Chef - Kitchen Manager for Half Shell Raw Bar (Charlotte)

Kitchen Manager – Half Shell Raw Bar

About Half Shell Half Shell is a new raw bar and seafood concept born from a partnership between Bruce Moffett of Moffett Restaurant Group and Jeff Van Dyke, founding partner of Brixx Wood Fired Pizza and Boardwalk Billy’s Raw Bar & Ribs. Located in the heart of South End—right on the light rail and next to Sycamore Brewing—Half Shell is an upscale oyster bar featuring oysters sourced from around the world, along with a menu of ceviche, lobster rolls, mussels, fresh fish, Ahi tuna burgers, po’ boys, and more. Our beverage program is anchored by timeless cocktails crafted with precision and a curated wine list with a strong focus on Champagne and sparkling wines. At Half Shell, we believe in quality, consistency, and excellence at every level. We are dedicated to creating a culture of working partners and seek leaders who aspire to grow with us—with the potential to become part-owners in this or future locations.

What We Offer

Competitive salary Performance-based bonus program Five-day work week Paid vacation Paid parking Opportunities for career growth and ownership A positive, team-oriented atmosphere focused on being the best

Responsibilities

Lead daily kitchen operations and establish clear routines for all positions Train and mentor team members on safety, sanitation, knife skills, prep, and production Uphold food quality, presentation, and ticket-time standards during service Ensure consistency and adherence to recipes and specifications Manage food and labor costs in line with budget targets Oversee inventory management and ordering; adjust par levels based on volume Develop prep lists and schedules aligned with business needs Create and manage weekly kitchen staff schedules Interview, hire, and onboard kitchen team members Maintain cleanliness standards and enforce closing procedures Foster a professional, collaborative kitchen culture

What We’re Looking For

Minimum 3 years of kitchen management experience Strong knowledge of and passion for fresh seafood ServSafe certification required Understanding of MSDS (Material Safety Data Sheets) Proven leadership skills with a focus on training, consistency, and execution Professional references and background check required