Sous chef jobs in Mount Pleasant, SC

We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. Job Responsibilities Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? Qualifications Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills EducationAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

Job Description Executive Chef - Historic Boutique Hotel (Savannah, GA) - Relocation Assistance Available Compensation: $85,000-$95,000 base salary (DOE) Step into a leadership role at a restored, design-forward boutique hotel in Savannah's historic core. This multi-outlet property features a destination restaurant, craft cocktail lounge, all-day coffee bar, and an expansive rooftop experience-supported by in-room dining and a lively events calendar. We're searching for an Executive Chef who pairs exacting standards with creativity, thrives in a hotel setting, and builds high-performing teams across multiple venues. What You'll Do as the Executive Chef Own the culinary vision. Develop seasonal, market-driven menus for restaurant, lounge, coffee bar, rooftop, IRD, and banquets while protecting brand standards and margin goals. Lead and develop the brigade. Recruit with discernment, train with intention, and mentor Sous Chefs, supervisors, and cooks; build succession plans and a culture of accountability and respect. Drive multi-outlet excellence. Standardize recipes/SOPs and plating guides to ensure consistency from breakfast through late night, across all venues and catering. Run a sharp kitchen P&L. Deliver food cost, labor, and inventory targets; implement procurement strategies, waste-reduction systems, and accurate forecasting for variable demand. Elevate guest experiences. Partner with FOH, Bar, and Rooms to craft memorable moments-chef tastings, rooftop activations, and special events aligned to local seasonality. Champion safety & compliance. Maintain A-level health scores; enforce HACCP, allergen controls, sanitation, and equipment PM programs. Collaborate across the hotel. Work closely with the GM and F&B leadership on pricing, promotions, menu engineering, and event design; support marketing with compelling culinary narratives. Source with purpose. Build supplier relationships that highlight regional producers while balancing quality, availability, and cost. Lead by example. Model calm, organized leadership on the line; uphold impeccable mise en place, cleanliness, and service timing. What the Executive Chef will Bring 5+ years in progressive kitchen leadership with multi-outlet hotel experience (restaurant + banquets required); rooftop, lobby bar, and coffee/barista programs a plus. Track record of meeting cost and labor targets while maintaining premium product standards. Mastery of high-volume production, banquets up to 200+, and simultaneous service across several venues. A coaching mindset-hiring, developing, scheduling, and performance management that lifts the whole team. Fluency with modern kitchen systems: inventory, ordering, menu engineering, and recipe costing platforms. Deep knowledge of food safety, allergen protocols, and local/state regulations. Availability for evenings, weekends, holidays, and special events. Why This Executive Chef Role Impact: Own the full culinary program of a celebrated, design-led property and shape how guests experience the hotel-morning to midnight. Team & Tools: Supportive leadership, thoughtful design, and well-appointed kitchens that respect craft and efficiency. Growth: A platform for creative expression with the operational scale to match. Compensation & Details Base salary: $85,000-$95,000 Benefits and bonus structure Relocation assistance available To Apply Send your resume to andrew@haakerecruiting.com. All inquiries are confidential.

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.

