Chef jobs in Charleston, South Carolina - Page 2Create job alerts

Job DescriptionDescription: We’re seeking an experienced and reliable Lead Line Cook to join our culinary team. This role supports the Chef by ensuring kitchen operations run smoothly during service, prepping and executing dishes to spec, and guiding junior cooks with professionalism and consistency. Requirements: • Execute menu items with precision, consistency, and efficiency, • Lead line during service: manage pacing, communicate with chef, and coordinate tickets, • Ensure food safety, sanitation, and cleanliness standards are maintained at all times, • Assist with inventory, prep lists, and daily kitchen organization, • Train and mentor other line cooks and prep staff, • Communicate clearly and respectfully with FOH and BOH teams, • Support chef with specials, seasonal menus, and quality control

Job Description Thank you for your interest in a great career opportunity with Chick-fil-A. Here, you are taking the first step towards a very rewarding career. Every job at Chick-fil-A will prepare you to be the best you can be. That is our promise to you. Here at Chick-fil-A, you’ll have the opportunity to work closely with a highly motivated and driven Owner/Operator who is personally vested in your success. Your Success is our Success We encourage you to fill out your application completely and let us know your availability. Add a cover letter to help us get your unique personality. Our Kitchen Team Member / BOH Crew Members work in a fast paced, high energy environment. The responsibility of our kitchen staff is to produce the highest quality food with precision and accuracy, continually observing and implementing the proper quality-assurance and food-safety procedures. Job opportunities as Cook / Food Prep / Kitchen Team Member / BOH Crew Member is generally offered as full time or part time restaurant job. Prior experience as a cook, grill cook, fry cook, prep cook, line cook, chef, or restaurant crew member, team member or other BOH part time restaurant jobs is not required but preferred. Requirements/Responsibilities Cook / Food Prep / Kitchen Team Member / BOH Crew Member Requirements & Responsibilities We are looking for applicants who exhibit the following qualities: • Consistency and Reliability, • Cheerful and Positive Attitude, • Values Teamwork, • Loves Serving and Helping Others Applicants must be able to: • Work Quickly and Efficiently, • Follow Food Safety and Cleanliness Guidelines, • Maintain Proper Quality Parameters Applicants will also be expected to be able work on their feet for several hours at a time and lift potentially heavy objects when necessary. Job opportunities as Cook / Food Prep / Kitchen Team Member / BOH Crew Member is generally offered as full time or part time restaurant job. Prior experience as a cook, grill cook, fry cook, prep cook, line cook, chef, or restaurant crew member, team member or other BOH part time restaurant jobs is not required but preferred. Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Job Description Location: The Citadel • We are hiring immediately for PREP COOK positions., • Address: 171 Moultrie Street Charleston, SC 29409. Note: online applications accepted only., • Schedule: Full Time; PM shift in between the hours of 12:00- 8:00pm or 1:00pm- 9:00 pm, weekends are required., • Requirement: Previous culinary or kitchen prep experience. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Prepares food and serves customers in accordance with applicable federal, state and local standards, guidelines and regulations. Essential Duties and Responsibilities: • Obtains daily production schedule and preparation requirements from the Chef., • Prepares items on production sheets following established quantities and recipes., • Completes and follows daily production worksheets and waste log sheets. Tastes completed meals to ensure quality., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy. Follows HACCP guidelines., • Completes all required documentation, reports, logs as required., • Complies with federal, state and local health and sanitation regulations and department sanitation procedures., • Takes orders from customer and prepare items requiring short preparation time., • Serves customers in an efficient and friendly manner., • Completes orders from steam tables and grill and serves customers at multiple stations., • Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy., • Follows HACCP guidelines to ensure quality and safety of food supply., • Resolves customer concerns. We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: • Opportunities for Training and Development, • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

