Chef Jobs in Ladson, SC

All team members: Competitive pay Flexible scheduling Paid on the job training Opportunities for advancement - we promote from within Discounted meals Employee referral program. Exclusive team member discounts Closed on Thanksgiving and Christmas at most locations For qualifying team members: 401(k) retirement plan (based on hours worked) Medical, dental and vision insurance (based on hours worked) Paid sick leave (in qualifying jurisdictions) Hiring immediately for full-time and part-time hourly Line Cooks, Wok Cooks, Cooks, Chef De Parties, or Station Chefs. Job Summary: A Line Cook, Wok Cook, Cook, Chef De Partie, or Station Chef accommodates guest's needs by preparing food according to established recipes and procedures as well as following safety and sanitation guidelines. Job Responsibilities: Prepare and cook all food items to company specifications Plates prepared foods based on chef's guidance Responsible for the setup, operation, break down, and cleaning of all kitchen equipment May need to assist with washing dishes, sweeping/mopping floors, cleaning and maintaining equipment, sanitizing utensils, etc. Uphold our high restaurant kitchen sanitation and food service safety standards Job Requirements: Previous experience is not required - we will train you! Have a current Food Handler's Card where applicable, or we will help you obtain. A love for food and an eye for detail with cooking; knowing weights, measurements, and volumes. Ability to learn restaurant menu and recipes. Knowledge of all chemicals used in the building. Excellent customer service skills and etiquette. Ability to multi-task in a fast-paced teamwork environment. Flexibility to work a variety of shifts. Comfortable standing for extended periods of time, able to lift up to 30 lbs. and continuously bend, reach and twist. Must be at least 18 years old. Why work for us? Because it's more than a job. We are passionate people doing meaningful work, motivated by our purpose: To Celebrate Life. Family. Food. Apply Now Search for jobs by keyword or location. Gather your work history, and if applicable, prepare your resume for submission. Click “Apply Now” to submit your application.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role will pay an annual salary of $85,000-$95,0000 and is bonus eligible. Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until July 11, 2025. Responsibilities Responsible for managing, developing and mentoring staff of 35 full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Qualifications Minimum of 3-5 years kitchen management experience in a full service restaurant or events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

td id="gnewton JobDescriptionText" div divspan style="font-size:12px;"bPastry Chef/b/span/div div /div /div div American Cruise Lines, the largest cruise line in the United States, is looking to add Pastry Chefs to our shipboard team for the 2025 season on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience./div div /div div The Pastry Chef should have the culinary expertise and experience to make a wide variety of desserts and baked goods, including confectionary work. They must be able to understand and appreciate the subtleties of flavor pairings and different tastes, as well as have a good aesthetic sense for food and pastry presentation. This position is responsible for adhering to the daily menu matrix consisting of desserts, pastries, breads and other duties assigned by the Executive Chef. The Pastry Chef must be creative and continually researching and testing new and different dessert and baking recipes to ensure that each guest and crew have an exceptional dining experience./div div /div div While living onboard, our chefs enjoy comfortable living quarters and a challenging culinary working environment. Our galleys are well equipped with a spectacular view./div div /div divb Responsibilities:/b/div ul li Oversee creativity and prepare all desserts, bread, pastries, cookies, etc. required for vessel each day./li li Prepare and serve items in accordance with established procedures, recipes, portion size, and presentation standards./li li Set-up, maintain, and breaks down station according to FDA Standards./li li Taste all products produced to assess quality./li li Notify the Executive Chef of any product shortages or equipment maintenance issues./li li Maintain accurate counts on all food items prepared to prevent discrepancies between amount of food needed and food prepared./li li Schedule the production of all baked goods./li li Always maintain an inventory of fresh baked goods./li li Use food production equipment according to manufacturer's instructions./li li Maintain a professional appearance at all times./li li Ensure that each guest has a positive and memorable experience./li /ul divb Qualifications:/b/div ul li Ability to work around 14 hours per day./li li An Associate's degree in Culinary Arts or pastry amp; baking, and/or 3-5 years of experience with an emphasis on quality production./li li Ability to reach, bend, and frequently lift/move items up to 50 lbs./li li Ability to work in a standing position for extended amounts of time./li li Basic understanding of professional baking and pastries and food amp; beverage knowledge../li li Problem solving skills, organization skills, and self-motivation./li li Commitment to quality service./li li Ability to multi-task and work in a team environment./li li Ability to work calmly and effectively under pressure./li li Ability to adapt and adjust daily to last-minute requests or changes./li li Must be able to pass a pre-employment drug test./li li Must complete a criminal background check./li li Transportation Worker Identification Credential (TWIC)./li /ul divb Work Schedule:/b/div ul li7 days per week while onboard the ship./li li6 weeks working and living onboard the ship with 2 weeks of unpaid vacation./li lib Covered Expenses/b - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts./li /ul div*Job sites across the nation*/div div /divbr/ /td

