Chef jobs in North Charleston, SC - 188 jobs

Job Description **Who we are** Charleston's first-ever hotel dedicated to the arts, The Vendue, inspires guests and team members alike with an ever-changing canvas of art for all the senses. Providing the ultimate guest experiences through a culture that values our team members is our number one priority. Time and again we excel in this pursuit as evidenced by our many accolades and awards in the industry. Start a new career journey with creativity, fun, and passion at The Vendue! To learn more, visit thevendue.com. Modern cuisine with Southern flair… Tastefully creative... Revival tastefully merges traditional local heirloom ingredients with modern concepts and delicious execution. A true fusion of old school and new school. Working with local farmers to “revive” seasonal, indigenous ingredients has injected a unique spin on our menu and is a nod to our fair city. **What we have to offer** Location: Located at 19 Vendue Range, Charleston, SC 29401, The Vendue is in the heart of Charleston's French Quarter and Art District. Steps away from Waterfront Park, Charleston City Market, and Rainbow Row, along with other historic attractions, shopping, and dining. Salary: $75,000-$80,000 annual salary depending upon experience Annual bonus opportunities Exempt, full-time position Benefits: A culture that values curiosity, boldness, intentionality, and delight! Opportunities for internal growth and development Paid Time Off & Paid Holidays Earned wage access through PayActiv - access your earned wages before payday! Affordable medical, dental, and vision insurance plans Company-provided life insurance Short & Long Term Disability and Accident and Critical Illness Insurance Traditional 401(k) and Roth 401(k) with employer matching of up to 3.5% Referral program & Employee Assistance Program & Tuition Reimbursement Program Discounts at all Avocet-owned hotels and restaurants **Job Summary:** We are seeking a Chef de Cuisine to oversee our kitchen operations and lead our culinary team. The ideal candidate will be responsible for creating innovative and high-quality dishes, managing inventory, costs, and the culinary team, and ensuring that all kitchen operations run smoothly. The Vendue offers two unique dining experiences in Revival and The Rooftop, both of which are award-winning restaurants. As Chef de Cuisine, you will oversee Revival's kitchen operations, Banquet production, and provide creative support to The Rooftop kitchen. If you excel at balancing high-level cooking skills with solid managerial decision-making and team leadership, this job is for you! **Primary Duties & Responsibilities** Develop seasonal menus and daily specials Train and mentor kitchen staff on culinary techniques and safety procedures Oversee food preparation to ensure consistency and quality Select and source ingredients with an aim toward elevating the guest experience Manage staff, inventory, budgets, and kitchen supplies Ensure compliance with DHEC, SCDA, and company guidelines for cleanliness, safety, and sanitation Collaborate with the management team to achieve business goals and maintain high standards Note that this is not an inclusive list, and team members are at times asked to assist with other tasks to best serve the business. Other tasks may be assigned by the General Manager or other managers. **Job Requirements** Education & Experience: Formal culinary training either from a Culinary/hospitality associates program or related work experience. Have current ServSafe Managers Certification or become certified within 30 days of employment. Minimum 2 years as either Sous Chef or Chef de Cuisine in a top tier Restaurant or Hotel Familiar with the industry's best practices. Skills & Abilities: Commitment to guest satisfaction and service excellence. Accuracy and speed in executing assigned tasks and leading a team in a positive manner. Ability to work under pressure, be calm, organized, self-motivated, and work well with others. Ability to read, speak and understand English in order to follow directions, and procedures, and communicate with the team (using a translator app if necessary). Extensive knowledge of culinary techniques, knife skills, and food safety standards. **Working Conditions** Equipment to Be Used: General cooking appliances including, but not limited to, the following: Gas Range, Grill, Charbroiler, Fry-o'later, meat slicer, food processor, blender, convection oven, steam table, hot holding cabinets, sharp knives. Microsoft Office Suite, Google Suite and other property specific technology programs. Physical & Mental Requirements: Maintain regular and punctual on-site attendance with the ability to work a flexible schedule which may include days, evenings, weekends, and holidays when business requires Ability to stand for long periods of time. Requires manual dexterity sufficient to handle equipment and utensils. Frequently required to use hands and arms to reach and handle. Frequently required to climb, balance, stoop, kneel, and crouch. Must be able to push, pull, lift, and carry up to 50 pounds. Ability to adapt to an ever-changing and sometimes stressful work environment. Work Environment: Commercial Kitchen environment and storage areas with tile flooring. Temperature extremes ranging from high heat from the hot line to sub-zero temperatures from walk-in freezer. High pressure, high volume, fast-paced, team-oriented. The working conditions described are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. EOE/DFWP

Role OverviewCreating solutions for everything from dining and nutrition to facilities maintenance and rehabilitative services, Sodexo partners with government agencies and military organizations to improve people's quality of life and make a positive impact. As Sodexo Government Services continues to have the proud pleasure of supporting the Air Force, we are seeking an Executive Chef 2 to lead the culinary process at Joint Base Charleston, TX; serving our dedicated airmen, families and base civilians. The Executive Chef 2 will be a key driver in leading a team of both Subcontractor cooks and Airmen serving a wide variety of fresh and creative offers to our customers. This position will have oversite of an Air Force dining facility located on base. Excellent advancement opportunities are available to successful candidates as we continue to grow. The Executive Chef 2 will function as the lead manager in the kitchen and will direct all kitchen staff and operations. Training, menu planning, food quality, food and physical safety, cost controls and client/customer relations are a top focus for the Executive Chef and his/her team. What You'll Domanage the daily food production including production planning and controls;ensure Sodexo Culinary Standards including recipe compliance and food quality;manage food costing, controls and compliance;have high expectations for customer service and quality of food;have the ability and willingness to develop and train Airmen;What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringa strong culinary background and Culinary Degree or Certification with demonstrated ability to lead a culinary staffexcellent leadership and communication skills with the ability to maintain the highest of standards and implements company policiesprevious experience working in a high volume facilitystrong management and relationship building skillsa focus on food safety/sanitation and physical safety (ServSafe certification is required) Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Job Description We are seeking a skilled and motivated Executive Chef r to help oversee the culinary team at a fun Casual Dining restaurant. As the Executive Chef, you will play a crucial role in ensuring efficient kitchen operations, maintaining food quality and safety, and delivering a positive dining experience to our guests. Responsibilities: Kitchen Operations: Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and cleanliness. Ensure that all dishes meet quality standards, are served promptly, and adhere to recipes and portion sizes. Team Leadership: Lead and motivate a team of kitchen staff, including chefs, cooks, and prep personnel. Foster a positive work environment, promote teamwork, and provide ongoing training and development to enhance skills and knowledge. Food Quality and Safety: Maintain high standards of food quality, consistency, and presentation. Implement and enforce strict adherence to food safety and sanitation regulations. Conduct regular inspections and implement corrective actions to ensure compliance. Inventory and Cost Control: Manage food inventory levels effectively, minimize waste, and implement efficient portion control practices. Collaborate with management to develop and monitor budgets, control costs, and optimize overall kitchen efficiency. Staff Training and Development: Train and develop kitchen staff on proper cooking techniques, plating presentations, and adherence to recipes and standards. Foster a culture of continuous learning and improvement. Health and Safety Compliance: Ensure compliance with health and safety regulations, including food handling, sanitation, and workplace safety procedures. Maintain accurate and up-to-date records and documentation. Job Benefits: Competitive salary Direct Deposit 401K Comprehensive Health Benefits Paid time off (PTO) Excellent room for growth and advancement Employee Discounts Qualifications: Minimum three (3) years of experience as an Executive Kitchen Manager / Chef in a full-service casual dining restaurant. Strong culinary skills and a solid understanding of kitchen operations. Excellent leadership and team management abilities. In-depth knowledge of food safety and sanitation regulations. Ability to work in a fast-paced environment and handle pressure. Strong organizational and time management skills. Proficiency in inventory management and cost control practices. Flexibility to work evenings, weekends, and holidays as required. If you are a detail-oriented and motivated Kitchen Manager with a passion for delivering exceptional food and service, we want to hear from you. As part of our recruitment process, we may contact you regarding positions that we believe are a good fit, or engage with you via SMS text message. By clicking to submit your application, you consent to receive SMS messages from Superior Talent Source. + $$

