Chef & Cook jobs in Charleston, South Carolina - Page 5Create job alerts

Job Description Mex 1 Coastal Cantina Mex 1 Coastal Cantina is a locally owned, beach-inspired restaurant brand rooted in Baja flavors, quality execution, and good vibes. We’re community-focused, people-driven, and committed to doing things the right way—on the line and off it. What You’ll Do * Lead daily kitchen operations with a hands-on approach * Train, coach, and develop BOH team members * Maintain standards for food quality, consistency, speed, and presentation * Ensure food safety, sanitation, and cleanliness standards are always met * Manage prep, inventory, ordering, and food cost * Partner with FOH leadership to deliver a seamless guest experience What We’re Looking For * Passion for food, hospitality, and team leadership * Strong organizational and communication skills * Ability to lead in a fast-paced, high-volume kitchen * Accountability, consistency, and pride in execution * Positive attitude and team-first mindset Benefits * Positive work environment * Paid time off * Health, dental, and vision insurance * Employee discounts on food and merchandise Mex 1 Coastal Cantina is an Equal Opportunity Employer.

Job DescriptionKitchen Manager – JINYA Ramen BarJob Summary The Kitchen Manager serves as an ambassador of the JINYA Ramen Bar brand, ensuring food quality, safety, and service consistently exceed company standards. This role provides daily leadership, motivation, and operational oversight for back-of-house team members while supporting overall restaurant success. The Kitchen Manager acts as a key liaison between guests, kitchen operations, and restaurant leadership—setting the example through strong leadership, cleanliness, productivity, and excellence in food execution. Primary ResponsibilitiesKitchen Operations & Food Quality * Maintain a safe, clean, and compliant kitchen environment by enforcing sanitation standards, food safety procedures, and company policies * Oversee all aspects of kitchen cleanliness, food preparation, and safety protocols * Monitor, taste, and evaluate food preparation, execution, and presentation to ensure quality standards are consistently met * Ensure all team members follow proper food handling and cooking procedures Team Leadership & Development * Lead, train, and develop kitchen team members * Support both front-of-house and back-of-house operations as needed * Provide daily guidance, motivation, and performance feedback * Administer fair and consistent corrective actions when necessary * Cross-train qualified team members to improve operational efficiency Inventory, Ordering & Cost Control * Order food supplies, ingredients, and kitchen materials in a timely and cost-effective manner * Maintain proper inventory levels and conduct regular inventory counts * Ensure deliveries meet product specifications, quality standards, and receiving procedures * Control food costs by minimizing waste, following recipes, and monitoring usage Scheduling & Labor Management * Create kitchen staff schedules based on sales forecasts and business needs * Ensure proper staffing levels while meeting labor cost objectives * Manage shift coverage, breaks, and operational flow Equipment & Facility Maintenance * Oversee kitchen equipment maintenance and repairs * Conduct routine inspections and follow preventative maintenance programs * Ensure equipment remains clean and in proper working condition Operations Coordination & Guest Experience * Coordinate daily front-of-house and back-of-house operations * Review sales goals, food quality, and service execution with management * Respond promptly and professionally to guest concerns and corporate communications Leadership & Company Culture * Work closely with the General Manager and leadership team to meet revenue, food cost, and labor goals * Promote and execute JINYA’s mission, values, vision, and culture * Complete additional managerial duties as assigned Required Competencies * Minimum 2 years of restaurant or hospitality management experience (high-volume experience preferred) * Strong leadership, communication, and organizational skills * Ability to multitask effectively in a fast-paced environment * Knowledge of food safety, sanitation, and restaurant operations * Experience conducting inventory and cost controls * Proficiency with POS systems (such as ALOHA or similar) and basic computer applications * Strong mathematical skills for inventory and operational calculations * Dependable, reliable, and self-motivated * Ability to lead by example and inspire team performance * Experience working in a multicultural environment * Flexible availability including weekends and holidays * Must be 21 years of age or older Education & Certifications * High school diploma preferred (college coursework a plus) * Ability to read, write, and speak English (Spanish a plus) * Must obtain and maintain all required local, state, and federal certifications including food handling and alcohol service permits Work Environment This position operates in a professional, high-energy restaurant environment. The Kitchen Manager routinely moves between kitchen and restaurant areas while working with pots, pans, kitchen equipment, and operational tools. The role includes frequent communication with team members and guests, occasional ladder use for overhead items, and constant awareness of safety, cleanliness, and food quality. Physical Demands * Stand and walk for extended periods * Use hands and arms for food preparation and equipment handling * Lift and maneuver up to 50 pounds * Work in hot, humid, and wet kitchen environments * Bend, reach, and navigate busy kitchen spaces * Distinguish food flavors and quality Reasonable accommodations may be provided to enable individuals with disabilities to perform essential functions. Travel Requirements Travel is primarily local based on restaurant location but may include additional locations for training, meetings, or operational support. This role requires more than 50% of time focused on managerial and leadership duties. Additional Information This job description is not intended to be a comprehensive list of duties. Responsibilities may change at any time based on operational needs. Why Work at JINYA Ramen Bar? JINYA offers a high-volume, chef-driven restaurant environment built on authentic flavors, strong team culture, and professional growth. Kitchen Managers play a vital role in leading operations, developing talent, and delivering exceptional dining experiences every day. If you’re a strong culinary leader who thrives in fast-paced kitchens and values quality, teamwork, and operational excellence, apply today.

