Executive Chef - Seafood Restaurant We are seeking an experienced, hands-on Executive Chef to lead the culinary operations of our seafood-focused restaurant. We are looking for a strong kitchen leader who can deliver excellent food consistently while maintaining control of food cost, labor, inventory, sanitation, and overall kitchen operations. This is a leadership position for someone who is comfortable working alongside the team, developing staff, establishing systems, and taking ownership of the kitchen.

Responsibilities:

Lead and oversee all back-of-house operations Maintain consistent food quality, presentation, portioning, and execution Manage a seafood-focused menu including oysters, fresh fish, shellfish, steaks, and other upscale-casual dishes Maintain proper handling, storage, rotation, and quality standards for fresh seafood Train, coach, schedule, and develop kitchen staff Establish and enforce recipes, prep procedures, plating standards, and kitchen SOPs Manage food cost, waste, purchasing, inventory, and portion control Work with ownership and management on menu development, seasonal specials, and new dishes Maintain appropriate pars and ensure the kitchen is properly stocked without excessive waste Manage kitchen labor and staffing based on business volume Maintain a clean, organized, safe, and health-code-compliant kitchen Conduct regular inventory and assist with vendor relationships and purchasing Lead by example during busy services and step onto the line when needed Communicate effectively with front-of-house management and ownership Build a positive, accountable, professional kitchen culture

Qualifications:

Previous Executive Chef, Chef de Cuisine, or senior kitchen leadership experience Strong seafood knowledge and experience working with fresh fish and shellfish preferred Strong understanding of food cost, inventory, ordering, labor management, and kitchen profitability Experience developing and implementing recipes and kitchen systems Strong leadership, communication, organization, and problem-solving skills Ability to maintain consistency in a high-volume environment ServSafe Manager certification preferred Must be dependable, professional, and willing to be hands-on

What We're Looking For:

We want a chef who treats the kitchen like their own operation. The right candidate understands that being an Executive Chef is more than creating great food—it means building a strong team, controlling costs, creating consistency, maintaining standards, and taking responsibility for the overall success of the kitchen. Experience with seafood and oyster concepts is highly preferred.

Job Type:

Full-time Compensation:

Competitive salary based on experience

Location:

Greenville, South Carolina Pay:

$75,000.00 - $82,500.00 per year

Benefits:

401(k) matching Food provided Paid time off

Work Location:

In person