Job Description Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full-service restaurant management position in North Charleston, SC As a Restaurant Chef, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week Attainable Bonus Program $65K - $75K Salary Equal Opportunity Employer Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Job Title: Sous Chef We are currently seeking a Sous Chef who embodies a passion for hospitality and leadership. We firmly believe that being part of the hospitality industry is a privilege, and we are actively searching for team members who radiate hospitality in every way. This role is tailored for an individual who prides themselves on upholding principles of integrity and professionalism, is deeply enthusiastic about delivering top-notch, delectable cuisine, thrives in a team-oriented environment, and is both willing and able to assist on any kitchen station while having a strong appetite for learning. As a Sous Chef, your responsibilities will encompass overseeing the kitchen team, upholding restaurant standards, and nurturing a positive team dynamic. This role necessitates active involvement in the service line execution while ensuring the adherence to kitchen and safety standards. It is an opportunity for individuals interested in comprehending all aspects of management, which includes hiring, training, scheduling, vendor relationships, operations, and financial management. Qualifications: High-volume experience Minimum 1-year Supervisory Managerial Culinary Role Working knowledge of various computer software programs (Microsoft Word & Excel, Toast, & R365) Must be able to work both independently and in a team environment. Ability to compute basic mathematical calculations essential. Must be able to pass a background check. Serve Safe Certified Manager or Food Handlers Certification or ability to pass within the first month of employment. Expectations & Responsibilities: Ability to perform job functions with attention to detail, speed and accuracy. Ability to prioritize, organize work and follow through with assigned tasks. Ability to be a clear thinker, remain calm and resolve problems using good judgment. Ability to work well under pressure. Ability to handle multiple tasks at one time while maintaining a high level of professionalism. Ability to maintain a clean, neat, and organized work environment. Ability to follow recipes, to increase or decrease recipe as needed. Ability to work in a fast paced, intense work environment. Ability to provide information about food attributes, ingredients, and preparation. Research product availability, price, and quality issues. Have a working knowledge of products. Produce products cost-effectively, on a consistent basis. Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same. Standardize recipes and procedures so price margins and productivity are maintained. Maintain reports of department waste. Smart purchasing to stay within budgeted COS percentages. Control the elements that determine profit and loss. Assist in making decisions that relate to profit and loss. Responsible for major operating expenses. Work with department heads to set production, sales, and labor goals. Working with the Chef on managing weekly inventory and invoices and declining budget Prepare kitchen operations for future growth and new ideas. Set kitchen priorities, set production goals, schedule production, and supervise cooks. Promote communication in the kitchen that leads to productive, safe work. Maintain the cleanliness and neatness of the kitchen and storage areas. Comply with health and safety regulations for production, holding, handling, and labeling. Ensure that kitchen equipment is in working order and is properly used. Working with the Chef on creating and managing weekly schedule for BOH Effectively communicate both verbally and in writing to provide clear direction to staff Responsible to conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies. Training and cultivating relationships with new hires, as well as ongoing staff development. Ability to deal with problems or concerns that arise in the BOH through the proper channels (conversations with employees and proper documentation) Ability to conduct meetings, menu briefings and maintain communication lines between line staff, Executive Chef and the General Manager. May be required to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations. All other duties, as assigned. What you get from us: The opportunity to join a hospitality focused team that emphasizes the importance and necessity of work-life balance. A friendly, creative, exciting work environment in an open kitchen with a live-fire grill A healthy and safe work environment where you are encouraged to grow your career. Opportunities for advancement and career development Comprehensive Medical, Dental and Vision insurance available Paid Time Off to support you with an active life outside of work. 50% dining discount Company paid Employee Assistance Program to support overall mental wellbeing. 401(k) to help you invest in your future available to full and part time employees after 3 months with up to a 4% company match. Generous Employee Referral Program Opportunity for Supplemental pay in the form of a performance structured Bonus Pay Program. Job Type: Full-time Salary: $50,000.00 - $60,000.00 per year Supplemental pay types: Performance bonus opportunities Work setting: Upscale casual restaurant Ability to commute/relocate: Charleston, SC: Reliably commute or planning to relocate before starting work (Required) Experience: Culinary experience: 3 years (Required) Management: 1 year (Required) Compensation: $50,000.00 - $60,000.00 per year About us The Fusion of Chicken, Cocktails, Live-Fire Grill, and Fun. Nestled in downtown Charleston, Rudy Royale effortlessly blends a vibrant atmosphere with an approachable yet sophisticated seasonal dining experience. Occupying a generous space, Rudy Royale is committed to injecting a sense of playfulness and distinctiveness into East Bay Street. While Rudy Royale is renowned for its exceptional fried chicken, we take pride in incorporating modern twists into traditional Southern cuisine. Chef Macready Downer adds imaginative touches and unique flavors to the beloved dishes you cherish.