Property Description The Mills House offers an exciting opportunity for job applicants looking to be a part of a historic and prestigious hospitality team. Located in the heart of Charleston, South Carolina, our hotel boasts a rich heritage and timeless elegance, providing a unique and upscale experience for our guests. As a team member, you will have the chance to work in a dynamic and vibrant environment, providing exceptional service and creating memorable moments for our guests. With opportunities for career growth, ongoing training, and a supportive work culture, The Mills House is the perfect place to elevate your hospitality career. Join our team of dedicated professionals and contribute to the legacy of our iconic hotel in the charming city of Charleston. Apply now and take the next step in your hospitality journey with The Mills House! #MillsHouse #CharlestonJobs #HospitalityCareers #HotelJobs #TeamMillsHouse #SouthernHospitality Overview Are you a culinary maestro with a passion for creating extraordinary dining experiences? Join our award-winning team as a Chef de Cuisine and showcase your culinary prowess in our esteemed establishment. This is your chance to bring your high energy, creativity, and expertise to our kitchen, delighting guests with your innovative dishes and leading a team of talented chefs. As a Chef de Cuisine, you will work with the Executive Chef in overseeing all aspects of culinary operations, from menu creation and food preparation to kitchen management and team development. With your unwavering enthusiasm and commitment to excellence, you will ensure that every dish that leaves our kitchen is a masterpiece. You will have the opportunity to work with premium ingredients, embrace new cooking techniques, and collaborate with our talented culinary team to create memorable dining experiences. Why join us: Competitive salary and benefits package Opportunity to work in a renowned hotel/resort Collaborative and supportive work environment Access to state-of-the-art kitchen facilities If you are a culinary virtuoso with a passion for pushing culinary boundaries and creating unforgettable dining experiences, we invite you to apply now for the Chef de Cuisine position! Join our esteemed culinary team and be part of our commitment to delivering exceptional cuisine and delighting our guests' palates. Qualifications 2+ years Culinary leadership experience preferred 5+ years cooking experience College degree or certification in culinary field/hospitality field preferred Food/Beverage Service Worker Permit, where applicable Ability to communicate effectively with the public and other Team Members Read, write and speak and understand English Ability to understand financial goals and accomplish them Benefits Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group. In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families. Multiple Tiers of Medical Coverage Dental & Vision Coverage 24/7 Teledoc service Free Maintenance Medications Pet Insurance Hotel Discounts Tuition Reimbursement Paid Time Off (vacation, sick, bereavement, and Holidays). 401K Match Working at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other. EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify.

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.

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

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

Job Description Head Chef - Scratch Kitchen - Full-Service Restaurant - North Charleston, SC Base Salary: $70,000 - $78,000 + Bonus + Full Benefits Are you a culinary leader who thrives in a scratch kitchen environment? A high-volume, full-service restaurant in North Charleston, SC is looking for an experienced Chef to oversee all back-of-house operations and bring fresh, made-from-scratch food to life every day. This is an exciting opportunity to lead a talented kitchen team, showcase your culinary skills, and make an impact in one of North Charleston, SC's most respected kitchens. What You'll Do: Lead all kitchen operations in a high-volume, scratch kitchen Manage food quality, consistency, presentation, and sanitation standards Train, mentor, and schedule back-of-house staff Control inventory, food cost, and labor in collaboration with the leadership team Maintain a culture of pride, teamwork, and excellence that reflects the spirit of North Charleston, SC What We're Looking For: 3+ years of chef or kitchen manager experience in a full-service or scratch kitchen environment Strong leadership and communication skills Experience with inventory management, food costing, and health code compliance A passion for quality ingredients, from-scratch cooking, and culinary creativity Must be located in or willing to relocate to North Charleston, SC What You'll Get: Base salary of $70,000 - $78,000, commensurate with experience Quarterly performance-based bonuses Full medical, dental, and vision insurance 401(k) with company match Career growth potential in a respected brand rooted in North Charleston, SC If you're ready to bring your culinary talent to a scratch kitchen that values quality, teamwork, and local hospitality, apply today to join our team in North Charleston, SC!

Job Description Skilled and reliable Personal Chef / Cook in Mount Pleasant / Charleston area to take on the responsibility of preparing breakfast and lunch each week for two adults with option for leftovers for dinner. This part-time position is ideal for someone who enjoys the art of cooking, values organization, and wants to make a positive impact on someone's daily life through the joy of a well-prepared meal. Responsibilities: Meal Planning: Collaborate with the employer to create a diverse and balanced weekly menu that aligns with dietary preferences and any specified restrictions. Provide employer with grocery list to shop for planned meals. Meal Preparation: Cook and assemble breakfast and lunch each day per week, ensuring each meal is not only delicious but also meets any specific dietary requirements. Meals should be ready for storage in the refrigerator or freezer. Packaging and Storage: Properly package and label each meal with clear instructions for reheating. Organize and optimize storage in the refrigerator and freezer. Kitchen Clean-up: Maintain a clean and organized work environment. Wash and sanitize utensils, cookware, and kitchen surfaces after each cooking session. Requirements: Proven experience as a Cook, with a strong portfolio showcasing culinary skills. Knowledge of various cooking techniques and cuisines. Ability to work independently and efficiently manage time. Excellent organizational and communication skills. Understanding of dietary restrictions and preferences. Flexibility to accommodate occasional changes in the meal plan. Professionalism - especially reliability. Schedule: Monday - Friday: 9:00 -11:00am returning 1:00 - 3pm Approximately 20 hours per week Interested candidates should submit a resume, a brief cover letter outlining their culinary experience and approach to meal planning, and any relevant references. Evaluation Period: 2 cooking sessions (2 weeks) We look forward to welcoming a capable cook to enhance our dining experience with delicious and convenient meals! Job Type: Part-time Experience level: 2 years Experience: Professional Cooking: 2 years (Preferred) Language: English (Required) Shift availability: Day Shift (Required) Ability to Commute: Mount Pleasant, SC (Required) Work Location: In person

