Executive Chef

Duvall Catering & Events; Charleston (SC); On-site; USD 90,000 - 120,000; Full time

Job summary

Duvall Catering & Events in North Charleston, SC is seeking an Executive Chef to lead the culinary team and deliver exceptional menus and presentations for high-profile events. The Executive Chef will set culinary standards, manage food and labor costs, and ensure safety and sanitation compliance while maintaining client satisfaction.

The role requires strong leadership, extensive F&B knowledge, and a track record of managing complex events in a fast-paced hospitality environment.

Qualifications

• 7+ years progressive culinary experience in hospitality
• Bachelor's or Associate degree in a related field
• Advanced knowledge of F&B preparation, storage, sanitation, and licensing requirements
• Strong project management from conception to completion
• Proven leadership with ability to inspire teams
• Hands-on management style with direct operational involvement
• Strong knowledge of financial management including P&L, budgets, and analysis
• Ability to identify and resolve issues and alert leadership to liabilities
• Working knowledge of Spanish (required); fluency preferred
• Strong analytical and problem-solving skills
• Effective verbal and written communication
• High motivation to thrive in a fast-paced environment
• Daily proficiency with Microsoft Office Suite

Responsibilities

• Ensure excellent customer experience through consistent execution of menus and recipes and training of culinary team
• Hire staff and manage staffing levels to maximize productivity and morale
• Support front-of-house and back-of-house in all aspects of the business
• Ensure safety and sanitation compliance
• Consult with sales to plan and create menus as needed
• Meet kitchen financial goals by ordering and maintaining inventory while minimizing waste
• Collaborate with culinary team to execute events and develop staff
• Develop and implement policies to improve operating efficiency
• Collaborate with suppliers to obtain high-quality ingredients
• Keep up to date with trends and adjust menus accordingly
• Provide accurate pricing information to sales staff
• Adhere to culinary concepts and project management processes, ensuring on-time, on-budget delivery
• Support sales process with client tastings
• Work events regularly; irregular hours including nights/weekends/holidays
• Build relationships with Culinary, Operations, and Sales teams
• Schedule daily tasks flexibly to support production floor and active proposals
• Research and gather information for meetings, projects, and reports

Skills

Culinary Experience

Menu Development

Food & Beverage Prep

Project Management

Leadership

Hands-on Management

Budgeting & P&L

Spanish Language

MS Office

Education

Bachelor's or Associate degree

Job description

Location:

North Charleston, SC (Fully In-Person)

Company Description:

Duvall Catering & Events is a full-service hospitality company specializing in catering and décor. With over 40 years in the industry, we are Charleston's oldest premier caterer.

Position Description:

The Executive Chef is responsible for creating cuisine that exceeds our customers' expectations by providing strong leadership for our culinary team. You will deliver culinary standards that live up to our reputation by setting standards for menu content, ensuring the execution of menus, and establishing and maintaining quality and presentation standards. The Executive Chef is also responsible for meeting food and labor cost targets.

Job Duties:

The following reflects management's definition of the essential functions of this job but does not restrict the tasks that may be assigned.

• Ensures an excellent customer experience through consistent execution of all menus and recipes and through training and accountability of the culinary team.
• Creates a positive work environment by hiring employees, maximizing productivity and morale through employee engagement, and maintaining appropriate staffing levels for business needs.
• Supports both front-of-house and back-of-house in all aspects of the business.
• Ensures safety and sanitation compliance.
• Consults with the sales team to plan and create menus as needed.
• Meets the kitchen's financial goals by ordering and maintaining the inventory needed to execute events while minimizing waste.
• Works with the culinary team to execute events, and monitors and develops staff performance.
• Develops and implements policies and procedures to improve operating efficiency.
• Collaborates with suppliers to obtain high-quality ingredients.
• Keeps up to date on current trends and adjusts menu offerings accordingly.
• Provides accurate and reliable pricing information to the sales staff.
• Adheres to all culinary concept development and project management processes, standards, and operating norms to ensure all projects are delivered on time, on budget, and to management's satisfaction.

Additional Responsibilities:

• Support the sales process by actively participating in client tastings.
• Work events regularly and as needed.
• Work irregular hours, including nights, weekends, and holidays.
• Build effective working relationships with the Culinary, Operations, and Sales teams.
• Schedule daily tasks flexibly so you can quickly shift focus to support the production floor and active sales proposals.
• Research and gather information and supporting data in preparation for meetings, projects, and reports.

Position Qualifications:

The successful candidate will be the voice of the culinary department: a strong leader with a people-oriented approach and great organizational skills. They will have:

• A minimum of 7 years of progressive culinary experience in the hospitality industry
• A bachelor's or associate degree in a related field
• Advanced knowledge of F&B preparation, storage, sanitation, and licensing requirements
• Strong project management skills from conception to completion, with the ability to manage multiple tasks simultaneously and meet deadlines
• Proven leadership, with the ability to inspire others to work toward a common goal and reach their potential
• A hands-on management style that emphasizes direct involvement in day-to-day operations
• Strong knowledge of financial management, including but not limited to P&L, budget design and management, and financial analysis
• The ability to identify and resolve issues and alert executive leadership to potential areas of liability
• The ability to handle confidential information with integrity
• Working knowledge of Spanish (required); fluency preferred
• Strong analytical and problem-solving skills
• Effective verbal communication skills, demonstrated through presentations and training
• Strong written communication skills, demonstrated through specification documents and other communication materials
• High motivation and the ability to thrive in a fast-paced environment
• Daily proficiency with the Microsoft Office Suite