Job DescriptionHospitality Spotlight is working with a luxury client in South Carolina and we are looking for an Executive Chef. The Work: Lead and manage all culinary operations for a luxury hotel with multiple food and beverage outlets. Oversee day to day kitchen operations across restaurants, banquets, and additional outlets. Set and maintain Forbes level luxury standards for food quality, presentation, and service. Develop menus reflecting a range of cuisines while aligning with brand and guest expectations. Manage hiring, training, scheduling, and development of all kitchen staff. Maintain strong cost controls through budgeting, purchasing, and inventory management. Collaborate closely with hotel leadership to support overall operational and financial goals. Promote a positive kitchen culture focused on teamwork, accountability, and consistency. Ensure compliance with all health, safety, and sanitation standards. Additional duties as required. What you've already done (requirements): Minimum of 5+ years as an Executive Chef within Forbes rated luxury hotels. Proven experience leading high volume hotel kitchens with multiple outlets. Demonstrated success managing full kitchen operations, including staffing, training, and budgets. Formal culinary training. Culinary degree preferred. Strong understanding of hotel operations and cross department collaboration. Experience with diverse culinary styles and menu development. Track record of building and leading high performing culinary teams. Luxury hotel experience required. Location: South Carolina Compensation: $160k - $180k + bonus Submit your resume if you meet all of the qualifications and are excited about joining an already successful and growing team. We look forward to connecting and shining our spotlight on you! - Hospitality Spotlight Team

Job DescriptionSalary: DOE THE LONGBOARD [SULLIVANS ISLAND] | EXECUTIVE CHEF FULL BENEFITS Complete HealthCare Dental Insurance Vision Insurance Accidental Death & Dismemberment Life Insurance Paid Time Off [Full Time Qualification Required. Terms and Conditions Apply] NO LATE NIGHTS HOLIDAY CLOSURES [THANKSGIVING DAY & CHRISTMAS DAY] OUR EXCITING WORK ENVIRONMENT The Longboard [Sullivans Island] is the second iteration of the concept originally opened on St. John in the US Virgin Islands in 2015. Like its flagship, the SI location offers innovative and refined seafood-forward island fare, and a lively bar program featuring Caribbean-inspired craft cocktails. The laid-back lifestyle of Sullivans Island and St. John mesh perfectly to create a relaxed, coastal vibe in a vibrant setting. THE OPPORTUNITY The ideal candidate is a practiced problem solver, maintains a calm demeanor under pressure, persists to get the job done, and enjoys coaching and working alongside a large team to improve performance and increase retention. The Executive Chef supports the mission of Ballast Hospitality by overseeing day-to-day operations. The Executive Chef also helps cultivate and emulate the ethics and vibe of the brand. This position participates in the hiring and training of personnel at the restaurant and is responsible for ensuring that the stated standards and goals are met. This position works actively with the team to set new goals for improving day-to-day operations through food, experience, and culture. RESPONSIBILITIES Start recruiting process for BOH team. Collaborate with other personnel in Charleston, SC and in St John/St Thomas, USVI to plan and develop recipes or menus, taking into account such factors as local availability of ingredients or the likely number of guests. Create operational documents for BOH. Monitor sanitation practices daily to ensure that employees follow standards and regulations. Schedule BOH all staff meetings designed to teach food safety and food handling standards. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas. Responsible for maintaining kitchen equipment, scheduling routine maintenance checks with equipment vendors and ensuring equipment is fixed when broken. Responsible for invoice management and reporting. Ensure daily AM and PM line checks are conducted to verify the quality of raw or cooked food products to ensure that standards are met. Work to accurately know the product mix and estimated food amounts and ingredients for correct ordering levels. Control food cost and usage by using prep lists, updating par levels, controlling spending and reviewing product mix reports daily. Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner. Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate. Implement training schedules for new hires and monitor progress. Actively coach, inspire and develop staff. Ensure all BOH staff reviews are conducted on a timely basis. Foster a positive, inclusive environment for all staff and guests. QUALIFICATIONS 5+ years of direct management experience. Excellent written and verbal communication. Strong computer skills. Culinary degree or equivalent experience. Promote, work, and act in a manner consistent with the mission of Ballast Hospitality, always setting a professional example. Ability to work flexible hours, including nights, weekends and holidays as needed. WHO WE ARE We believe in living our values, some of which are: Without integrity, all else fails. We believe in the ongoing training and development of our staff, and see it as a worthy investment in the future of the company. Without creativity, there is no innovation. We believe that only a happy and professional staff can give the level of personal service we demand. We believe in providing legendary service the unique and powerful sort of personal care and attention that our guests tell stories about. We expect to work hard, exude professionalism, and have fun in the workplace - simultaneously. COMPENSATION AND BENEFITS We offer competitive pay and a comprehensive benefits package. We encourage our employees to grow and learn and offer many opportunities for personal and career development. EQUAL OPPORTUNITY EMPLOYER The Longboard [Sullivans Island] is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Job DescriptionDescription: and Peninsula Grill When Planters Inn was built in 1844, it secured the best location of all Charleston hotels. Today, the iconic hotel famously presides over the corner of Market & Meeting Street - the very heart of Historic Charleston, South Carolina. Planters Inn is South Carolina's only Relais & Châteaux Hotel. Our historic hotel in Charleston is an oasis of beauty and gentility for guests who appreciate luxury, personal space, and added privacy. In Charleston, S.C., the crown jewel of the dining scene is Peninsula Grill, the beguiling Four-Diamond and Four-Star restaurant hidden amidst a lush moonlit garden in the very heart of the Historic District. Loved by locals and guests from around the world, Peninsula Grill offers a genuinely resplendent dining experience that pulls out all the stops-a spectacular setting, fresh and delicious cuisine, fantastic service that seamlessly anticipates a guest's wants and needs, an award-winning wine list, a famous signature dessert, and one more ingredient… a bit of enchantment. JOB OVERVIEW As the Executive Sous Chef, you will play a vital role in assisting the Executive Chef in the management and operation of the kitchen, ensuring the highest standards of food quality, consistency, and presentation. This is a leadership position that requires both culinary expertise and strong management skills to maintain the smooth running of the kitchen in a fast-paced, high-pressure environment. ESSENTIAL JOB FUNCTIONS Oversee daily kitchen operations, ensuring efficient and smooth service during peak hours Assist in the development and execution of the menu, ensuring that dishes meet the highest culinary standards Supervise, train, and mentor kitchen staff, promoting a collaborative and positive work environment Ensure compliance with health, safety, and sanitation regulations in the kitchen at all times Assist in the preparation, cooking, and presentation of high-quality dishes according to the restaurant's fine dining standards Maintain consistency and quality in every dish, ensuring it meets guest expectations. Monitor portion control and minimize food waste Assist in managing kitchen inventory, including ordering and receiving supplies, ingredients, and equipment Collaborate with the Executive Chef to ensure proper stock levels and budgeting of kitchen supplies Lead, motivate, and guide the kitchen team, ensuring proper training on techniques, food preparation, and kitchen safety protocols Conduct regular performance evaluations and provide constructive feedback to kitchen staff Support in fostering a team-oriented environment that focuses on excellent service and guest satisfaction Maintain the highest standards of food quality, ensuring consistency in taste, texture, and presentation Monitor the preparation and cooking of all dishes, ensuring they meet the restaurant's specifications Conduct quality checks during service to guarantee food is served at its best Work closely with the Executive Chef and front-of-house team to ensure seamless service Communicate effectively with all kitchen staff, ensuring that all orders are prepared according to guest specifications and dietary restrictions About Us Crystal Creek Hospitality is a collection of independently spirited and branded hotels focused on remarkable hospitality ™. We see every day as an opportunity to enrich the lives of our employees, guests, and communities. Our vision, mission, values and commitments are at the core of every decision we make and every person we hire. No heroes, no egos-just a diverse group of individuals with solid relationships built on a foundation of trust that honors our employees, guests, and investors. Our Values We Engage and We Listen We Care and We Own We Provide and We Ensure We Appreciate and We have Fun Requirements: ESSENTIAL QUALIFICATIONS Proven experience (5+ years) as a Sous Chef or in a similar leadership position in a high-end, fine dining environment Strong knowledge of culinary techniques, kitchen operations, and food safety standards Exceptional leadership skills with the ability to manage a diverse team in a fast-paced kitchen A deep passion for creating innovative, fine dining dishes and maintaining quality standards Excellent communication and organizational skills Strong attention to detail and the ability to multitask under pressure Culinary degree or equivalent experience preferred PHYSICAL DEMANDS & WORK ENVIRONMENT The physical demands & work environment described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle, feel, or finger; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to walk and climb or balance. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 50 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

