Sous Chef - The Iberian Pig Charlotte
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At a glance
Job overview
Castellucci Hospitality Group is hiring a Sous Chef - The Iberian Pig Charlotte. The Iberian Pig is a modern Spanish tapas restaurant with a high‑energy, fast‑paced environment. The Sous Chef will oversee all kitchen operations, lead and support staff, manage inventory, ordering, scheduling, and new menu rollouts while upholding professionalism and hospitality.
Key focus areas include Oversee kitchen operations, ensure stations are set up, stocked and running smoothly for service, Assign tasks and delegate workload to staff and work all stations including expo, and Assist with ordering, inventory, scheduling, and new menu rollouts.
Successful candidates bring 3+ Years Hospitality Industry Experience, Proven Lead Line Cook Experience, and Proven Sous Chef Experience. Important skills include Overseeing Kitchen Operations, Leadership, Assigning Tasks, Delegate Workload, Ordering, and Inventory Management.
Skills & qualifications
Skills
Qualifications
Benefits
Full job description
The Iberian Pig is a modern Spanish tapas restaurant with locations in Decatur, Atlanta, Nashville and Charlotte. The menu is built around creative, shareable Spanish-inspired tapas and an extensive wine list of Spanish wines and craft cocktails served in a high energy, fast paced environment. Our team is expected to embody a high standard of professionalism and hospitality.
As a Sous Chef, you will oversee all kitchen operations and provide leadership and support to the culinary team. If this aligns with your values, we invite you to apply using the link below and take the next step in your hospitality career.
Important Areas of Responsibility Include:
Operations: Overseeing kitchen operations, ensuring all stations are set up, stocked and running smoothly for service. Lead and support the staff by assigning tasks and delegate workload. Work all stations including expo.
Accounting & Administrative: Assisting with ordering, inventory, scheduling, and new menu rollouts. Help manage labor cost.
Inventory: Check deliveries, verify quality, and ensure proper storage. Track inventory levels and reduce waste by managing prep amounts and rotation stock effectively.
Human Resources: Manage Interviews and make hiring decisions. Trains new service team members on duties, policies and procedures.
Compensation
$50,000 - $65,000 yearly salary
Required Years of Experience
3+ years in the hospitality industry with proven experience as an Lead Line Cook, Sous Chef and/or equivalent kitchen leadership in a finer dining restaurant.
Benefits & Perks
Dining Discounts, Wellness Program, Pet Benefits, Shoes for Crews Discounts and many more!
Health, Dental, and Vision Insurance, Paid Time Off and 401k (Employer Match)
Physical Demands
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Required to bend, stretch, twist, climb and have a high level of mobility/flexibility in small spaces
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Required to stand and walk for extensive periods of time without breaks during busy times
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Required to be able to lift or move up to 50 pounds without assistance
" Passionately pursuing the perfect dining experience — one guest at a time"
You've read the whole posting — now see how you match it.