Job DescriptionDescription: Welcome to the Lead Cook role! We are looking for an experienced cook to lead our culinary team. As Lead Cook, you will be responsible for overseeing the cooking process in the kitchen, creating a high-quality menu, and delegating tasks to the other cooks. You will be expected to produce creative and delicious meals in a timely manner, while ensuring that health and safety standards are met. The ideal candidate for this position will be an excellent communicator, have strong organizational and leadership skills, and bring a passion for the culinary arts. If you are excited by the challenge of taking our kitchen to new heights, then this is the job for you! Job Responsibilities • Oversee kitchen staff to ensure all food is prepared safely and to the highest standards, • Prepare high-quality food items according to standard recipes and menu specifications, • Monitor food production to ensure food safety and quality are maintained, • Ensure all food products are stored, labeled and rotated properly, • Train and supervise kitchen staff in proper food handling, food safety, and kitchen sanitation procedures, • Schedule and assign work to kitchen staff to ensure efficient operation, • Maintain accurate inventory of supplies and order as needed, • Ensure a clean and organized kitchen area, including equipment and storage areas, • Manage kitchen staff to ensure they are working efficiently, • Monitor food costs and portion control to ensure budget goals are met, • Follow all safety and sanitation policies and proceduresRequirements:, • At least 5 years of experience in a professional kitchen setting, • Proven ability to lead and motivate a team, • Excellent communication and organizational skills, • Strong attention to detail and ability to follow recipes, • Extensive knowledge of food safety and sanitation standards, • Proficient in the use of kitchen equipment and utensils, • Ability to work under pressure in a fast-paced environment, • Ability to work flexible hours, including weekends and holidays, • Ability to develop and implement creative menu ideas, • Ability to train and manage kitchen staff