Property Description The Mills House offers an exciting opportunity for job applicants looking to be a part of a historic and prestigious hospitality team. Located in the heart of Charleston, South Carolina, our hotel boasts a rich heritage and timeless elegance, providing a unique and upscale experience for our guests. As a team member, you will have the chance to work in a dynamic and vibrant environment, providing exceptional service and creating memorable moments for our guests. With opportunities for career growth, ongoing training, and a supportive work culture, The Mills House is the perfect place to elevate your hospitality career. Join our team of dedicated professionals and contribute to the legacy of our iconic hotel in the charming city of Charleston. Apply now and take the next step in your hospitality journey with The Mills House! #MillsHouse #CharlestonJobs #HospitalityCareers #HotelJobs #TeamMillsHouse #SouthernHospitality Overview Are you a culinary maestro with a passion for creating extraordinary dining experiences? Join our award-winning team as a Chef de Cuisine and showcase your culinary prowess in our esteemed establishment. This is your chance to bring your high energy, creativity, and expertise to our kitchen, delighting guests with your innovative dishes and leading a team of talented chefs. As a Chef de Cuisine, you will work with the Executive Chef in overseeing all aspects of culinary operations, from menu creation and food preparation to kitchen management and team development. With your unwavering enthusiasm and commitment to excellence, you will ensure that every dish that leaves our kitchen is a masterpiece. You will have the opportunity to work with premium ingredients, embrace new cooking techniques, and collaborate with our talented culinary team to create memorable dining experiences. Why join us: Competitive salary and benefits package Opportunity to work in a renowned hotel/resort Collaborative and supportive work environment Access to state-of-the-art kitchen facilities If you are a culinary virtuoso with a passion for pushing culinary boundaries and creating unforgettable dining experiences, we invite you to apply now for the Chef de Cuisine position! Join our esteemed culinary team and be part of our commitment to delivering exceptional cuisine and delighting our guests' palates. Qualifications 2+ years Culinary leadership experience preferred 5+ years cooking experience College degree or certification in culinary field/hospitality field preferred Food/Beverage Service Worker Permit, where applicable Ability to communicate effectively with the public and other Team Members Read, write and speak and understand English Ability to understand financial goals and accomplish them Benefits Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group. In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families. Multiple Tiers of Medical Coverage Dental & Vision Coverage 24/7 Teledoc service Free Maintenance Medications Pet Insurance Hotel Discounts Tuition Reimbursement Paid Time Off (vacation, sick, bereavement, and Holidays). 401K Match Working at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other. EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify.

Replies within 24 hours Benefits: 401(k) matching Bonus based on performance Competitive salary Dental insurance Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Wellness resources Job Title: Sous Chef Stars Grill Room is seeking an Executive Sous Chef who embodies a passion for hospitality and leadership. We firmly believe that being part of the hospitality industry is a privilege, and we are actively searching for team members who radiate hospitality in every way. This role is tailored for an individual who prides themselves on upholding principles of integrity and professionalism, is deeply enthusiastic about delivering top-notch, delectable cuisine, thrives in a team-oriented environment, and is both willing and able to assist on any kitchen station while having a strong appetite for learning. As Executive Sous Chef, your responsibilities will encompass overseeing the kitchen team, upholding restaurant standards, and nurturing a positive team dynamic. This role necessitates active involvement in the service line execution while ensuring adherence to kitchen and safety standards. It is an opportunity for individuals interested in comprehending all management aspects, including hiring, training, scheduling, vendor relationships, operations, and financial management. Qualifications:• High-volume experience • Seafood and Live-Fire cooking experience a bonus • Minimum 3-years Supervisory Managerial Culinary Role • Working knowledge of various computer software programs (Microsoft Word & Excel, Toast, & R365) • Must be able to work both independently and in a team environment. • Ability to compute basic mathematical calculations essential. • Must be able to pass a background check. • Serve Safe Certified Manager or Food Handlers Certification or ability to pass within the first month of employment. Expectations & Responsibilities: • Ability to perform job functions with attention to detail, speed, and accuracy. • Ability to prioritize, organize work, and follow through with assigned tasks. • Ability to be a clear thinker, remain calm, and resolve problems using good judgment. • Ability to work well under pressure. • Ability to handle multiple tasks at one time while maintaining a high level of professionalism. • Ability to maintain a clean, neat, and organized work environment. • Ability to follow recipes, to increase or decrease recipes as needed. • Ability to work in a fast-paced, intense work environment. • Ability to provide information about food attributes, ingredients, and preparation. • Research product availability, price, and quality issues. • Have a working knowledge of products. • Produce products cost-effectively, and consistently. • Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize. • Standardize recipes and procedures so price margins and productivity are maintained. • Maintain reports of department waste. • Smart purchasing to stay within budgeted COS percentages. • Control the elements that determine profit and loss. • Assist in making decisions that relate to profit and loss. • Responsible for major operating expenses. • Work with department heads to set production, sales, and labor goals. • Working with the Chef on managing weekly inventory and invoices and declining budget • Prepare kitchen operations for future growth and new ideas. • Set kitchen priorities, set production goals, schedule production, and supervise cooks. • Promote communication in the kitchen that leads to productive, safe work. • Maintain the cleanliness and neatness of the kitchen and storage areas. • Comply with health and safety regulations for production, holding, handling, and labeling. • Ensure that kitchen equipment is in working order and is properly used. • Working with the Chef on creating and managing the weekly schedule for BOH • Effectively communicate both verbally and in writing to provide clear direction to staff • Responsible for conducting frequent walkthroughs of each kitchen area and directing respective personnel to correct any deficiencies. • Training and cultivating relationships with new hires, as well as ongoing staff development. • Ability to deal with problems or concerns that arise in the BOH through the proper channels (conversations with employees and proper documentation) • Ability to conduct meetings, and menu briefings and maintain communication lines between line staff, the Executive Chef, and the Front of the House Management. • May be required to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations. • All other duties, as assigned. What you get from us: • The opportunity to join a hospitality-focused team that emphasizes the importance and necessity of work-life balance. • A friendly, creative, exciting work environment in an open kitchen with a live fire grill • A healthy and safe work environment where you are encouraged to grow your career. • Opportunities for advancement and career development • Comprehensive Medical, Dental, and Vision insurance available • Paid Time Off to support you with an active life outside of work. • 50% dining discount • Company-paid Employee Assistance Program to support overall mental well-being. • 401(k) to help you invest in your future available to full and part-time employees after 3 months with up to a 3% company match. • Generous Employee Referral Program • Opportunity for Supplemental pay in the form of a performance structured Bonus Pay Program. Job Type: Full-time Salary: $50,000.00 - $65,000.00 per year Supplemental pay types: Performance bonus opportunities Work setting: Upscale casual restaurant Ability to commute/relocate: Charleston, SC: Reliably commute or planning to relocate before starting work (Required) Experience: • Culinary experience: 6 years (Required) • Management: 3 year (Required) Compensation: $50,000.00 - $65,000.00 per year Stars Grill Room offers seasonally inspired cuisine using locally sourced ingredients, sustainable seafood, steaks, and specialty dishes prepared on a live wood-fired grill and rotisserie. With its premier location on Upper King Street, Events at 495 is an exceptional venue for private dining in Charleston, SC. Perched above Upper King Street, the Satellite Bar is a haven away from the hustle and bustle of the street below. Offering panoramic views of historic downtown Charleston. Whether you're enjoying stunning sunsets or star-filled night, the Satellite Bar offers the quintessential Lowcountry experience.