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 Campus Executive Chef for The Citadel in historic Charleston, SC. You will be the lead culinarian within our dining programs and catering. 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. Five or 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 for paid time off benefits information Req ID: 1468699 Chartwells HE SHARON MCNEELEY [[req_classification]]

Full-time Description Seeking Executive Chef with 3-5 year Vietnamese experience. HOSPITALITY STARTS HERE... Welcome to the heart of hospitality! At The Indigo Road Hospitality Group (IRHG), we're on a mission to redefine the hospitality industry, and it all begins with our exceptional team. Founded in 2009 by Steve Palmer, our philosophy is simple: by taking care of our team, we ensure they naturally provide exceptional care to our cherished guests. ALL ROADS LEAD TO YOU... A successful EXECUTIVE CHEF will have 6+ years' experience managing the line for high-volume restaurants in an upscale Vietnamese food focused environment. You will be passionate about food and engaging the local community. Procure the highest quality product to create unforgettable dishes that surprise and delight our guests at every bite. As the Executive Chef, you are excited to encourage staff development and promote a positive experience for staff and guests to achieve P&L goals. You'll look over all aspects of the kitchen including problem resolution and effective communication to get the job done. As an ambassador for Indigo Road, you'll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food. TWO BIT CLUB Step into the vibrant world of Two Bit Club, where creative Vietnamese cuisine meets spirited inspiration of 1940s and 50s Southeast Asia. Located within Hotel Richemont, a new boutique property in the heart of downtown Charleston, SC, Two Bit Club invites you to embark on a culinary adventure with flavors that reflect the cadence of the seasons, the bounty of our region, and the energy of the city we love. A mix of Vietnamese flavors captivate the senses and bring to life menus that blend tradition with whimsy. From playful dishes to cocktails and zero-proof sips that encourage you to savor every last drop, our menus are a love letter to both Vietnamese cuisine and the vibrant energy of Charleston. What You'll Do: Create Experiences: Cultivating hospitality and leading a team to craft dishes that showcase our cuisine. Inspire Your Team: Inspire a culture of creativity, collaboration, and innovation. Hands-On Leadership: Commitment to supporting your team especially during peak times. Oversee the Business: Collaborate with the GM and leaders from the Home Office to maximize kitchen operations. Ensure quality control, inventory management, and adhere to health and safety standards. Play a pivotal role in managing labor, budgets, forecasts, and ensure the bottom line meets pre-determined expectations. Requirements WHAT YOU NEED: Flexibility: Your schedule may vary (days, nights, weekends, holidays) based on seasonality, covers, and hours of operation. In general, you can anticipate working 50 to 55 hours a week. Experience: Executive Chef (6+ years) preferred background in elevated Vietnamese cuisine Servant Leadership: Dedicated to serving others, internally (team-members) and guests. Entrepreneurial Spirit: Hands-on, working side by side with your team during prep and service. Accountability: Experience with managing restaurant financials, mainly dealing with food costs and labor. IRHG PERKS: Competitive Compensation: Competitive base pay, performance-based bonuses (paid quarterly), and PTO benefits after 90 days. Health & Wellness: Comprehensive health insurance coverage, including medical, dental, vision, and more. Financial Planning: Access to a 401K plan with a 50% match on your first 6% investment, along with Roth options. Home Loan Program: We offer a zero-interest housing loan program to help you achieve your dream of home ownership. Employee Discounts: Enjoy discounts at our 15 restaurant concepts and growing boutique hotels division. Family Time: Benefit from 4 weeks of PTO for maternity/paternity leave. The Indigo Road Hospitality Group is an equal opportunity employer, and we celebrate diversity in all aspects of our workplace. Everyone has a seat at our table. Note: The above job description is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or requirements.