Job DescriptionSalary: 19-22 THE LONGBOARD [SULLIVANS ISLAND] | LINE COOK NO LATE NIGHTS HOLIDAY CLOSURES [THANKSGIVING DAY & CHRISTMAS DAY OUR EXCITING WORK ENVIRONMENT The Longboard [Sullivans Island] is the second iteration of the concept originally opened on St. John in the US Virgin Islands in 2015. Like its flagship, the SI location offers innovative and refined seafood-forward island fare, and a lively bar program featuring Caribbean-inspired craft cocktails. The laid-back lifestyle of Sullivans Island and St. John mesh perfectly to create a relaxed, coastal vibe in a vibrant setting. THE OPPORTUNITY The ideal candidate is a practiced problem solver, maintains a calm demeanor under pressure, persists to get the job done, and enjoys working alongside a large team to improve performance and increase retention. The Line Cook is responsible for preparing excellent meals as well as assisting with other back of house duties. Our Line Cooks support the team and help to create and maintain an exciting, inviting environment. This person should be a high-energy and positive individual who should be self-motivated, eager to learn and adaptable. We offer a unique, fun environment with the opportunity to grow within the company. RESPONSIBILITIES * Ability to prepare food to the exact specifications of the chef; dedicated to creating well-executed and delicious food. * Able to work quickly while implementing set standards including food quality, portion control, and presentation expectations. * Prepare for food service; clean and chop food, set up and stock stations. * Comply with sanitation regulations and safety standards. * Strong work ethic, keen attention to detail, and attention to cleanliness a must. * Assist with cleaning and stocking. Open and close the restaurant and perform related work as requested. * Ability to perform objectives in a timely and efficient manner with a focus on quality while always maintaining a positive and professional approach with coworkers. * Promote and embrace the restaurants community and culture by demonstrating respect, positive energy, dependability, honesty, initiative, outgoing nature, and a pleasant, professional appearance. QUALIFICATIONS * At least 1 year of related experience required. * General knife handling, food safety & sanitation knowledge. * High volume restaurant experience required. * Comfortable working in a fast-paced and high energy environment. * A passion for food, an exceptional work ethic, and dedication. * Able to take constructive criticism, learn quickly and constantly improve. WHO WE ARE We believe in living our values, some of which are: * Without integrity, all else fails. * We believe in the ongoing training and development of our staff, and see it as a worthy investment in the future of the company. * Without creativity, there is no innovation. * We believe that only a happy and professional staff can give the level of personal service we demand. * We believe in providing legendary service the unique and powerful sort of personal care and attention that our guests tell stories about. * We expect to work hard, exude professionalism, and have fun in the workplace - simultaneously. COMPENSATION AND BENEFITS We offer competitive pay. We encourage our employees to grow and learn and offer many opportunities for personal and career development. EQUAL OPPORTUNITY EMPLOYER The Longboard [Sullivans Island] is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Job DescriptionDescription: Starting at $19.50/hour + .50 cent Shift Differential; increase based on experience and credentials Full-time Benefits Offered (Medical, Dental, Vision etc.) The Cook 3 is a senior-level culinary production role responsible for executing high-volume inflight and corporate catering orders with precision and efficiency. This position is expected to work independently, maintain strict quality standards, and support overnight production and fulfillment needs. Cook 3s serve as lead production team members on their shift, mentoring junior cooks and helping ensure all trays, bulk items, and catering orders are accurate, properly labeled, and ready for dispatch. While not a formal supervisor, this role acts as a shift leader under the direction of the General Manager. Note: This is a night shift position supporting next-day fulfillment and early dispatch operations. Key Responsibilities Production & Execution • Independently execute all inflight tray types and bulk catering items with zero errors, • Produce corporate, buffet, boxed, and inflight catering items to specification, • Maintain accuracy in portioning, tray assembly, garnishing, labeling, and packaging, • Support protein fabrication and advanced prep tasks with proper handling and food safety standards, • Step into any station as needed to support shift production goals, • All inflight tray types (cheese, sandwich, fruit, NetJets, crudité, breakfast, soup, bulk), • Corporate and BNI catering presentation standards, • Safe temperature controls for hot and cold food production, • Garnish kits, labeling standards, allergen protocols, and catering documentation (tail numbers, tray counts), • Ensure all overnight production is completed accurately and on schedule for morning dispatch, • Verify tray counts, bulk quantities, and labeling prior to staging, • Maintain organization of completed orders to support logistics and delivery teams, • Train and mentor new cooks on tray assembly, portion control, garnish standards, and labeling, • Assist in organizing prep lists and prioritizing production during high-volume periods, • Support station leadership during peak production or large-scale events, • Provide backup support to Sous Chef during callouts or ramp-up periods Requirements: • 3+ years of professional kitchen, commissary, catering, or high-volume production experience, • ServSafe Manager Certification (highly preferred), • Allergen Certification (preferred), • Consistently delivers error-free production, • Maintains high standards of cleanliness, food safety, and organization, • Demonstrates initiative and ownership without direct supervision, • Works efficiently under time-sensitive production schedules, • Maintains strong communication with Logistics, QA/Expo, and Guest Services teams, • Protects product integrity from production through staging