Job Title: Sous Chef/Chef de Cuisine An eclectic New American restaurant in Charleston, SC, is seeking a Sous Chef/Chef de Cuisine to take the helm of a dynamic, technique-driven kitchen. This is a rare opportunity to lead a constantly evolving culinary program while working closely with award-winning chef-owners as they transition to their next project. If you're a passionate, creative, and driven culinary professional looking to step up in your career, this role offers the chance to showcase your leadership skills and refine your craft in a high-energy, hands-on environment. Responsibilities: Lead daily kitchen operations, ensuring high standards of food quality and consistency Develop and execute innovative, seasonal menus in collaboration with ownership Oversee kitchen staff, fostering a positive and professional work environment Manage inventory, food costs, and vendor relationships Ensure adherence to all health, safety, and sanitation regulations Train and mentor kitchen team members to enhance skills and efficiency Qualifications: Proven experience as a Sous Chef or Chef de Cuisine in a high-volume, technique-driven kitchen Strong leadership and team management skills Passion for creativity and evolving culinary trends Ability to work efficiently in a fast-paced, high-energy environment Strong understanding of kitchen financials, including food cost control and inventory management Why Join Us? Opportunity to lead and shape a renowned kitchen Hands-on mentorship from award-winning chefs Creative freedom to develop and refine an innovative menu Growth potential within a thriving culinary scene If this Sous Chef/Chef De Cuisine opportunity excites you, we would love to hear from you! Please apply by responding to this advertisement or sending your resume directly to andrew@haakerecruiting.com.