Job Description Hotel : North Charleston Embassy Suites5055 International BlvdN Charleston, SC 29418Full timeCompensation Range : $19.00-$22.00 Compensation is determined based on a variety of factors, including experience, skills, qualifications, and the specific location of the role. Actual pay may differ depending on these factors. What's in it for you? The Atrium SPIRIT is a belief in the power of Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork to create an environment where everyone thrives. We go above and beyond to deliver exceptional guest experiences, work together to overcome challenges, and are passionate about positively impacting those around us. • Career Growth & Learning - 40% of our management hires are internal promotions!, • Invest in Your Future - 401(k) plan with company match., • Comprehensive Health Coverage - Medical, dental, and vision insurance options., • Paid Time Off & Vacation - Enjoy exclusive Atrium Traveler and brand discount programs to explore new destinations, • Perks That Fit Your Life - Enjoy DailyPay, wellness programs, tuition reimbursement, and exclusive discounts on your favorite brands and services. What You Will Do: Support hiring, training, and scheduling of kitchen associates, helping to build a skilled and motivated team. Oversee food preparation and presentation to ensure quality, consistency, and cost control standards are met. Assist with inventory and ordering, balancing supply needs with budget goals. Monitor kitchen operations, coach team members, and uphold cleanliness and safety protocols. Collaborate on menu creation and ensure compliance with food safety and health codes. What We Are Looking For: • 1+ year of culinary experience and prior leadership exposure-key for supporting kitchen operations and team performance., • Strong understanding of food safety standards-critical for protecting guests and maintaining compliance., • Basic Microsoft Office skills-useful for ordering, scheduling, and inventory tracking., • Physical ability to lift up to 50 lbs and remain on your feet for extended periods-important for the demands of a fast-paced kitchen., • Flexibility to work varied shifts, including weekends and holidays-necessary for meeting guest needs in a 24/7 operation. Why Atrium? Hear it from Magaly L. "I feel truly valued at Atrium because of the strong sense of teamwork and mutual respect among my peers. My contributions are recognized daily, not only by my colleagues but also by my boss, who consistently acknowledges my efforts and expresses appreciation for my hard work." 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:

Job Description Executive Chef – Scratch Kitchen | High-Growth Opportunity We’re looking for a passionate and driven Executive Chef who takes pride in scratch cooking, developing teams, and delivering an exceptional food experience every single day. This is an opportunity to lead a kitchen where quality matters, creativity is encouraged, and people are developed. If you’re a chef who thrives on building teams, teaching others, and executing at a high level—this is the role for you. What You’ll Do Lead a Scratch Kitchen with Pride Own the culinary program and ensure every dish reflects high standards in preparation, flavor, and presentation. Protect the integrity of a scratch kitchen and drive consistency across every shift. Create an Exceptional Food Experience Set the tone for food quality and execution. Work closely with the front-of-house team to ensure a seamless experience from kitchen to guest. Build and Develop Culinary Talent Recruit, train, and mentor a high-performing kitchen team. Create a culture of accountability, growth, and pride where future leaders are developed. Drive Kitchen Operations Oversee all back-of-house operations including prep, execution, cleanliness, and organization. Ensure systems are in place for smooth, efficient service. Own Food Cost & Inventory Manage ordering, inventory, and cost controls. Minimize waste, maximize efficiency, and maintain strong financial performance without compromising quality. Ensure Food Safety & Standards Maintain strict adherence to food safety, sanitation, and operational standards. Lead by example and hold the team accountable to doing things the right way. Why This Role Stands Out • Competitive salary + bonus potential, • Comprehensive health benefits, • 401(k), • Paid time off, • Tremendous growth and advancement opportunities, • People-first culture with strong leadership support, • A true scratch kitchen where quality matters What We’re Looking For • 3–5+ years of Executive Chef or senior culinary leadership experience in a high-volume, full-service environment, • A true passion for scratch cooking and high-quality food execution, • Strong leadership skills with a focus on developing and mentoring teams, • Deep understanding of kitchen operations, food safety, and sanitation standards, • Proven ability to manage food cost, inventory, and kitchen systems, • Hands-on leadership style with a strong presence in the kitchen, • Strong communication, organization, and problem-solving skills, • Ability to thrive in a fast-paced, high-energy environment If you’re a chef who believes that great food starts with great people and strong systems, and you’re ready to grow with a company that’s investing in both—this is your opportunity.