Job DescriptionDescription:Full Time Line CookAssisted Living Located on James Island, we are a not-for-profit, faith-based retirement community, affiliated with the Episcopal Church. Bishop Gadsden is known as the Southeast's leading life care retirement community. We are located just 10 minutes from downtown Charleston! We are looking for a full-time Line Cook to join our culinary team at Bishop Gadsden on James Island. The right candidate will have advanced professional restaurant kitchen experience. Duties include preparing (cutting, chopping, mixing) and cooking (grilling, sautéing and other cooking methods) hot and cold food items as well as accompaniments, and garnishes as directed by our Executive Chef. Check out our quick video highlighting why working at Bishop Gadsden Culinary is different!Please copy/paste this link into your browser: A Typical Day/Night: • Demonstrate general knowledge of food preparation and handling techniques in daily work, • Prepare and creatively assemble hot entrees, sandwiches, sauces and vegetables with accuracy and speed, • Complete the tasks of advance preparations as needed, • Work in a fast paced a la carte environment, • Work independently with proper direction, • Adhere to established facility and departmental safety policies and procedures, • High school degree or equivalent, Associates Degree in Culinary preferred, • 2 years professional experience as a line cook preferred, • Previous restaurant experience required, • At least eighteen (18) years of age, • Experience with various cooking methods, ingredients, equipment and procedures, • Accuracy and speed in executing assigned tasks, • Ability to read, write and communicate clearly in English, • End-of-the-Year Bonus for all team members, • Generous Paid Time Off (PTO), • Medical/Dental/Vision Insurance, • Free 24/7 TELADOC for team member and household, • Wellness Programs and Facilities with discounts on personal training and massage therapy, • Employee Assistance Program (EAP), • Scholarship Opportunities for Education and Student Debt Payoff, • Community Café / Employee onsite dining options, • Free Onsite and close proximity parking, • Holiday Pay (9 holidays) paid at time and ½ for hourly team members, • Free holiday meal for team members working on a given holiday

Job DescriptionDescription: POSITION OVERVIEW The Catering Chef works under the supervision of the Culinary Director & Executive Chef. Event Cook is responsible for portioning, assemble and prepare ingredients and basic menu components according to the PPHG culinary team s standards of quality, accuracy and presentation. This individual is responsible for managing his/her station in the kitchen and onsite during Patrick Properties events, including the setup and stocking of all necessary supplies, always ensuring the highest caliber product and warm, professional service representative of the company. The Catering Chef will work as part of a team within a fast-paced work environment while strictly adhering to established sanitation and safety standards. KEY RESPONSIBILITIES: • Duties may include, but are not limited to:, • Prepare wide array of cooking ingredients according to MOP s specifications by washing and chopping vegetables, breaking down proteins, reducing sauces and other basic tasks., • Implement a variety of cooking methods using full range of kitchen equipment, with heavy emphasis on cutting and knife skills, • Follow the prep list created by chefs to plan duties; stock and maintain sufficient levels of food products to assure smooth service, replenishing as necessary and making requests for supplies that are needed, • Ensure freshness and quality by labeling and storing all ingredients to appear organized and easily accessible; oversee inventory rotation following local, state, federal, and company guidelines and procedures, • Measure seasonings and portion ingredients according to standardized portion size and recipe prior to preparation, • Ensure all areas of work station and equipment are kept clean and orderly by washing dishes, sanitizing surfaces and removing trash, diligently following safety and sanitation policies and processes of the company; report any item that is broken or needs repair to manager, • Adhere to and enforce company policies and processes, cooking methods, standard recipes, portion sizes, kitchen rules and quality criteria, • Prepare all products according to food handlers guidelines and follow federal, state, and local regulations and processes relating to food preparation, storage and safety, • Exhibit a strong knowledge of professional kitchen equipment, cooking skills and practices, including proper knife handling, • Demonstrate self-discipline, initiative, attention to detail and leadership with the ability to multitask in a fast-paced work environment; analyze and execute simultaneous decisions with both speed and accuracy, • Possess excellent communication skills to clearly relate information and ideas, and follow written or verbal instructions quickly and accurately, • Maintain a pleasant, polite manner with a neat and clean appearance, • Work cooperatively and professionally with other departments, with respect to the chain of command, • Be Punctual to all shifts, • Fulfill essential functions of the position that require long periods of standing and/or walking, • Have reliable transportation is required, • Able to lift at least 50lbs, • This position requires a minimum one year of proven cooking experience as a line chef, restaurant cook or prep cook

