Multi Concept Executive Chef - Ever Andalo (Michelin Recommended), Growlers Pourhouse, Olivelli Deli

We are seeking an experienced, passionate, and highly organized Executive Chef to oversee the culinary operations of three distinct concepts within the Tonidandel-Brown Restaurant Group: Ever Andalo, Growlers Pourhouse, and Olivelli Deli. Located together in the heart of Charlotte's vibrant NoDa neighborhood, these three restaurants offer a unique opportunity for a culinary leader to oversee multiple concepts under one roof, each with its own identity, menu, and guest experience. Ever Andalo: A Michelin Recommended, upscale Italian restaurant focused on thoughtful plates, seasonal cuisine, handmade pastas, and refined execution. Growlers Pourhouse: A neighborhood favorite serving elevated bar food in a lively, casual atmosphere. Olivelli Deli: A walk-up neighborhood deli specializing in made-to-order sandwiches, house-made soft serve, and quality ingredients. This role is ideal for a proven culinary leader who thrives in high-volume, scratch kitchens and is excited by the challenge of leading multiple teams, developing distinct culinary programs, driving financial performance, and maintaining exceptional standards across three different restaurant concepts. The Executive Chef is responsible for the overall culinary operations of all three restaurants, including menu development, food quality, team leadership, inventory management, purchasing, food cost control, and operational efficiency. Success in this position requires strong organization, effective delegation, and the ability to develop and empower kitchen leaders while maintaining consistency and accountability across all three concepts. ABOUT TONIDANDEL-BROWN RESTAURANT GROUP The Tonidandel-Brown Restaurant Group was founded by husband-and-wife team Jeff Tonidandel and Jamie Brown in 2009, starting with a small gastropub in Charlotte's arts district. Since then, the group has grown into a collection of six distinct, chef-driven restaurants, with more on the way, including Supperland, Leluia Hall, Ever Andalo, Haberdish, Growlers Pourhouse, and Olivelli Deli. Three of those concepts—Supperland, Ever Andalo, and Haberdish—are Michelin Recommended. Our work has been nationally recognized, including our PBS series Fork and Hammer , which documents the realities of building and operating restaurants. Jamie Brown is also the author of Eleven Tables , and together the owners host a podcast ( Jeff and Jamie Feed ) focused on the restaurant industry and leadership. We are a group that believes in doing things the right way by building restaurants and menus with intention, restoring historic spaces, and creating environments where both guests and team members feel genuinely cared for. OUR APPROACH TO FOOD & STANDARDS We believe exceptional food comes from relentless attention to detail, uncompromising standards, and a commitment to continuous improvement. Our kitchens are built around scratch cooking, thoughtful sourcing, and a deep respect for quality ingredients. We prioritize high-quality products, local sourcing whenever possible, and disciplined execution that delivers consistency every service. While each of our concepts has its own culinary identity, our expectations for quality, consistency, and care remain the same. Whether executing a refined Italian dish at Ever Andalo, elevated pub fare at Growlers, or a made-to-order sandwich at Olivelli Deli, we believe every detail matters. We are never satisfied with simply maintaining standards—we are always working to elevate them. Through regular tastings, collaborative menu development, and ongoing refinement of our recipes and techniques, we continually challenge ourselves to improve both our food and our guest experience. We are looking for culinary leaders who share that mindset: chefs who are passionate about excellence, driven by curiosity, and committed to helping themselves and their teams learn, grow, and improve every day. LEADERSHIP & KITCHEN CULTURE We believe that exceptional kitchens are built by …

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