Culinary Director / Catering Executive Chef - Charleston, South Carolina

MissionHires; Charleston (SC); On-site; USD 110,000 - 180,000; Full time

Benefits offered by this job

Bonus opportunities

401(k) Plan

Health benefits

Family-owned culture

Creative freedom

Job summary

MissionHires seeks a hands-on Culinary Director to lead all culinary production across catering, a flagship event venue, and a retail market in Charleston. This role drives high‑volume, logistics‑driven operations while protecting the company’s reputation for excellence and profitability.

You bring 8–10 years in catering, hotels, or country clubs, with a strong off‑premise background. You will manage staff, control food and labor costs, partner with operations and sales, and mentor teams to

Qualifications

• 8-10 years of progressive culinary experience in catering, hotels, or country clubs.

Responsibilities

• Lead, manage, and motivate the culinary team with clear communication and accountability.
• Oversee daily culinary operations across catering, retail, and venue outlets.
• Ensure consistent, high-quality food production for on-site and off-site events averaging 150+ guests.
• Partner with operations and sales to deliver seamless events and maximize profitability.
• Manage scheduling, staffing, and labor to align with financial targets.
• Control food and labor costs, inventory, and overall efficiency.
• Uphold sanitation, safety, and compliance standards.
• Support menu development and culinary innovation, balancing creativity with scalability and profitability.
• Train and develop staff, promoting growth, safety, and cross-functional knowledge.

Skills

Culinary leadership

High-volume catering

Staff development

Problem solving

Operational collaboration

Financial acumen

Education

Culinary degree

Tools

Excel

Caterease

Job description

This role leads all culinary production across multiple outlets, including large-scale off-premise catering, an exclusive event venue, and a retail market. The Culinary Director ensures smooth, profitable, and collaborative operations while maintaining the company’s reputation for excellence. This is a hands-on leadership role ideal for someone with a catering and events background who thrives in high-volume, logistics-driven environments.

Responsibilities:

• Lead, manage, and motivate the culinary team with clear communication and accountability.

• Oversee daily culinary operations across catering, retail, and venue outlets.

• Ensure consistent, high-quality food production for both on-site and off-site events, averaging 150+ guests per function.

• Partner with operations and sales to deliver seamless events and maximize profitability.

• Manage scheduling, staffing, and labor to align with financial targets.

• Control food and labor costs, inventory, and overall efficiency.

• Uphold sanitation, safety, and compliance standards.

• Support menu development and culinary innovation, balancing creativity with scalability and profitability.

• Train and develop staff, promoting growth, safety, and cross-functional knowledge.

Requirements:

• 8-10 years of progressive culinary experience, with a strong background in catering, hotels, or country clubs

• Strong background in off-premise catering a HUGE PLUS.

• 4+ years of supervisory/management experience leading diverse teams.

• Proven ability to collaborate with operations and sales for client satisfaction and profitability.

• Solid financial acumen: food costing, labor management, and budgeting.

• Strong problem-solving skills and ability to thrive in fast-paced, high-volume environments.

• Culinary degree preferred, but significant large-scale catering/banquet experience is essential.

• Hands-on chef with the ability to execute and lead by example.

• Proficiency in Microsoft Excel; experience with Caterease or inventory management systems a plus.

Benefits:

• Bonus opportunities

• 401(k) with company contributions

• Comprehensive health benefits

• Family-owned business with a supportive, family-oriented culture

• Creative freedom in menu development and event execution