General Manager Property Name: Live Oak a Tribute Portfolio Collection HotelBASIC JOB FUNCTION: The Executive Chef is responsible for overseeing the property's day-to-day culinary operations. This department head ensures that the culinary team produces the highest quality of food for guests and events according to Atrium's standards. RESPONSIBILITIES: Manage, develop and mentor team of full-time and part-time culinary associates, including hiring, firing, and disciplining associates. Promote a positive, enthusiastic, and cooperative workplace environment. Ensure that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timing, inventory rotation measures, receiving and storage procedures, and waste control. Control labor costs through effective scheduling of kitchen associates, cross-training and development of associates, and monitoring breaks. Develop menus to ensure quality, consistency, and style of concept are maintained. Monitor production of culinary preparation, recipe specifications, and ensure quality standards are met for every dish served. Cooperate closely with catering sales teams and banquet operations team in providing ongoing assistance and communications to ensure food products are correctly prepared and served. Audit food storeroom items and direct kitchen associates to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s), including walk-in and reach-in boxes. Performs any other job related duties as assigned. MINIMUM REQUIREMENTS: Certification as "Executive Chef" or culinary degree from recognized culinary institute preferred. Four to six years supervisory experience in a hotel culinary position. Technical proficiency and ability to demonstrate extensive knowledge of food preparation methods. Ability to develop results-oriented associates through effective training, evaluation, motivation, coaching and counseling; assist others in developing needed skills for effective job performance. Track record of delegating responsibility to others to meet objectives and achieve desired results. Demonstrated experience as a decision-maker with an ability to identify problems and creatively and expeditiously find solutions. Ability to compute discount, interest, profit, and loss; commission, markups, and selling price; ratios, proportions, and percentages; surface, volumes, weights, and measures. Must be flexible with respect to working days, early mornings, evenings, weekends, and holidays. I have read and understand this position description and have discussed the requirements of the position with the hiring supervisor. I understand that this position description represents the minimum performance requirements of the job and that it does not, nor is it intended to, outline all of the responsibilities which I will be expected to perform. _ Associate signature Date *EEO/AA/M/F/Vet/Disability Employer

