Find Jobs
Find Jobs Near You – Available Work in Your Location
Skip to job details
DB
Duck Bottom Preserve
Head Chef/Manager
Career Insights for Restaurant / Food Service Manager
See where this job fits in the broader career landscape. Knowing your career path helps you see what's possible from here.
Scorecard
Based on South Carolina data
Review key factors to help you decide if this role fits your goals. How is this calculated?
What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$58,784 / year median in South Carolina
+14% projected growth
Job Description
Duck Bottom Preserve - Horatio, SC About Duck Bottom Preserve Duck Bottom Preserve is a private sporting and hospitality destination located in Horatio, South Carolina. The property is known for providing exceptional outdoor experiences, personalized service, and outstanding dining for members and their guests. We are seeking a dedicated Head Chef who is passionate about hospitality, takes pride in their craft, and thrives in a close-knit team environment. Position Summary The Head Chef is responsible for leading all culinary operations while delivering memorable dining experiences for members and guests. This individual will oversee menu execution, kitchen operations, food purchasing, scheduling, cleanliness, and exceptional hospitality. The ideal candidate is self-motivated, organized, servant-hearted, and enjoys building relationships with members through personalized service. This position reports directly to the Member Liaison and General Manager . Responsibilities Prepare and execute high-quality meals for members, guests, and special events. Plan menus while accommodating members' preferences, dietary needs, and favorite dishes. Build strong relationships through professional, face-to-face interaction with members and guests. Manage food purchasing, inventory, and vendor relationships. Create and manage staff schedules. Maintain the highest standards of kitchen cleanliness, food safety, and organization. Anticipate kitchen and dining needs before they arise and proactively solve problems. Work independently while collaborating with a small, dedicated team. Ensure consistent quality and presentation of every meal. Support special events, hunting weekends, and private gatherings. Qualifications Minimum of 3 years of professional chef experience . Ability to take initiative and work independently with minimal supervision. Experience with employee scheduling and food purchasing. Willingness to work evenings, weekends, holidays, and special events as needed. Comfortable interacting directly with members and guests in a professional and welcoming manner. Strong organizational and time-management skills. Commitment to maintaining a clean, safe, and efficient kitchen. A servant-hearted attitude with a team-first mindset. Ability to thrive in a close-knit work environment where collaboration and flexibility are essential. What We're Looking For The ideal candidate is someone who: Takes ownership of the kitchen and leads by example. Anticipates the needs of members and fellow team members. Enjoys creating memorable dining experiences. Values excellence, hospitality, and attention to detail. Is dependable, positive, and passionate about serving others.