Job DescriptionDescription: The Kitchen Supervisor is responsible for ensuring quality Food and Beverage service, while maintaining adherence to budgeted payroll and overhead costs with a primary focus assigned food and beverage outlets. He/she is also responsible for continually working toward improving Food and Beverage sales revenues beyond budget. Focused customer service to ensure all guests are happy. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM or hourly associates, overtime does apply and is calculated accordingly. Job Duties and Responsibilities * ReMaintain regular attendance in compliance with Avion Hospitality standards, as required by • scheduling which will vary according to the needs of the hotel., • Maintain high standards of personal appearance and grooming for self and all staff, which include, • wearing the proper uniform and name tag when working., • Comply at all times with Avion Hospitality standards and regulations to encourage safe and efficient, • hotel operations., • Be familiar with the organization of Avion Hospitality and know the function of each department., • Adhere to Health Department standards of food safety, items are labeled and dated and sanitation, • standards are followed., • Work with Culinary managers in maintaining food and beverage costs, waste management, cost, • controls., • Ensure uniform standards including nametags are adhered to., • Maintain close communication with all employees, seeking input regarding food and beverage, • issues and acting as a motivating influence., • Monitor and follow up on all servers' cash overages and shortages., • Maintain service standards throughout the department by using such quality control instruments as Standard of the Week and coaching sessions., • Immediately follow up on accidents, problems or guest complaints in the Food and Beverage, • Department., • Be familiar with and able to react to emergency situations by knowing locations of fire and, • extinguishers and exits. Know 15 minute rule to contact management chain of command., • Maintain proper consistent disciplinary actions for all Food and Beverage employees, time and, • attendance controls are in place., • Understand and operate P.O.S. systems used in the hotel., • Ensure employees are at all times, attentive, friendly, helpful and courteous to guests, employees, • and other managers., • Assist in monthly food and beverage inventories and reconciliations., • Ensure all side work duties are completed by servers. Opening and closing checklists are adhered, • to., • Initiate and promote sales efforts for all service personnel., • Attend weekly Food and Beverage meeting, daily pre-meal meetings, and other meetings as, • required by management. Education and Experience • At least 1 year of progressive experience in a hotel or a related field required., • High School diploma or equivalent required. College course work in related field helpful., • Previous supervisory responsibility preferred. Must be able to convey information and ideas clearly., • Must be able to evaluate and select among alternative courses of action quickly and accurately., • Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity., • Must work well in stressful, high-pressure situations., • Must maintain composure and objectivity under pressure., • Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary., • Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need., • Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests., • Must be able to work with and understand financial information and data, and basic arithmetic functions.

Job Description Islander 71 is seeking an experienced, organized, and hands-on Kitchen Manager to help lead our back-of-house operations. Our restaurant combines an upscale-casual dining experience with a laid-back coastal atmosphere, featuring fresh seafood, a full raw bar, craft cocktails, and stunning waterfront views. With $10M+ in annual sales and large indoor/outdoor seating, Islander 71 requires a Kitchen Manager who thrives in a fast-paced, high-volume environment and cares deeply about quality, cleanliness, and team culture. About the Role The Kitchen Manager will support the Chef de Cuisine and leadership team by managing daily BOH operations, maintaining exceptionally high standards of food safety and sanitation, and ensuring consistency across prep, line, expo, and storage. This role is perfect for someone who is detail-oriented, excellent at follow-through, and passionate about building structure and accountability in the kitchen. Key Responsibilities Kitchen Operations & Cleanliness * Oversee daily kitchen operations, including line readiness, prep execution, and equipment organization. * Maintain exceptional standards of cleanliness, sanitation, and DHEC compliance throughout all kitchen areas. * Ensure kitchen flow, organization, labeling, temperature logs, and storage systems are consistently followed. * Conduct routine walk-throughs to identify issues, implement solutions, and maintain a polished, guest-ready environment. Team Leadership & Training * Support BOH staff through training, coaching, and daily supervision. * Help onboard new hires and reinforce performance expectations. * Foster a respectful, efficient, and accountable kitchen culture. * Assist with scheduling and communication to drive clear direction and coverage. Quality, Consistency & Execution * Partner closely with the Chef de Cuisine to ensure all dishes meet Islander 71’s standards. * Maintain recipe accuracy, portioning, and presentation guidelines. * Assist in managing ticket times, expo flow, and communication with FOH teams. Inventory, Ordering & Food Cost Support * Maintain accurate ordering, receiving, and rotation standards. * Assist with weekly/monthly inventory counts and help drive waste reduction. * Work with leadership to support food-cost goals, portion control, and product consistency. Qualifications * 2–4+ years of experience as a Kitchen Manager, Sous Chef, or BOH leader in a high-volume restaurant. * Strong understanding of kitchen systems, cleanliness standards, and food safety. * Ability to lead with calmness, confidence, and professionalism. * Excellent organizational skills and attention to detail. * Experience training teams in a fast-paced environment. What We Offer * Competitive compensation and benefits * Strong leadership support and a positive team environment * Opportunities for growth within a high-performing hospitality group * A leadership role with direct influence on quality, consistency, and guest experience Thank you for your interest!