Job DescriptionDescription: At bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We’re committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are. We are looking for team members to create the bartaco experience and who live and breathe our touchstones. Our culture is defined by these values and guides how we work together to create the most incredible experiences for our guests. • Pride: You take pride in your work and in contributing to something special, • Good People: You value teamwork, treat others with kindness, and build trust with those around you, • Positively Intolerant: You hold yourself and your team accountable for delivering quality and consistency, • because our guests deserve nothing less, • Introspective: You’re always looking to grow and improve, taking feedback as an opportunity to get better, • Transparent: You communicate openly and honestly, fostering a culture of trust and collaboration, • We Have Fun and Make People Happy: You bring energy, warmth, and a genuine smile, knowing that your, • positivity can brighten someone’s day Our prep cooks make all the magic of bartaco possible. As a prep cook, you’ll be responsible for preparing ingredients and ensuring the kitchen is stocked with the fresh and high-quality items needed for a seamless service. You will work collaboratively with the kitchen team to ensure every dish is crafted with precision and care. Whether you’re chopping, slicing, or prepping sauces, your role is crucial in making the bartaco dining experience memorable for every guest. As a bartaco prep cook, here’s an overview of what you’ll do: • You’ll work closely with our executive chef, sous chef, and line cook team to ensure we are serving food, • that meets bartaco’s standards for quality., • Follow recipes with high attention to detail, preparing all food items to bartaco specifications, including, • cleaning and cutting the ingredients, and cooking food items, • Ensure the kitchen is stocked with the necessary ingredients for daily operations, • Help with receiving and storing deliveries, making sure that all products are stored properly to maintain, • freshness, • Assist with setting up and breaking down prep stations at the start and end of each shift, • Collaborate with the kitchen team to ensure the smooth flow of food during service, • Maintain cleanliness and organization of the prep area, following all food safety and sanitation procedure, • Help create memorable dining experiences that exceed guest expectations, • Other food service duties as assigned Perks, Benefits + Rewards, just for you: • A fun work environment!, • Career development and advancement opportunities, • Competitive pay, • Meal discounts when dining at bartaco, • Paid vacation time, • Gym and fitness center discounts, • Opportunity to learn multiple languages/language education, • Discounted virtual pet care, • Student loan assistance, • Medical, dental, and vision insurance, • Mental Health and holistic wellness support, • Bringing an energetic hustle and positive attitude to every shift, • Lift and carry items up to 50 pounds, • Walk and stand throughout shifts; remain at assigned stations during busy periods, • Previous experience as a prep cook or in a kitchen environment is a plus, • Knowledge of food safety and proper handling techniques, • Strong attention to detail and organizational skills, • Ability to work efficiently in a fast-paced kitchen setting, • Team player with a positive attitude and willingness to help where needed, • Flexible schedule, including nights, weekends, and holidays

Job DescriptionBenefits: • 401(k) matching, • Employee discounts, • Health insurance, • Paid time off, • Training & development, • Vision insurance Requirements: • Ability to always be on time, • Understanding of various cooking methods, ingredients, procedures, and equipment, • Familiar with the food and beverage industrys best practices such as FIFO, • Ability to lift up to 50 lbs. and work on ones feet for up to 12 hours, • Proficiency with knife skills, • Ability to operate cutting tools and kitchen equipment, • ServSafe training preferred, • Organizational and multi-tasking abilities, • Ability to manage crisis in a calm and effective manner, • Fortitude to effectively receive feedback, • Teamwork-oriented and able to take direction, • Flexible schedule including nights, weekends, and some holidaysKey Responsibilities & Expectations:, • Produces and expedites high-quality dishes that are consistent and meet the standards of Fleet Landing and its guests, • Complies with all health and safety rules and regulations, • Sets up and breaks down work stations each shift, • Stores food properly, • Executes assigned tasks accurately and with a sense of urgency, • Maintains a clean and orderly kitchen in accordance with DHEC to ensure an A rating, • Rotates all perishable items per FIFO, • Follows recipes and measures ingredients, • Assists/works other stations when needed

