As an Executive Chef, you’ll set the culinary vision for our catering operations—driving menu innovation, ensuring flawless execution, and leading a high-performing kitchen team. You excel at balancing creative flair with operational rigor, and you foster a culture of respect, clear communication, and professional composure.

Culinary Leadership: Develop and refine catering menus that showcase seasonal ingredients, while maintaining cost and quality targets.

Strategic Impact: Own budgeting, vendor relationships, and cost-control strategies—your decisions directly shape profitability and client satisfaction.

Team Empowerment: Mentor sous chefs and cooks through structured training, regular feedback, and career-path planning.

Professional Culture: We cultivate a calm, respectful kitchen environment—clear communication and collaborative problem-solving keep stress low and morale high.

Key Responsibilities

Menu Development & Execution

• Design catering menus aligned with seasonal availability, client preferences, and budget goals.
• Oversee recipe standardization, portion control, and plating guidelines to ensure consistency across all shifts.
• Lead tastings with kitchen staff to incorporate feedback and finalize menu offerings.

Operations & Financial Management

• Prepare and manage annual food and labor budgets; monitor P&L performance and implement corrective actions.
• Negotiate with vendors for best pricing, quality, and delivery schedules; maintain strong supplier partnerships.
• Implement inventory controls, minimize waste, and drive continuous cost-saving initiatives.

Kitchen Leadership & Team Development

• Recruit, onboard, and train culinary staff; establish clear performance expectations and growth plans.
• Conduct daily briefings and post-service debriefs to communicate priorities, share learnings, and reinforce standards.
• Model emotional intelligence—address conflicts promptly, provide constructive feedback, and recognize achievements.

Quality Assurance & Compliance

• Ensure all kitchen operations meet local health and safety regulations, including DHEC/serving-site standards.
• Conduct regular audits of sanitation, food-safety procedures, and equipment maintenance.
• Lead certification or training sessions on food-safety, knife skills, and new culinary techniques.

Collaboration & Continuous Improvement

• Partner with Leadership on menu proposals, site visits, and custom catering requests.
• Drive process improvements—streamline prep workflows, optimize kitchen layout, and introduce time-saving technologies.

Proven Expertise: Culinary school graduate or professional cooking experience commensurate with 7–10 years in the industry (excluding fast-food environments).

Business Acumen: Demonstrated success managing food and labor budgets, P&L accountability, and vendor negotiations.

Interpersonal Excellence: Strong communication, coaching, and conflict-resolution skills; able to inspire and develop diverse teams.

Operational Stamina: Comfortable standing for long shifts, lifting up to 50 lbs, and thriving in a fast-paced environment.

Innovative Spirit: Passion for menu development, trend-spotting, and elevating client experiences—embrace curveballs with composure and creativity.

We’re seeking an Executive Chef who combines visionary culinary leadership with disciplined operations management—and who champions a kitchen culture built on mutual respect, clear communication, and dependable expertise. If you’re ready to lead our banquet culinary team to new heights, we’d love to hear from you!