Job Description Lead the kitchen behind Charleston’s most iconic rooftop bar. The Rooftop at The Vendue—Charleston’s original and consistently top-rated rooftop bar—is seeking a Kitchen Manager who is equal parts culinary leader, operational thinker, and team builder. This role is for someone who loves great food and great people. You’ll oversee day-to-day kitchen operations while shaping a positive, accountable, high-performance culture. You’ll collaborate closely with leadership, influence menu execution, and play a key role in maintaining The Vendue’s reputation as both a destination of choice and an employer of choice. This is a hands-on leadership role - flexibility and a team-first mindset are essential. What You'll Do • Lead the daily operations of a fast-paced, high-volume kitchen, • Ensure all stations are fully stocked, prepared, and operating efficiently, • Manage kitchen organization, cleanliness, and food safety standards, • Oversee inventory, ordering, receiving, and invoice processing, • Hire, train, coach, and develop back-of-house team members, • Create, implement, and maintain standardized recipes with strong cost controls, • Collaborate with The Rooftop General Manager on menus, specials, and new offerings, • Ensure proper use and care of kitchen equipment and food products, • Maintain required logs, manuals, and documentation in compliance with company and regulatory standards What We Offer Location: Located at 19 Vendue Range, Charleston, SC in the heart of Charleston’s French Quarter and Art District - steps away from Waterfront Park, Charleston City Market, and Rainbow Row. Pay: • $55,000 - $58,000 annual salary, depending on experience, • Annual bonus opportunities up to 20% of salary, • A culture that values curiosity, creativity, boldness, and delight, • Opportunities for internal growth and career development, • Paid Time Off & Paid Holidays, • Earned wage access through PayActiv, • Affordable medical, dental, and vision insurance, • Company-paid life insurance, • Short- & long-term disability, accident, and critical illness coverage, • Traditional & Roth 401(k) with up to 3.5% employer match, • Referral program bonuses, • Employee Assistance & Tuition Reimbursement programs You will directly oversee Back-of-House team members, including: • Kitchen Supervisor, • Line Cooks Education/Experience: • Associate's Degree or related work experience. Formal culinary training either from a Culinary/hospitality associates program or related work experience a plus., • Minimum 5 years work experience. 2 years management experience., • Strong commitment to food quality, consistency, and guest satisfaction, • Proven ability to lead, motivate, and hold a kitchen team accountable, • Solid understanding of casual dining and high-volume service, • Excellent knife skills and ability to demonstrate proper cooking techniques, • Creative, forward-thinking mindset with the ability to evolve menus and processes, • Strong time management and organizational skills, • Ability to balance speed, quality, labor, and food costs effectively, • High-volume, fast-paced commercial kitchen, • Exposure to heat, cold storage, and constant movement, • Schedule varies based on business needs, including nights, weekends, and holidays, • Ability to stand and walk for extended periods (8+ hours), • Ability to lift, push, pull, and carry up to 50 lbs, • Manual dexterity to safely operate kitchen equipment Why Join The Vendue? • Be part of one of Charleston’s most iconic hospitality brands, • Lead a kitchen with visibility, creativity, and influence, • Work in a culture that values collaboration, accountability, and innovation Apply today and lead from the heart of Charleston’s most legendary rooftop. EOE/DFWP