Full-time Description Are you ready to turn up the heat and lead a kitchen that sizzles with creativity, teamwork, and mouthwatering flavors? Iacofano's is searching for a bold, energetic Chef who loves coaching others, building a rock-star team, and delivering unforgettable culinary experiences. If you're a natural leader with soft skills to match your cooking prowess, we want YOU to join our family! Why You'll Love Working With Us Lead a Kitchen Crew: Mentor, train, and inspire a talented team of cooks, preppers, and support staff. Your leadership will set the tone for quality, speed, and a whole lot of fun. Cultivate Culinary Passion: Bring your genuine enthusiasm for food to the table-literally. We want our customers (and staff) to feel your love of cooking in every bite. Shape the Future: This position is designed for growth. You'll start as our go-to Chef, with a path toward becoming the Kitchen Manager and beyond. Your leadership can transform the entire culinary operation. Work-Life Balance: We believe great chefs deserve time to rest and recharge. Help us plan and execute schedules that keep our kitchen happy, healthy, and humming. Key Responsibilities 1. Staffing & Scheduling Build Your Dream Team: Identify staffing needs, post accurate and compelling job ads, and onboard new hires efficiently. Be a Mentorship Maestro: Train staff on cooking techniques, safety procedures, and new recipes-ensuring everyone is set up for success. Smart Scheduling: Create work schedules at least five days in advance, matching the right talent to the right tasks. 2. Leadership & Soft Skills Inspire & Empower: Foster a culture of respect, motivation, and open communication. Offer positive reinforcement and constructive feedback to help your team shine. Coach Under Pressure: Keep cool in the heat of the kitchen, guiding staff through busy times with a supportive, can-do attitude. Conflict Resolution: Address and document any issues proactively, turning challenges into growth opportunities. 3. Product & Inventory Management Order Like a Pro: Forecast needs, reduce waste, and ensure every item you receive meets Iacofano's quality standards. Cost Control Wizardry: Keep a watchful eye on food costs and labor expenses, maintaining efficiency without sacrificing flavor. Inventory Guru: Organize and rotate stock properly (FIFO for the win!), and maintain accurate, up-to-date inventory records. 4. Recipe Development & Execution Create Culinary Magic: Develop, document, and refine recipes that our staff can replicate consistently. Train & Demonstrate: Show the team how to plate, prep, and present dishes so each one dazzles from the first bite to the last crumb. Quality Control: Guarantee flavor, portion size, and presentation meet our high standards-every single time. 5. Production & Service Hands-On Cooking: Roll up your sleeves to prep meats, seafood, poultry, veggies, and more. You'll work every station, from grills to fryers, so your expertise shines through. Efficient Operations: Implement systems to streamline plating and prep, optimizing both speed and accuracy. Adapt & Overcome: Handle unforeseen challenges with flair-your calm composure will keep our kitchen rock-steady. 6. Sanitation & Food Safety Sparkling Standards: Keep the kitchen squeaky clean, from countertops to floors, fryers to ovens. Team Accountability: Train employees on proper sanitation, storage, and hygiene. Cross-contamination? Not on your watch! Regulation Ready: Maintain top scores on health inspections (aim for that 95+ rating) and lead us toward FDA-audited excellence. 7. Team Development & Meetings Regular Check-Ins: Conduct monthly kitchen meetings to celebrate successes, address concerns, and plan upcoming goals or specials. Cross-Training Experts: Teach motivated employees how to handle various stations, so you can pivot resources with ease. Professional Growth: Offer (and track) performance reviews at 90 days, six months, and as employees move into new roles. 8. Technology & Communication Software Savvy: Embrace our ordering and inventory systems, ensuring timely and accurate data entry. Email Essentials: Keep company email correspondences clear, professional, and timely. Requirements Experience: Minimum 10+ years in a professional kitchen environment, with exposure to both cooking and leadership responsibilities. Physical Stamina: Capable of lifting up to 50 pounds, standing for long periods, and maneuvering in a fast-paced setting. Communication Skills: Ability to convey instructions clearly to team members and collaborate effectively with management. ServSafe Certified: A thorough understanding of sanitation standards and best practices is a must. Join Our Culinary Adventure! At Iacofano's, we believe a great Chef is more than just a skilled cook-they're a compassionate leader, an enthusiastic teacher, and a relentless explorer of flavor. If you're ready to bring out the best in yourself and your kitchen squad, let's cook up something amazing together. Apply now and let's create a dining experience that keeps our guests coming back for seconds… and thirds! Bon appétit!

Delaney Oyster House is in search of a talented Executive Chef to join our team. We are seeking an Executive Chef to lead our innovative and seafood focused restaurant. Located in the heart of Charleston s downtown peninsula, Delaney Oyster House is a seafood-focused restaurant and raw bar celebrating the charm and hospitality of the Lowcountry. Locally operated by The Neighborhood Dining Group (Husk, The James and Minero), Delaney showcases the bounty of coastal and inland waterways to offer fresh and sustainable seafood in a casual-chic atmosphere. We are seeking someone who will embrace our culture of positivity and embody strong leadership traits while being creative, curious, and committed to cultivating an atmosphere of excellence. This is your chance to join our nationally acclaimed restaurant group! The Executive Chef is: Experienced, preferably 3+ years of culinary management in an upscale restaurant Detail-oriented and thrives in a meticulous environment Driven and professional with a passion for leading, educating and training staff Proficient in menu and recipe development, food quality management, systems and food costing Knowledgeable of food and kitchen safety and sanitation standards Skilled with budgetary management (inventory and labor) We offer a premium salary, bonus incentives, generous paid time off, 401K retirement plan with company match, free downtown parking, dining discounts, discounted gym membership, Modern Health: Mental wellness resource, Next Day Pay access, and a comprehensive benefits package to include 50% employer-paid medical insurance, affordable dental, vision, and life insurance.

Delaney Oyster House is in search of a talented Executive Chef to join our team. We are seeking an Executive Chef to lead our innovative and seafood focused restaurant. Located in the heart of Charlestons downtown peninsula, Delaney Oyster House is a seafood-focused restaurant and raw bar celebrating the charm and hospitality of the Lowcountry. Locally operated by The Neighborhood Dining Group (Husk, The James and Minero), Delaney showcases the bounty of coastal and inland waterways to offer fresh and sustainable seafood in a casual-chic atmosphere. We are seeking someone who will embrace our culture of positivity and embody strong leadership traits while being creative, curious, and committed to cultivating an atmosphere of excellence. This is your chance to join our nationally acclaimed restaurant group! The Executive Chef is: Experienced, preferably 3+ years of culinary management in an upscale restaurant Detail-oriented and thrives in a meticulous environment Driven and professional with a passion for leading, educating and training staff Proficient in menu and recipe development, food quality management, systems and food costing Knowledgeable of food and kitchen safety and sanitation standards Skilled with budgetary management (inventory and labor) We offer a premium salary, bonus incentives, generous paid time off, 401K retirement plan with company match, free downtown parking, dining discounts, discounted gym membership, Modern Health: Mental wellness resource, Next Day Pay access, and a comprehensive benefits package to include 50% employer-paid medical insurance, affordable dental, vision, and life insurance.