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 WHO WE ARE: Tides Folly Beach is a beachfront hotel driven and defined by a singular passion: community. We go above and beyond to provide an expectation-exceeding, smile-inducing, memory-making experience for our community of guests. Internally, we focus on building a strong, tight-knit team community through growth, support, camaraderie, and pride. We embrace the community, culture, and spirit of Folly Beach while also being a steward in the evolution of the town as a coastal destination. Pinky's: Pinky's on the Beach-Folly's favorite hangout! Your front-row seat to salty air, live tunes, and local flavor served with serious style. From craveable snacks to cocktails with cult followings, everything at Pinky's is made to turn heads and keep spirits high. The atmosphere? Bold, beachy, and buzzing with good vibes. The team? Passionate pros who know how to keep it cool while running a tight ship. And the view? Let's just say it never gets old. If you're looking to work where the ocean is your backdrop and the energy never quits, Pinky's on the Beach is the place to be. POSITION SUMMARY: The Executive Chef is responsible for planning and directing food preparation in kitchens. This involves managing kitchen staff, monitoring problems that arise in the kitchen and maintaining control of day to day operations. MAIN DUTIES AND RESPONSIBILITIES: Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis. Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property. Display exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management. Should be able to provide direction for all day-to-day operations in the kitchen. Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. Provides guidance and direction to staff, including setting performance standards and monitoring performance. Utilizes interpersonal and communication skills to lead and influence kitchen staff. Advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example. Provide and support service behaviors that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Delegates as appropriate to develop supervisors and staff to accept responsibility and meet clearly defined goals and objectives. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Oversee and execute banquets and events at Tides Hotel, Pinky's and Pier 101. Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. Recognizes superior quality products, presentations and flavor. Ensures compliance with food handling and sanitation standards. Follows proper handling and right temperature of all food products. Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards. Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards. Ensure proper grooming and hygiene standards for all kitchen staff. Ensures all kitchen employees maintain required food handling and sanitation certifications. Ensure proper purchasing, receiving and food storage standards in the kitchen. Interacts with guests to obtain feedback on food quality, presentation and service levels. Actively responds to and handles guest problems and complaints. Maintain Quality levels of receiving, storage, production and presentation of food. Ensure sufficient staffing levels are scheduled to accommodate business demands. Follows and enforces all applicable safety procedures specified for kitchen and food servers. Discuss daily food cost reports with key kitchen and F&B team members. Review weekly and monthly schedules to meet forecast and budget. Attend the daily morning meetings and other administrative sessions. Identifies the developmental needs of kitchen staff and provides coaching, mentoring, and also helping them to improve their knowledge or skills. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also, interview and hire new applicants for the kitchen. Frequently review finished products for quality and presentation before the orders are sent to guests. Able to perform additional duties as requested by the hotel management as and when required. Ensures disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience. SUPERVISORY RESPONSIBILITIES: Sous Chef, Chef de Cuisine, Line Cooks, Stewards, Expo JOB REQUIREMENTS: Education: High school diploma, culinary certificate or degree Experience: 5 years kitchen experience, 2 years sous chef experience Skills: Must be able to speak, write and understand English Must have complete understanding of the fundamentals of the culinary operation Must be able to accurately follow instructions, both verbally and written Must be able to work with an around kitchen equipment Must be able to work with and around a diverse group of food, seasonings, etc. Must possesses excellent communication skills, verbal and written Must be professional in appearance and demeanor Must be able to work under pressure Must be able to work in a fast-paced environment Must have excellent listening skills WORKING CONDITIONS: The working conditions described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Equipment to Be Used: grill, stove, oven, mixer, blender, knives, computer Physical & Mental Requirements: Remain stationary for long periods of time. Use their hands to handle, control, or feel objects, tools, or controls. Repeat the same movements. Walk about for long periods of time. Bend or twist their body. Work Environment: Primarily indoors. Often wear uniforms such as aprons or jackets. Are often exposed to hazardous situations and conditions that produce cuts or minor burns. Are often exposed to hot and cold temperatures, such as when working near ovens or retrieving food from freezers. Sometimes wear protective and safety attire, such as gloves. Work physically near others. May work near contaminants and hazardous equipment. Sometimes work in a noisy and distracting environment LOCATION: 1 Center Street, Folly Beach SC 29439 BENEFITS: A culture that values passion, individuality, and fun! Opportunities for internal growth and development Paid Time Off (PTO) Paid holidays Earned Wage Access through PayActiv- access to your earned wages before payday! Affordable medical, dental, & vision insurance plans Company provided life insurance Short & Long Term Disability and Accident and Critical Illness Insurance Traditional 401(k) & Roth 401(k) with employer matching of up to 3.5% Tuition assistance discount programs Referral program Employee Assistance Program Discounts at all Avocet-owned hotels & restaurants EOE / DFWP

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

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

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.

