Sous chef jobs in Charleston, SC - 62 jobs

Job Description A nationally recognized, chef-driven restaurant group is seeking a professional Sous Chef to join the leadership team at one of its acclaimed, Italian-inspired concepts in Charleston. Our group has earned national recognition for scratch cooking, hospitality, and consistency at the highest level. We are looking for a Sous Chef who shares our passion for great food, meticulous standards, and team mentorship. Key Responsibilities for the Sous Chef Lead service nightly, with a focus on expo execution, timing, and quality control. Work the line and cover stations as needed (pasta, pizza, wood-fired oven, grill, sauté). Mentor and train cooks in real time; document coaching in daily manager logs. Support Chef with ordering, receiving, inventory, and walk-in organization. Maintain the highest standards of cleanliness, consistency, and kitchen safety (DHEC/ServSafe). Uphold and model our core values of Consistency, Cleanliness, and Kindness. The Ideal Sous Chef Candidate 2-5+ years in high-volume, chef-driven kitchens, with at least 1-2 years in a leadership role (Sous, Jr. Sous, or Lead Line). Proven success running expo in busy dinner services. Strong knife skills and fine-dining plating standards. Experience with Italian cuisine and/or wood-fired ovens strongly preferred. Humble, coachable, and reliable; thrives in a collaborative, team-first environment. ServSafe certified (or willing to obtain with company support). Sous Chef Compensation & Benefits Salary: $55,000 - $65,000, depending on experience. Comprehensive benefits package including: 100% employer-paid healthcare 401(k) with company match Dental, vision, and retirement benefits Paid time off and flexible scheduling Growth opportunities within a nationally recognized, hospitality-driven restaurant group. To apply, submit your résumé here or email andrew@haakerecruiting.com.

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.

FULL BENEFITS Complete HealthCare Dental Insurance Vision Insurance Accidental Death & Dismemberment Life Insurance Paid Time Off [Full Time Qualification Required. Terms and Conditions Apply] $1,500 Sign-On & Retention Bonus [Terms & Conditions Apply] Current & Previous Employees Not Eligible 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 Sous Chef supports the Executive Chef and the Chef de Cuisine to ensure menu items are executed with excellence in the restaurant. For this position, a great attitude, problem-solving skills, strong communication abilities, and a hard work ethic go a long way. We look for Sous Chefs with the ability to lead others. This is a dynamic position that requires a strong passion for both food and people. RESPONSIBILITIES Cooking and preparing all menu items in accordance with standards set by the Executive Chef. Complete all opening-closing requirements as directed by Executive Chef. Responsible for invoice entry, managing inventory, and reporting. Maintain and manage the closing checklists and delegate out to other closing chefs to ensure competition. Checking the produce order at night. Ensure that food comes out simultaneously, in high quality and in a timely fashion. Comply with sanitation regulations and safety standards. Taste and review products on a daily basis to ensure quality and consistency with preparation and presentation. Assist with developing, implementing and maintaining new recipes, presentations, and products. Have a working knowledge of inventory ordering systems. Have a strong knowledge of all stations, equipment, prep lists, products, ingredients, recipes, allergens. Identify and communicate suggestions to the Executive Chef for policies and procedures to improve the operation. Maintain a clean and orderly work environment. Foster a positive, inclusive environment for all staff and guests. QUALIFICATIONS Minimum of 3 years of kitchen experience. Some management experience preferred. Passion for training and development of others. Strong work ethic and even temperament. Attention to details of food quality, preparation, and presentation. Flexible and adaptive to rapidly changing priorities and work demands. Strong computer skills. Culinary degree or equivalent experience. Promote, work, and act in a manner consistent with the mission of Ballast Hospitality, setting a professional example at all times. Available to work on weekends, holidays and nights as required. 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.

