Executive chef jobs in Charleston, SC - 100 jobs

Role Overview The Good Eating CompanyAt The Good Eating Company, we believe food should be an experience-something to be discovered, enjoyed, and shared. We bring exceptional culinary experiences to the workplace, making corporate dining simply delicious. We are seeking a passionate and visionary Area Executive Chef to lead our culinary operations in South Carolina, North Carolina and Georgia. This is a high-impact, hands-on leadership role focused on delivering elevated hospitality and innovative, chef-driven cuisine. As our top culinary leader in the region, you will:Shape and execute the culinary vision, driving innovation and excellence across multiple locations. Lead and inspire culinary teams, fostering a culture of creativity, collaboration, and continuous improvement. Design and implement seasonal, scratch-made menus that highlight fresh, local, and sustainable ingredients. Oversee all aspects of kitchen operations, including menu development, procurement, inventory management, and food safety. Partner with clients and internal stakeholders to ensure an exceptional dining experience that aligns with our brand and values. We are obsessed with quality, sustainability, and creating memorable food experiences. The ideal candidate is a strategic thinker and hands-on leader with a deep commitment to culinary excellence, team development, and innovation. What You'll DoConsistently ensure all dishes are visually appealing and meet the highest standards of taste and presentation. Demonstrate exceptional hands-on culinary expertise across all areas of professional cookery, including entrées, salads, sauces, and more. Exhibit a deep understanding of diverse culinary techniques and the ability to execute a wide range of global cuisines. Stay attuned to current culinary trends and incorporate innovative ideas into menu development. Apply proper culinary terminology and techniques to maintain consistency and quality in food preparation. Proactively research and experiment with new recipes, ingredients, and culinary concepts to enhance menu offerings and elevate the dining experience. Serve as a passionate mentor and leader, fostering the growth and development of culinary team members. Embrace and implement emerging culinary technologies to drive efficiency and creativity in the kitchen. 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 positive powerhouse with a "yes, and…" mindset-someone who's always ready to roll up their sleeves, go the extra mile, and deliver 110% for our clients, guests, and teammates. A true culinary craftsperson who takes immense pride in every plate, ensuring each dish is as stunning to look at as it is to taste. A team player with a spark-you bring a respectful sense of humor and know how to keep the kitchen energized, collaborative, and fun. A clear and confident communicator who can seamlessly lead and coordinate across multiple locations with ease and professionalism. A strategic thinker with a sharp eye on the bottom line, always looking for smart ways to manage costs without compromising quality. A valid driver's license 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 - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years

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 At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Do you enjoy crafting and implementing innovative culinary solutions to customers? We are currently seeking a Residential Dining Executive Chef at The Citadel in historic Charleston, SC. You will be the lead culinarian overseeing the mess hall on campus. As a key leader in our dining programs, you'll spearhead menu development and preparation, infusing creativity and precision into every dish. This role entails managing budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. With Chartwells rapid growth trajectory, there's immense potential for you to advance professionally and make an immediate impact in our culinary landscape! Key Responsibilities: Plan regular and modified menus according to established guidelines, adhering to standardized recipes and presentation standards. Complete and implement daily production worksheets and waste log sheets. Supervise and mentor chefs, cooks, and other team members on food preparation, safe handling, equipment operation, and sanitation practices. Ensure the implementation of culinary standards, including recipe compliance and food quality. Manage inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed. Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities. Forecast annual food and labor costs and monitor actual financial results. Foster strong client relationships to align our programs with their objectives, driving satisfaction and retention. Perform other duties as assigned to support the efficient functioning of dining service operations. Qualifications: A.S. degree or equivalent experience. Three more years of progressive culinary or kitchen management experience, depending on formal degree or training. Experience in high-volume, hands-on foodservice operations. Must be experienced with computers. ServSafe Certified. Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of shaping exceptional dining experiences at The Citadel! Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Req ID: 1494557 Chartwells HE SHARON MCNEELEY [[req_classification]]

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 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

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 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

