Chef de Cuisine — Lead & Elevate a High-Volume Kitchen

Ontario Trillium Foundation; Greenville (SC); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Company-paid medical coverage

401(k) with company match

Management bonus opportunity

Paid time off

Dining discount at Table 301

Job summary

Lefty’s West End Tavern is seeking a seasoned Chef de Cuisine to lead our culinary team and uphold the highest standards of hospitality, teamwork and accountability.

The role is a hands-on leadership position reporting to the General Manager and Table 301 Corporate Chef, with opportunities for advancement to Executive Chef for high performers. Expect to drive menu development, food quality, and cost control in a fast-paced setting.

Qualifications

• Experience leading teams in fast-paced, high-volume restaurant settings.
• Strong cooking fundamentals and pride in great food.
• Knowledge of food cost, inventory, scheduling, and labor management.
• Ability to coach, develop staff and maintain a positive work environment.

Responsibilities

• Lead, coach and develop the back-of-house team.
• Create a positive kitchen culture built around hospitality and accountability.
• Ensure consistent food quality, recipe execution and presentation.
• Lead preparation and service with an organized, efficient kitchen.
• Oversee purchasing, inventory, food cost, waste and BOH labor.
• Manage scheduling and staffing of the kitchen.
• Maintain food safety, sanitation and cleanliness standards.
• Recruit, train and develop culinary team members and future leaders.
• Work with the General Manager and front-of-house leadership to deliver an outstanding guest experience.
• Participate in menu development and the continued development of the Lefty’s food program.
• Take ownership of the kitchen, solve problems and lead by example.

Skills

Team leadership

Culinary leadership

Food cost management

Staff development

Food quality

Job description

Lefty’s West End Tavern is seeking a seasoned Chef de Cuisine to lead our culinary team and uphold the highest standards of hospitality, teamwork and accountability.

The role is a hands-on leadership position reporting to the General Manager and Table 301 Corporate Chef, with opportunities for advancement to Executive Chef for high performers. Expect to drive menu development, food quality, and cost control in a fast-paced setting.