Full-time Description HOSPITALITY STARTS HERE... Welcome to the heart of hospitality! At The Indigo Road Hospitality Group (IRHG), we're on a mission to redefine the hospitality industry, and it all begins with our exceptional team. Founded in 2009 by Steve Palmer, our philosophy is simple: by taking care of our team, we ensure they naturally provide exceptional care to our cherished guests. ALL ROADS LEAD TO YOU... A successful EXECUTIVE CHEF will have 6+ years' experience managing the line for high-volume restaurants in an upscale and food focused environment. You will be passionate about food and engaging the local community. Procure the highest quality product to create unforgettable dishes that surprise and delight our guests at every bite. As the Executive Chef, you are excited to encourage staff development and promote a positive experience for staff and guests to achieve P&L goals. You'll look over all aspects of the kitchen including problem resolution and effective communication to get the job done. As an ambassador for Indigo Road, you'll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food. BRASSERIE LA BANQUE is a neighborhood French restaurant nestled in historic downtown Charleston, SC. Paying homage to traditional French cuisine in a lively and welcoming environment, Brasserie la Banque celebrates life's memorable moments from impromptu drinks to convivial gatherings and leisurely meals. The menu features a selection of traditional French dishes alongside more innovative fare. Aptly named for its previous role as a city bank, Brasserie la Banque is located within the iconic 1 Broad Street corner building that dates back to the 1700s. What You'll Do: Create Experiences: Champion of internal hospitality and leading a team to craft dishes that leave last impressions. Inspire Your Team: Nurture and inspire a culture of creativity, collaboration, and innovation. Jump on the Line: Your a hands-on leader and love working in the trenches with the team. Oversee the Business: Collaborate with the GM and leaders from the Home Office to maximize kitchen operations. Ensure quality control, inventory management, and adhere to health and safety standards. Play a pivotal role in managing labor, budgets, forecasts, and ensure the bottom line meets pre-determined expectations. Requirements WHAT YOU NEED: Flexibility: Your schedule may vary (days, nights, weekends, holidays) based on seasonality, covers, and hours of operation. In general, you can anticipate working 50 to 55 hours a week. Experience: Executive Chef (5+ years), background in French cuisine, a-la-carte, elevated yet approachable environment Servant Leadership: Dedicated to server others, internally (team-members) and guests. Entrepreneurial Spirit: Hands-on, passion for cooking and not a "clip-board' chef. Scratch Kitchens: Work with local farmers to purchase fresh product and serve quality dishes. Accountability: Strong sense of finances, labor, quality control, and "getting the job done." IRHG PERKS: Competitive Compensation: Competitive base pay, performance-based bonuses (paid quarterly), and PTO benefits after 90 days. Health & Wellness: Comprehensive health insurance coverage, including medical, dental, vision, and more. Financial Planning: Access to a 401K plan with a 50% match on your first 6% investment, along with Roth options. Home Loan Program: We offer a zero-interest housing loan program to help you achieve your dream of home ownership. Employee Discounts: Enjoy discounts at our 15 restaurant concepts and growing boutique hotels division. Family Time: Benefit from 4 weeks of PTO for maternity/paternity leave. The Indigo Road Hospitality Group is an equal opportunity employer, and we celebrate diversity in all aspects of our workplace. Everyone has a seat at our table. Note: The above job description is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or requirements.

Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full-service restaurant management position in North Charleston, SC As a Restaurant Chef, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week Attainable Bonus Program $65K - $75K Salary Equal Opportunity Employer Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Hotel: North Charleston Embassy Suites5055 International BlvdN Charleston, SC 29418Sous ChefFull time Atrium SPIRIT - where teamwork, passion and appreciation ignite service excellence Why Join Us? Competitive pay and opportunities for growth Work in a beautifully renovated, modern kitchen environment Be a culture driver in a supportive, team-oriented atmosphere Opportunity to showcase your talent and influence our evolving menu What You'll Do: Lead kitchen operations, ensuring consistency and quality in every dish Assist in menu development, food preparation, and presentation Train and mentor kitchen staff, fostering a culture of excellence Maintain a clean, organized, and efficient work environment Uphold food safety and sanitation regulations What We're Looking For: A talented and eager-to-learn chef with a passion for hospitality Experience in a professional kitchen, with leadership skills preferred Strong attention to detail and commitment to quality Ability to work efficiently in a team-driven atmosphere Creativity and enthusiasm for developing new dishes This is an incredible opportunity to step into a leadership role at a newly transformed hotel and play a key part in redefining our restaurant's success. If you're ready to elevate your culinary career, we want to hear from you! __________________________________________________ At Atrium Hospitality, you're a valued part of a team creating unforgettable guest experiences. We recognize and reward your dedication with competitive pay, great benefits, and exciting perks to support you on and off the job. Including: ✅ Daily Pay - Get paid when you need it ✅ Exclusive Travel Discounts - Save big at Marriott and Hilton properties ✅ 401k Plans - Invest in your future ✅ Comprehensive Medical Insurance - Your health matters to us ✅ Additional Property-Specific Perks - Because every location has something special to offer But we don't just offer jobs-we help you build careers. With internship programs, training plans, hundreds of self paced on line classes, and opportunities at 70+ hotels nationwide, you can grow your future the way you want. Ready to take the next step? Join a team that values you and your future! _____________________________________________ Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations. Atrium is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status.Notice of candidate Privacy Rights: ************************************************