Replies within 24 hours Benefits: 401(k) matching Competitive salary Dental insurance Employee discounts Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Wellness resources Bonus based on performance Free uniforms 🚨 Now Hiring: Banquet Chef | 495 King Street, Charleston, SC 🚨 Where culinary dreams meet rooftop views. We're on the hunt for a creative, driven, and passionate Chef to join our team at 495 King, an event space featuring a stunning rooftop bar and vibrant private event venues. From unforgettable receptions to high-profile corporate events, you'll be at the center of it all - bringing bold flavors and flawless execution to every plate. If you're someone who thrives in fast-paced environments, leads with heart, and cooks with soul, you may be exactly who we're looking for. 🌟 What You'll Do: As the culinary lead for our banquet program, you'll: Take the reins on all food production for private events Uphold high standards for food quality, presentation, and safety Collaborate closely with the Director of Events and Executive Chef Lead, inspire, and train a passionate culinary team Own the back-of-house experience from prep to plate Manage budgets, inventory, and team schedules like a boss Bring the wow factor to events, rooftop parties, and everything in between 🔥 What You Bring: A fun, positive, and creative attitude - seriously, we mean it 3+ years of culinary experience (banquet or restaurant) 2+ years in a supervisory or kitchen management role Strong organizational skills and the ability to stay cool under pressure ServeSafe Manager Certification or ability to obtain in 30 days A genuine love for food, teamwork, and making people happy 🎁 What You Get: A hospitality-driven team that values work-life balance Room to grow and creative freedom in the kitchen Comprehensive Medical, Dental & Vision Insurance Paid Time Off (because burnout isn't on the menu) 50% dining discount Company-paid Employee Assistance Program for mental well-being 401(k) with 3% company match Performance-based bonus opportunities 📍Location: 495 King Street, Charleston, SC Must be able to reliably commute (free parking available) or plan to relocate prior to starting. 💼 Job Type: Full-Time | Salary TBD (Based on Experience) Work Setting: Upscale casual restaurant & private event venue Supplemental Pay: Performance bonus opportunities Compensation: $25.00 - $45.00 per hour Stars Grill Room offers seasonally inspired cuisine using locally sourced ingredients, sustainable seafood, steaks, and specialty dishes prepared on a live wood-fired grill and rotisserie. With its premier location on Upper King Street, Events at 495 is an exceptional venue for private dining in Charleston, SC. Perched above Upper King Street, the Satellite Bar is a haven away from the hustle and bustle of the street below. Offering panoramic views of historic downtown Charleston. Whether you're enjoying stunning sunsets or star-filled night, the Satellite Bar offers the quintessential Lowcountry experience.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). !! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Performs all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a check list system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follow company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interacts with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Upholds Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Uses weights and measures to properly execute recipes Prepares all menu items and special request events Follows standardized recipes Ensures that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assists in developing and tasting recipes Assists in planning menu Recommend equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Ability to Self-Motivate Able to both lead a team & take direction Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certifications before start of camp (Company Sponsored) Minimum 6-day 70-hour work week Must be bale to cook from scratch Institutional and batch cooking experience - Highly Desired Ideal candidates are: Looking for seasonal, summer opportunities Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Looking for the Best! Total Comp Exceeds $75k! Essential Functions: Knowledge of all dining room and kitchen systems and operation. Must demonstrate the ability to run effective shifts in all aspects of the restaurant. Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures. Ensures consistent execution of all systems, standards and cost controls. Responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis. Communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors. Effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities. Oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction. Oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility. Effectively manages BOH budgets including forecasting. Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels. Effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience. Follows safety procedures and standards when operating all equipment. Ability to handle multiple priorities, work under stress and exercise good judgment. Experience and Educational Requirements: High school diploma or general equivalency diploma (GED). Some college preferred. Three to five years of high volume full-service restaurant management experience preferred. Exceptional leadership and motivational skills required. Must be able to attract, train, develop and retain the very best Team Members in the industry. Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest. Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management. Physical Requirements (Reasonable Accommodations may be requested): Performs duties that require bending, lifting, reaching and turning. Transports items and containers (weighing up to 50 lbs.). Able to stand up to 8 hours or longer if needed. Additional requirements include: Ability to sit or stand for extended periods of time and work in a restaurant environment. Ability to lift at least 50 pounds. Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb. Climbing ladder and step stool. Exposure to heat. Dexterity required for handling food items and dishes. The essential functions and requirements listed in this job description are not intended to be all‐inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the restaurant. 999

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.

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.

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.

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.

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

MIX is seeking a talented, hands-on Chef/Kitchen Manager to lead our back-of-house operations and elevate our food experience across bowling, axe throwing, private events, and large-scale catering. If you thrive in a fast-paced, energetic environment and love creating great food and great teams, we want you here! you here! Why Join MIX? You'll be part of an empowered, motivated, and fun team dedicated to: Delivering outstanding dining experiences Supporting our high-energy entertainment environment Exceeding guest expectations and creating memorable moments Serving our community through great hospitality Growing with a company that's expanding and committed to excellence Role Summary The Chef/Kitchen Manager oversees daily back-of-house operations, leads and develops the kitchen team, maintains strong food quality and safety standards, and manages inventory, costs, and catering production. This role is perfect for someone who is equal parts culinary leader, operational manager, and team coach. Key ResponsibilitiesLeadership & Operations Lead, train, and develop all BOH staff in a high-volume kitchen Maintain a strong hands-on leadership presence, modeling a “do whatever it takes” attitude Ensure exceptional guest satisfaction through consistent, quality food execution Create a positive, motivating culture that promotes retention and performance Catering & Events-On & Off Site Oversee production, prep, and execution for catering orders, private events, and large groups Coordinate with the Events Team and FOH management to ensure seamless service Manage logistics for off-site catering including packing, transport, setup, and standards compliance Ensure menus for events are properly portioned, costed, and executed efficiently Quality & Safety Uphold the highest standards for food safety, sanitation, and cleanliness Ensure compliance with all state and local health regulations Maintain consistency, portion control, and recipe standards for all menu items Financial & Administrative Manage weekly and monthly inventories, ordering, and vendor relationships Control food and labor costs through efficient scheduling, prep planning, and waste reduction Assist in menu development and seasonal offerings Maintain organized systems and accurate BOH paperwork What You Bring 3+ years of culinary leadership experience High-volume restaurant experience required; entertainment or multi-outlet operations a plus Catering and event experience-both on-site and off-site-highly preferred Strong team development, communication, and conflict resolution skills Proven ability to manage food quality, inventory, costs, and labor ServSafe Food Manager certification (or ability to obtain before starting) Excellent organization and time-management skills Reliable transportation and a strong work ethic Perks & Benefits Competitive salary (based on experience) Health, dental & vision insurance options 401(k) Paid Time Off Free bowling and arcade play Discounted reservations & events Flexible scheduling Employee referral bonuses Holiday closures (Easter, Thanksgiving & Christmas) Recognition programs Ready to Join the MIX Team? If you're a driven culinary leader who loves food, people, and fast-paced fun, apply today. Your next great opportunity is waiting at MIX! Pinz Entertainment Group is an equal employment opportunity employer. We welcome all applicants and do not discriminate based on race, color, religious creed, gender, sexual orientation, gender identity or expression, national origin, ancestry, age, qualified physical or mental disability, genetic information, qualified military or veteran status, marital status or any other status protected by applicable law.

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 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!