Chef de Cuisine (CDC) Marbled & Fin (Charleston, SC) A modern and elevated steakhouse experience, celebrating all the finest ways to indulge: prime steaks, the highest quality seafood, and an expansive wine and spirits list. Marbled & Fin is looking for a driven and passionate Chef de Cuisine. Elevate your craft in a place where craftmanship, hospitality, and innovation come together. As part of The Neighborhood Dining Group (Husk, Marbled & Fin, Delaney Oyster House, Minero, The James), we re committed to redefining what it means to cook and lead with purpose in Charleston. What We Provide for YOU!: Highly competitive compensation Outstanding benefits, including: Medical, dental, vision, short-term disability, and life insurance?after 30 days 401(k) with employer match?(free money) Generous PTO (Paid Time Off)?that increases with tenure Paid parking? Employer paid therapy, coaching, and mental health resource (Modern Health)? Next-day pay access? Employee Perks & Discounts (Working Advantage)? Dining discounts, gym membership discounts, and more! Professional work environment Internal job board providing growth opportunities within the company Leadership development and a learning environment Quarterly profit-sharing program About Us: Located in downtown Charleston, Marbled & Fin is proudly operated by The Neighborhood Dining Group (Husk, Delaney Oyster House, Minero, The James). Our restaurant showcases sleek, modern interiors and a progressive, refined menu all set against a celebratory and lively backdrop that redefines traditional steakhouse dining. We emphasize exceptional service, guest connection, and creating memorable dining experiences. Who We're Looking For: You are passionate, professional, and committed to teamwork someone who leads with integrity, thrives in a high-performing kitchen, and brings energy to every service. This is an exciting opportunity to grow within a nationally recognized restaurant group that celebrates creativity, strong leadership, and continuous professional development. Responsibilities: Lead culinary operations with integrity, creativity, and consistency to support a best-in-class dining experience. Foster a positive, high-performing kitchen culture through hands-on mentorship, collaboration, and feedback. Oversee food quality, kitchen systems, and sanitation standards with unwavering attention to detail. Develop, train, and inspire kitchen staff while fostering a culture of accountability and excellence. Manage scheduling, inventory, purchasing, and kitchen labor to meet financial goals and operational needs. Collaborate with the General Manager and leadership team to execute strategic business and culinary objectives. Uphold safety, cleanliness, and organizational standards across all culinary shifts. Stay current with culinary trends and continue evolving our seasonal, progressive menu offerings. What You'll Bring: Culinary management experience in an upscale or fine dining environment. Culinary experience in an upscale, fast-paced restaurant. Exceptional organizational and leadership skills, with the ability to manage a high-volume kitchen. A detail-oriented mindset and high standards for food quality and kitchen operations. Strong communication and decision-making skills with a passion for team development. A commitment to hospitality, professionalism, and continuous improvement. Ready to Lead with Passion? If you're ready to grow your culinary career with a restaurant group that values passion, professionalism, and teamwork, we d love to hear from you. Apply today and take the next step in your hospitality career with Marbled & Fin! This is only a summary of the typical functions of the job, not an exhaustive or comprehensive list of all possible responsibilities, tasks, duties, and physical demands. Additionally, responsibilities, tasks, duties, and physical demands of the jobholder might differ from those outlined in the job description and other duties may be assigned. The Neighborhood Dining Group is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws.

