Culinary Director: High-Volume Catering & Events

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

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