The Hangar at Flying E Performance Horses is hiring for two full-time Chef / Kitchen Lead positions at our new food-and-beverage operation in Lugoff, South Carolina, near Camden.

We are hiring:

• One morning chef who enjoys breakfast and daytime service
• One evening chef who enjoys dinner service Applicants should indicate which shift they prefer.

Candidates who are open to either shift are welcome to apply. The Hangar is located at a working equine performance, reproduction, and event facility. We are not a large corporate restaurant or a seven-day operation. We are a small, independently owned business looking for two experienced, dependable culinary professionals who enjoy hands-on work and want to take genuine ownership of their kitchen and shift. Our chefs will serve a mix of local customers, facility clients, and competitors or spectators who are on the property during equine events. Employees are expected to work their assigned schedules and serve the customers who order during those hours. Additional help will be scheduled for larger event periods so the regular kitchen staff is properly supported. This position is ideal for a strong lead cook or experienced kitchen professional who can work independently, stay organized, and execute quality food consistently without needing a large team or constant supervision. What you'll do:

• Prepare and execute menu items efficiently and consistently
• Take ownership of prep and service during your assigned shift
• Maintain high standards for food safety, sanitation, labeling, storage, and organization
• Manage portions, yields, waste, and product quality
• Keep the kitchen stocked and communicate purchasing or inventory needs
• Help refine recipes, prep systems, organization, and service procedures as the operation grows
• Coordinate with the owner, the other chef, and front-of-house staff
• Maintain a calm, practical, solutions-focused approach during service
• Complete opening, closing, and cleaning responsibilities without constant supervision Our menu focuses on approachable, well-executed American and Southern comfort food, breakfast and dinner offerings, rotating specials, locally sourced products when available, and high-quality ingredients.

We use real butter, beef tallow, and olive oil rather than seed oils, and we prioritize real ingredients over unnecessary fillers and shortcuts. What we're looking for:

• At least two years of professional kitchen experience in a similar role
• Strong food-safety and sanitation habits
• Reliable prep, cooking, timing, and organizational skills
• Ability to work independently in a small kitchen
• Pride in maintaining a clean, efficient, well-run workspace
• Dependability, good judgment, and clear communication
• A team-oriented attitude and willingness to help build practical kitchen systems
• ServSafe certification is preferred, or willingness to obtain it

Compensation:

$18-$25 per hour, based on experience. The Hangar is currently under construction, with a planned opening in November. We are hiring now so the right people can be involved before opening day and help establish practical kitchen systems from the ground up. This is an opportunity to help shape a new operation—not a position in an already established, high-volume restaurant. There is also room for future growth for someone interested in taking on greater leadership or kitchen-management responsibility as the business becomes established and the owners begin stepping back from daily operations. FlyingEPerformance.com When applying, please answer: 1.

Which position interests you most:

morning/breakfast, evening/dinner, or either? 2. The Hangar is currently being built from the ground up, with a planned opening in November. What interests you about joining a new operation and helping shape the kitchen as it develops? 3. What is your favorite dish to cook or style of cooking, and what do you enjoy most about it?