An inspiring career awaits you! The Kessler Collection is a portfolio of luxury boutique hotels, unique restaurants and experiences with a Bohemian twist. The collection's captivating hotels feature curated art, original music, unique architecture and stories around every corner, all located in destinations people want to be. Our mission of inspiring places, intuitive service, and exuberant guests means we are committed to our Grand Performers learning, development, and well-being. We believe people want to be inspired! Grand Performers in qualifying roles may enjoy a range of benefits, including: * Marriott Employee Discounts Worldwide * Medical, Dental, Vision Insurance * Company-Sponsored Life Insurance * Short & Long-Term Disability Insurance * Tuition Reimbursement Program * 401(K) with Discretionary Company Matching Contributions * Employee Assistance Program Responsibilities JOB SUMMARY The overall objective and purpose of the Chef de Cuisine position are to oversee all daily operations of the kitchen. The incumbent is responsible for ensuring that all recipes, food preparations, and presentations meet specifications and commitment to quality. They are to provide inspiring and strategic leadership while directing the activities of the Culinary Department in support of the mission, core values, standards, and goals established by the company. CORE RESPONSIBILITIES * Maintains a file of recipes, including ingredients, portions, and directions for preparation and presentation of each dish. * Set Standards and methods for portion control for each dish on the menu, with the perceived value factor in mind. * Accountable for meeting budgets for food, labor, and direct operating expenses as they pertain to the culinary department. * Costing all food items and assisting the Food and Beverage Director with monthly reports. * Creates kitchen labor schedules that meet the Peak Performance criteria. * Assists with the creation of seasonal, monthly, and weekly specials and menus * Monitor execution procedures to ensure quality, consistency, efficiency, productivity, and professionalism are at the highest level. * Conduct hands-on teaching and training in the kitchen, working closely with Sous Chefs and cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution. * Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes. * Hire, coach, counsel, and conduct performance evaluations for Sous Chefs, Supervisors, cooks, and Stewards * Develop, train and mentor Sous Chef, Supervisors, and cooks, Act as a resource to them as well as other back-of-house (BOH) personnel. * Develop, implement and maintain sanitation practices and protocol. * Work with management on ongoing and monthly/seasonal menu development, staff training, and photo shoots. * Create and monitor kitchen inventory to include order inspections and item selection. Qualifications KNOWLEDGE, SKILLS, AND ABILITIES To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent. * Strategic business leader - Works strategically to devise plans in alignment with organizational goals. * Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects. * Generates alignment - Ensures proper time and effort is spent to build high-level performance and consistency throughout collection. * Leads with courage - Provides a culture of accountability. * Execution of plans - Utilizes our systems, tools, and resources to accomplish results and achieve goals * Advanced level of written, verbal, and interpersonal communication skills. * Ability to implement and uphold service standards * Effectively motivate associates and maintain a cohesive team * Ability to prioritize and organize work assignments * Ability to work well in stressful, high-pressure situations * Ability to work with and understand financial information, data, and basic arithmetic functions * Ability to maintain and build relationships with existing and potential clients as well as industry contacts MINIMUM QUALIFICATIONS * Culinary degree or related training equivalent in the Hospitality/Restaurant Industry - required * 3+ years of relevant work experience in similar scope and title - required * Experience within luxury brand/markets - preferred * Food Safety Manager Certification - preferred or attained within 30 days SUPERVISORY RESPONSIBILITIES * Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection: Sous Chef WORK ENVIRONMENT The work environment/conditions described herein are representative of those that an incumbent may experience. * Must be comfortable working in a shared space, with constant noise, without the use of a private office. * Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration. * Must be able to work safely in a kitchen environment with high temperatures and humidity * Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice. PHYSICAL DEMANDS The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. *Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & physical demands of this role. * While performing the duties of this job, the incumbent is regularly required to move 10lbs on a daily basis. * Push, pull, and lift up to 50lbs on a weekly basis. * While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus, airplane or other means of transportation which require sitting, waiting, and standing for long and short periods of time. The Kessler Collection is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics Posted Min Pay Rate Posted Max Pay Rate

Chef de Cuisine (CDC) Marbled & Fin (Charleston, SC) A modern and elevated steakhouse experience, celebrating all the finest ways to indulge: prime steaks, the highest quality seafood, and an expansive wine and spirits list. Marbled & Fin is looking for a driven and passionate Chef de Cuisine. Elevate your craft in a place where craftmanship, hospitality, and innovation come together. As part of The Neighborhood Dining Group (Husk, Marbled & Fin, Delaney Oyster House, Minero, The James), were committed to redefining what it means to cookand leadwith purpose in Charleston. What We Provide for YOU!: * Highly competitive compensation * Outstanding benefits, including: * Medical, dental, vision, short-term disability, and life insurance?after 30 days * 401(k) with employer match?(free money) * Generous PTO (Paid Time Off)?that increases with tenure * Paid parking? * Employer paid therapy, coaching, and mental health resource (Modern Health)? * Next-day pay access? * Employee Perks & Discounts (Working Advantage)? * Dining discounts, gym membership discounts, and more! * Professional work environment * Internal job board providing growth opportunities within the company * Leadership development and a learning environment * Quarterly profit-sharing program About Us: Located in downtown Charleston, Marbled & Fin is proudly operated by The Neighborhood Dining Group (Husk, Delaney Oyster House, Minero, The James). Our restaurant showcases sleek, modern interiors and a progressive, refined menu all set against a celebratory and lively backdrop that redefines traditional steakhouse dining. We emphasize exceptional service, guest connection, and creating memorable dining experiences. Who We're Looking For: You are passionate, professional, and committed to teamworksomeone who leads with integrity, thrives in a high-performing kitchen, and brings energy to every service. This is an exciting opportunity to grow within a nationally recognized restaurant group that celebrates creativity, strong leadership, and continuous professional development. Responsibilities: * Lead culinary operations with integrity, creativity, and consistency to support a best-in-class dining experience. * Foster a positive, high-performing kitchen culture through hands-on mentorship, collaboration, and feedback. * Oversee food quality, kitchen systems, and sanitation standards with unwavering attention to detail. * Develop, train, and inspire kitchen staff while fostering a culture of accountability and excellence. * Manage scheduling, inventory, purchasing, and kitchen labor to meet financial goals and operational needs. * Collaborate with the General Manager and leadership team to execute strategic business and culinary objectives. * Uphold safety, cleanliness, and organizational standards across all culinary shifts. * Stay current with culinary trends and continue evolving our seasonal, progressive menu offerings. What You'll Bring: * Culinary management experience in an upscale or fine dining environment. * Culinary experience in an upscale, fast-paced restaurant. * Exceptional organizational and leadership skills, with the ability to manage a high-volume kitchen. * A detail-oriented mindset and high standards for food quality and kitchen operations. * Strong communication and decision-making skills with a passion for team development. * A commitment to hospitality, professionalism, and continuous improvement. Ready to Lead with Passion? If you're ready to grow your culinary career with a restaurant group that values passion, professionalism, and teamwork, wed love to hear from you. Apply today and take the next step in your hospitality career with Marbled & Fin! This is only a summary of the typical functions of the job, not an exhaustive or comprehensive list of all possible responsibilities, tasks, duties, and physical demands. Additionally, responsibilities, tasks, duties, and physical demands of the jobholder might differ from those outlined in the job description and other duties may be assigned. The Neighborhood Dining Group is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws.

