FT, Chef de Cuisine in Charleston, South Carolina at Bishop Gadsden Episcopal Retirement

Bishop Gadsden runs one of the most celebrated culinary programs in senior living in the country, and Winningham Court is its flagship. We’re hiring an experienced Chef de Cuisine to lead it. This is a rare opportunity for a culinary professional ready to bring their full talent and creativity to a kitchen that matches their ambition, without sacrificing the lifestyle they’ve earned.

The Lifestyle

The senior living industry offers something the traditional restaurant world rarely does: a life outside the kitchen.

• Tuesday through Saturday schedule

• Evening services conclude between 9:00 and 9:30 PM

• You’ll cook at the level you want to cook, and still have your mornings, your weekends, and your nights

The Kitchen

This is not institutional dining. Winningham Court is a true scratch kitchen with butchery done in house, a pristine, world class environment, and a budget built to support the work.

As Chef de Cuisine, you’ll own:

• Menu development and seasonal menu writing

• Food cost management and kitchen financials

• Culinary team leadership, scheduling, and staff development

• Direct engagement with our resident community

The Location

Bishop Gadsden sits on James Island, minutes from downtown Charleston, with none of the parking headaches. You get one of America’s best food cities at your doorstep and a calm commute home.

What We Need In A Candidate:

• Culinary Degree strongly preferred.
• A minimum of 5 years as a Chef and/or in a Kitchen Management role in a fine dining operation.
• Ability and experience using computer software related to the culinary industry.
• Ability to fulfill the physical requirements of position and duties.
• Must be able to speak clearly and listen effectively to employees, dining room staff, and residents.

What A Candidate Can Expect From Us:

• Competitive compensation up to $80k
• Exceptional health and welfare benefits for you and your family
• An industry leading PTO program, including the option to sell back unused PTO
• Annual holiday bonus
• The professional prestige of leading a nationally recognized culinary program

First round conversations with qualified applicants begin the week of May 18.