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Executive Chef
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Scorecard
Based on South Carolina data
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What they do
An Executive Chef holds a position at the very top of the kitchen management structure. Executive chefs are often responsible for the operation of multiple outlets of food service. Usually larger establishments have an executive chef, and it is primarily for a management role rather than manual cooking.
$82,174 / year median in South Carolina
-0% projected decline
Job Description
Executive Chef Coast Bar & Grill - 5.0 Charleston, SC Job Details Full-time $75,000 a year 13 hours ago Benefits Health insurance Dental insurance 401(k) Paid time off Vision insurance 401(k) matching Qualifications Line cook experience Fine dining experience Labor cost analysis Team development Kitchen cost control Kitchen stations Full Job Description Executive Chef Holy City Hospitality
• Charleston, South Carolina Company Overview Holy City Hospitality owns and operates five restaurants, a catering company, and two event venues in Charleston, South Carolina. Each concept has its own identity, but all share a common standard of food, service, and hospitality that has made the group a fixture of the local dining scene. Description The Executive Chef leads all culinary operations for the restaurant, setting the standard for food quality, kitchen management, and team development. This role owns menu planning, purchasing, and the culinary budget while building and mentoring a strong kitchen team. The ideal candidate is a hands-on culinary leader who pairs strong cost and quality control with a genuine investment in developing the people around them. Job duties include but are not limited to:
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Kitchen Operations:
Oversee all kitchen operations, including menu development and pricing, staffing and supervision, and adherence to company policies and procedures.
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Food Quality & Safety:
Ensure cleanliness and organization at all times, and maintain consistent recipe execution, plating, and food quality standards through daily line checks and service expediting.
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Purchasing & Cost Control:
Oversee sourcing and purchasing from approved vendors and manage food and labor costs within approved budget targets.
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Training & Development:
Design and deliver structured training for kitchen staff, cross-train across stations, and mentor sous chefs and kitchen leads to build a strong, flexible team and support succession planning.
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Culinary Leadership:
Lead by example, setting the standard for professionalism and craft, and foster a culture of coaching, accountability, and growth in the kitchen.
Qualifications:
▪ Proven ability to lead, motivate, and develop kitchen staff
▪ Strong understanding of food cost control and budget management
▪ Skilled in fine dining presentation and service standards
▪ High level of integrity with sound judgment under pressure
▪ Ability to adapt, problem-solve, and make decisions in a fast-paced kitchen Compensation & Benefits
▪ Competitive base salary, commensurate with experience.
▪ Performance-based incentive compensation tied to results.
▪ Comprehensive benefits, including healthcare, 401(k), and paid time off.
Pay:
$75,000.00 per year
Benefits:
401(k) matching Dental insurance Health insurance Paid time off Vision insurance
Work Location:
In person