Executive Chef at CCCs HoldCo II LLC – Charleston, South Carolina

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
• Culture Carrier: Is aligned with the culture, values, goals, and human resource programs of the hotel and Crystal Creek Hospitality.

PHYSICAL DEMANDS & WORK ENVIRONMENT

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.

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.