At Fripp Island Golf & Beach Resort, we're committed to sharing the simple, seaside, serenity of this special island with our guests and members. We believe that it takes passionate people to bring our vision to life. Working at Beaufort's premier island destination, you can enjoy benefits including: Access to resort amenities Food and merchandise discounts Beach access Employee referral program Paid Holidays Health, dental, vision, life insurance and PTO (Full time employees) We are looking for an admirable Chef de Cuisine to lead and inspire our kitchen staff in the creation of culinary masterpieces. Job Summary The Chef de Cuisine is responsible for designing the menu, hiring and training kitchen staff, collaborating with the Executive Chef and restaurant manager, optimizing staff productivity, and stepping in to help wherever needed. To ensure success, the ideal candidate should have excellent leadership skills with experience managing a team of kitchen staff in a high-pressure environment. Top candidates are creative individuals with a passion for great food and excellent service. Chef de Cuisine Duties and Responsibilities : • Ensure that all food meets the highest quality standards and is served on time. • Plan the menu and design the plating presentation of each dish. • Data entry and menu costing • Coordinate kitchen staff and assist them as required. • Hire and train staff to prepare and cook all the menu items. • Inventory ingredients and equipment and place orders as needed. • Enforce best practices for safety and sanitation in the kitchen. • Create new recipes to regularly update the menu. • Keep track of new trends in the industry. • Incorporate feedback from restaurant staff and patrons to make improvements or resolve issues. • This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time. • Perform additional duties as assigned. Skills and qualifications: • Qualification from a culinary school • 5+ years of experience in a similar position. • In-depth knowledge of food principles and best practices. • Passion for creating incredible food that delights and attracts customers. • Excellent communication skills and leadership qualities. • Ability to thrive in a high-pressure environment. • Creative and innovative thinking. • Exceptional standards for cleanliness, health, and safety. • Experience managing inventories and stocktaking, • Available to work on-call shifts, after hours, and on weekends and holidays. • Punctual and reliable. Strong Culinary skills with ability to lead, develop, and motivate a team. • Excellent communication and organizational skills • Strong aptitude in Microsoft Office programs and general computer use required. • Must be detailed oriented. • Basic math skills and ability to understand financial reports • Flexible schedule, including nights, weekends, and Holidays • Valid ServSafe Food Handling Certification required Physical Requirements • Ability to stand for long periods and lift up to 50 lbs • Ability to stand and walk for the majority of shift. • Must be able to perform simple grasping, fine manipulation, and repetitive hand and arm movements, and overhead reaching. • While primarily an indoor job, must be able to walk and drive outside in a variety of weather conditions (rain, wind, heat). Compensation Compensation will commensurate with experience and education. Information The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all responsibilities, skills, or efforts associated with this position. This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship. Fripp Island Golf and Beach Resort is an equal opportunity at will employer and does not discriminate against any employee or applicant for employment because of age, race, religion, color, disability, sex, sexual orientation, national origin, or due to pregnancy.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role will pay an annual salary of $85,000-$95,0000 and is bonus eligible. Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until July 11, 2025. Responsibilities Responsible for managing, developing and mentoring staff of 35 full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Qualifications Minimum of 3-5 years kitchen management experience in a full service restaurant or events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

American Cruise Lines, the largest cruise line in the United States, is looking to add Pastry Chefs to our shipboard team for the 2025 season on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. The Pastry Chef should have the culinary expertise and experience to make a wide variety of desserts and baked goods, including confectionary work. They must be able to understand and appreciate the subtleties of flavor pairings and different tastes, as well as have a good aesthetic sense for food and pastry presentation. This position is responsible for adhering to the daily menu matrix consisting of desserts, pastries, breads and other duties assigned by the Executive Chef. The Pastry Chef must be creative and continually researching and testing new and different dessert and baking recipes to ensure that each guest and crew have an exceptional dining experience. While living onboard, our chefs enjoy comfortable living quarters and a challenging culinary working environment. Our galleys are well equipped with a spectacular view. Responsibilities: * Oversee creativity and prepare all desserts, bread, pastries, cookies, etc. required for vessel each day. * Prepare and serve items in accordance with established procedures, recipes, portion size, and presentation standards. * Set-up, maintain, and breaks down station according to FDA Standards. * Taste all products produced to assess quality. * Notify the Executive Chef of any product shortages or equipment maintenance issues. * Maintain accurate counts on all food items prepared to prevent discrepancies between amount of food needed and food prepared. * Schedule the production of all baked goods. * Always maintain an inventory of fresh baked goods. * Use food production equipment according to manufacturer's instructions. * Maintain a professional appearance at all times. * Ensure that each guest has a positive and memorable experience. Qualifications: * Ability to work around 14 hours per day. * An Associate's degree in Culinary Arts or pastry & baking, and/or 3-5 years of experience with an emphasis on quality production. * Ability to reach, bend, and frequently lift/move items up to 50 lbs. * Ability to work in a standing position for extended amounts of time. * Basic understanding of professional baking and pastries and food & beverage knowledge.. * Problem solving skills, organization skills, and self-motivation. * Commitment to quality service. * Ability to multi-task and work in a team environment. * Ability to work calmly and effectively under pressure. * Ability to adapt and adjust daily to last-minute requests or changes. * Must be able to pass a pre-employment drug test. * Must complete a criminal background check. * Transportation Worker Identification Credential (TWIC). Work Schedule: * 7 days per week while onboard the ship. * 6 weeks working and living onboard the ship with 2 weeks of unpaid vacation. * Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. * Job sites across the nation*

