, runs smoothly (great cook times, delicious tasting dishes and great moral) and is broken down consistently following our systems
- Be both a fantastic cook and chef, showing that you are able to one day work a station on the line during a shift with the same energy and interest as creating exciting specials
- Act as a coach and mentor to fellow colleagues creating a safe, fair work environment
- Ensure that all orders are read and communicated efficiently making sure to effectively integrating the needs from multiple departments and service team members
- Lead a team that will prepare a execute food quickly and consistently by following our established systems
- Taking responsibility for recruiting and hiring great people, then developing them into Lucky Star staff members
- Take ownership of the financial aspects of the restaurant including payroll, food cost and wastage
- Create an environment where leaders are prompted to further develop their skills in order to grow
- Make sure that all staff members are being involved in all staff members meetings and education opportunities
- Maintain high standards for kitchen operations, cleanliness, food safety, organization, and consistency
- Manage food costs, labor, inventory, purchasing, and waste while achieving budget and profitability goals
- Develop and execute creative, high-quality menus that reflect the restaurant’s concept, seasonality, and guest expectations
- Recruit, train, coach, and retain a high-performing kitchen team while fostering a positive, professional, and accountable work environment
- 5 plus years’ experience in kitchen leadership in a full-service, moderate to high volume restaurant
- Strong leadership skills
- Great interpersonal and communication skills
- Desire to work in a fast paced, enthusiastic environment
- Culinary school background is a plus
- Employee Stock Ownership Plan (ESOP)
- Health, dental and vision insurance
- Voluntary Life Insurance
- 401K
- Paid annual leave (vacation, sick, personal, etc.)
- Family medical leave and domestic partner benefits
- Industry related continuing education and frame of reference opportunities
See All 49 Executive Chef Jobs in North Carolina
Find roles in North Carolina that match your experience and apply in just a few clicks.
Find Executive Chef JobsExecutive Chef Jobs by City in North Carolina
Where North Carolina roles are concentrated, by current openings.
Executive Chef Job Market in North Carolina
A snapshot from current North Carolina openings, updated as new roles post.
Who's Hiring
What North Carolina Employers Look For
The qualifications that appear most often in executive chef jobs across North Carolina.
- Minimum five years of progressive culinary leadership experience in a professional kitchen
- Demonstrated ability to manage kitchen staff, scheduling, and training programs
- Proven experience developing seasonal menus aligned with local sourcing and budget targets
- Strong command of food cost controls, inventory management, and vendor negotiations
- Culinary degree or equivalent certification from an accredited program preferred by most employers
- Familiarity with North Carolina food safety regulations and ServSafe Manager certification
Executive Chef Jobs in North Carolina: Frequently Asked Questions
How do you become a executive chef in North Carolina?
The path to an executive chef role in North Carolina typically begins with a culinary arts degree or diploma from a program such as those offered at Johnson and Wales University Charlotte or Wake Technical Community College, followed by progressive kitchen experience. North Carolina does not require a state-issued culinary license, but most hiring managers expect a ServSafe Manager certification, which meets the state's food protection manager requirements. Building experience through sous chef and kitchen manager roles at established North Carolina restaurants or hotel properties is the most reliable route.
How much do executive chefs make in North Carolina?
Executive chefs in North Carolina earn a median of about $61,130 a year, based on May 2025 Bureau of Labor Statistics wage data, ranging from around $38,210 for the lowest 10% to over $92,210 for the top 10%. Pay rises with experience, specialty, and employer.
Which companies hire executive chefs in North Carolina?
Employers hiring executive chefs in North Carolina right now include Aramark, Sodexo, and Napa Restaurants, based on current listings on Migrate Mate as of November 2026. North Carolina's resort corridor in the Asheville area and the convention hotel market in Charlotte and Raleigh generate particularly consistent demand from large hospitality and contract dining operators.
Which North Carolina cities have the most executive chef jobs?
Charlotte, Raleigh, and Winston-Salem have the most executive chef openings in North Carolina. Charlotte drives volume through its large convention hotel and corporate dining sector, Raleigh benefits from a growing restaurant scene tied to the Research Triangle's expanding workforce, and Asheville's nationally recognized food culture sustains steady demand from independent restaurants and mountain resort properties throughout the region.
Are there remote executive chef jobs in North Carolina?
Yes, but they're rare. About 0% of executive chef openings tied to North Carolina are remote or hybrid as of November 2026, reflecting the fundamentally hands-on nature of the role. The portions of the work most amenable to remote arrangements are menu planning, vendor coordination, and culinary consulting contracts, while direct kitchen supervision and service management require on-site presence.
How can I get hired as a executive chef in North Carolina with little or no experience?
The most realistic entry path is securing a line cook or prep cook role at a North Carolina hotel group or high-volume restaurant, then advancing through sous chef positions that build direct leadership experience. Compass Group and Sodexo, both active in North Carolina, run structured culinary management development programs that consider candidates with culinary degrees and limited supervisory backgrounds. Earning a ServSafe Manager certification and building a portfolio of original menus strengthens any application for a first kitchen leadership role in the state.
Where can I find and apply to executive chef jobs in North Carolina?
You can find and apply to executive chef jobs in North Carolina on Migrate Mate, which lists current openings across the state. Search the available roles, find one that fits your experience and preferred location, and apply directly to the employer through the listing.
See All 49 Executive Chef Jobs in North Carolina
Find roles in North Carolina that match your experience and apply in just a few clicks.
Find Executive Chef Jobs