An inspiring career awaits you! The Kessler Collection is a portfolio of luxury boutique hotels, unique restaurants and experiences with a Bohemian twist. The collection's captivating hotels feature curated art, original music, unique architecture and stories around every corner, all located in destinations people want to be. Our mission of inspiring places, intuitive service, and exuberant guests means we are committed to our Grand Performers learning, development, and well-being. We believe people want to be inspired! Grand Performers in qualifying roles may enjoy a range of benefits, including: Marriott Employee Discounts Worldwide Medical, Dental, Vision Insurance Company-Sponsored Life Insurance Short & Long-Term Disability Insurance Tuition Reimbursement Program 401(K) with Discretionary Company Matching Contributions Employee Assistance Program JOB SUMMARY The overall objective and purpose of the Chef de Cuisine position are to oversee all daily operations of the kitchen. The incumbent is responsible for ensuring that all recipes, food preparations, and presentations meet specifications and commitment to quality. They are to provide inspiring and strategic leadership while directing the activities of the Culinary Department in support of the mission, core values, standards, and goals established by the company. CORE RESPONSIBILITIES Maintains a file of recipes, including ingredients, portions, and directions for preparation and presentation of each dish. Set Standards and methods for portion control for each dish on the menu, with the perceived value factor in mind. Accountable for meeting budgets for food, labor, and direct operating expenses as they pertain to the culinary department. Costing all food items and assisting the Food and Beverage Director with monthly reports. Creates kitchen labor schedules that meet the Peak Performance criteria. Assists with the creation of seasonal, monthly, and weekly specials and menus Monitor execution procedures to ensure quality, consistency, efficiency, productivity, and professionalism are at the highest level. Conduct hands-on teaching and training in the kitchen, working closely with Sous Chefs and cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution. Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes. Hire, coach, counsel, and conduct performance evaluations for Sous Chefs, Supervisors, cooks, and Stewards Develop, train and mentor Sous Chef, Supervisors, and cooks, Act as a resource to them as well as other back-of-house (BOH) personnel. Develop, implement and maintain sanitation practices and protocol. Work with management on ongoing and monthly/seasonal menu development, staff training, and photo shoots. Create and monitor kitchen inventory to include order inspections and item selection. KNOWLEDGE, SKILLS, AND ABILITIES To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent. Strategic business leader - Works strategically to devise plans in alignment with organizational goals. Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects. Generates alignment - Ensures proper time and effort is spent to build high-level performance and consistency throughout collection. Leads with courage - Provides a culture of accountability. Execution of plans - Utilizes our systems, tools, and resources to accomplish results and achieve goals Advanced level of written, verbal, and interpersonal communication skills. Ability to implement and uphold service standards Effectively motivate associates and maintain a cohesive team Ability to prioritize and organize work assignments Ability to work well in stressful, high-pressure situations Ability to work with and understand financial information, data, and basic arithmetic functions Ability to maintain and build relationships with existing and potential clients as well as industry contacts MINIMUM QUALIFICATIONS Culinary degree or related training equivalent in the Hospitality/Restaurant Industry - required 3+ years of relevant work experience in similar scope and title - required Experience within luxury brand/markets - preferred Food Safety Manager Certification - preferred or attained within 30 days SUPERVISORY RESPONSIBILITIES Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection: Sous Chef WORK ENVIRONMENT The work environment/conditions described herein are representative of those that an incumbent may experience. Must be comfortable working in a shared space, with constant noise, without the use of a private office. Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration. Must be able to work safely in a kitchen environment with high temperatures and humidity Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice. PHYSICAL DEMANDS The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. *Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & physical demands of this role. While performing the duties of this job, the incumbent is regularly required to move 10lbs on a daily basis. Push, pull, and lift up to 50lbs on a weekly basis. While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus, airplane or other means of transportation which require sitting, waiting, and standing for long and short periods of time. The Kessler Collection is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics

Plan, organize, control and direct the work of employees in the Kitchen Department responsible for outlet food preparation while ensuring superior quality and consistency. The successful candidate will possess strong leadership qualities, and the ability to promote a professional attitude in our fast paced a la carte and banquet environment. The club offers a selection of cuisine and dining formats ranging from upscale fine dining to casual and banquets up to 800 people. This is a working position and may require taking stations as needed. In addition to supervision of kitchen staff, the Sous Chef will participate in menu/recipe development, purchasing and receiving and overall organization of kitchen. Qualifications ESSENTIAL DUTIES AND RESPONSIBILITIES Assist in the planning and development of menus and recipes, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimizing waste. Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces, and “specials” to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by standardized recipes. Assist in controlling labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. Prepares reports, arranges schedules and costs menus and performs other administrative duties as assigned by the executive chef. Assists the executive chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production. Ensure that sanitation standards as set forth by the Daniel Island Club, local, state, and federal regulations are in compliance as well as the cleanliness, organization, and energy conservation of the kitchen. Assists in food procurement, delivery, storage and issuing of food items. Understands and consistently follows proper sanitation practices including those for personal hygiene. Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality. Consistently maintains standards of quality, cost, eye appeal and flavor of foods. Communicate with employees and managers to ensure operational needs are met, coordinate menu tastings and pre- meal meetings to educate staff on food taste and preparation methods, attend regular operational meetings to ensure effective coordination and cooperation between departments; interact directly with guests to ascertain satisfaction. Assists executive chef with supervision and training of employees, sanitation and safety, menu planning and related production activities. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Work harmoniously and professionally with co-workers and supervisors. (10%) Assumes complete charge of the kitchen in the absence of the executive chef. Monitors kitchen employees' time cards to ensure compliance with posted schedules. Prepare food items. Assist with set-up and cleaning of operational areas Assists in maintaining security of kitchen, including equipment and food and supply inventories. Expedites food orders during peak service hours. Coordinates buffet presentations. Personally works in any station as assigned by the executive chef. Consults with dining service personnel during daily line-ups. Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment. Other duties as assigned

Frannie & the Fox is clever, comfortable, and cool. Emeline's three meal a day experience that comes in the form of a 'foodie' but never pretentious. This individual is passionate about creating gastronomic delights that encourage human connections over a shared meal. Their primary role is to employ culinary and managerial skills in order to maintain the standards of excellence established by the Executive Chef. This leader will participate in the daily operations and collaborate on menu ideation and execution. They are responsible for producing high quality products and developing high performing teams. Requested Tasks -Help in the preparation and design of all food menus -Ensure the kitchen operates in a timely way to meet quality standards -Fill in for the executive chef in planning and directing food preparation, when necessary -Solve any issues that arise and seize control of any problematic situation -Train culinary team members, establishing schedules and enforcing sanitation regulations and safety standards Requested Capabilities -Prior experience as a Sous Chef highly preferred -Excellent food preparation skills -Patient, understanding and detailed personality -Keen eye for detail for cleanliness and efficiency As part of the Makeready collection, we proudly offer a variety of thoughtful benefits and perks for eligible team members including accommodating PTO/PTO exchange, medical/dental/vision benefits, maternity/paternity leave, pet insurance, company-matched dependent care & 401k, student loan repayment program and a wide range of additional ancillary benefits. The health, happiness and well-being of our team is our top priority. We take pride in our Guiding Principles to help define how we successfully work together. We follow them not out of duty but live by them instinctively. Makeready LLC and its affiliated entities are proud to encourage and support an environment where everyone can be a successful team member as their true independent self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance.