Full-time Description HOSPITALITY STARTS HERE Welcome to the heart of hospitality where our goal is to be the best job you'll ever have in this industry. No joke, it's what we truly aim for! At The Indigo Road Hospitality Group (IRHG), we're passionate about redefining the hospitality industry by creating an environment where our people come first. Founded in 2009 by Steve Palmer, our belief is simple: by taking care of you, you'll naturally provide exceptional care to our cherished guests. It's not just a job; it's a family, a lifestyle, and a thrilling journey you won't want to miss. ALL ROADS LEAD TO YOU... The Indigo Road Hospitality Group is seeking an exceptional Traveling Executive Chef to join our dynamic culinary and operational leadership team. This unique and pivotal role offers the opportunity to bring your culinary artistry, visionary leadership, and operational acumen to various concepts within our diverse portfolio, with a primary focus on supporting the Snowbird Lodge and critical new openings. As a Traveling Executive Chef, you are a culinary maestro, a strategic operational leader, and a dedicated servant leader who thrives on both cooking and building high-performing, collaborative teams. Your expertise will be crucial in developing innovative menus, maintaining our unwavering standards of excellence across all locations, and actively supporting our teams wherever culinary leadership and operational alignment are most needed. This role is perfect for a highly adaptable, experienced chef who embraces new challenges, is passionate about sharing their knowledge and skills, and possesses a strong understanding of how the kitchen integrates seamlessly with overall restaurant and hotel operations to deliver unparalleled guest experiences and financial success. What You'll Do: Lead Culinary & Operational Excellence: Cultivate hospitality and lead teams to craft dishes that showcase our diverse cuisines, consistently delivering exceptional experiences. Bring your unwavering passion for food and hospitality to the forefront. Engage with the local community to source top-quality ingredients, enabling us to craft unforgettable dishes and deliver memorable experiences. Inspire and Nurture Your Teams: Foster staff development and create a positive, growth-oriented atmosphere that motivates our teams across different locations. Champion a culture of creativity, collaboration, and innovation, ensuring we meet and exceed our P&L goals. You will empower your brigade to excel and instill a deep understanding of our core values, particularly Internal Hospitality. Hands-On & Strategic Leadership: Commit to supporting your teams during prep and service, especially during peak times. You're a "hands-on" chef, not a "clipboard" chef, working side-by-side with your brigade, while also providing strategic oversight. Oversee all facets of kitchen operations, proactively resolve any challenges that arise, and maintain exceptional communication across both back and front-of-house departments. Drive Business Performance: Collaborate closely with General Managers, Area Directors, and leaders from the Home Office to maximize kitchen efficiency and overall restaurant profitability. This includes ensuring rigorous quality control, meticulous inventory management, and strict adherence to health and safety standards. You will play a pivotal role in managing labor, budgets, forecasts, food costs, and ensuring the bottom line consistently meets pre-determined expectations. You'll understand the broader financial picture and contribute to achieving revenue goals. Adapt, Innovate & Engage: Successfully navigate various kitchen environments, adapting your culinary approach and leadership style to different concepts and teams. Engage with local communities and farmers to source top-quality, fresh ingredients for our scratch kitchens, creating exceptional and regionally inspired dishes. Actively participate in community initiatives and volunteer efforts, making a positive impact that reflects IRHG's values. What You Need: To thrive in this role, you should bring: Proven Experience: A track record of 5+ years of successfully managing scratch kitchens with a hand-on approach. Internal Hospitality Champion: A deep embrace of our core values, particularly the concept of Internal Hospitality. Problem-Solving Prowess: Strong problem-solving skills that help you navigate even the trickiest situations. Attention to Detail: A keen eye for detail and exceptional organizational skills. Communication: Excellent communication skills, both written and verbal, allowing you to navigate important conversations seamlessly. At the Indigo Road Hospitality Group, we believe in the power of exceptional cuisine to bring people together, and we're excited to welcome a visionary Executive Chef to our team. Come be a part of something extraordinary! Requirements WHAT YOU NEED: Flexibility & Extensive Travel: Your schedule will vary significantly (days, nights, weekends, holidays) based on seasonality, covers, new openings, and operational needs across our expanding portfolio. You can anticipate working 55 to 60 hours a week, with a proven ability and willingness to travel extensively to support various concepts as needed, including extended stays. Experience: Executive Chef (5+ years), background in cuisine, a-la-carte, elevated yet approachable environment Servant Leadership: Dedicated to server others, internally (team-members) and guests. Entrepreneurial Spirit: Hands-on, passion for cooking and not a "clip-board' chef. Scratch Kitchens: Work with local farmers to purchase fresh product and serve quality dishes. Accountability & Financial Acumen: Strong financial acumen, including proven experience managing restaurant financials, particularly food costs, labor, and contributing to overall revenue goals. You demonstrate exceptional quality control and a strong sense of "getting the job done" with precision. IRHG PERKS: Competitive Compensation: Competitive base pay, performance-based bonuses (paid quarterly), and PTO benefits after 90 days. Health & Wellness: Comprehensive health insurance coverage, including medical, dental, vision, and more. Financial Planning: Access to a 401K plan with a 50% match on your first 6% investment, along with Roth options. Home Loan Program: We offer a zero-interest housing loan program to help you achieve your dream of home ownership. Employee Discounts: Enjoy discounts at our 15 restaurant concepts and growing boutique hotels division. Family Time: Benefit from 4 weeks of PTO for maternity/paternity leave. The Indigo Road Hospitality Group is an equal opportunity employer, and we celebrate diversity in all aspects of our workplace. Everyone has a seat at our table. Note: The above job description is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or requirements.

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