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.
Executive Chef CO Restaurant - 3.2 Forest Acres, SC Job Details Full-time $75,000 a year 9 hours ago Benefits Health insurance Qualifications Kitchen health and safety standards Sushi Asian cuisine Food service purchasing Operations management Food service health code compliance ServSafe Team leadership Safety regulations Labor cost analysis Cooking Team development Kitchen cost control Food safety sanitizing procedures Inventory tracking for food cost management Kitchen staff training Materials management in food and beverage Managing kitchen staff Financial management Restaurant cost management Restaurant supply ordering Senior leadership Full Job Description Executive Chef -
Established Restaurant Group Columbia, South Carolina Compensation:
Up to $75,000 annually, based on experience and qualifications An established, growing restaurant group is seeking an experienced Executive Chef to lead the culinary operations of a high-volume, full-service restaurant in Columbia, South Carolina. This is a hands-on leadership position for a chef who can develop and motivate a strong kitchen team, maintain consistent food quality, and effectively manage food and labor costs. The ideal candidate is organized, accountable, and comfortable balancing daily kitchen execution with the administrative responsibilities of running a successful culinary operation. Key Responsibilities Lead all day-to-day kitchen operations, including food preparation, service execution, sanitation, and closing procedures Recruit, train, schedule, coach, and develop kitchen managers and hourly culinary employees Maintain high standards for food quality, presentation, portioning, and recipe consistency Ensure compliance with all health department regulations, food-safety standards, and company policies Manage food costs through purchasing, inventory control, waste reduction, recipe adherence, and proper portioning Monitor kitchen labor costs and build schedules that support both operational needs and financial goals Maintain appropriate product levels and ensure accurate ordering and inventory practices Conduct regular line checks, kitchen inspections, and quality-control reviews Work closely with the General Manager to improve restaurant performance, guest satisfaction, and team culture Ensure equipment is properly maintained and promptly report repair or replacement needs Provide strong leadership during high-volume services and be willing to work alongside the culinary team when needed Support menu development, seasonal features, and ongoing improvements to kitchen systems and procedures Qualifications Minimum of three years of culinary management experience in a high-volume, full-service restaurant Previous experience as an Executive Chef, Chef de Cuisine, or senior Kitchen Manager strongly preferred Proven ability to lead, train, and retain a professional kitchen team Strong understanding of food cost, labor management, inventory control, and purchasing Thorough knowledge of food safety, sanitation, and health department requirements Ability to maintain consistency and composure in a fast-paced environment Strong communication, organization, and problem-solving skills Experience with Asian-inspired cuisine, sushi, or scratch-kitchen operations is helpful but not required ServSafe Manager certification preferred Availability to work evenings, weekends, and holidays as required by the business What We Offer Annual salary of up to $75,000 for a highly qualified candidate Health insurance eligibility after 60 days Paid vacation Performance-based growth opportunities Support from an experienced, established restaurant group A professional environment with clear expectations and operational standards Physical Requirements Candidates must be able to stand for extended periods, work in a hot and fast-paced kitchen environment, and safely lift up to 50 pounds when necessary. How to Apply Please submit a current résumé outlining your culinary leadership experience. Qualified candidates will be contacted confidentially for an initial interview. Additional information about the restaurant and company will be provided during the interview process.