Job Description Open Interviews! Wednesday 12/17 - 9am to 4pm Thursday 12/18 - 10am to 5pm The Citadel - 10 Hammond Avenue, Charleston SC 29409 . Located on 2nd floor of Coward Hall ( Mess Hall) Link to Register: ************************************************************************ Location: The Citadel We are hiring immediately for HOURLY- SOUS CHEF positions. Address: 171 Moultrie Street Charleston, SC 29409. Note: online applications accepted only. Schedule: Full & Part Time Schedule: AM shift and PM shift 5am - 1:30pm / 1pm - 9pm. More details upon interview. Requirements: Must have culinary and leadership experience. ServSafe Certified. Pay Range: $25.00 per hour to $25.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1475233. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. Keeps up with peak production and service hours. Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Performs other duties as assigned. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: Opportunities for Training and Development Retirement Plan Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: Medical Dental Vision Life Insurance/AD Disability Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) 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 Maryland, Washington State, or to be performed Remotely, click here for information on additional company-provided time off benefits. Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company's behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion 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. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

Job DescriptionDescription: 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.

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.

Sous Chef 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 Sous Chef. 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: Work closely with the Executive Chef to manage daily kitchen operations. Uphold the highest standards of food quality, preparation, and presentation. Train and mentor kitchen staff to ensure consistency and strong team performance. Oversee cleanliness, organization, and safety in all kitchen areas. Collaborate with front-of-house management to ensure seamless service. Assist with scheduling, inventory, prep execution, and ordering. Maintain a hands-on presence during all meal periods, including prep, service, and breakdown. What You'll Bring: Culinary experience in an upscale, fast-paced restaurant. Detail-oriented and thrives in a clean, organized, and high-standard environment. Passionate about hospitality and driven to lead, educate, and motivate a team. Comfortable with multitasking and clear, timely communication under pressure. 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.

Sous Chef 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 Sous Chef. 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: * Work closely with the Executive Chef to manage daily kitchen operations. * Uphold the highest standards of food quality, preparation, and presentation. * Train and mentor kitchen staff to ensure consistency and strong team performance. * Oversee cleanliness, organization, and safety in all kitchen areas. * Collaborate with front-of-house management to ensure seamless service. * Assist with scheduling, inventory, prep execution, and ordering. * Maintain a hands-on presence during all meal periods, including prep, service, and breakdown. What You'll Bring: * Culinary experience in an upscale, fast-paced restaurant. * Detail-oriented and thrives in a clean, organized, and high-standard environment. * Passionate about hospitality and driven to lead, educate, and motivate a team. * Comfortable with multitasking and clear, timely communication under pressure. 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.

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

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

Benefits: Health insurance Opportunity for advancement Paid time off Are you a passionate and motivated culinary expert with a flair for Mexican cuisine? Join our team as an Sous Chef at our vibrant Taqueria! We're seeking a natural leader who can work closely with the Executive Chef to ensure the smooth operation of the kitchen. From overseeing food preparation and quality control to managing inventory and maintaining a high standard of cleanliness, you'll play a pivotal role in creating delightful dining experiences for our guests. Responsibilities: Culinary Excellence: Showcase your culinary prowess by preparing and cooking a variety of Mexican-inspired dishes with finesse, catering to regular guests and special functions alike. Team Leadership: Lead by example, managing day-to-day staffing requirements, assigning tasks, and setting performance and development goals for team members to ensure a well-functioning kitchen. Training and Compliance: Educate and train all team members to adhere to federal, state, and local laws and safety regulations, maintaining a safe and hygienic kitchen environment. Budget Management: Monitor and control expenses, with a particular focus on food, supplies, and labor costs, contributing to the restaurant's profitability while maintaining quality. Quality Control: Ensure the consistent quality of raw and cooked food products, ensuring they meet our high standards and delight our guests with each bite. Hands-On Approach: Be willing to jump in and perform all duties of kitchen managers and employees when necessary, fostering a collaborative and efficient team atmosphere. Company and Brand Standards: Strive to achieve and uphold our company's high standards for food quality and guest satisfaction, representing the essence of our Mexican-inspired cuisine. Inventory and Supplies: Safeguard and manage the storage of food, beverages, inventory, and equipment, replenishing supplies promptly and minimizing waste. Qualifications: Culinary Expertise: Possess a blend of culinary education and hands-on experience in culinary management, with at least 2 years in a supervisory capacity. Food Safety Certification: Hold a valid ServeSafe or Food Handler's certification, or be willing to obtain one before starting work. Knowledge of Food Service Regulations: Have advanced knowledge of food service regulations to ensure compliance and uphold high standards. Time Management and Efficiency: Demonstrate excellent organizational and time management skills, efficiently managing hot and cold line production in a fast-paced environment. Physical Stamina: Be able to stand for extended periods, up to 8+ hours per shift, in an environment with varying temperatures. Hand Tools and Equipment: Possess proficiency in using hand tools and equipment relevant to the position. Physical Strength: Be capable of lifting, carrying, or pulling heavy objects as required for the role. Join us in delivering a vibrant and authentic Mexican-inspired culinary experience to our guests. As an Executive Chef, you'll have the opportunity to lead a talented team, showcase your culinary creativity, and be an integral part of our Taqueria's success. If you're ready to take on this exciting challenge, we look forward to hearing from you! Compensation: $55,000.00 - $62,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Welcome to Taco Boy. Thanks for your interest in joining our team. We offer a positive team environment as well as benefits and programs that support long-term career growth and upward financial mobility. Full-time employees working 30+ hours a week are eligible for health insurance, paid time off, tuition reimbursement, and other great benefits, while part-time employees have access to emergency financial assistance, volunteer day incentives, and restaurant discounts.