Job Description Executive Chef Islander 71 Fish House & Raw Bar – Isle of Palms, SC Compensation: $90,000 base salary with quarterly performance-based bonus opportunities Reports to: Ownership / General Manager / Culinary Leadership Role Overview Islander 71 Fish House & Raw Bar is seeking an experienced, hands-on Executive Chef to lead all culinary operations. This role is responsible for food quality, execution, kitchen leadership, cost control, and building systems that support consistency in a fast-paced, service-driven environment. The Executive Chef will work closely with ownership and the management team to uphold Islander 71’s standards while helping evolve the business through new revenue opportunities. This position requires a strong leader who is present in the kitchen, sets the tone, and builds a team that performs at a high level every service. Culinary Execution & Quality * Own all food execution, quality, consistency, and presentation across all services * Establish and enforce recipes, prep standards, portioning, and plating guidelines * Maintain high culinary standards during peak service periods * Lead from the line when necessary to support service and execution * Ensure cleanliness, organization, and food safety standards are consistently met Team Leadership & Development * Recruit, train, coach, and retain BOH leadership and hourly kitchen staff * Build and develop a strong sous chef and kitchen management bench * Set clear expectations, accountability, and performance standards * Foster a culture of professionalism, urgency, teamwork, and respect Operations & Systems * Oversee day-to-day kitchen operations across all services * Implement systems and workflows that support speed, efficiency, and consistency * Partner with FOH leadership to improve communication, ticket times, and guest experience * Ensure compliance with all health department, safety, and sanitation requirements Financial & Cost Management * Manage food cost, labor targets, inventory, ordering, and waste control * Monitor performance against budget and adjust operations as needed * Maintain strong vendor relationships and pricing discipline * Work with ownership and management on forecasting and operational planning Catering, Events & Large-Party Execution * Play a key role in establishing and scaling a catering and events component of the business * Develop menus and systems that support off-premise catering, on-site events, and large-party reservations * Partner with ownership, events, and FOH leadership to ensure smooth execution of private events and buyouts * Build prep, staffing, and execution plans that allow events and large parties to operate seamlessly alongside regular service * Ensure quality, consistency, and profitability across all event-driven culinary offerings Menu & Product Development * Execute and refine menus that align with Islander 71’s coastal seafood concept * Support seasonal menu updates and ongoing menu improvements * Balance creativity with operational efficiency and profitability Operational Scale & Volume Expectations * Lead a kitchen designed to perform at high volume, exceeding 2,000 covers during peak season * Ensure staffing, prep, and execution scale effectively during high-pressure service periods * Maintain consistency and quality as volume increases during seasonal surges Ideal Candidate Profile * Proven experience as an Executive Chef or senior culinary leader in a high-volume restaurant * Experience supporting catering, events, or large-format service strongly preferred * Strong leadership, operational discipline, and financial awareness * Calm, organized, and decisive under pressure * Hands-on leader respected by teams * Collaborative communicator who works well across departments Compensation & Performance Incentives * $90,000 base salary * Quarterly performance-based bonus opportunities tied to kitchen performance, cost control, execution, team stability, and successful event/catering operations

Job Description • 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!