OBJECTIVE Plan, prep, set up and provide quality service in all areas of kitchen production to include, but not limited to, all menu items supplied by outlet kitchen. All mise en place completed to satisfaction of Executive Chef. Employee will be able to follow established recipes and plating guide provided to exact specification. Organize and maintain their station and equipment in a neat and orderly fashion to meet the Chef's expectations. Maintain and contribute to a positive work environment. ESSENTIAL JOB FUNCTIONS Maintains Kitchen staffing levels so as to provide for optimal performance of all duties Represents Chef in his/her absence Administers and ensures adherence to departmental guidelines, policies and procedures Responsible for smooth, efficient, cost effective operation of food production activities, to include labor management, inventory control, use of product and adherence to all sanitation requirements Supervises/performs kitchen opening and closing operations Supervises food handlers in the preparation and production of all hot and cold food items Orders raw food ingredients necessary to prepare all items on the menu for area of responsibility Ensures that all raw food ingredients are received and stored in the proper manner Oversees all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all times Organizes/assists food handlers in the performance of their duties as needed to ensure standards for timely preparation/service of food cooked to order are met Monitors all food preparation, production, holding and storage operations to ensure adherence to all Food Service Sanitation standards Performs frequent inspections of all preparation and cooking equipment to ensure that they are kept clean, sanitary and in perfect operating order Reports all equipment maintenance needs to engineering Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental employees according to Hotel standards Follows New Hire Training in accordance with hotel policy Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel Communicates daily with department employees to obtain/provide current information regarding daily activities/functions and upcoming events Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same Conducts meeting with department employees as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities Other duties as assigned EDUCATION/EXPERIENCE ACF certification as "Sous Chef" or culinary degree from recognized culinary institute or equivalent experience Three to five years experience in quality food production, in a hotel or freestanding restaurant One plus years Supervisory experience in quality food production, in a hotel or freestanding restaurant Excellent culinary skills and knowledge of food productions techniques Thorough knowledge and understanding of kitchen equipment use and operation REQUIREMENTS Promotes and applies teamwork skills at all times Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance Is polite, friendly, and helpful to guests, management and fellow employees Executes emergency procedures in accordance with hotel standards Complies with required safety regulations and procedures Attends appropriate hotel meetings and training sessions Maintains cleanliness and excellent condition of equipment and work area Complies with hotel standards, policies and rules Remains current with hotel information and changes Complies with hotel uniform and grooming standards PHYSICAL DEMANDS Ability to bend, stoop, stand, lift 35 pounds and push carts weighing up to 200 pounds Outstanding management, organizational, communication and leadership skills Ability to speak, read and write English Ability to work flexible schedule to include weekends and holidays Salamander Hotels & Resorts is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Salamander is a drug-free workplace and participant in E-Verify.

The Club is seeking talented and experienced individuals to join the culinary team as Sous Chefs at their Cassique Club restaurant. Cassique Club is the cornerstone and original amenity of the many spectacular facilities of the Club. Amid uncommon scenic beauty, the property is an exclusive private membership club for property owners with an unmatched collection of amenities and distinctive venues. Our incredible staff strive towards one common goal: To be the best private Club in the world. Nationally -acclaimed chef Mike Lata serves as the consulting chef for the new restaurant and brings his years of expertise to an already talented Club team. Lata is a James Beard Award -winning chef and his restaurants, FIG and The Ordinary, located in downtown Charleston, have garnered national attention and praise. Responsibilities: Assume full responsibility of all culinary operations of The Club in the absence of the Executive Chef Assist Executive Chef with writing and planning of menus for restaurants, banquets, holidays, or other special events Help provide the training, supervision, and professional development for all kitchen staff Participate in the cooking process from production to execution, working in any position necessary Provide support for the Culinary Intern Program RequirementsEducation and Experience: Bachelor's degree in culinary management Minimum 2 years of Sous Chef experience or culinary leadership Ability to promote and participate in a team environment and fast -paced environment Ability to understand written and oral directions and to communicate professionally with others Culinary Seafood and fine -dining knowledge Due to visa restrictions, at the moment we are only accepting candidates from Mexico and Canada. The limitation to Mexican and Canadian nationals is a legal requirement tied to the specifics of the TN visa, not a preference of the employer. Benefits TN Visa provided 62,000 USD Annual Gross Income Complimentary housing for 3 months in employee housing Single room with no roommate $700/month or $350/month sharing bedroom. Insurance Plans 401(K) Company Match Free gym membership Free Costco membership, golf privileges, and more. Flight from home city to USA

Job Description Islander 71 is seeking a talented, hands-on Chef de Cuisine to join our leadership team. Our restaurant blends an upscale-casual indoor dining experience with a laid-back coastal vibe, a full raw bar, fresh seafood program, craft cocktails, and some of the best sunset views in Charleston. With $10M+ in annual sales, multiple kitchens, and large indoor/outdoor seating, this role is ideal for a culinary leader who thrives in a dynamic, high-volume environment. About the Role The Chef de Cuisine will oversee daily kitchen operations, lead and develop the BOH team, ensure consistent execution of our menu, and uphold the highest standards of quality, cleanliness, and hospitality. This role requires a combination of culinary expertise, strong leadership, and operational discipline. Key Responsibilities Culinary Leadership & Execution Oversee daily kitchen operations, ensuring consistency, quality, and timeliness of all dishes. Uphold Islander 71's culinary identity, focusing on seafood, raw bar, Southern flavors, and scratch-prepared dishes. Lead service with a visible presence on the hot line, expo, and prep areas. Maintain recipe adherence, portioning, plating standards, and food presentation. Team Development & Management Train, coach, schedule, and develop all BOH staff, creating a culture of accountability and hospitality. Identify talent, support career growth, and maintain a positive, respectful kitchen environment. Partner closely with the Culinary Director and ownership to ensure alignment and consistency. Operations, Quality & Safety Monitor daily prep, sanitation, inventory, and waste management. Ensure compliance with DHEC standards and internal cleanliness protocols. Oversee equipment maintenance, organization, and kitchen flow. Financial Performance Manage food cost, waste, portioning, and ordering with discipline. Work with leadership to analyze weekly/monthly P&Ls and identify opportunities to improve margins. Maintain vendor relationships and support sourcing high-quality, cost-effective product. Qualifications 3-5+ years of experience in a Chef de Cuisine, Executive Sous, or similar leadership role in a high-volume restaurant. Strong culinary skills, particularly with seafood, sauté, grill, and scratch cooking. Proven track record training teams and upholding exceptional food quality. Ability to thrive in a fast-paced, high-volume kitchen with multiple service periods. Strong communication skills, professionalism, and leadership presence. What We Offer Competitive salary and benefits based on experience Performance-based incentives Leadership team support with a strong focus on culture and growth Opportunities for long-term advancement as the brand continues expanding Thank you for your interest!