Property Description The Mills House offers an exciting opportunity for job applicants looking to be a part of a historic and prestigious hospitality team. Located in the heart of Charleston, South Carolina, our hotel boasts a rich heritage and timeless elegance, providing a unique and upscale experience for our guests. As a team member, you will have the chance to work in a dynamic and vibrant environment, providing exceptional service and creating memorable moments for our guests. With opportunities for career growth, ongoing training, and a supportive work culture, The Mills House is the perfect place to elevate your hospitality career. Join our team of dedicated professionals and contribute to the legacy of our iconic hotel in the charming city of Charleston. Apply now and take the next step in your hospitality journey with The Mills House! #MillsHouse #CharlestonJobs #HospitalityCareers #HotelJobs #TeamMillsHouse #SouthernHospitality Overview Are you a creative and dynamic Executive Chef looking for a new challenge? We are seeking an Executive Chef who is passionate about culinary excellence and has a track record of inspiring teams to deliver exceptional dining experiences. As our Executive Chef, you will be responsible for overseeing our culinary operations, menu development, food quality, and ensuring our guests are wowed by every bite. This is an exciting opportunity to showcase your talent and lead a team in a beautiful and upscale environment. Qualifications 4+ years kitchen management experience 5+ years cooking experience College degree or certification in culinary field/hospitality field preferred Good working knowledge of sanitation standards and proper preparation and presentation of F&B Ability to understand financial goals and accomplish them Ability to communicate effectively with the public and other Team Members Proven ability to effectively lead and train a diverse workforce Willingness to set a high standard in the kitchen through leading by example Ability to stand for extended periods of time and lift up to 100 pounds Ability to work extended hours when business necessitates in humid and/or extreme temperatures Benefits Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group. In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families. Multiple Tiers of Medical Coverage Dental & Vision Coverage 24/7 Teledoc service Free Maintenance Medications Pet Insurance Hotel Discounts Tuition Reimbursement Paid Time Off (vacation, sick, bereavement, and Holidays). 401K Match Working at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other. EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify.

Replies within 24 hours Benefits: 401(k) matching Competitive salary Dental insurance Employee discounts Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Wellness resources 🚨 Now Hiring: Banquet Chef | 495 King Street, Charleston, SC 🚨 Where culinary dreams meet rooftop views. We're on the hunt for a creative, driven, and passionate Chef to join our team at 495 King, an event space featuring a stunning rooftop bar and vibrant private event venues. From unforgettable receptions to high-profile corporate events, you'll be at the center of it all - bringing bold flavors and flawless execution to every plate. If you're someone who thrives in fast-paced environments, leads with heart, and cooks with soul, you may be exactly who we're looking for. 🌟 What You'll Do: As the culinary lead for our banquet program, you'll: Take the reins on all food production for private events Uphold high standards for food quality, presentation, and safety Collaborate closely with the Director of Events and Executive Chef Lead, inspire, and train a passionate culinary team Own the back-of-house experience from prep to plate Manage budgets, inventory, and team schedules like a boss Bring the wow factor to events, rooftop parties, and everything in between 🔥 What You Bring: A fun, positive, and creative attitude - seriously, we mean it 3+ years of culinary experience (banquet or restaurant) 2+ years in a supervisory or kitchen management role Strong organizational skills and the ability to stay cool under pressure ServeSafe Manager Certification or ability to obtain in 30 days A genuine love for food, teamwork, and making people happy 🎁 What You Get: A hospitality-driven team that values work-life balance Room to grow and creative freedom in the kitchen Comprehensive Medical, Dental & Vision Insurance Paid Time Off (because burnout isn't on the menu) 50% dining discount Company-paid Employee Assistance Program for mental well-being 401(k) with 3% company match Performance-based bonus opportunities 📍Location: 495 King Street, Charleston, SC Must be able to reliably commute (free parking available) or plan to relocate prior to starting. 💼 Job Type: Full-Time | Salary TBD (Based on Experience) Work Setting: Upscale casual restaurant & private event venue Supplemental Pay: Performance bonus opportunities Compensation: $50,000.00 - $60,000.00 per year Stars Grill Room offers seasonally inspired cuisine using locally sourced ingredients, sustainable seafood, steaks, and specialty dishes prepared on a live wood-fired grill and rotisserie. With its premier location on Upper King Street, Events at 495 is an exceptional venue for private dining in Charleston, SC. Perched above Upper King Street, the Satellite Bar is a haven away from the hustle and bustle of the street below. Offering panoramic views of historic downtown Charleston. Whether you're enjoying stunning sunsets or star-filled night, the Satellite Bar offers the quintessential Lowcountry experience.