The Indigo Road Hospitality - 1426 Meeting Street - Responsibilities: Oversee, maintain and manage food and service quality; Assess, implement and manage service standards by ensuring consistency across operational procedures; Achieve financial objectives by preparing an annual budget, scheduling ex

Topgolf - 5000 Top Golf Way - Responsibilities: Supervise the team in providing best-in-class culinary experiences; Coach and develop the team and drive Associate engagement; Delegate tasks and work with your team; Monitor inventory and purchase product; Maintain food and labor costs according to bu

The Indigo Road Hospitality - 1426 Meeting Street - Responsibilities: Set the tone for guest experience by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness; Oversee, maintain and manage food and service quality; Assess, i

Auberge Resorts - Fabius Maximus Rd - Responsibilities: Work all positions and works independently in the kitchen, including pantry and banquet positions, as needed with business demands; Assist other team members with ongoing mentorship and training development as well as daily prep and technique g

Concord Hospitality - 250 Frontage Road - Responsibilities: Train and mentor kitchen associates on job duties, plate presentation, and all culinary processes; Develop schedules, direct staff, and maintain open communication between management and associates; Provide tools and equipment for associate

Hyatt Hotels - - Responsibilities: Assist the Chef in planning, organizing, and directing food preparation and kitchen operations.

The Indigo Road Hospitality - 701 East Bay Street - Responsibilities: Lead and influence a positive, collaborative, and fun team environment while ensuring guest experience; Assist in overseeing, maintaining and managing food and service quality; Assess, implement and manage service standards by ens

Concord Hospitality - 250 Frontage Road - Responsibilities: Trains all associates in the kitchen how to perform their job duties; Writes schedules, evaluates, and directs all personnel; Keeps open verbal and written communication between the management and associates; Ensures all food served is of h

The Indigo Road Hospitality - 701 East Bay Street - Responsibilities: Lead kitchen operations and staff development; Ensure quality control and inventory management; Collaborate with the General Manager and Home Office to maximize kitchen operations; Manage labor, budgets, and forecasts to meet pre-

This role is responsible for seasonal menu development, maintaining high food quality standards, managing inventory and labor costs, and leading a culinary brigade including sous chefs, line cooks, prep cooks, and stewards. The Chef de Cuisine will also oversee training, food safety compliance, and

The Executive Chef supports the mission of Ballast Hospitality by overseeing day-to-day operations. The Executive Chef also helps cultivate and emulate the ethics and vibe of the brand.

If you have experience as an Executive Chef in scratch kitchens and Executive Chef, Executive, Chef, Restaurant, Staffing. We are an award-winning, scratch restaurant and we are seeking an Executive Chef.

As a Sous Chef, you will play a vital role in supporting the Chef to deliver exceptional dining experiences across our dual property. Assist the Chef in planning, organizing, and directing food preparation and kitchen operations.

We are seeking a quality Culinary Manager or strong Executive Chef who has a passion for this industry and has an eye for detail in consistency and people development! We are lo Executive Chef, Kitchen Manager, Chef, Executive, Kitchen, Manager, Restaurant, Staffing.

Jim 'N Nick's BBQ - 4964 Centre Pointe Drive - Responsibilities: Run effective shifts in all aspects of the restaurant; Provide direction, coaching, training and development for assistant managers and team members; Oversee BOH budgets including forecasting; Oversee department inventory procedures an

This role is responsible for seasonal menu development, maintaining high food quality standards, managing inventory and labor costs, and leading a culinary brigade including sous chefs, line cooks, prep cooks, and stewards. The Chef de Cuisine will also oversee training, food safety compliance, and

Lead Baker & Pastry Chef (Part-Time) – Build the OPIE Fresh Pastry & Bakery Program.

Join a Team Where Growth Meets Opportunity.Account Executive – Home Health.Medical Services of America Inc.We are currently looking for an experienced and driven Full-Time Account Executive to join our team in.Charleston, Berkeley, and Dorchester, South Carolina.As an Account Executive, you’ll p

JBF Best Chef Southeast (2009) - Chef Mike Lata, FIG Restaurant. JBF Best Chef Southeast (2015) - Chef Jason Stanhope, FIG Restaurant. JBF Outstanding Chef Semi-finalist (2017 & 2018) - Chef Mike Lata.

