Executive chef jobs in Summerville, SC - 83 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 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's Lowcountry. 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. 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 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]]

OBJECTIVE The Executive Chef directs food preparation, production and control for all food outlets and banquet facilities of the hotel. ESSENTIAL JOB FUNCTIONS Responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests' needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products. Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards. Provide support of a specialist nature to the Executive Committee, particularly to the Director, Food & Beverage, and the Food & Beverage Manager. Work insupport of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel. Responsible for the selection, training and development of the personnel within the department. Able to exercise hire and dismissal keeping discretion within Salamander policies. Oversee divisional matters as they relate to federal, state and local employment and civil rights laws. Control the elements that determine profit and loss. Responsible for all major operating expenses. Set margins and manage the business against projections. Make decisions that relate to profit and loss. Responsible for the financial management of the Culinary operation. Give direction and be responsible for the implementation of plans. Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures. I addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: Consult with the Director, Catering/Convention Services and Outlet Manager on a weekly basis as well as with other departments as necessary. Participate in long range planning. Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking. Additional duties as necessary and assigned. Professionally represent the hotel in community and industry organizations and Participate as a team player with all departments. Provide constructive feedback to all departments. Be a leader and a role model to all employees. EDUCATION/EXPERIENCE High school or equivalent education required. Minimum of two years of Culinary school. Must have five years of previous Executive Chef experience in a hotel/resort. Certification as an Executive Chef or Master Chef by a government accredited organization. REQUIREMENTS Must be able to speak, read, write and understand the primary language(s) used in the Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Most tasks are performed in a team environment with the employee acting as a team. There is minimal direct supervision. Must possess basic computational ability. Must possess basic computer skills. Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required. Extensive knowledge of menu development, insight into marketing, cost and wage Thorough knowledge of food products, standard recipes and proper preparation. Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control. Ability to supervise large staff and accomplish goals on a timely basis. Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Director, Food & Beverage. Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts. Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same. Artistic ability to create theme menus, ideas for ice carvings, decorations, etc. 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. PHYSICAL DEMANDS Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task. Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level. Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis. · Must be able to lift up to 30 lbs. on a regular and continuing basis. · Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. Requires manual dexterity to use and operate all necessary equipment. Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed. 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.

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 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 [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.

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.

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.

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.

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

Part-time Description The Catering Chef works under the supervision of the Culinary Director & Executive Chef. The Catering Chef is responsible for portioning, assemble and prepare ingredients and basic menu components according to the PPHG culinary team s standards of quality, accuracy and presentation. This individual is responsible for managing his/her station in the kitchen and onsite during Patrick Properties events, including the setup and stocking of all necessary supplies, always ensuring the highest caliber product and warm, professional service representative of the company. The Catering Chef will work as part of a team within a fast-paced work environment while strictly adhering to established sanitation and safety standards. Duties may include, but are not limited to: Prepare wide array of cooking ingredients according to MOP s specifications by washing and chopping vegetables, breaking down proteins, reducing sauces and other basic tasks. Implement a variety of cooking methods using full range of kitchen equipment, with heavy emphasis on cutting and knife skills. Follow the prep list created by chefs to plan duties; stock and maintain sufficient levels of food products to assure smooth service, replenishing as necessary and making requests for supplies that are needed. Ensure freshness and quality by labeling and storing all ingredients to appear organized and easily accessible; oversee inventory rotation following local, state, federal, and company guidelines and procedures. Measure seasonings and portion ingredients according to standardized portion size and recipe prior to preparation. Ensure all areas of work station and equipment are kept clean and orderly by washing dishes, sanitizing surfaces and removing trash, diligently following safety and sanitation policies and processes of the company; report any item that is broken or needs repair to manager. Perform additional food prep and kitchen duties assigned by executive chef or sous chef. Requirements REQUIRED SKILLS - The banquet cook must: Adhere to and enforce company policies and processes, cooking methods, standard recipes, portion sizes, kitchen rules and quality criteria. Prepare all products according to food handlers guidelines and follow federal, state, and local regulations and processes relating to food preparation, storage and safety. Exhibit a strong knowledge of professional kitchen equipment, cooking skills and practices, including proper knife handling. Demonstrate self-discipline, initiative, attention to detail and leadership with the ability to multitask in a fast-paced work environment; analyze and execute simultaneous decisions with both speed and accuracy. Possess excellent communication skills to clearly relate information and ideas, and follow written or verbal instructions quickly and accurately. Maintain a pleasant, polite manner with a neat and clean appearance. Work cooperatively and professionally with other departments, with respect to the chain of command. Be Punctual to all shifts. Fulfill essential functions of the position that require long periods of standing and/or walking. Have reliable transportation is required. Able to lift at least 50lbs. This position requires a minimum one year of proven cooking experience as a line chef, restaurant cook or prep cook. Salary Description $19 - $23 DOE

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.

Sous Chef Property: Live Oak, Charleston Historic District, a Tribute Portfolio Hotel Reports to: Executive Chef Join the Legacy of Live Oak As we prepare to open the doors to Charleston's newest luxury destination, we are seeking an experienced and motivated Sous Chef to join our culinary team. This role is ideal for a passionate hospitality professional with strong leadership skills and a commitment to excellence in both food quality and guest experience. Job Overview: The role of the Sous Chef is to assist the Executive Chef with daily kitchen operations, guide and develop the culinary team, uphold food quality and presentation standards, and ensure full compliance with safety and sanitation regulations. The position also supports menu development, inventory and cost control, and fosters a positive, professional kitchen environment. Candidates should have at least 3 years of culinary management experience, strong leadership and communication skills, flexible availability, and a passion for delivering exceptional guest experiences. Responsibilities: Assist the Executive Chef in managing daily kitchen operations. Lead, train, and motivate the culinary team to consistently deliver high-quality dishes. Oversee food preparation, production, and presentation standards. Ensure compliance with health, safety, and sanitation regulations. Support menu planning, inventory management, and cost control. Maintain a positive, collaborative, and professional work environment. Requirements: Minimum 3 years of management experience in culinary operations, preferably in a hotel or high-volume restaurant. Strong leadership and communication skills. Ability to work flexible shifts (AM/PM, weekends, holidays) as business needs require. Solid knowledge of culinary techniques, kitchen operations, and food safety. Passion for hospitality and commitment to delivering exceptional dining experiences. Benefits Family Focused Culture Development and Promotion Opportunities Competitive Pay Health, Vision, Dental and Supplemental Insurance Paid Vacation and Holiday Pay 401k

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 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!

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 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!

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's Lowcountry. 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. 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