Job Description Voted Best Seafood Restaurant year after year, Hank's Seafood Restaurant provides great food and a charming ambiance that can only equal an extraordinary experience! Hank's Seafood Restaurant is located in a turn-of-the-century warehouse overlooking the Charleston City Market. Hank's Seafood has been beautifully renovated to an ambiance that reflects Charleston's port history and family roots. Preparation is the foundation of cooking, and a Prep Cook lays the groundwork for all of the beautiful dishes created in the kitchen. Making everything from sauces to sides, this individual is efficient but does not cut corners, knowing that a consistent product is essential to the integrity and flavor of the final product. This person enjoys being a vital part of a team dynamic and is adept at following directions and communicating with the chef team. Requested Tasks -Setting up, cleaning, and organizing a workstation -Preparing a variety of ingredients and recipes with efficiency and timeliness -Maintaining good kitchen safety and sanitation Requested Capabilities -At least 1+ years of related professional cooking experience -Experience with commercial restaurant cooking equipment -Ability to follow sanitation and cleanliness procedures -Culinary degree or related restaurant experience is preferred -Great communication skills with both front and back of the house -Handle a fast-paced cooking environment with ease As part of the Makeready collection, we proudly offer a variety of thoughtful benefits and perks to our eligible part-time team members, including free TeleDoc visits, dental/hearing/vision benefits, and assistance with medical equipment including diabetic supplies and a wide range of ancillary benefits. The health, happiness and well-being of our team is our top priority. We take pride in our Guiding Principles to help define how we successfully work together. We follow them not out of duty but live by them instinctively. Makeready LLC and its affiliated entities are proud to encourage and support an environment where everyone can be a successful team member as their true independent self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance.

Job DescriptionLocated in the heart of historic downtown Charleston, this freshly refurbished antique bed & breakfast is the perfect urban addition to Kiawah Island Club’s wide range of amenities for Members and their families to enjoy. With eight beautifully appointed suites and an inspired design to reflect the charming historic Charleston backdrop, Two Meeting Street Inn offers unforgettable overnight accommodations, exclusive to Club Members. This unique and desirable position is assisting our in-house Chef; prepping, cooking and serving a vast selection of breakfast items as well as happy hour with small bites daily. Breakfast is served between the hours of 8-10 am daily, and Happy Hour is 4-6 pm. Maximum occupancy is under 20 guests. Do you Think like a Private Prep Cook Free Downtown Charleston Street Parking! Must be able to multitask such as: prep and cook, grocery shop, wash dishes, polish dishes, take out trash and always have a clean and professional work area. This is NOT the hotline, and you will be working in a small house kitchen, where you will be expected to interact with club members on a professional level as needed while still cooking and getting your daily task completed. You must be able to execute recipes from Head Chef and have upscale plating experience. If you are looking for something different than the hot line this is the job for you! Shifts are variable, mornings or evenings, nothing after 7pm. Position is Fulltime/ part-time. You will need to be able to plan, prep and execute with attention to detail and fine dining quality on your own when the chef is off or unavailable. Hotel/B&B or Banquet/Catering experience preferred. This schedule is flexible in a customer facing open position. Uniforms are provided and dress code is enforced. This is a very small team and we are looking for someone with a positive, team oriented attitude! Great benefits for full time employees with Kiawah Island Club. Benefits *Benefits are available to full-time employees after a waiting period and include: Medical, Dental, Vision, Short Term and Long-Term Disability, 401(k), Life Insurance, Accident Insurance, Telehealth, Health/ Dependent care spending account, wellness program and generous paid time off including 12 vacation days, 6 sick days and 9 paid holidays per year. KP is an Equal Opportunity Employer that uses EVerify. As an Equal Opportunity Employer, KP and its affiliates do not discriminate in hiring or employment on the basis of race, color, religion, national origin, gender, age, genetic information, sexual orientation, disability, or veteran status. All qualified candidates are encouraged to apply.

