Chef de Cuisine — Lead Coastal Kitchen, Creative Menus

Rusty Hooks; Charleston (SC); On-site; USD 70,000 - 110,000; Full time

Job summary

Fin & Crab in Charleston, SC is seeking a talented Chef de Cuisine to lead our kitchen with bold flavors and culinary creativity in one of the South's celebrated food cities.

You will manage all kitchen operations, develop seasonal menus using local ingredients, mentor staff, control food costs, ensure food safety, and collaborate with front-of-house to deliver a seamless guest experience. A culinary degree and ServSafe or equivalent credentials are preferred.

Qualifications

• 3+ years in a Chef de Cuisine or similar leadership role.
• Ability to develop and execute creative, market-driven menus.
• Strong knowledge of food costing, inventory management, and kitchen financials.
• Experience leading and developing a high-performing kitchen team; ServSafe or equivalent credentials.
• Culinary degree or equivalent training preferred.
• Passion for Southern, coastal, or seafood-forward cuisine is a plus.

Responsibilities

• Lead and manage all kitchen operations, ensuring consistent quality and efficiency during service
• Develop, design, and execute seasonal menus that reflect the restaurant's concept and local Charleston ingredients
• Hire, train, mentor, and supervise line cooks and kitchen staff
• Maintain food cost controls, manage inventory, and oversee ordering and vendor relationships
• Enforce food safety, sanitation, and health code compliance at all times
• Collaborate with front-of-house management to deliver a seamless guest experience
• Monitor and manage kitchen labor costs and scheduling

Skills

Kitchen leadership

Menu development

Food costing & inventory

Staff mentoring

Food safety compliance

ServSafe certification

Education

Culinary degree or equivalent

Job description

Fin & Crab in Charleston, SC is seeking a talented Chef de Cuisine to lead our kitchen with bold flavors and culinary creativity in one of the South's celebrated food cities.

You will manage all kitchen operations, develop seasonal menus using local ingredients, mentor staff, control food costs, ensure food safety, and collaborate with front-of-house to deliver a seamless guest experience. A culinary degree and ServSafe or equivalent credentials are preferred.