The Indigo Road Hospitality - 701 East Bay Street - Responsibilities: Refer to Daily Prep List for each shift and complete opening and closing checklists and promptly report equipment, food quality problems, or product shortages to Chef; Prepares and portions a variety of meats, seafood, poultry, ve

JBF Best Chef Southeast (2009) - Chef Mike Lata, FIG Restaurant. JBF Best Chef Southeast (2015) - Chef Jason Stanhope, FIG Restaurant. JBF Outstanding Chef Semi-finalist (2017 & 2018) - Chef Mike Lata.

Cicis - JobID: 300-546345 [Kitchen Staff / Food Prep] As a Prep Cook at Cicis, you'll: Prepare ingredients for cooking and chop vegetables, cut meat, and measure spices; Assist in cooking and assembling dishes, following recipes and portion sizes; Maintain cleanliness and organization in the kitchen

Charlestowne Hotels - - Responsibilities: Prepare and manage breakfast bar offerings to ensure prompt guest service.

Bahama Breeze - 7811 Rivers Avenue - Responsibilities: Prepare fresh Caribbean inspired food; Maintain highest safety and sanitation standards every day; Deliver great guest service with a positive attitude; Collaborate with team to ensure smooth kitchen operations; Contribute to a island vacation d

Davidson Hospitality Group - - Responsibilities: Assist in food preparation, including chopping, cutting, and marinating ingredients; Follow recipes and cooking techniques to ensure high-quality dishes; Cook and plate menu items according to established standards; Maintain a clean and organized wor

Chilis - 5274 International Boulevard - Responsibilities: Properly execute all recipe procedures; Prepare a variety of foods with different methods of preparation; Follow company safety and sanitation policies and procedures; Complete assigned prep work to stock and set-up stations.

Texas Roadhouse - 2130 Melnick Drive - Responsibilities: Reading a prep sheet; Following Texas Roadhouse legendary recipes; Keeping the walk-in refrigerator clean and organized; Maintaining and using the equipment properly; Following storage and rotation procedures.

Jim 'N Nick's BBQ - 4964 Centre Pointe Drive - Responsibilities: Coordinate, organize, and prepare scratch made food items according to the recipes, standards and procedures; Ensuring proper measurements, ingredients, shelf lives and maintaining high food quality; Maintain health, safety and sanitat

Olive Garden - - Responsibilities: Prepare high-quality dishes as a prep cook; Flawlessly execute recipes to meet guest expectations; Maintain highest safety and sanitation standards.

The Indigo Road Hospitality - 701 East Bay Street - Responsibilities: Prepare all dessert and baked good items on the menu using our Standard Recipe Card for preparation of all products; Adhere to standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures a

Outback Steakhouse - 1890 Sam Rittenberg Boulevard - Responsibilities: Following established food safety guidelines, recipes, standards and procedures; Maintaining a clean and food-safe environment; Passionately preparing, portioning, and/or cooking food items according to quality specifications; As

Bishop Gadsden - JobID: 300-523747 [Kitchen Staff / Grill Cook / Prep Cook] As a Line Cook at Bishop Gadsden, you'll: Be responsible for preparing (cutting, chopping, mixing) and cooking (grilling, sautéing and other cooking methods) hot and cold food items as well as accompaniments, and garnishes

Texas Roadhouse - 2130 Melnick Drive - Responsibilities: High volume restaurant experience; Understand cooking steak temperatures; Meat seasoning, searing, and cooking; Meat seasoning, searing, and grilling; Using proper safety and sanitation guidelines.

Bishop Gadsden - JobID: 300-527052 [Kitchen Staff / Grill Cook / Prep Cook] As a Line Cook at Bishop Gadsden, you'll: Be responsible for preparing (cutting, chopping, mixing) and cooking (grilling, sautéing and other cooking methods) hot and cold food items as well as accompaniments, and garnishes

Davidson Hospitality Group - - Responsibilities: Assist in food preparation, including chopping, cutting, and marinating ingredients; Follow recipes and cooking techniques to ensure high-quality dishes; Cook and plate menu items according to established standards; Maintain a clean and organized wor