Hospitality Spotlight is working with a luxury client in South Carolina and we are looking for an Executive Chef. The Work: Lead and manage all culinary operations for a luxury hotel with multiple food and beverage outlets. Oversee day to day kitchen operations across restaurants, banquets, and additional outlets. Set and maintain Forbes level luxury standards for food quality, presentation, and service. Develop menus reflecting a range of cuisines while aligning with brand and guest expectations. Manage hiring, training, scheduling, and development of all kitchen staff. Maintain strong cost controls through budgeting, purchasing, and inventory management. Collaborate closely with hotel leadership to support overall operational and financial goals. Promote a positive kitchen culture focused on teamwork, accountability, and consistency. Ensure compliance with all health, safety, and sanitation standards. Additional duties as required. What you've already done (requirements): Minimum of 5+ years as an Executive Chef within Forbes rated luxury hotels. Proven experience leading high volume hotel kitchens with multiple outlets. Demonstrated success managing full kitchen operations, including staffing, training, and budgets. Formal culinary training. Culinary degree preferred. Strong understanding of hotel operations and cross department collaboration. Experience with diverse culinary styles and menu development. Track record of building and leading high performing culinary teams. Luxury hotel experience required. Location: South Carolina Compensation: $160k \- $180k + bonus Submit your resume if you meet all of the qualifications and are excited about joining an already successful and growing team. We look forward to connecting and shining our spotlight on you! \- Hospitality Spotlight Team "}}],"is Mobile":false,"iframe":"true","job Type":"Full time","apply Name":"Apply Now","zsoid":"50987327","FontFamily":"Verdana, Geneva, sans\-serif","job OtherDetails":[{"field Label":"Industry","uitype":2,"value":"Hotel"},{"field Label":"Work Experience","uitype":2,"value":"5+ years"},{"field Label":"Salary","uitype":2,"value":"171 \- 180k"},{"field Label":"City","uitype":1,"value":"Summerville"},{"field Label":"State\/Province","uitype":1,"value":"South Carolina"},{"field Label":"Zip\/Postal Code","uitype":1,"value":"29486"}],"header Name":"Hotel Chef","widget Id":"313140000000072311","is JobBoard":"false","user Id":"313140000000083003","attach Arr":[],"custom Template":"5","is CandidateLoginEnabled":true,"job Id":"313140000004505001","FontSize":"12","google IndexUrl":"https:\/\/hospitalityspotlight.zohorecruit.com\/recruit\/ViewJob.na?digest=cOd7fmwSdddcZBaxv.wic CrypalzQamQnXJ.QtkJqwA\-&embedsource=Google","location":"Summerville","embedsource":"CareerSite","indeed CallBackUrl":"https:\/\/recruit.zoho.com\/recruit\/JBApplyAuth.do","logo Id":"kue3k9f8044db27e84498aca9c1e10182b8ea"}

THE LONGBOARD [SULLIVAN'S ISLAND] | JR SOUS CHEF FULL BENEFITS Complete HealthCare Dental Insurance Vision Insurance Accidental Death & Dismemberment Life Insurance Paid Time Off [Full Time Qualification Required. Terms and Conditions Apply] NO LATE NIGHTS HOLIDAY CLOSURES [THANKSGIVING DAY & CHRISTMAS DAY] OUR EXCITING WORK ENVIRONMENT The Longboard [Sullivan's Island] is the second iteration of the concept originally opened on St. John in the US Virgin Islands in 2015. Like its flagship, the SI location offers innovative and refined seafood-forward island fare, and a lively bar program featuring Caribbean-inspired craft cocktails. The laid-back lifestyle of Sullivan's Island and St. John mesh perfectly to create a relaxed, coastal vibe in a vibrant setting. THE OPPORTUNITY The Junior Sous Chef is responsible for preparing excellent meals as well as assisting with other back of house duties. Our Junior Sous Chef supports the team and the Sous Chef by helping to create and maintain an exciting and inviting work environment. This person should be a high-energy and positive individual who should be self-motivated, eager to learn and adaptable. We offer a unique, fun environment with the opportunity to grow within the company. RESPONSIBILITIES Ability to prepare food to the exact specifications of the chef; dedicated to creating well-executed and delicious food. Ability to work quickly while implementing set standards including food quality, portion control, and presentation expectations. Prepare for food service; clean and chop food, set up and stock stations. Assist the Sous Chef with recipe management. Assist the Sous Chef with running service. Assist the Sous Chef with ordering. Comply with sanitation regulations and safety standards. Strong work ethic, keen attention to detail, and attention to cleanliness a must. Assist with cleaning and stocking. Open and close the restaurant and perform related work as requested. Ability to perform objectives in a timely and efficient manner with a focus on quality while always maintaining a positive and professional approach with coworkers. Promote and embrace the restaurant's community and culture by demonstrating respect, positive energy, dependability, honesty, initiative, outgoing nature, and a pleasant, professional appearance. QUALIFICATIONS At least 1 year of related experience required. General knife handling, food safety & sanitation knowledge. High volume restaurant experience required. Comfortable working in a fast-paced and high energy environment. A passion for food, an exceptional work ethic, and dedication. Able to take constructive criticism, learn quickly, demonstrate leadership, and constantly improve. WHO WE ARE We believe in living our values, some of which are: Without integrity, all else fails. We believe in the ongoing training and development of our staff and see it as a worthy investment in the future of the company. Without creativity, there is no innovation. We believe that only a happy and professional staff can give the level of personal service we demand. We believe in providing legendary service - the unique and powerful sort of personal care and attention that our guests tell stories about. We expect to work hard, exude professionalism, and have fun in the workplace - simultaneously. COMPENSATION AND BENEFITS We offer competitive pay and a comprehensive benefits package. We encourage our employees to grow and learn and offer many opportunities for personal and career development. EQUAL OPPORTUNITY EMPLOYER The Longboard [Sullivan's Island] is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.