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 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!

Hana Group is a global leader in ready-to-eat Pan-Asian cuisine, bringing fresh, chef-crafted sushi and Asian-inspired dishes to customers through our in-store kiosks and food service operations. With a presence in major grocery retailers across the U.S., we're committed to delivering high-quality food that's convenient, delicious, and prepared with care. Our culinary teams operate with a passion for food and a dedication to service that drives every customer interaction. Our Culture At Hana Group, we believe our people are the heart of our success. We're proud to foster a diverse and inclusive work environment where team members feel empowered, supported, and inspired to grow. Whether you're rolling sushi, managing a kiosk, or supporting operations behind the scenes, your work makes a real impact on the customer experience and the company's success. We invest in our employees through hands-on training, leadership development, and clear pathways for career advancement. Why Join Us Joining Hana Group means being part of a fast-paced, entrepreneurial company that's transforming the way people eat. We operate with a focus on food safety, operational excellence, and customer satisfaction, while never losing sight of the people who make it all happen. If you're passionate about food, thrive in dynamic environments, and want to be part of a company that's growing across the U.S., Hana Group could be the perfect fit for you. Job Description The Sushi Chef II position is a highly trained and experienced role in our organization. Identified as an expert in the art of sushi, you will be a master of knife skills, fundamentals of rolling sushi, and food safety. The Sushi Chef II's responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish, and maintaining a clean and safe work environment. To be successful as a Sushi Chef II, you should ensure that all ingredients used in dishes are of the highest quality. You will minimize waste and costs through proper utilization of resources and handling of food and equipment. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during assigned work hours. You will lead by example at the sushi bar ensuring necessary preparation, smooth operations, and excellent customer service, engaging the customer. Key Competencies: People Skills, Expert Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Expert in cutting, slicing and filleting different types of fish and vegetables Adhering to training guide/manual specs, creating rolls based upon guidelines provided to each kiosk Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety Maintaining a clean work environment in order to prevent food contamination Reporting any problems with kitchen equipment to the manager on duty Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use Creating an expectation for a clean work environment in order to prevent food contamination Expert understanding of food waste and costs and how it impacts the goals of the kiosk inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Qualifications Minimum of two years in the food service industry; sushi rolling experience required Ability to read, write, and communicate in English Excellent knife skills - experienced in cutting large fish for sashimi & nigiri and prepping vegetables for common sushi rolls & garnish Valid food handler's license, with sound knowledge of food safety regulations The ability to stand for long periods of time The ability to work under pressure with sound judgment Encompass the company mission and core values Demonstrated professionalism in front of the customers and respect for co-workers and workplace at all times Additional Information Hana Group North America is an Equal Opportunity Employer Salary: $17.50 - $20.00 USD hourly

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!

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

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 in support 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.

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