Job DescriptionDescription: Welcome to the exciting role of Food & Beverage Manager! In this role, you will be responsible for providing excellent customer service and creating an enjoyable atmosphere for guests. You will be in charge of overseeing the daily operations of the food and beverage department, including menu planning, cost control, and staff scheduling. Your strong leadership skills and ability to develop and implement creative solutions to challenges will be essential in this role. As a Food & Beverage Manager, you will foster a positive working environment and ensure that your team is providing the best possible service. If you have a passion for customer service and a flair for creating an exceptional dining experience, then this is the perfect opportunity for you! Job Responsibilities • Develop and implement food and beverage policies and procedures, • Oversee food and beverage operations to ensure compliance with all applicable laws and regulations, • Monitor and maintain food and beverage inventory levels, pricing, and quality control, • Manage and coordinate catering services for events and functions, • Collaborate with chefs and kitchen staff to ensure timely and efficient delivery of food and beverage services, • Develop and implement marketing plans to increase sales and promote the food and beverage products, • Monitor customer feedback and ensure customer satisfaction, • Negotiate contracts and partnerships with suppliers and vendors, • Manage and oversee staff to ensure efficient operation of food and beverage services, • Train and supervise food and beverage staff in customer service, safety, and sanitation standards, • Monitor and analyze sales reports to identify areas of improvement, • Develop and implement strategies to reduce costs and increase profits, • Monitor liquor costs and establish limits to control spending, • Work with the executive chef to create menus and manage food costsRequirements:, • Bachelor's degree in hospitality or related field, • At least 5 years of experience in the food and beverage industry, • Proven ability to successfully manage and lead a team, • Ability to create and implement innovative menu and beverage concepts, • Ability to troubleshoot and problem solve effectively, • Excellent communication, interpersonal, and organizational skills, • Knowledge of health and safety regulations, • Ability to develop and maintain relationships with vendors and suppliers, • Strong budgeting and financial management skills, • Understanding of customer service principles and practices, • Knowledge of food and beverage preparation and presentation techniques

Job Description Executive Chef – Catering & Banquets Location: Charleston, SC Salary: $85,000–$90,000 + Bonus Potential About the Opportunity We are seeking a hands-on Executive Chef with a strong catering and banquet background to lead culinary operations in the vibrant Charleston market. This role is ideal for a chef who thrives in high-volume production while delivering elevated, refined cuisine for weddings, corporate events, and upscale social gatherings. Charleston is known for its hospitality excellence, and we are looking for a culinary leader who can uphold and elevate that standard. Key Responsibilities Culinary Leadership • Lead all culinary operations for large-scale catering and banquet events, • Design seasonal menus tailored to weddings, corporate events, and private dining, • Execute high-end plated dinners and large-format buffet/service events flawlessly, • Manage food cost, labor cost, and overall P&L performance, • Develop purchasing strategies and maintain vendor relationships, • Oversee inventory controls and minimize waste, • Recruit, train, and mentor kitchen leadership and staff, • Build prep systems for smooth execution of high-volume events, • Foster a culture of professionalism, accountability, and culinary excellence, • Lead by example — this is a working chef role, not an office-based position Ideal Candidate Profile • 5+ years of Executive Chef or Executive Sous Chef experience, • Proven background in catering, banquet production, or high-volume event execution, • Strong knowledge of menu costing, budgeting, and financial management, • Experience executing events ranging from 50 to 1,000+ guests, • Passion for elevated cuisine with efficient large-scale production, • Calm, organized leader who thrives under event-driven pressure What’s Offered • $85,000–$90,000 base salary, • Performance-based bonus opportunity, • Benefits package (Health, PTO, etc.), • Opportunity to lead in one of the Southeast’s most dynamic hospitality markets If you’re a driven, hands-on culinary leader who understands both the artistry of fine dining and the logistics of large-scale execution, this is your opportunity to shine in Charleston. Company DescriptionRestaurantZone is one of the fastest-growing national recruiting agencies in the hospitality/restaurant space. We are a research-based retained recruitment agency & hybrid tech company that focuses on key roles for restaurants and hospitality. RestaurantZone has been featured in National Restaurant News and Total Foods Service Magazine and has worked with reputable brands like Red Lobster, Vapiano's, Chick-fil-a, Sbarro’s, McDonald's, Domino's, Cracker Barrel, Google, and Facebook. We are the cutting edge of recruiting with tech-savvy recruiters with over 100+ collective years of experience working on the team. We have hundreds of jobs to fill and grow! Our recruiters work the entire country and focus on all major locations including Los Angeles, San Diego, New York City, Chicago, Miami, Atlanta, Washington DC, Houston, Las Vegas, Denver, Hawaii, and more!RestaurantZone is one of the fastest-growing national recruiting agencies in the hospitality/restaurant space. We are a research-based retained recruitment agency & hybrid tech company that focuses on key roles for restaurants and hospitality. RestaurantZone has been featured in National Restaurant News and Total Foods Service Magazine and has worked with reputable brands like Red Lobster, Vapiano's, Chick-fil-a, Sbarro’s, McDonald's, Domino's, Cracker Barrel, Google, and Facebook. We are the cutting edge of recruiting with tech-savvy recruiters with over 100+ collective years of experience working on the team. We have hundreds of jobs to fill and grow! Our recruiters work the entire country and focus on all major locations including Los Angeles, San Diego, New York City, Chicago, Miami, Atlanta, Washington DC, Houston, Las Vegas, Denver, Hawaii, and more!