div class="job Desc"pstrongspan ":="" 11.0pt"=""Husk Charleston is in search of an experienced Sous Chef. /span/strong/p p /p pspan ":="" 11.0pt"=""Centrally located in historic downtown Charleston, Husk highlights the history of Southern food. Exploring ingredient-driven cuisine that begins in the rediscovery of heirloom products - redefining what it means to cook and eat in the Holy City. /span/p p /p pspan ":="" 11.0pt"=""This position is for someone who prides themselves on operating with integrity and professionalism. We are seeking someone who is always team oriented and finds themselves leading by example. Someone who enjoys working with locally sourced ingredients and is confident they can offer an exceptional guest experience./span/p p /p pstrongspan ":="" 11.0pt"=""The Sous Chef is: /span/strong/p ul lispan ":="" 11.0pt"=""Experienced, preferably 3+ years cooking experience in an upscale, full-service, high-volume restaurant/span/li lispan ":="" 11.0pt"=""Detail-oriented and thrive in a fast-paced environment/span/li lispan ":="" 11.0pt"=""Driven and professional with a passion for leading, educating and training staff/span/li lispan ":="" 11.0pt"=""Adept at multi-tasking and prioritizing job duties with good communication skills/span/li /ul p /p pspan ":="" 11.0pt"=""We are offering a dynamic, progressive, and professional environment. There is an opportunity for growth with advancement and high earning potential. The benefits are outstanding and include medical, dental, vision, life, 401k retirement plan, paid time off, discounted gym membership, discounted dining in our restaurants. /spanspan ":="" 11.0pt"=""Access to Modern Health: Mental wellness resource and Next Day Pay benefit Work today, get paid tomorrow!/span/p p /p p /p p /p pemspan ":="" 11.0pt"="" Employee must be either a U.S. Citizen by birth or naturalization, or a green card lawful U.S. permanent resident, possess a temporary work authorization or a political asylum in the U.S. /span/em/p /div

Full-time Description HOSPITALITY STARTS HERE Welcome to the heart of hospitality where our goal is to be the best job you'll ever have in this industry. No joke, it's what we truly aim for! At The Indigo Road Hospitality Group (IRHG), we're passionate about redefining the hospitality industry by creating an environment where our people come first. Founded in 2009 by Steve Palmer, our belief is simple: by taking care of you, you'll naturally provide exceptional care to our cherished guests. It's not just a job; it's a family, a lifestyle, and a thrilling journey you won't want to miss. ALL ROADS LEAD TO YOU... As the Executive Chef for Post House, you will be a culinary maestro and servant leader that loves to cook and build teams. Your culinary expertise will set the stage for memorable moments, blending local flavors with global influences to create dishes that tell a story, leave a lasting impression and unparalleled dining experiences. POST HOUSE Welcome to Post House, a coastal tavern and inn offering seasonal fare, classic cocktails, seven cozy hotel rooms and a bit of salty air. Situated in the heart of the Old Village, Post House is a home away from home for staycationers and travelers alike, a charming respite from the day-to-day hustle. Built in 1896, 101 Pitt Street has a longstanding history as the neighborhood hub. Some hundred years and many iterations later, Post House now presents a contemporary take on the neighborhoods landmark, still bringing people together, in celebration over good food and with a few drinks in tow. What You'll Do: Lead with Passion: Bring your unwavering passion for food and hospitality to the forefront. Engage with the local community to source top-quality ingredients, enabling us to craft unforgettable dishes and deliver memorable experiences. Nurture Your Team: Foster staff development and create a positive atmosphere that not only motivates our team but also ensures we meet our P&L goals. Be the Solution: Oversee all facets of the kitchen, resolve any challenges that arise and maintain effective communication across the board. What You Need: To thrive in this role, you should bring: Proven Experience: A track record of 5+ years of successfully managing scratch kitchens with a hand-on approach. Internal Hospitality Champion: A deep embrace of our core values, particularly the concept of Internal Hospitality. Problem-Solving Prowess: Strong problem-solving skills that help you navigate even the trickiest situations. Attention to Detail: A keen eye for detail and exceptional organizational skills. Communication: Excellent communication skills, both written and verbal, allowing you to navigate important conversations seamlessly. At the Indigo Road Hospitality Group, we believe in the power of exceptional cuisine to bring people together, and we're excited to welcome a visionary Executive Chef to our team. Come be a part of something extraordinary! Requirements WHAT YOU NEED: Flexibility: Your schedule may vary (days, nights, weekends, holidays) based on seasonality, covers, and hours of operation. In general, you can anticipate working 50 to 55 hours a week. Experience: Executive Chef (5+ years), background in cuisine, a-la-carte, elevated yet approachable environment Servant Leadership: Dedicated to server others, internally (team-members) and guests. Entrepreneurial Spirit: Hands-on, passion for cooking and not a "clip-board' chef. Scratch Kitchens: Work with local farmers to purchase fresh product and serve quality dishes. Accountability: Strong sense of finances, labor, quality control, and "getting the job done." IRHG PERKS: Competitive Compensation: Competitive base pay, performance-based bonuses (paid quarterly), and PTO benefits after 90 days. Health & Wellness: Comprehensive health insurance coverage, including medical, dental, vision, and more. Financial Planning: Access to a 401K plan with a 50% match on your first 6% investment, along with Roth options. Home Loan Program: We offer a zero-interest housing loan program to help you achieve your dream of home ownership. Employee Discounts: Enjoy discounts at our 15 restaurant concepts and growing boutique hotels division. Family Time: Benefit from 4 weeks of PTO for maternity/paternity leave. The Indigo Road Hospitality Group is an equal opportunity employer, and we celebrate diversity in all aspects of our workplace. Everyone has a seat at our table. Note: The above job description is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or requirements.