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 Executive Chef James Beard Award–Winning Restaurant Group Southeast U.S. | Relocation Welcome $100,000 – $110,000 Base + Benefits A nationally recognized, James Beard Award–winning restaurant group is seeking an Executive Chef to lead one of its flagship seafood-driven concepts. This is an opportunity for a chef who respects product, understands technique, and leads from the front. The ideal candidate brings deep experience working with a wide variety of seafood and demonstrates mastery across multiple cooking styles — from precise classical execution to contemporary innovation. This is not a “clipboard chef” role. We are looking for a hands-on culinary leader who can inspire a brigade, drive consistency, and elevate standards while maintaining strong financial discipline. What We’re Looking For • Proven Executive Chef or CDC experience in a high-level, chef-driven environment, • Strong background working with diverse seafood programs (whole fish fabrication, shellfish, raw bar, seasonal sourcing), • Mastery of varied cooking techniques — wood-fire, classical French, modern American, regional coastal influences, etc., • Ability to balance creativity with operational excellence, • Experience managing food cost, labor, and kitchen systems at scale, • Passion for mentorship and team development What’s Offered • $100K–$110K base salary, • Comprehensive benefits, • Relocation assistance for the right candidate, • Opportunity to work within an award-winning, culture-driven organization This group values integrity, craftsmanship, and thoughtful leadership. If you are a chef who thrives in a serious culinary environment and wants to be part of a respected, nationally recognized team, we should talk. Confidential inquiries welcome. Message me directly or email:

Job Description We are seeking a skilled and motivated Executive Chef r to help oversee the culinary team at a fun Casual Dining restaurant. As the Executive Chef, you will play a crucial role in ensuring efficient kitchen operations, maintaining food quality and safety, and delivering a positive dining experience to our guests. Responsibilities: • Kitchen Operations: Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and cleanliness. Ensure that all dishes meet quality standards, are served promptly, and adhere to recipes and portion sizes., • Team Leadership: Lead and motivate a team of kitchen staff, including chefs, cooks, and prep personnel. Foster a positive work environment, promote teamwork, and provide ongoing training and development to enhance skills and knowledge., • Food Quality and Safety: Maintain high standards of food quality, consistency, and presentation. Implement and enforce strict adherence to food safety and sanitation regulations. Conduct regular inspections and implement corrective actions to ensure compliance., • Inventory and Cost Control: Manage food inventory levels effectively, minimize waste, and implement efficient portion control practices. Collaborate with management to develop and monitor budgets, control costs, and optimize overall kitchen efficiency., • Staff Training and Development: Train and develop kitchen staff on proper cooking techniques, plating presentations, and adherence to recipes and standards. Foster a culture of continuous learning and improvement., • Health and Safety Compliance: Ensure compliance with health and safety regulations, including food handling, sanitation, and workplace safety procedures. Maintain accurate and up-to-date records and documentation. Job Benefits: • Competitive salary, • Direct Deposit, • 401K, • Comprehensive Health Benefits, • Paid time off (PTO), • Excellent room for growth and advancement, • Employee Discounts Qualifications: • Minimum three (3) years of experience as an Executive Kitchen Manager / Chef in a full-service casual dining restaurant., • Strong culinary skills and a solid understanding of kitchen operations., • Excellent leadership and team management abilities., • In-depth knowledge of food safety and sanitation regulations., • Ability to work in a fast-paced environment and handle pressure., • Strong organizational and time management skills., • Proficiency in inventory management and cost control practices., • Flexibility to work evenings, weekends, and holidays as required. If you are a detail-oriented and motivated Kitchen Manager with a passion for delivering exceptional food and service, we want to hear from you. As part of our recruitment process, we may contact you regarding positions that we believe are a good fit, or engage with you via SMS text message. By clicking to submit your application, you consent to receive SMS messages from Superior Talent Source. $$

Job DescriptionDescription: ABOUT US Crystal Creek Hospitality is a collection of independently spirited and branded hotels focused on remarkable hospitality™. We see every day as an opportunity to enrich the lives of our employees, guests, and communities. Our vision, mission, values and commitments are at the core of every decision we make and every person we hire. No heroes, no egos–just a diverse group of individuals with solid relationships built on a foundation of trust that honors our employees, guests, and investors. OUR VALUES We Engage and We Listen We Care and We Own We Provide and We Ensure We Appreciate and We have Fun JOB OVERVIEW This role is perfect for a visionary chef who thrives on autonomy and is eager to bring their unique touch to every plate. As our Culinary Maestro, you’ll be responsible for conceptualizing and executing an exceptional dining experience that leaves a lasting impression. Responsible for the daily operations of the kitchen including food preparation, people leadership, banquet and catering execution and dish/menu creation and labor management. Duties include monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities as needed to ensure that kitchen staff has proper direction. Cleaning and maintaining a safe work area are also required. REPORTS TO General Manager DIRECT REPORTS Kitchen and Breakfast Staff KEY RELATIONSHIPS Internal: Managers and hourly staff External: Hotel guests, vendors and suppliers ESSENTIAL JOB FUNCTIONS • Artisan Cooking: Prepare and present dishes with precision and creativity, ensuring each plate is a work of art and a testament to your culinary expertise., • Innovative Menu Creation: Design and develop inventive menus that reflect both current culinary trends and your personal style. Cater to diverse tastes while maintaining a signature flair., • Ingredient Sourcing: Build relationships with local farmers, producers, and suppliers to source the freshest and most unique ingredients. Your commitment to quality will shine through every dish., • Event Customization: Work closely with clients to understand their vision and preferences for special events. Tailor menus and presentation to create memorable and personalized dining experiences., • Kitchen Management: Oversee the independent operation of the kitchen, including inventory management, equipment maintenance, and ensuring the highest standards of hygiene and safety., • Trend Integration: Stay ahead of culinary trends and incorporate innovative techniques and ingredients into your cooking to keep our offerings fresh and exciting., • Staff Inspiration and Engagement: Seen as an advocate for kitchen professionals inspiring to do their best work in an environment of creativity and excellence., • Compliance with Policies and Procedures: Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements. Maintaining a clean, sanitary, and safe workspace at all times to avoid contamination. Being aware of and following all kitchen health and safety regulations and guidelines., • Culinary Execution and Expertise: Daily preparation of all food items., • Collaborative Business Partner: Maintain effective communication within department, including Front of House., • Finance: Responsible for Labor and Budget management including food cost management The physical demands & work environment described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle, feel, or finger; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to walk and climb or balance. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 50 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. STANDARD SPECIFICATIONS Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their direct report. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Requirements: ESSENTIAL QUALIFICATIONS • Culinary Expertise: Proven experience as a professional chef with a track record of creating standout dishes and menus. 5-years kitchen leadership experience as Chef or Sous Chef required, • Creativity and Vision: A strong sense of culinary creativity and the ability to translate your vision into exceptional dining experiences., • Independence and Initiative: Ability to work independently with minimal supervision, demonstrating strong organizational and time management skills., • Customer Engagement and Communication Skills: Excellent interpersonal skills for client interaction and collaboration with other team members or service providers., • Adaptability: Comfortable with a dynamic work environment and the ability to adapt quickly to new challenges and client needs., • Business and Financial Acumen: Skilled in managing food cost/labor management and maximizing revenue.

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 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!

Culinary Specialists (CSs) operate and manage Navy messes and living quarters established to subsist and accommodate Navy personnel.They prepare menus, manage subsistence.It is commonly accepted that the "mess decks," or dining areas aboard ships, are the "heart of the ship.The role they play in the

Culinary Specialists (CSs) operate and manage Navy messes and living quarters established to subsist and accommodate Navy personnel.They prepare menus, manage subsistence.It is commonly accepted that the "mess decks," or dining areas aboard ships, are the "heart of the ship.The role they play in the

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Find your next job here! Will train the right candidate! Average salaries from $12 - $22/Hr, full time and part time shifts available now! Hiring for: Chef.

Find your next job here! Will train the right candidate! Average salaries from $18 - $47/Hr, full time and part time shifts available now! Hiring for: Chef.